OZ OF BUTTER RECIPES

Steps:

• In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
• Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.

Steps:

• Place shea nut oil, mango butter, and pomegranate seed oil into the top of a double boiler (a pyrex measuring bowl sitting above a pot of simmering water).
• Heat on medium and stir until all butters are melted together, leaving no chunks of butter behind.
• Once melted, turn off heat and add in aroma oil or essential oil, and vitamin E oil.
• Place bowl in refrigerator and wait until it starts thickening, about 20-40 minutes.
• Using a hand held mixer, whip up your oils and butters until you reach a nice consistency. (It's ok if you tried this too soon in the cooling/thickening process, just put it back in the refrigerator if it doesn't fluff up as desired. It will be very apparent once you find the sweet spot to whip up a perfect butter.)
• Once fluffy, scoop your whipped butter into containers, or place body butter in plastic bag, clip the corner, and squeeze into container of choice. You can find a number of different containers that will hold your body butter perfectly HERE.