STICK OF BUTTER RECIPES

Steps:

• Heat oven to 400°F.
• Combine sugar, butter and egg in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add all remaining ingredients; beat at low speed, scraping bowl often, until well mixed.
• Shape dough into 1-inch balls; roll in decorator sprinkles or sugar as desired. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake 6-8 minutes or until edges are lightly browned. Immediately remove from cookie sheet to cooling rack.
• Store in container with tight-fitting lid up to 3 days or freeze up to 2 months.
• Variations:Cinnamon ‘n Sugar: Omit decorator sprinkles and/or sugars. Shape dough into 1-inch balls; roll in mixture of 2 tablespoons sugar and 2 teaspoons ground cinnamon. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake as directed.Chocolate Toffee: Omit decorator sprinkles and/or sugars. Prepare dough as directed above; stir in 1/2 cup milk chocolate toffee bits. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake as directed.Candy: Omit decorator sprinkles and/or sugars. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Top with candy-coated milk chocolate pieces. Bake as directed.Glazed: Omit decorator sprinkles and/or sugars. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake as directed. Place 1/2 cup chocolate chips into small resealable plastic food bag. Microwave 30 seconds; knead bag. Continue microwaving at 15 second intervals, kneading bag until chocolate is smooth. Cut tiny corner from bag; drizzle cookies with chocolate.

Steps:

• Preheat the oven to 450 degrees F.  
• Combine the flour, baking powder, sugar, and salt in a medium-sized bowl. Add the buttermilk and gently mix all the ingredients together until a moist dough is formed.
• Place the stick of butter in the 10.25 Inch Baker’s Skillet and place in the oven until the butter is melted, about 2-5 minutes depending on your oven. Remove from the oven. 
• Pour the dough right on top of the melted butter and use a spatula to gently spread it evenly across the skillet until it touches the sides. 
• Use a knife to cut the unbaked dough (it should be swimming in butter at this point) into mostly even squares. (It’s fine if they are not perfect squares.)