THE BEST BUTTER COOKIES RECIPES

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BEST BUTTER COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Best Butter Cookies Recipe: How to Make It - Taste of Home image

With this convenient recipe, you get four different kinds of cookies from just one batch of dough. The cutouts, peppermint balls, spicy fruit balls and chocolate slices are enough to fill up a Christmas treat tray. —Dawn Fagerstrom, Warren, Minnesota

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 3 dozen.

Number Of Ingredients 21

2 cups butter, softened
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
ADDITIONAL INGREDIENTS FOR CUTOUTS:
Sprinkles, jimmies or colored sugar, optional
ADDITIONAL INGREDIENTS FOR PEPPERMINT BALLS:
1/4 cup crushed peppermint candies
1/4 teaspoon peppermint extract
Red colored sugar, optional
ADDITIONAL INGREDIENTS FOR SPICY FRUIT BALLS:
1/2 cup dried currants
1/2 cup chopped mixed candied fruit
1/2 teaspoon ground cinnamon
Confectioners' sugar, optional
ADDITIONAL INGREDIENTS FOR CHOCOLATE SLICES:
1 ounce unsweetened chocolate
1/2 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough into four 1-1/2 cup portions; mix and shape for each variety as follows. Yield: 4 portions (1-1/2 cups each)., To prepare Cutouts: Using one portion dough, divide into two balls; roll each ball directly on an ungreased baking sheet to 1/8-in. thickness. Cut with a floured cookie cutter, leaving at least 1 in. between cookies. Remove excess dough and reroll scraps if desired. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 375° for 6-7 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen., To prepare Peppermint Balls: In a large bowl, combine one portion dough, peppermint candies and peppermint extract. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Sprinkle with red colored sugar if desired. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen., To prepare Spicy Fruit Balls: In a large bowl, combine one portion dough, currants, fruit and cinnamon. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute then roll in confectioners' sugar if desired. Cool on wire racks. Yield: 2 dozen., To prepare Chocolate Slices: In a microwave, melt chocolate; stir until smooth. In a small bowl, mix melted chocolate into one portion cookie dough. Shape into a 1-1/2-in.-thick log; roll in nuts. Wrap in plastic and refrigerate for 4 hours or until firm. Unwrap and cut into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until set. Cool for 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 63 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 38mg sodium, CarbohydrateContent 7g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

WORLD'S BEST BUTTER COOKIES RECIPE - FOOD.COM



World's Best Butter Cookies Recipe - Food.com image

I tested 8 different butter cookie recipes, looking for the "perfect" butter cookie. It had to be buttery, a little crumbly (like shortbread), and not too sweet. This is the winner. I think these are the Worlds Best Butter Cookie, courtesy of Chef Alice Medrich.

Total Time 33 minutes

Prep Time 15 minutes

Cook Time 18 minutes

Yield 48 cookies

Number Of Ingredients 6

8 ounces unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
2 cups all-purpose flour

Steps:

  • Beat the butter, sugar, salt and vanilla together until smooth and creamy.
  • Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
  • Add the flour and mix just until incorporated.
  • Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
  • Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
  • Before baking, preheat the oven to 325°F.
  • Line your baking sheets with parchment.
  • Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
  • Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
  • Note: you can do many things with these cookies.
  • You could roll the dough out and cut shapes.
  • You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
  • You could make them and then dip them half into chocolate.
  • You could just make them and eat them, which is my favorite.
  • Whatever you do, they will be delicious.

Nutrition Facts : Calories 66.5, FatContent 4, SaturatedFatContent 2.5, CholesterolContent 14, SodiumContent 12.9, CarbohydrateContent 7.1, FiberContent 0.1, SugarContent 3.1, ProteinContent 0.6

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