BEST EVER CAPPUCCINO BUTTER COOKIES
Steps:
- Combine hot water and coffee granules in bowl; stir until coffee granules are dissolved.
- Combine 1 cup butter, sugar and egg in another bowl. Beat at medium speed, until creamy. Add coffee; continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.
- Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 2-3 hours or until firm.
- Heat oven to 400°F. Line cookie sheets with waxed paper; set aside.
- Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
- Melt chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, 4-6 minutes or until melted.
- Dip half of each cookie into chocolate. Place onto prepared cookie sheets; refrigerate until chocolate is firm. Store refrigerated.
Nutrition Facts : Calories 150 calories, Fat 9 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 55 milligrams, Carbohydrate 18 grams, Fiber
BEST EVER VANILLA BUTTER COOKIES
Steps:
- Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, until creamy. Add milk and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.
- Divide dough in thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate 2-3 hours or until firm.
- Heat oven to 400°F.
- Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
- Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
- Glaze cooled cookies. Add decorator candies, if desired. Let stand 6 hours or overnight until glaze is hardened.
Nutrition Facts : Calories 130 calories, Fat 5 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 50 milligrams, Carbohydrate 20 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
BEST EVER 'LAND O LAKE' BUTTER COOKIES
someone here was looking for this recipe-I found it online since I bought my son and his wife 'Halloween' cookie cutters
Provided by Barbara Kipp
Categories Cookies
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Combine 1 cup butter,sugar, and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and vanilla; mix well. Reduce speed to low; add flour and baking powder. Beat until well mixed.
- 2. Divide dough into thirds. Wrap each in plastic food wrap; flatten slightly. Refrigerate until firm (2-3 hours).
- 3. Heat oven to 400F. Roll out dough on lightly floured surface, one-third at a time (keeping menaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets; sprinkle with decorator sugar (if desired). Bake for 6 to 10 minutes or until edges are lightly browned.
- 4. Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired. Frost and decorate cooled cookies as desired.
BEST EVER BUTTER COOKIES
From a package of Land O Lakes butter. Don't let the orange juice throw you! I just made Orange Drop Cookies (Recipe # 191691) which also uses orange juice and they were some of the best cookies I've ever made - despite the fact that I don't like fruit. I have yet to try this recipe, but it's on my list...
Provided by nranger7
Categories Dessert
Time 2h20m
Yield 2 dozen
Number Of Ingredients 11
Steps:
- Combine 1 cup butter, sugar and egg in large mixer bowl.
- Beat at medium speed until creamy.
- Reduce speed to low.
- Add flour, orange juice, vanilla and baking powder.
- Beat until well mixed.
- Divide dough into thirds and wrap in plastic food wrap.
- Refrigerate until firm (2-3 hours).
- Heat oven to 400 degrees.
- On lightly floured surface roll out dough, one third at a time (keeping remaining dough refrigerated), into 1/8 to 1/4 inch thickness.
- Cut with 4 or 5 inch cookie cutter.
- Place one inch apart onto ungreased cookie sheets.
- Bake for 6-10 minutes or until edges are lightly browned.
- Let stand one minute then remove from cookie sheet.
- Cool completely.
- Frosting: Combine all frosting ingredients in small bowl.
- Beat at low speed, scraping bowl often, until fluffy.
- Tint with food color if desired.
- Frost and decorate cookies as desired.
Nutrition Facts : Calories 2815, Fat 127.2, SaturatedFat 79, Cholesterol 432.1, Sodium 1097.6, Carbohydrate 402.3, Fiber 4.2, Sugar 279.2, Protein 20.9
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