Best Butter Nut Cookies Recipes

CHOCOLOATE & PEANUT BUTTER CHIP COOKIES (OR MACADAMIA NUT & WHITE CHOCOLATE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake for 10 minutes in the preheated oven, or until golden brown.

CRANBERRY NUT COOKIES / BROWNED BUTTER FROSTING

Steps:

• 1. Preheat to 350 degree F. In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well.
• 2. Add milk, extract, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. ( Batter will be stiff.)
• 3. Stir in cranberries and nuts. ( I mixed with fingers )
• 4. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. ( my cranberries were froze, so I didn't cut mine up real well, and they still turned out well.) I actually used my fingers to place dough from bowl to pan. I just estimated 1 tablespoon, some were a bit bigger. There's no better tools than your fingers..lol!
• 5. Bake for 12-15 minutes or until golden brown.
• 6. Cool on wire racks.
• 7. Frosting: Heat the butter in a saucepan over low heat until golden brown, about 5 minutes.
• 8. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency.
• 9. Frost cooled cookies. Enjoy!

BUTTER NUT BALL COOKIES

Steps:

• Cream butter.
• Add sugar and beat until light and fluffy.
• Add egg yolks, unbeaten, one at a time, beating well after each addition.
• Add flour and mix well.
• Form into balls the size of a walnut.
• Roll in slightly beaten egg whites.
• Then roll in chopped almonds.
• Press 1/4 cherry into center.
• Grease baking sheet.
• Bake at 375 degrees for 35 minutes.
• Smaller cookies can be baked at 25 minutes.
• Enjoy!

NUT BUTTER CHOCOLATE CHIP COOKIES (GLUTEN-FREE)

Steps:

• Preheat oven to 360 degrees F (182 degrees C). Line a baking sheet with parchment paper.
• Mix almond butter, almond flour, palm sugar, egg, vanilla extract, and salt together in a bowl; fold in chocolate chips. Roll dough into 24 balls and arrange on the prepared baking sheet. Press each ball lightly with a fork dipped in water to form fork marks.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes.

BUTTER NUT HORN COOKIES

Steps:

• 1. Mix butter into dry ingredients until size of a pead. Beat eggs and Add eggs,milk, and lemon rind.
• 2. Pinch off a piece of dough and roll in palm of hand. Should be about the size of a walnut You will get about 144 (12 doz)cookies.
• 3. Cover and refrigerate for at least 2 hours, to harden the butter a little.
• 4. Remove about 2 dozen dough balls from the refrigerator at a time. Keep the rest in the frig. until ready to roll out and bake.
• 5. Make nut filling. Put about 1/2 or the ground nuts in a 2-1/2 qt saucepan. Add about 1/2cup sugar and 1/2 cup of milk 1/2 stick margarine and 1/2 teaspoon vanilla. Stir and add more nuts or more milk as needed to form a paste. Heat up on low.
• 6. Roll a ball of the dough out using powdered sugar instead of flour to coat the rolling pin and board. Preheat oven to 325 degrees.
• 7. Place a small amount, (the size a a baby's feeding spoon), in the center and roll up dough. don't roll too tightly. Pinch ends to seal, shape like a crescent, and put on cookie sheet, seam side down.
• 8. Bake 12-15 minutes, or until LIGHTLY BROWNED around the edges. Don't brown too much.
• 9. Remove cookies from cookie sheet to cool. Sprinkle immediately with powdered sugar, and then again before serving.
• 10. Some of the filling may run out. Just pinch off. You will learn how thick to make it. If too thin, add more nuts to the filling, if too thick, add more milk, a little at a time.
• 11. They are a LOT of work, but they are delicious!!!!

BUTTER NUT COOKIES

Steps:

• DIRECTIONS: Cream together butter or margarine, brown sugar, and white sugar. Beat in eggs and vanilla. Mix in flour, salt and baking soda. Roll dough into 2 inch diameter logs. Wrap in waxed paper and freeze. Slice and bake anytime at 325 degrees F (165 degrees C) until light brown.

SOY NUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F.
• Combine brown sugar, soynut butter, shortening, soy milk and vanilla in a large bowl; beat at medium speed with an electric mixer until well blended.
• Add egg to sugar mixture; beat just until blended.
• Combine flour, soy flour, baking soda and salt.
• Add to sugar mixture at low speed; mix just until blended.
• Drop dough by teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Flatten slightly by pressing 4 soynuts into each cookie center in a pinwheel design.
• Bake cookies for 7 to 9 minutes or until set and just beginning to brown; do not over brown.
• Cool 1 minute on baking sheet.
• Remove cookies to wire rack to cool completely.

THREE-INGREDIENT NUT BUTTER COOKIES

Steps:

• Preheat the oven to 350°F and place the racks in the upper and lower third of the oven. Spray two nonstick baking sheets lightly with cooking spray. In a medium bowl, mix the almond butter, sugar and egg until well combined. Spoon 1 level tablespoon of the mixture about 1 inch apart onto baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool.