Best Sweet Butter Cookies Recipes

SALTY-SWEET BUTTER PECAN COOKIES

Steps:

• Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
• Place the pecans in a single layer in a pan, and toast till they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside.
• In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy.
• Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
• Mix in the flour, then the chips and toasted nuts.
• If you're going to refrigerate the dough, cover the bowl, and refrigerate for about 4 to 5 hours; or overnight. Cookie dough refrigerated for 3 1/2 to 4 hours will spread moderately; chilled overnight, it will spread much less.
• Mix the 1/3 cup sugar and salt for the coating, and put it in a bowl. To bake cookies immediately (without refrigeration), use a spoon (or a tablespoon cookie scoop) to scoop 1 1/2" balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2" between them on all sides; they'll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1 1/4" balls of dough.
• Bake the cookies for 10 to 11 minutes - 11 minutes for smaller cookies, 12 for larger ones. Their edges will be chestnut brown and their tops a lighter golden brown. (For dough that's been refrigerated, add 30 seconds to 1 minute to those baking times.) Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.

"NOT TOO SWEET" PEANUT BUTTER COOKIES

Steps:

• Cream margarine, brown sugar, peanut butter together by hand or with hand mixer until smooth and blended.
• Add milk, vanilla and egg.
• Mix well.
• Sift dry ingredients together and add to batter slowly, mixing well between additions.
• Roll into approximately 1" balls and flatten with the tines of a fork.
• Bake at 375 degrees for approximately 10-12 minutes.

SALTY-SWEET BUTTER PECAN COOKIES

Steps:

• 1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. 2) Place the pecans in a single layer in a pan, and toast till they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside. 3) In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy. 4) Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined. 5) Mix in the flour, then the chips and toasted nuts. 6) If you're going to refrigerate the dough, cover the bowl, and refrigerate for about 4 to 5 hours; or overnight. Cookie dough refrigerated for 3 1/2 to 4 hours will spread moderately; chilled overnight, it will spread much less. 7) Mix the 1/3 cup sugar and salt for the coating, and put it in a bowl. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/2" balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2" between them on all sides; they'll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1 1/4" balls of dough. 8) Bake the cookies for 10 to 11 minutes - 11 minutes for smaller cookies, 12 for larger ones. Their edges will be chestnut brown and their tops a lighter golden brown. (For dough that's been refrigerated, add 30 seconds to 1 minute to those baking times.) Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough. Yield: about 4 dozen 3" cookies, or 7 dozen 2 1/4" cookies.

SWEET BUTTER COOKIES

Steps:

• Cream together the butter and sugar. Add egg yolks and vanilla. Add sifted flour one half at a time.
• Put dough into a cookie press and press into desired shapes.
• Bake at 350 degrees F (180 degrees C) for 10 minutes. Do Not Brown.

SWEET BANANA PEANUT BUTTER COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees. Have ready 2 ungreased baking sheets. Combine the butter, peanut butter and 1/2 cup of the white sugar and the brown sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for several minutes, until the mixture is pale and fluffy. Reduce the speed to low, then add the egg and vanilla extract; mix well. Combine the flour, baking soda and salt on a sheet of wax paper. With the mixer on the lowest speed, add the flour mixture; beat just until combined. Drop by heaping tablespoonfuls onto the baking sheets. Combine the remaining cup of white sugar and the cinnamon in a small bowl. Spray the bottom of a drinking glass with nonstick cooking oil spray, then dip the bottom of the glass into the cinnamon-sugar mixture. Use the sugared surface of the glass to flatten each cookie, dipping again into the cinnamon-sugar mixture for each one. You should make 24 cookies total. Bake one sheet at a time for 9 to 11 minutes or until the cookies start to brown around the edges. Transfer the cookies to a wire rack to cool completely. While the cookies are cooling, make the filling: Place the dried banana pieces in the bowl of a food processor; process until finely ground. Stop to add the cream cheese and vanilla extract, then pulse to mix well; the filling will be thick and sticky. To assemble: Turn 12 of the cooled cookies so their flat (bottom) sides are facing up. Use a small offset spatula or rounded knife to spread the filling on the cookies (using all the filling). Top with the remaining 12 cookies, placing them bottom side down on the filling to create sandwich cookies

SWEET PEANUT BUTTER COOKIES

Steps:

• In medium mixing bowl beat together peanut butter, butter, brown sugar, 1/2 cup granulated sugar, egg and vanilla until creamy.
• Blend in flour, soda and salt.
• Cover. Refrigerate at least 1 hour.
• Form dough into 24 balls, each about 2-inches in diameter.
• Arrange about 2-inches apart on two cookie sheets.
• Flatten with fork dipped in granulated sugar to form criss-cross pattern.
• Bake in preheated 325°F degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° degrees radiant bake oven 10-12 minutes) or until light golden brown.
• Cool on wire racks.

SALTY-SWEET BUTTER PECAN COOKIES

Steps:

• Preheat the oven to 375F. Lightly grease (or line with parchment) two baking sheets.2) Place the pecans in a single layer in a pan, and toast till they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside.3) In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy.4) Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined. 5) Mix in the flour, then the chips and toasted nuts.6) If you're going to refrigerate the dough, cover the bowl, and refrigerate for about 4 to 5 hours; or overnight. Cookie dough refrigerated for 3 1/2 to 4 hours will spread moderately; chilled overnight, it will spread much less. 7) Mix the 1/3 cup sugar and salt for the coating, and put it in a bowl. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/2" balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2" between them on all sides; they'll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1 1/4" balls of dough.8) Bake the cookies for 10 to 11 minutes - 11 minutes for smaller cookies, 12 for larger ones. Their edges will be chestnut brown and their tops a lighter golden brown. (For dough that's been refrigerated, add 30 seconds to 1 minute to those baking times.) Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.Yield: about 4 dozen 3" cookies, or 7 dozen 2 1/4" cookies.