butter cookies Posts

Recipe: German Butter Cookies

Recipe: German Butter Cookies


1 pound butter
1 pound sugar
4 eggs
4 cups pastry flour (or more)
Cream butter, add sugar gradually and cream again, then add eggs one by one, work in flour, chill for 2 hours, roll out one-fourth inch thick and cut out in the fancy designs. Brush with beaten egg and sprinkle with ground almonds mixed with sugar or with colored sugar and tiny silver balls. Or frost later. Bake in a moderate oven for about 15 minutes.

These are cookies in their starkest form, no flavoring but the natural butter and eggs; no leavening but the eggs. You can add vanilla flavoring if you desire, or ground nuts.

While these cookies make excellent simple cut-outs, it is better not to use them for difficult patterns such as Santa Clauses and angels because the dough is too delicate.

About the Author – unknown

Source: out of a book printed in 1949
Published

Recipe: Best Ever Butter Cookies

Recipe: Best Ever Butter Cookies


1 cup butter, softened
1 cup sugar
1 egg
2 1/2 cups all-purpose flour
2 tablespoons orange juice
1 tablespoon vanilla
1 teaspoon baking powder

Frosting Ingredients
—————————-
3 cups powdered sugar
1/3 cup butter, softened
1 teaspoon vanilla
1 to 2 tablespoons milk

Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add flour, orange juice, vanilla and baking powder. Reduce speed to low; beat until well mixed (1 to 2 minutes). Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm (2 to 3 hours).

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 2-inch cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely. Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small mixer bowl. Beat at low speed, scraping bowl often and adding enough milk for desired spreading consistency. Tint frosting with food color, if desired. Frost and decorate cooled cookies as desired.

Yield: 3 dozen.

About the Author – unknown

By: unknown
Published:

Recipe: Amaretto Butter Cookies

Recipe: Amaretto Butter Cookies


About 1 cup (1/2 lb.) butter or margarine, at room temperature
1 cup sugar
1 large egg, separated
2 teaspoons grated orange peel
1/4 teaspoon salt
3 tablespoons almond-flavor liqueur, such as amaretto, or 1 tablespoon almond extract
About 2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/4 cups sliced almonds

PREP AND COOK TIME: About 1 hour, plus at least 30 minutes to chill
MAKES: About 3 dozen cookies

1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add egg yolk, liqueur, and orange peel and beat until well blended.

2. In another bowl, mix 2 cups flour, baking powder, and salt. Add to butter mixture; stir to mix, then beat until well blended. Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes.

3. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick. With a floured, 2-inch round cutter, cut out cookies. Place about 2 inches apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, re-roll, and cut out remaining cookies.

4. In a small bowl, beat egg white with 1 teaspoon water to blend. Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each.

5. Bake cookies in a 325° regular or convection oven until lightly browned, about 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through cooking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

About the Author – Gary Connor, Spokane, WashingtonBy: Gary Connor
Published: December, 2001

Recipe: Crispy Butter Cookies

Recipe: Crispy Butter Cookies


1 cup butter (no substitutes), softened
1-1/2 cups confectioners sugar
2 egg whites
1 tsp. Vanilla
2-1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
Sugar

In a mixing bowl, cream butter and confectioners sugar. Beat in egg whites and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Roll into 1-1/2″ balls, then roll in sugar. Place 2 in. apart on greased baking sheet. Flatten with a fork.

Bake at 350 degrees for 12/14 minutes or until edges are lightly browned.

Remove to wire racks and cool.

About 4 dozen.

About the Author – unknown

By: unknown
Published:

Recipe: Polish Butter Cookies

Recipe: Polish Butter Cookies

1 c Unsalted Butter, Room Temperature
1/2 c Sugar
2 lg Hard-Cooked Egg Yolks, Pressed Through A Sieve
1 lg Egg Yolk, Lightly Beaten
1 ts Almond Extract
1 ts Vanilla Extract
2 c All-Purpose Flour, Unbleached

1. Using an electric mixer, cream together the butter and sugar in a mixing bowl until light and fluffy. Beat in the cooked and raw egg yolks and both extracts. Using a wooden spoon, gradually incorporate the flour to make a smooth, somewhat stiff dough. Wrap dough in plastic wrap and refrigerate 2 hours.

2. Preheat the oven to 350 F.

3. Roll out the dough 2/3 inch thick on a lightly floured surface. (The cookies are supposed to be plump.) Cut into shapes with small 1 to 1 1/2-inch cookie cutters – hearts and stars work nicely. Gather up the scraps, reroll, and cut out more cookies. Place 1/2 inch apart on ungreased baking sheets.

4. Bake cookies until they just begin to take on the slightest tinge of color, about 10 mins. Cool on wire racks and store in an airtight container up to 1 week. Makes about 6 dozen small cookies.

_________________

Source : Sarah Leah Chase’s Cold-Weather Cooking

Recipe: Butter Pecan Cookies

Recipe: Butter Pecan Cookies


2 cups butter (no substitutes), softened
2 cups sugar
1/4 cup finely chopped pecans
3 eggs
1 T. vanilla extract
6 cups flour
2 tsp. baking powder

Preheat your oven to 350.

Cream together the butter and sugar in a mixing bowl. Then pecans and mix well. Add the eggs and vanilla, mixing well. Combine the flour and baking powder and gradually add this to the egg mixture; mix well.

Put in refrigerator for 2 hours until firm. You can either slice these or roll to 1/2 inch thickness and cut out with cutters of choice. Place them on an ungreased cookie sheet. Bake for 10-12 minutes or until the edges are light brown.

This recipes yields about 18-19 dozen 1-inch cookies.

About the Author – unknownBy: unknown
Published: