How To make Basic Country Butter Cookies Part 1
1/2 c Butter or margarine
3/4 c Light brown sugar; packed
1 ts Vanilla extract
1 lg Egg
2 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
In large owl with electric mixer at medium speed, beat butter, sugar and vanilla until light and fluffy; beat egg in well. In small bowl combine flour, baking powder and salt; with mixer at low speed, beat into butter mixture to blend well. Flatten dough to disk shape; refrigerate, wrapped in plastic, 30 minutes. Work with one-fourth dough at a time; keep remainder refrigerated. Heat oven to 350~F. Roll dough out to 1/8 or 1/4-inch thickness on lightly floured surface and cut into desired shapes; or, mold in shapes. Place on ungreased cookie sheets, spacing about 1 inch apart; bake 8 to 15 minutes, depending on thickness of dough, until lightly browned. Cool on wire racks. Store in airtight containers. Makes 2 1/2 to 5 dozen cookies, depending on size. Follow basic recipe above, with the variation below: 1. PINK SUGAR CANES: Beat 2 tbsp. seedless raspberry jam and few drops
red food coloring into half dough; after chilling, roll plain and colored dough by heaping teaspoonsful into 6-inch-long ropes. Twist ropes together by twos to form candy canes. Brush lightly with beaten egg white; sprinkle with pink sugar crystals. Bake 8 to 10 minutes. Makes about 8 dozen. -----
How To make Basic Country Butter Cookies Part 1's Videos
The Right Butter Temperature For the Perfect Biscuit
Biscuits (yield: 1 dozen biscuits)
3 c (420g) AP flour
1 tbsp (12g) baking powder
1/2 tsp (3g) baking soda
1 tsp (6g) fine salt
2 tsp (9g) sugar
8 oz (227g) butter, cut in cubes
2 oz (57g) butter, melted
1.25 c (284g) buttermilk
1. Mix together the dry ingredients.
2. Using a pastry cutter or your fingertips, incorporate the butter into the dry ingredients. If working with room temperature butter, work the butter until the mixture is coarse and the pieces of butter are small cubes. If working with cold butter, press the cubes of butter into flat sheets.
3. Create a well in the center of the mixture and add the buttermilk. Mix until a dough comes together.
4. Pat the dough out onto a lightly floured cutting board. Fold the dough into thirds, rotate the dough 90 degrees, pat out into a rectangle and fold in thirds again. Repeat the patting out and folding two more times for a total of four folds.
5. Pat the dough out into a rectangle about 1/2-3/4in (12-19mm) and cut into 12 biscuits.
6. Place the dough onto a parchment lined sheet and brush the tops with melted butter.
7. Bake at 400F (205C) for 15-20 min or until golden on the top.
8. Immediately upon removing the biscuits from the oven, brush again with melted butter.
How to Make Perfect Peanut Butter Cookies & Why Peanut Butter is Hard to Swallow | What's Eating Dan
The average family of four goes through a jar of peanut butter every two weeks. Follow along as Dan breaks down the different categories of peanut butter and how to make our ultimate peanut butter sandwich cookies.
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Peanut Butter Cookies (Quick Version - Recipe Only) The Hillbilly Kitchen
Peanut Butter Cookies.
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Old Fashioned - Peanut Butter Cookies - Classic Version –
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How To Make Chicago Public School Butter Cookies I Pinch of Soul Cooking
What you will need to make Chicago Public School Cookies:
1 cup salted butter
½ cup of sugar
2 cups all-purpose flour
1 tbsp vanilla extract
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Melt-In-Your-Mouth Butter Cookies | Easy Recipes
These cookies are unbelievably crumbly, they have an incredible delicate texture and you only need a few minutes to make them, bake them and eat them, a true treat made even better with a little bit of chocolate! They are so good and that's why they remain such a favourite choice for the perfect Christmas cookie or holiday cookie in general!
They are also known as Viennese whirls or Danish butter cookies or shortbread even, any other names given in your country? I'd love to know!
1 cup butter
6 tbsp icing sugar
2 tsp vanilla
2 1/3 cups A.P. flour
Ingredients in metric system at the end of the video*
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Who Remembers This? | EASY Butter Cookies Recipe | Simply Mamá Cooks
Today I am recreating those nostalgic school cafeteria lunchroom butter cookies. The ones I remember were large and came in a white parchment sleeve. This is gonna be good!
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⭐️ Chicago Public School Cookies
⭐️ Chicken And Cornbread Dressing
INGREDIENTS
2 sticks (227 g) unsalted butter (softened)
1 cup (200 g) sugar
1 1/2 tsp vanilla extract
2 cups (250 g) all-purpose flour
3/4 tsp salt
???????? NOTES
* I baked at 350 degrees F for 15 minutes
* I did not chill the cookie dough
*Makes 8 to 10 large cookies
The Best Butter Cookies
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