How To make Basic Country Butter Cookies Part 3
Variation continued... 6. MERRY CHERRY CRESCENTS: Stir two 3-ounce containers candied
cherries, chopped, into dough. After chilling, shape into 1 1/2-inch crescents. Bake 10 to 12 minutes. When cool, sprinkle with confectioners' sugar. Makes about 4 dozen. 7. GRANDMA'S ALMOND-JAM BARS: Heat oven to 325~F. Increase butter to
1 cup and baking powder to 1 tsp.; reduce flour to 1 1/4 cups. In small
bowl using fork, mix 1/2 cup batter, 1 cup coarsely chopped sliced almonds and 1/4 cup all-purpose flour until crumbly; spread remaining batter in two greased 8-inch square baking pans. Spread 1/4 cup apricot preserved over surface of each; sprinkle almond-crumb mixture over jam. Bake 45 minutes until firm and topping is browned. Cool in pan; cut into 2-inch-wide diamonds. Makes about 2 1/2 dozen. 8. LEMONY CONFETTI CRISP: Increase eggs to 2; stir 1 tbsp. each
freshly squeeze lemon juice and grated lemon peel into dough. Drop unchilled dough by teaspoonfuls, spacing 2 inches apart; using back of spoon, smooth out to 2 1/2-inch circles. Top each circle with 1 tsp. chopped mixed candied fruits from 8-ounce container; bake, one sheet at a time, 8 to 10 minutes until edges of cookies are brown. Remove immediately from cookie sheet; quickly drape over rolling pin to set curved shape. Makes about 6 dozen. 9. SWEET MINCE MINI PIES: In small bowl combine 1/2 cup prepared
mincement and 1/2 tsp. grated lemon peel. After chilling, roll out dough to 1/8-inch thickness; cut into 2-inch scalloped rounds. Using sharp knife,
cut small X in center of half of rounds. Place 1/2 tsp. mincemeat mixture in center of uncut rounds; top with cutout rounds. Using tines of fork, press edges of "pie" to seal. Bake 10 to 12 minutes. When cool, sprinkle with confectioners' sugar. Makes about 2 1/2 dozen. -----
How To make Basic Country Butter Cookies Part 3's Videos
How to Make the Best Chewy Peanut Butter Cookies
Test cook Erin McMurrer harnesses the power of science to make the best Chewy Peanut Butter Cookies.
Get the recipe for Chewy Peanut Butter Cookies:
Buy our winning digital scale:
Buy our winning whisk:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Easy Delicious Peanut Butter Cookies
You’ll love these ULTRA-easy peanut butter cookies. They’re full of peanut butter flavor and have the perfect balance of salty and sweet with a wonderfully soft, melt-in-your-mouth texture. This cookie is a classic for a reason!
Full Recipe:
Let me know if there's a cookie recipe you'd like me to make!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
THE BEST CHICAGO PUBLIC SCHOOL LUNCHROOM BUTTER COOKIES | BUTTERY & DELICIOUS | QUICK, SIMPLE & EASY
Hey y'all this is a childhood school favorite I'll never forget. If you grew up in Chicago and went to public school, you know exactly what I mean! If you didn't, try this recipe and get a taste of what we were pleasured to enjoy'.
Ingredients
2 Cups Flour
2 Sticks Salted Butter (Softened)
3/4 Cup Sugar
1 1/2 Tsp Vanilla Extract
Preheat oven at 350
Cream butter and sugar until light and fluffy: add Vanilla Extract, gradually add in flour. Combine dough into one ball. Scoop or spoon dough into balls and place on cookie sheet; slightly flatten and press with first three fingers. Place in oven and cook for 12-15 minutes. Cool and enjoy this Ole School Memory!
Yields about 1 1/2 dozen. Double ingredients for more cookies
3 Ingredient Butter Biscuits – Best Biscuit Ever – Bret’s Favorite - The Hillbilly Kitchen.
3 Ingredient Butter Biscuits – Best Biscuit Ever – Bret’s Favorite - The Hillbilly Kitchen.
This is a very simple biscuit recipe, but according to Bret, who was a biscuit eating expert, they are the best biscuit ever. They are light, fluffy, moist, a little flaky and absolutely delicious. These are biscuits that will make your Granny proud.
Reporter Shannon Smith from WBIR Channel 10 in Knoxville joined me in the kitchen today and videoed my first television interview while we were making biscuits. Her interview will air Wednesday March 30, 2022. We will share a link on the community page when it airs.
I share several tips and techniques in this video to help you make perfect biscuits. However, the best advice I can give you is to make biscuits. The more you make them the better you will get at it.
Remember to put God first! :)
Ephesians 4:32 - And be ye kind one to another, tenderhearted, forgiving one another, even as God for Christ's sake hath forgiven you.
Ingredients:
2 cups Self-Rising Flour
3/4 cup Milk
¼ cup Butter
Here are a few more videos to help you make a perfect country breakfast:
No Fail Sausage Gravy Secrets Revealed - The Hillbilly Kitchen
Perfect Bacon Every Time Without a Skillet - The Hillbilly Kitchen
Chocolate Gravy - 100 Year Old Recipe - The Hillbilly Kitchen
Old Fashioned Buttermilk Biscuits - The Hillbilly Kitchen
Southern Fried Apples - 100 Year Old Recipe - The Hillbilly Kitchen
The Hillbilly Kitchen Teespring Store – Tees, Hoodies, Mugs, Bags and more -
Our Rumble Page - The Hillbilly Kitchen Country Cooking (rumble.com)
The Hillbilly Kitchen Verses and Vittles: Down Home Country Cooking -
Business inquires:
The Hillbilly Kitchen
P.O. Box 243
New Tazewell, TN 37824
thehillbillykitchen@yahoo.com
#PutGodFirst #TheHillbillyKitchen #ButterBiscuits #CountryCooking #VersesAndVittles #HomeCooking #SouthernCooking #Recipe #VideoCookingTutorial #Cooking #Food #Foodie #HowToCook #HowToMake #MomsCooking #GrandmasCooking #GrannysRecipes #OldFashionedCooking #OldTimeCooking #ComfortFood #StruggleFood #BestRecipe #Yummy #DeliciousRecipe #Tasty #BudgetRecipe #EasyRecipe #SimpleCooking #NoFailRecipe #BeginnerCookTutorial #RealFood #SimpleRecipe #QuarantineCooking #HeirloomRecipe #100YearOldRecipe #Frying #Baking #SundayDinner #PotLuck #ChurchDinners #CookingTipsAndTricks #DepressionCooking #2IngredientBiscuits #CreamBiscuits #EasyBiscuits #NoFailBiscuits #TwoIngrediantBiscuits
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
FOLLOW ME & KEEP IN TOUCH!!
Facebook: facebook.com/pinchofsoulcooking
Instagram: instagram.com/pinchofsoulcooking
For Business Inquiries: pinchofsoulcooking@gmail.com
4 INGREDIENT PEANUT BUTTER OATMEAL COOKIES | healthy oatmeal breakfast cookies
These 4-Ingredient Peanut Butter Oatmeal Cookies are healthy breakfast cookies that are a perfect grab-and-go breakfast or after-school snack. Made with just 4 simple ingredients; oatmeal, peanut butter, bananas and chocolate chips these delicious cookies are gluten-free, vegan, and easy to make.
PRINT RECIPE HERE:
SUBSCRIBE:
TIMESTAMPS:
0:00 Intro
0:28 Ingredients rundown
0:56 Getting started
1:10 Adding the ingredients
3:26 Shaping the cookies
3:50 Bake the cookies
4:21 Storing the cookies
FAVORITE FOODS + KITCHEN TOOLS:
Rimmed Baking Sheet:
Silpat Mat:
Vegan Mini Chocolate Chips:
Sugar-Free Chocolate Chips:
Glass Bowls:
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TWITTER:
4-INGREDIENT BANANA OATMEAL BREAKFAST COOKIES
2 large brown bananas or 3 small (14-16 ounces)
1/2 cup all-natural creamy peanut butter
2 cups rolled oats (160 grams)
1/3 cup chocolate chips
Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper or a Silpat mat and set aside. Mash bananas in a medium bowl using the back of a fork. Break them up until they are like a banana puree.
Add in the peanut butter and stir until well combined.
Stir in the oats and mix until everything is incorporated and then gently fold in the chocolate chips.
Scoop 1 tablespoon of dough into your palms and shape it into a cookie. Place on baking sheet and repeat. Note: the cookies don’t spread when baking, so you want to shape them into a cookie now.
Bake for 10 minutes or until lightly browned and set though. Repeat with extra batter, cool, and enjoy!
NOTES:
Storage: Keep cookies stored in an airtight container in the refrigerator for up to five days.
Freezing Instructions: Cookies can be frozen for up to 3 months, then thawed overnight in the refrigerator before enjoying.
NUTRITIONAL ANALYSIS
Serving: 1cookie | Calories: 106kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 36mg | Potassium: 133mg | Fiber: 2g | Sugar: 5g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
MORE C&D COOKIES RECIPES:
Almond Joy Breakfast Cookies:
Gluten-Free Chocolate Chip Cookies:
Pumpkin Breakfast Cookies:
Disclaimer: product links may include affiliate links.
#4ingredientcookies #peanutbutteroatmealcookies #healthybreakfastcookies