Butterball Christmas Cookies Recipes

Steps:

• Cream butter,sugar, salt and vanilla.
• Blend in flour and nuts.
• Scoop and roll into balls.
• Bake 325 for 22 to 25 minutes.
• Remove from oven roll into powdered sugar.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Beat together the butter and 3/4 cup confectioners' sugar with an electric mixer in a large bowl until smooth. Add the egg, vanilla extract, and almond extract. Stir together the flour, baking powder, and salt in a bowl and mix into the butter mixture until just incorporated. Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart.
• Bake in the preheated oven until firm, about 10 minutes. Cool on the sheet for 10 minutes before removing to cool completely on a wire rack.
• Spread the 1/4 cup confectioners sugar on a plate; roll the cooled cookies in the confectioners' sugar to coat.

Steps:

• Cream sofft butter, adding sugar gradually.
• Add egg yolks, slowing blending. Add flour gradually.
• Work dough around a cherry to form a balll. I make mine about 1 inch across, but you can make them smaller or larger.
• Place on greased cookie sheet (or, on parchment) and bake slowly at 325 for 20 minutes, or until golden brown.
• Cool completely. Then, shake in confectioners sugar.
• They are light, and melt-in-your-mouth good (especially with cold milk). Enjoy!

Steps:

• In a large bowl cream together the butter and sugar until light and fluffy, using a hand beater. Beat in the egg and then the vanilla. In a separate bowl, combine the flour and salt. Stir the dry ingredients into the wet ingredients until just incorporated. Roll the dough into a log, on a work surface, wrap in parchment and chill in the refrigerator for at least 1 hour. Put 2 cookie sheets in the refrigerator to chill as well.
• Preheat the oven to 400 degrees F.
• Remove the chilled dough from the refrigerator and slice into 1/4-inch rounds. Arrange 2 inches apart on the chilled cookie sheets and bake until lightly golden on the edges, about 8 to 10 minutes. Remove the cookies from the cookie sheets and put on a cooling rack to cool before serving.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough into four 1-1/2 cup portions; mix and shape for each variety as follows. Yield: 4 portions (1-1/2 cups each)., To prepare Cutouts: Using one portion dough, divide into two balls; roll each ball directly on an ungreased baking sheet to 1/8-in. thickness. Cut with a floured cookie cutter, leaving at least 1 in. between cookies. Remove excess dough and reroll scraps if desired. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 375° for 6-7 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen., To prepare Peppermint Balls: In a large bowl, combine one portion dough, peppermint candies and peppermint extract. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Sprinkle with red colored sugar if desired. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen., To prepare Spicy Fruit Balls: In a large bowl, combine one portion dough, currants, fruit and cinnamon. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute then roll in confectioners' sugar if desired. Cool on wire racks. Yield: 2 dozen., To prepare Chocolate Slices: In a microwave, melt chocolate; stir until smooth. In a small bowl, mix melted chocolate into one portion cookie dough. Shape into a 1-1/2-in.-thick log; roll in nuts. Wrap in plastic and refrigerate for 4 hours or until firm. Unwrap and cut into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until set. Cool for 1 minute before removing from pans to wire racks.

Steps:

• Beat butter on medium speed for 30 seconds. Add sugar, beat until fluffy. Add flour, and beat at low speed until well blended, stir in pecans.
• Shape into one inch balls. Bake at 325 degrees F (165 degrees C) on an ungreased cookie sheet for 20 minutes. Remove and put on wire rack to cool. Roll in confectioners' sugar when cool.

Steps:

• In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. On low speed, beat in egg, lemon peel and 2 tablespoons lemon juice. Stir in flour, baking soda and salt until well blended.
• Divide dough into 4 parts; flatten each part into 1/2-inch-thick round. Wrap each in waxed paper or plastic wrap; refrigerate 30 minutes.
• Heat oven to 350°F. Remove 1 round of dough at a time from refrigerator. Between sheets of floured waxed paper or plastic wrap, roll dough until 1/4 to 3/8 inch thick. Cut with 3-inch cookie cutters in various shapes. On ungreased cookie sheets, place cutouts 1 inch apart.
• Bake 10 to 12 minutes or just until edges are golden. Cool on cookie sheets about 1 minute before removing to cooling rack. To make cookies for hanging, using a toothpick or end of plastic straw, carefully poke a hole in the top of each cookie while cookies are still hot. Cool 10 to 15 minutes before frosting.
• In medium bowl, stir together powdered sugar and meringue powder. Stir in 5 teaspoons lemon juice and enough of the 4 to 5 tablespoons water to make a thin icing. Transfer 1/2 cup of the icing into small bowl; set aside. Using a flexible pastry brush, paint cookies to the edges with icing. Place on cooling rack to dry completely, about 30 minutes.
• Beat reserved icing with electric mixer on high speed 5 to 7 minutes or until peaks form. Place in small resealable food-storage plastic bag; cut a very small hole in the bottom of the bag with the plain white icing. Squeeze icing onto glazed cookies. Before icing dries, sprinkle with decorations, and tap off excess. Dry thoroughly on cooling rack. Thread cookies with narrow ribbon for hanging.

Steps:

• Preheat oven to 400°F.
• Beat well the butter and sugar together.
• Blend in the remaining ingredients.
• Chill for several hours or overnight.
• Shape/roll into 1 inch balls.
• Bake at 400°F for 10-12 minutes.
• Roll AT ONCE, while warm, in 1/2 cup confectioner's sugar.
• Cool and then roll AGAIN in confectioner's sugar.
• These are so simple and yet so special.

Steps:

• In large bowl; measure flour, butter, sour cream, salt, baking powder, ½ cup sugar, and 1 egg yolk (place egg white in small bowl set aside)
• With spoon stir until blended and mixture holds together (also works in the mixer, just be sure to cream the butter first).
• Shape into ball and wrap in plastic wrap chill 2-3 hours until firm.
• In small bowl stir walnuts cinnamon and ½ cup sugar set aside.
• Preheat oven to 350°
• Roll out 1/3 of dough to 1/8-thick; use 10-inch round plate as guide.
• Spread egg white with pastry brush on circle.
• Cut into 12 equal wedges, using a pizza cutter to do this makes this step a lot easier.
• Spread walnut mixture and roll starting at curved edge.
• Place cookies point side down about 1 1/2- inches apart.
• In cup beat 1 egg and ½ teaspoon sugar.
• Brush cookies.
• Bake 15-20 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
• Cream butter, white sugar, and brown sugar together in a bowl using an electric mixer. Beat in peanut butter and egg. Stir in sour cream and vanilla extract.
• Stir flour, baking powder, and baking soda together in a separate bowl. Add to the peanut butter mixture; stir to blend well.
• Scoop a teaspoonful of dough and shape into mini balls. Place about 2 inches apart on the prepared baking sheets. Indent the center of each cookie using a chopstick.
• Bake in the preheated oven until lightly browned, about 15 minutes. Let cool completely, 20 to 30 minutes. Fill each with strawberry jam.