BROWN BUTTERY BOWTIES
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the butter in a Dutch oven or large, high-sided saucepan over medium-high heat. Cook until the butter becomes golden brown and fragrant, 3 to 4 minutes. Remove from heat, cover and set aside.
- Bring a pot of generously salted water to bowl. Cook the farfalle until it is al dente, 8 to 10 minutes. Meanwhile, place the breadcrumbs in a dry pan and toast over medium heat until lightly golden, 2 to 3 minutes. Remove from the heat and transfer to a small bowl. Add the parsley, lemon zest, salt, pepper and 2 tablespoons of the brown butter and stir to combine. Set aside.
- Put the brown butter back on medium heat. Drain the farfalle and add it to the butter, tossing to coat. Sprinkle with the breadcrumbs and Parmesan and serve with more Parmesan.
3-INGREDIENT COOKIE BUTTER COOKIES
Cookie butter is a creamy nut-free spread that's usually made from spiced Belgian cookies called speculoos. It's sold in jars in the peanut butter aisle. Here, we mix it with oats and eggs to make possibly the quickest, tastiest and most satisfying three-ingredient cookie ever.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 12 cookies
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F.
- Add 1/2 cup of the oats to a food processor and pulse until fine crumbs form. Add the cookie butter and egg to a large bowl and whisk until smooth. Fold in the ground oats and the remaining 1/2 cup whole oats until combined. Roll 2 tablespoons of dough into balls and place onto a baking sheet.
- Bake until the cookies are set and just turning golden brown around the edges, 13 to 15 minutes, Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
THE BEST BUTTER COOKIES
Your search is over -- this perfect butter cookie will stay in your recipe box for years. It's crisp, yet tender and perfect for tea for two or cookies for Santa. Plus, you have the choice to make drop cookies or a slice-and-bake version!
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
- For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
- Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.
BUNNY COOKIES
Two quick snips and a couple of pokes into an oblong ball of sugar-cookie dough create sweet bite-size bunnies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen cookies
Number Of Ingredients 7
Steps:
- In a bowl, beat butter with sugar until creamy, 2 minutes. Beat in vanilla, salt, and egg white. (For pink bunnies, add a drop or two of food coloring.) Reduce speed to low and slowly add flour until combined.
- For each bunny, roll 1 tablespoon dough between palms to create a 1-inch oval. Hold kitchen shears at a 30-degree angle; snip ears about 1/2 inch from front. (Do not cut all the way through.)
- With a toothpick, poke holes for eyes. Refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees. Bake bunnies just until golden brown on bottoms, 22 to 25 minutes. Let cool completely on a wire rack.
RAINBOW COOKIES
I always bake these cookies two weeks ahead. That allows enough time for mellowing, leaving them moist and full of almond flavor. —Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 8 dozen.
Number Of Ingredients 10
Steps:
- Grease the bottoms of 3 matching 13x9-in. baking pans (or reuse 1 pan). Line the pans with waxed paper; grease the paper. , Place almond paste in a large bowl; break up with a fork. Cream with butter, sugar and egg yolks until light and fluffy, 5-7 minutes. Stir in flour. In another bowl, beat egg whites until soft peaks form. Fold into dough, mixing until thoroughly blended. , Divide dough into 3 portions (about 1-1/3 cups each). Color 1 portion with red food coloring and 1 with green; leave the remaining portion uncolored. Spread each portion into the prepared pans. Bake at 350° until edges are light golden brown, 10-12 minutes. , Invert onto wire racks; remove waxed paper. Place another wire rack on top and turn over. Cool completely. , Place green layer on a large piece of plastic wrap. Spread evenly with raspberry jam. Top with uncolored layer and spread with apricot jam. Top with pink layer. Bring plastic wrap over layers. Slide onto a baking sheet and set a cutting board or a heavy, flat pan on top to compress layers. Refrigerate overnight. , The next day, melt chocolate in a microwave; stir until smooth. Spread over top layer; allow to harden. With a sharp knife, trim edges. Cut into 1/2-in. strips across the width; then cut each strip into 4-5 pieces. Store in airtight containers.
Nutrition Facts : Calories 61 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 19mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER BALLS II
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.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 14.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 6 g
BOW COOKIES
One word: Delicious! When we were kids, Grandma called these Torn Pants! We couldn't wait for them to be done and would be waiting at the stove for them. Our faces were white with powdered sugar....Those were the days and they can be again!
Provided by glitter
Categories Dessert
Time 25m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients until well blended.
- Taking a small part of the dough at a time, roll out very thin.
- Cut into strips about 6" long and 1/2" wide.
- Make a slit in center and pull one side of dough thru the slit.
- Fry in hot oil until golden brown.
- Drain on paper towels.
- While still slightly warm sprinkle generously with confectioners sugar.
- (Dependent on the heat of your oil, is how quick they will get done so time may vary).
BUTTERY BOW COOKIES
My aunt shared this recipe with me many years ago. Family and friends look for these tasty edible bows on my cookie trays each Christmas.-Diana Mangelsen, Frederic, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Combine egg and cream; gradually beat into crumb mixture until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle., Divide dough into three portions. On a lightly floured surface, roll each portion into an 8-in. x 6-in. rectangle. Brush with melted butter; sprinkle with colored sugar. Cut into 8-in.-long x 1/4-in.-wide strips. Place 2 in. apart on ungreased baking sheets; form into bows., Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Cool for 1 minute before carefully removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 59 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 37mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER COOKIES
Provided by Food Network
Categories dessert
Time 2h45m
Yield 3 dozen cookies
Number Of Ingredients 6
Steps:
- Combine 8 tablespoons of the butter, egg yolk, sugar, pinch of salt and flour. When ingredients are completely blended, divide the dough in half. Roll each dough half into a cylinder, about 1 1/2 inches in diameter and 6 inches long. Wrap each cylinder in wax paper and then in foil. Refrigerate until hard or for at least 2 hours. Preheat the oven to 375 degrees. Grease 2 cookie sheets with remaining tablespoon of butter. Remove dough from fridge and slice each cylinder crosswise into 1/4-inch rounds. Place the rounds on the prepared cookie sheets, but don't crowd them as they spread during baking. Brush the tops with reserved egg white. Center some sliced almonds on each cookie and bake for 12 to 14 minutes or until the edges begin to brown. Cool on a cookie rack. Delicious served with strawberries simply macerated in sugar.
BROWN-BUTTER OATMEAL COOKIES
Steps:
- Melt 2 sticks butter over medium heat until browned, then cool. Beat the browned butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 3/4 cup oats and 1 cup golden raisins and chill 30 minutes. Drop by tablespoonfuls and bake 12 to 15 minutes at 350 degrees.
BUTTERY DROP COOKIES
Make and share this Buttery Drop Cookies recipe from Food.com.
Provided by B B Adams
Categories Drop Cookies
Time 7m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Grease baking sheet.
- Combine Butter Flavor Crisco, sugar and milk in medium bowl.
- Beat at medium speed of electric mixer until well blended.
- Beat in egg and vanilla; beat until blended.
- Combine flour, salt and baking powder.
- Mix into creamed mixture at low speed until just blended.
- Drop by level tablespoonfuls of dough 2-inches apart onto baking sheet.
- Bake at 375°F for 7-9 minutes or until set.
- Cool 2 minutes on baking sheet. Remove to cooling rack.
- There are several variations that can be used with these cookies such as frosting them as wreaths or ornaments for the holiday season.
- Using a chocolate frosting between two cookies for a sandwich.
- Or dipping 1/2 of the cookie into chocolate frosting then into nuts.
- NOTE: For larger cookies, drop by tablespoonfuls of dough into a mound for each cookie. Place 3-inches apart on baking sheet. Bake at 375°F for 11-13 minutes, or until set. Cool 2 minutes on baking sheet. Remove to cooling rack.
Nutrition Facts : Calories 60, Fat 3, SaturatedFat 1.2, Cholesterol 7.5, Sodium 20.9, Carbohydrate 7.5, Fiber 0.1, Sugar 4.2, Protein 0.6
BUTTER COOKIES
These easy butter cookies will melt in your mouth - they're deliciously soft and crumbly. Make and give these as a homemade edible gift
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 35m
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/180C fan/gas 6. Beat the salted butter, vanilla and sugar together with an electric whisk until pale and fluffy. Sift over the flour and beat again until just combined. Spoon the dough into a piping bag fitted with a medium star nozzle.
- Pipe the dough in small 5cm swirls on one large or two smaller baking trays lined with baking parchment, spacing them apart to allow for them to spread. Bake for 15-20 mins until pale golden.
- Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 122 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.07 milligram of sodium
BUTTER COOKIES III
The best cookies for parties when there are a lot of people to feed--especially parties for kids.
Provided by Allrecipes Member
Categories Cut-Out Cookies
Yield 36
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter or margarine over low heat. Remove from heat and add 4 cups of flour and the sugar. Beat eggs in one at a time until it is all blended. Slowly add in the remaining 4 cups of flour.
- Roll out the dough on a floured area to a thickness of about an 1/4 of an inch. Cut cookies using cookie cutters and place the cut outs about 1 inch apart on the cookie sheet.
- Bake for 12 to 15 minutes until brown on the edges.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 32.4 g, Cholesterol 58.1 mg, Fat 11.3 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 84.9 mg, Sugar 11.2 g
BETTER BUTTER COOKIES
These cookies are really peanut buttery. For all those peanut butter lovers out there, this is the cookie for YOU!! Read the reviews before making.
Provided by Laura
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift together the flour, and baking soda, set aside. In a medium bowl, cream the white sugar and brown sugar with the butter. Stir in the eggs, one at a time, then the vanilla and peanut butter. Add the dry ingredients to the creamed mixture and stir until combined. Finally, stir in the nuts.
- Drop by heaping teaspoonfuls onto cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Cool on wire racks.
Nutrition Facts : Calories 103.1 calories, Carbohydrate 11.5 g, Cholesterol 21.8 mg, Fat 5.7 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 2.8 g, Sodium 112.4 mg, Sugar 6.8 g
BASIC BUTTER COOKIES
These butter cookies are absolutely delicious made with regular butter, but they become downright amazing with Plugrá or Land O Lakes Ultra Creamy.
Yield Makes about 4 dozen cookies
Number Of Ingredients 8
Steps:
- Whisk together flour, baking powder, and salt in a small bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
- Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours. (To roll cookies into balls, see cooks' note, below.)
- Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
- Cut enough 1/8- to 1/4-inch-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap). If garnishing with coarse sugar, sprinkle slices with it.
- Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
- *Available at specialty foods shops and New York Cake & Baking Distributor (800-942-2639).
WORLD'S BEST BUTTER COOKIES
I tested 8 different butter cookie recipes, looking for the "perfect" butter cookie. It had to be buttery, a little crumbly (like shortbread), and not too sweet. This is the winner. I think these are the Worlds Best Butter Cookie, courtesy of Chef Alice Medrich.
Provided by P48422
Categories Dessert
Time 33m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Beat the butter, sugar, salt and vanilla together until smooth and creamy.
- Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
- Add the flour and mix just until incorporated.
- Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
- Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
- Before baking, preheat the oven to 325°F.
- Line your baking sheets with parchment.
- Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
- Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
- Note: you can do many things with these cookies.
- You could roll the dough out and cut shapes.
- You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
- You could make them and then dip them half into chocolate.
- You could just make them and eat them, which is my favorite.
- Whatever you do, they will be delicious.
Nutrition Facts : Calories 66.5, Fat 4, SaturatedFat 2.5, Cholesterol 14, Sodium 12.9, Carbohydrate 7.1, Fiber 0.1, Sugar 3.1, Protein 0.6
BUTTER BALL COOKIES
This cookie is a must during the Holidays. Simple to make. You can vary the recipe by replacing walnuts with cashews, pecan or some time I mix in chocolate chip or butterscotch chips.
Provided by School Chef
Categories Dessert
Time 35m
Yield 4 dozen
Number Of Ingredients 7
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.
More about "buttery bow cookies recipes"
BOWTIE COOKIES RECIPE - RACHAEL RAY IN SEASON
From rachaelraymag.com
BOW-TIES WITH PARSLEY GARLIC BUTTER SAUCE - COURTNEY'S …
From courtneyssweets.com
8 BROWN BUTTER COOKIE RECIPES THAT ARE FULL OF RICH FLAVOR
From allrecipes.com
12 ONE-BOWL COOKIE RECIPES THAT MAKE CLEANUP A BREEZE
From allrecipes.com
BUTTERY SPRITZ COOKIES | READER'S DIGEST
From readersdigest.ca
32 EASY COOKIE BUTTER RECIPES - PUREWOW
From purewow.com
JAM FILLED BOW TIE COOKIES - WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
GOOEY BUTTER COOKIES (MADE FROM SCRATCH!) - SUGAR SPUN RUN
From sugarspunrun.com
MELT IN YOUR MOUTH BUTTER COOKIES | COOKIES AND CUPS
From cookiesandcups.com
19 LAZY ONE-BOWL COOKIE RECIPES - PUREWOW
From purewow.com
BUTTER BOW
From butterbow.com
HOW TO MAKE THE MOST PERFECT BOW COOKIES EVER - LILA LOA
From lilaloa.com
BUTTER COOKIES - DINNER, THEN DESSERT | EASY COMFORT FOOD RECIPES
From dinnerthendessert.com
JEWISH BOW TIE COOKIES (AKA EGG KICHEL) RECIPE - THE SPRUCE EATS
From thespruceeats.com
BOWTIES AND BROCCOLI - FAST, EASY, DELICIUOS - BUDGET BYTES
From budgetbytes.com
BUTTERY BOW COOKIES | RECIPE | CHRISTMAS COOKING, CHRISTMAS FOOD, …
From pinterest.com
ITALIAN BOW TIE COOKIE RECIPE - ANTHONY'S ITALIAN-AMERICAN RECIPES
From spaghettisauceandmeatballs.com
BUTTERY BOW COOKIES RECIPE: HOW TO MAKE IT | TASTE OF …
HOW TO MAKE EASY, MELT-IN-YOUR-MOUTH BUTTER COOKIES - KITCHN
From thekitchn.com
THE BEST CHEWY BROWN BUTTER CHOCOLATE CHIP COOKIES
From scientificallysweet.com
HOMEMADE BUTTER COOKIES (RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MELT IN YOUR MOUTH BUTTER COOKIES - PINCH AND SWIRL
From pinchandswirl.com
PEANUT BUTTER BOW WOW COOKIES ( FOR DOGGIES) RECIPE - FOOD.COM
From food.com
BUTTER COOKIES | RICARDO
From ricardocuisine.com
BUTTER BRICKLE COOKIES - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
You'll also love