Creamy Christmas Butter Cookies Recipes

Steps:

• Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks., For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.

Steps:

• In a bowl, mash the butter and flour together until smooth and creamy. Beat in the cream, 1 to 2 tablespoons at a time, until thoroughly combined.
• Scrape the dough onto a large sheet of plastic wrap, wrap tightly, and chill at least 1 hour to overnight.
• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Roll the dough out 1/4 inch thick on a floured work surface, and cut into 2-inch circles with a cutter. Place sugar into a shallow bowl, and dip each cookie into the sugar on both sides. Place the cookies onto the prepared baking sheets.
• Bake cookies in the preheated oven until the edges turn light golden brown, 10 to 12 minutes. Allow to cool for about 5 minutes on sheets before removing to cool completely on racks.

Steps:

• In a saucepan, over medium heat, heat cream and butter until butter is melted. Stir in the vanilla and confectioners' sugar. Remove from heat, and beat with an electric mixer until thick and smooth.

Steps:

• Beat 1 cup softened butter with white sugar in a large bowl until creamy. Beat egg, whole milk, and 1 1/2 teaspoons vanilla extract into butter mixture until smooth. Whisk flour, baking powder, and salt in a separate bowl and gradually stir dry ingredients into moist ingredients to make a smooth dough. Chill dough in refrigerator for 2 to 3 hours.
• Preheat oven to 400 degrees F (200 degrees C). Dust a pastry cloth or kitchen towel generously with flour.
• Divide dough into thirds and roll each third out 1/8-inch thick on the prepared pastry cloth. Cut shapes out of the rolled dough with cookie cutters. Place cookies onto ungreased baking sheets.
• Bake in the preheated oven until cookies are barely browned, 5 to 8 minutes. Let cookies cool on baking sheets for 5 minutes before removing to finish cooling on a wire rack.
• Beat 1 cup softened butter, 3 cups confectioners' sugar, 1 1/2 tablespoons vanilla extract, and evaporated milk in a bowl until smooth. Gradually stir 6 cups confectioners' sugar into mixture until combined. Beat frosting hard until fluffy; stir in additional evaporated milk or confectioners' sugar if needed to reach desired consistency. Frost cooled cookies.

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:

• Cream together the butter and cream cheese. Add sugar and vanilla; beat until light and fluffy.
• Combine the flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refrigerate for 15 minutes.
• On four sheets of aluminum foil, shape dough into four 6 inch rolls, 1 1/2 inches in diameter. Wrap each roll tightly in foil and refrigerate over night.
• Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with foil. Remove rolls of dough from refrigerator one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4 inch slices.
• Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15 to 18 minutes or until bottom of cookie is lightly browned when lifted.

Steps:

• Preheat oven to 350 degrees F. Grease 2 cookie sheets.
• In a large bowl of an electric mixer at medium speed, mix butter, sugar and vanilla just until blended.
• Add the egg and mix well.
• In a separate bowl, mix together the flour, soda, cream of tartar, and salt. Add to the butter mixture and mix at low speed until well combined.
• Shape the dough into 3/4-inch balls. Arrange the balls 2-inches apart on the cookie sheets. Flatten each ball with a fork as you would a peanut butter cookie. Do this one time. To prevent the fork from sticking to the cookie dough;, dip it occasionally in confectioners' sugar. Sprinkle tops of the cookies with colored sanding sugar.
• Bake 8-10 minutes or until lightly colored around the edges. Let cookies cool on the cookie sheets for 5 minutes, then transfer to a wire rack to cool completely.

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:

• Sift four and salt, together. Cream butter and cheese, slowly adding sugar, and mix well. Beat in egg yolk, then the flavoring. Dough will be STICKY!. Chill dough at least 4 hours (overnight is better, though!).
• Preheat oven to 350°F.
• Roll out dough (on floured surface) to about 1/4" thickness, if using molds. Imprint, cut, and place on cookie sheet.
• If not molding/imprinting cookies, make into smallish balls, squash flat with your palms, and place on cookie sheet. Prick each blob with a fork.
• Bake 10-12 minutes, until cookies are JUST turning light brown around the edges. Transfer onto a wire rack to cool.
• Once cooled completely, they can be stored in airtight containers.

Steps:

• Add flour, baking powder, salt, and butter- need like pie dough. Make a hole in center of dough so that the middle of the bottom of the bowl shows through.
• Add egg yolks, sugar, cream, lemon juice and rind.
• Knead till blended.
• Divide dough into 4 balls and place in fridge and chill for a few hours (I usually chill overnight).
• Roll out dough and use cookie cutters.
• Bake at 325°F for about 15 minutes.

Steps:

• Mix sugar, salt, butter, cream cheese, almond and vanilla extract, and egg yolk together well.
• Stir in flour until well blended.
• Chill dough for at least 30 minutes (I've chilled mine a little less than 24 hours but I wouldn't suggest going over that.).
• After You've taken the dough out of the chilled area (sometimes I use the garage) Preheat oven to 375 degrees F.
• On a lightly floured surface roll out 1/3-1/2 of the dough.
• Cut the dough to holiday shapes and place on an ungreased pan. (The cookies do not expand very much while cooking, so you can place them close together.).
• Here's where you can use the egg white! Spread the egg white over the top of the cookie and add sprinkle if you would like, or leave them plain and add frosting later!
• Bake the cookies 10 minutes (or until they're a light brown).
• Let cookies cool completely before adding any frosting.

Steps:

• Combine flour, baking soda, and salt in a large bowl.
• Beat butter and sugar in a second large bowl using an electric mixer until smooth and creamy; beat in the egg. Gradually blend in the flour mixture until dough is just mixed.
• Divide the dough in half and shape each half into a log 1 1/2 inches in diameter. Wrap logs in waxed paper and chill for 4 hours.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets. Cut the logs into ¼ inch thick slices and place 1 inch apart onto baking sheets.
• Bake in the preheated oven until cookies are lightly colored, 8 to 10 minutes. Transfer to wire racks to cool.