CRISPY BUTTER COOKIES
These cookies are easy to make and taste so good. They're very crisp and light, perfect with milk or coffee.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and baking soda; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on greased baking sheets. Flatten with a fork. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 145 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 117mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
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.
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 CRUNCH COOKIES
When I was a kid in school, they used to sell these cookies, and I'd always wonder how they made them taste so good...Now, as an adult, I have been experimenting, trying to come up with a recipe, since I couldn't find any online. I struck gold yesterday, and so, here is the recipe, which if I may say so myself, taste even better that the Linden's brand! Enjoy!!!
Provided by javagirl81
Categories Dessert
Time 1h25m
Yield 36-48 Cookies, 12-15 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, powdered sugar and salt.
- In a small heavy bottom cast iron skillet, melt 1/4 C of butter, and 1/2 C sugar over very low heat, until it is bubbling and thick. Let this mixture cool for about a minute, (no more) and then pour it onto a cookie sheet that has been lined with parchment paper to cool a few minutes more.
- When it is cool enough,(and still slightly pliable) break off small pieces using a sharp heavy knife, or maybe a clean screwdriver. It will be a lot of work, but you'll get a little muscle, and the reward of knowing that your cookies are going to be so good, you won't mind all of the work!
- Now, in a large mixing bowl, beat the remaining sugars with the remaining butter until it is light and fluffy. Add the egg, and mix again. Add the vanilla and the corn syrup, mixing until it is combined.
- Then, add the flour mixture, a little at a time, until it is completely incorporated. With a wooden spoon, add the cooled candy pieces, distributing them evenly throughout the dough.
- Refrigerate the dough for about 30 minutes, or freeze it for 15. When it is cold, roll out 1 1/2-inch balls of dough, and be careful, those pieces of toffee will probably be really sharp! Place the balls of dough 2 1/2-inches apart on an ungreased cookie sheet, and bake for 9-11 minutes, making sure that they don't brown too much. They should be very light on top, and golden on the bottom.
- After two minutes, remove the cookies from the cookie sheet, and continue cooling on a wire cooling rack, about 7-8 more minutes, or until the toffee is set.
CRUNCHY BUTTER COOKIES
This is a traditional Finnish cookie recipe that originated somewhere in the countryside of Western Finland. The cookies are sweet but very dry, so be sure to have a supply of milk at hand! The recipe works well with low lactose or lactose-free butter.
Provided by Torbjorn
Categories Dessert
Time 20m
Yield 24-36 cookies, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix the flour, soda and vanilla sugar.
- Foam the butter, sugar and syrup by hand in a separate container.
- Add the flour mixture to the foam and mix into a dough.
- Separate the dough into flat bars.
- Oven cook for 10 minutes at 200°C (400°F).
- Cut the cooked dough to pieces. The dough should still be soft at this stage.
- Leave the cookies to cool and harden in room temperature. To achieve maximum crunchiness, allow them to harden overnight.
Nutrition Facts : Calories 190.2, Fat 13.8, SaturatedFat 8.6, Cholesterol 35.6, Sodium 201.3, Carbohydrate 15.3, Fiber 2.5, Sugar 0.3, Protein 3
BUTTER CRUNCH COOKIES
I've given this recipe to more people than any other recipe I have. These cookies are so easy to make. Cornflakes and pecans give them their delightful crunch.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 8 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the cornflakes and pecans. , Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 153 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 171mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
More about "crunchy butter cookies recipes"
BUTTER CRUNCH COOKIES - COOKIES AND CUPS
From cookiesandcups.com
4.4/5 (10)Estimated Reading Time 3 mins
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars together for 2 minutes. Add in the egg, yolk, vanilla, corn syrup, baking soda, salt and cornstarch. Mix for 1 minute on medium, or until the mixture is evenly combined.
CRISPY CHOCOLATE CHIP COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.6/5 (123)Category CookiesCuisine AmericanTotal Time 2 hrs 25 mins
CRISPY BUTTER COOKIES | 12 TOMATOES
From 12tomatoes.com
CRISPY BUTTER COOKIES - BAKE WITH PAWS
From bakewithpaws.com
HOW TO MAKE PERFECT CHOCOLATE CHIP COOKIES TAILORED …
From tasteofhome.com
10 BEST CRUNCHY COOKIES RECIPES | YUMMLY
From yummly.com
CRISPY PEANUT BUTTER COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
FLOURLESS PEANUT BUTTER COOKIES - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
10 CRISPY COOKIE RECIPES
From allrecipes.com
CRISPY PEANUT BUTTER CUPS RECIPE - PUREWOW
From purewow.com
CRISPY PEANUT BUTTER COOKIES - DINNER, THEN DESSERT
From dinnerthendessert.com
CRUNCHY PEANUT BUTTER COOKIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY BUTTER COOKIES RECIPE (SLICE & BAKE) - CRAZY FOR CRUST
From crazyforcrust.com
CAST YOUR VOTE FOR REESE’S NEW CREAMY AND CRUNCHY PEANUT …
From thepioneerwoman.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
10 BEST BUTTER CRUNCH COOKIES RECIPES | YUMMLY
From yummly.com
38 TREATS GRANDMA ALWAYS HAS IN THE COOKIE JAR
From southernliving.com
CRUNCHY PEANUT BUTTER COOKIES RECIPE - BAKING MAD
From bakingmad.com
PEANUT BUTTER COOKIES RECIPE - BBC FOOD
From bbc.co.uk
6 WAYS TO COOK WITH TRADER JOE'S COOKIE BUTTER - REAL SIMPLE
From realsimple.com
40 BEST AFTERNOON TEA RECIPES - WHAT TO MAKE FOR A TEA PARTY
From delish.com
BREAD AND BUTTER PIZZA IS THE "BEST NO-DOUGH PIZZA HACK EVER"
From allrecipes.com
VERY PEANUT BUTTER COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
You'll also love