Freezer Butter Cookies Recipes

Steps:

• Blend flour, salt, baking soda, and cream of tartar in a medium bowl. Combine butter, shortening, and sugar in a large bowl; beat with an electric mixer until smooth. Mix in egg and vanilla. Slowly add flour mixture to the sugar blend.
• Divide dough in 1/2 and form into two 2-inch diameter logs. Shake the candy sprinkles evenly over a sheet of waxed paper. Roll the dough logs over the sprinkles, making sure the sprinkles adhere to the sides. Wrap the logs in waxed paper and refrigerate for 3 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
• Remove 1 dough log from the refrigerator. Unwrap and place on a flat surface. Slice dough into 1/2-inch rounds and place on prepared cookie sheets. Rewrap and return any unused dough to the refrigerator; only slice it just as you are ready to place it on a cookie sheet.
• Bake in the preheated oven until the bottoms start to brown, 10 to 12 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely. Repeat with remaining dough.

Steps:

• Cream first 3 ingredients.
• Add eggs.
• Then mix in peanut butter, flour, soda.
• Roll out onto parchment into 1 1/2" diameter rolls.
• Cut inch thick disks and space out on cookie sheet.
• Dip fork in sugar and press crossways to flatten.
• Bake at 375º 8-10 minutes.

Steps:

• Beat butter and sugar until light and fluffy, add eggs and vanilla, beat until well combined.
• Fold in sifted flour, mix to a firm dough.
• Divide dough evenly into three.
• Add desired fillings:.
• 1/4 cup coconut and 60g chopped glace cherries. Roll into balls and roll in extra coconut and place half a glace cherry into each biscuit.
• 1/4 cup chocolate bits. Roll into balls.
• 1/4 cup chopped nuts and 1/4 cup sultanas. Roll into balls.
• Jam. Do not add jam until ready to cook. Roll dough into balls and slightly flatten making a dent in the dough.
• Place biscuits on greased oven tray and place in freezer.
• When frozen place in ziplock bag and return to freezer until needed.
• When required, remove biscuits from freezer, put, still frozen, on greased oven tray, add 1 tsp jam to each biscuit if making jam biscuits; allow room for spreading.
• Bake in moderate 180 C oven 15 to 20 minutes or until golden brown.
• Remove from oven, cool on wire rack.

Steps:

• In a large bowl, cream together the butter and sugar. Beat in the yolks one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture. Shape dough into logs about 2 inches in diameter. Wrap in waxed paper and refrigerate or freeze until firm.
• Preheat oven to 350 degrees F (175 degrees C). Unwrap rolls. You can roll the logs in nuts or sprinkles before slicing. Slice into 3/8 inch wide slices. Place slices 2 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Do not brown. Remove to a wire rack to cool completely.