BUTTERMILK CHOCOLATE COOKIES
from "big flavors from a tiny kitchen" - http://bigflavors.blogspot.com/2010/08/melt-in-your-mouth-buttermilk-chocolate.html
Provided by ellie3763
Categories Drop Cookies
Time 32m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Melt butter in the microwave.
- In a large bowl, combine the warm melted butter with the cocoa powder. Whisk until smooth.
- Whisk in sugar, vanilla extra, and buttermilk.
- Gradually stir in the flour mixture until no streaks of flour remain.
- Stir in chocolate chips.
- Drop dough in 1-inch balls onto prepared baking sheet, leaving about 2 inches between cookies to allow for spreading.
- Bake 10-12 minutes until cookies are set around the edges.
- Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack to cool completely.
MELT-IN-YOUR-MOUTH COOKIES
These cookies really do melt in your mouth, and they're just as good without the pecans if you don't have them to hand.
Provided by Sackville
Categories Dessert
Time 30m
Yield 60 cookies
Number Of Ingredients 6
Steps:
- Cream butter and sugar together.
- Add water and vanilla to the mixture.
- Gradually add flour, fold in nuts.
- Roll dough into 1 inch balls.
- Place on ungreased baking sheets and flatten with fingers.
- Bake at 300 F for 20-25 minutes.
- Cool on a wire rack.
MELT IN YOUR MOUTH BUTTER COOKIES
This is my sister-in-law's recipe that I made for the first time this Valentine's Day, and have since made I don't know how many more batches! It's quite similar (but not identical) to some of the other butter cookie recipes on this website, but I didn't see any others that had a recipe for icing (and I just can't imagine them without)!!
Provided by CrystalB
Categories Dessert
Time 38m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- Cream butter or margarine (and yes margarine does work beautifully! I can see some people raising their eyebrows!) with sugar.
- Add eggs and vanilla and mix.
- Add flour, baking powder and salt and mix well.
- At this point you can either roll out and cut with cookie cutters or roll dough into 1 inch balls and flatten on cookie sheet.
- Bake at 375F for 6 to 8 minutes until set, NOT brown.
- Mix icing ingredients together and ice cookies once cooled.
Nutrition Facts : Calories 1595.8, Fat 79.5, SaturatedFat 42.4, Cholesterol 234.2, Sodium 958, Carbohydrate 210.4, Fiber 2.8, Sugar 128.9, Protein 13.9
MELT IN YOUR MOUTH SUGAR COOKIES
I just made these from the Dec 2005 Good HouseKeeping magazine. The recipe was submitted by Faye Holloway of Tallulah, LA.I had to put them in the freezer or they would all be gone! The book says 8 dozen, I only got about 4.
Provided by charlened
Categories Dessert
Time 50m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- On waxed paper, combine flour, baking soda, cream of tartar and salt.
- In a large bowl, beat butter, confectioners sugar, and 1/2 cup granulated sugar on medium speed about 2 min or until creamy. Reduce speed to low, beat in egg, then beat in oil and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping bowl.
- Place remaining 2 tbsp sugar in a small bowl or saucer. Shape dough by rounded tsp into 3/4 inch balls. Place balls 2 inches apart on ungreased cookie sheet. Dip punch cup or glass with raised or cut design on bottom, or coarse side of meat mallet into sugar in bowl, use to flatten each ball into a 1 1/2 inch round.
- Bake 10-11 min until edges are golden. Transfer to wire rack to cool. Store cookies in tightly covered container at room temp up to 1 week or in freezer up to 3 monthes.
MELT-IN-YOUR-MOUTH CHOCOLATE CHIP COOKIES
This is actually my own variation of a Crisco recipe, made without Crisco (trying to be healthier and ditch the hydrogenated fats!) I sub butter and veggie oil instead, and you still end up with a soft, chewy cookie. Believe me, no one knows they're better for you and they just gobble them up. :)
Provided by SJay93
Categories Dessert
Time 1h
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350. Combine melted butter, oil, brown sugar, milk and vanilla in large bowl, beating at medium speed of mixer until well blended. Mixture will not resemble normal "creamed" batter because of the melted butter; this is totally ok. Beat in egg.
- Combine flours, salt, baking soda (and if using, oats) with a whisk to ensure everything is well incorporated. Mix, by hand, into wet ingredients just until blended. You might want to mix in about a third at a time to make it easier. At this point you may need to add a tablespoon or two of flour-you want the dough to be firm enough to easily roll into a ball. Stir in chocolate chips.
- Roll into balls about a little smaller than the size of a golf ball and place 2-3 inches apart on ungreased baking sheet. Press 3 or 4 chocolate chips into tops of cookies, and bake for 8-10 minutes for soft, chewy cookies, or 11-13 minutes for crisp cookies. I prefer soft and chewy, and they normally go for about 9 minutes.
- Cool for 5 minutes in sheets; transfer to wire racks.
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