Anyone got a good (EASY) butter cookie recipe?

Question

I am no Betty Crocker...but i would love a quick and easy butter cookie recipe.

Answer 1

Vanilla Butter Cookies
Ingredients:
8 ounces unsalted butter
1 cup sugar
4 large egg yolks, beaten
2 tablespoons pure vanilla extract
2-1/4 cups unbleached flour
3/4 teaspoon baking powder
Pinch of salt

Preparation:

In a large bowl, cream the butter with the sugar until light and fluffy. Add the beaten yolks and vanilla and beat thoroughly.

Sift flour, baking powder and salt together. Gradually add the dry ingredients to the butter mixture, blending well after each addition.

Form the dough into a ball, wrap in wax paper and refrigerate overnight,or place in freezer for about 30 minutes.
Use non-stick pans or line pans with parchment paper. Spray lightly with baking oil. Preheat oven to 350 degrees.

Place dough between 2 pieces of wax paper and roll to a thickness of slightly less than 1/4 inch. Using a cutter, or inverted glass, cut cookies and transfer to baking sheets.

Bake for about 12 minutes or until cookies begin to brown. Place pans on cooling racks for about 5 minutes, then carefully remove cookies. Allow cookies to cool thoroughly before serving.
This recipe makes between 3 and 4 dozen cookies, depending on cookie cutter size. Make'um big so later you can say "I only had 2 cookies"

Answer 2

Low Carb Recipe for Peanut Butter Cookies Not exactly the healthiest snack, but everyone needs a treat once in a while. This recipe makes 24 cookies. 6 Tablespoons Butter, unsalted and softened 1/2 Cup Peanut Butter, unsweetened, smooth 1/4 Cup light Brown Sugar, packed 1/4 Splenda 1 Egg, lightly beaten 1 Teaspoon Vanilla 1 1/4 Cups Oat Flour 1/4 Teaspoon Baking Powder 3 Tablespoons Peanuts, salted, chopped Preheat oven to 350F. Beat together butter, peanut butter until smooth. Add brown sugar, Splenda and beat with electric mixer until light and fluffy. Beat in egg and vanilla for another 1-2 minutes. Mix in flour, baking powder. Mix in peanuts. Drop dough by Tablespoons, 2 inches apart on cookie sheet. Use fork to press down. Bake for 22-25 minutes. Transfer to rack to cook. Quick Tip: If you use chunky peanut butter, and omit the chopped peanuts or just omit the chopped peanuts for a smoother cookie! Quick Tip: Purchasing a tablespoon scoop with a release button (ice cream or meatball scoop) allows you to make uniform cookies with the right portion for serving sizes. No guess work required. Per Serving (1 Cookie) 94 calories, 7g fat, 3g protein, 7g carbohydrates, 1g fiber, 17mg cholesterol

Answer 3

Butter Cookies:

1 1/2 cups butter, softened
1 1/4 cups sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup strawberry preserves

Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg and vanilla, beating well. Add flour, beating just until mixture is blended.

Divide dough into 3 portions; roll each portion on wax paper into a 12-inch log. Cover and chill 8 hours.

Cut each log into 1/2-inch-thick slices; place on lightly greased baking sheets. Press thumb in center of each slice to make an indentation; fill with 1/2 teaspoon preserves.

Bake at 350° for 10 minutes or until edges are lightly browned. Remove to wire racks to cool. Freeze, if desired.

Yield: Makes 6 dozen

Answer 4

"Butter Cookies" - about 8 dozen

1 cup butter or margarine; softened
2 cups all-purpose flour
1/2 cup sugar
1 cup finely chopped walnuts

Heat oven to 350*. Mix thoroughly all ingredients. Roll dough 1/4" thick on lightly floured cloth-covered board. Cut into 1 1/2" circles. Place on ungreased baking sheet.
Bake 10-12 minutes. If desired, sprinkle with confectioner's sugar or put cookies together in pairs with raspberry jam.

Answer 5

This is a pretty simple recipe from Allrecipes.com Dipping them is chocolate would be optional. They do a good job of rating by the users. Hope this one works well for you!

INGREDIENTS:
1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup confectioners' sugar for dusting
1 cup chocolate flavored confectioners
coating

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the butter and confectioners' sugar until light and fluffy. Stir in the vanilla and then the flour to form a soft dough. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten each cookie to 1/4 inch thick using the bottom of a glass dipped in confectioners' sugar.
3. Bake for 8 to 10 minutes in the preheated oven, until the edges are just beginning to brown. Do not over cook. Remove from cookie sheets to cool on wire racks.
4. Melt the coating chocolate over a double boiler or in the microwave, stirring frequently until smooth. Spread chocolate onto the bottom of each cookie. Place cookies chocolate side down onto waxed paper until set.

Answer 6

butter cookies
NGREDIENTS

* 1 1/2 cups sifted all-purpose flour
* 1/2 cup cornstarch
* 1/2 cup white sugar
* 1 cup unsalted butter, softened

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. Mix together all ingredients until well-blended.
3. Roll 2-inch sized pieces of dough into balls and place on cookie sheet. Flatten each with the back of a fork.
4. Bake 13 to 15 minutes until light brown. Let cool on wire rack.

Answer 7

BUTTER COOKIES

2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla



Into a bowl sift together flour, salt, and baking powder. In a large bowl with an electric mixer beat butter until creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg and vanilla and beat until combined well. Gradually add flour mixture, beating until mixture just forms a dough.
Divide dough between 2 large sheets of wax paper and form each half into a 10- x 1 1/2-inch log, wrapping it in wax paper. Chill logs until firm, at least 4 hours, and up to 5 days. Dough may be frozen, wrapped in foil, 2 months. Let dough soften slightly before cutting. Preheat oven to 375°F. and lightly butter a baking sheet.

Cut dough into 1/8-inch-thick slices and arrange slices about 1/2 inch apart on baking sheet. Bake cookies in batches in middle of oven until golden around edges, 10 to 12 minutes, and transfer with a metal spatula to a rack to cool. Cookies may be kept in an airtight container at room temperature 5 days.

Makes about 100 cookies.

Answer 8

go to foodnetwork.com they have tons of recipes

Answer 9

go to LHJ.com (lady home journal). they have great free recipies.