Butter cookie recipe?

Answer 1

Hazelnut Butter Cookies

* 1 cup butter, softened
* 1 1/2 cups confectioners' sugar, divided
* 1 tablespoon milk or cream
* 1 teaspoon vanilla extract
* 2 1/4 cups all-purpose flour, stir before measuring
* 1/2 cup finely chopped hazelnuts or filberts
In a large bowl, cream butter with 1/2 cup of the confectioners' sugar until light and fluffy. Add milk or cream and vanilla; blend well. Gradually add flour and hazelnuts, beating until well mixed. Chill until firm, about 30 to 45 minutes.Shape dough into 1-inch balls. Place on ungreased cookie sheets about an inch apart. Bake in a 375° oven for 12 minutes, or until lightly browned on the bottoms. Transfer to wire racks to cool for 10 minutes, then roll in remaining 1 cup confectioners' sugar.

Answer 2

BUTTER COOKIES:
1 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 egg
2 1/2 cups flour, sifted
1/4 teaspoon salt
In large bowl cream butter, sugar and vanilla extract until light and fluffy. Add egg and beat well. Add flour and salt; mix thoroughly. if necessary work the flour in with your hands.
Place half the dough in cookie press cylinder. Press cookies out on an ungreased cookie sheet. Bake at 375 degrees for 12 minutes or until golden in color. Remove to rack to cool.

Answer 3

Basic Butter Cookies
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 tsp vanilla
1 Whisk together flour, baking powder, and salt in a small bowl.
2 Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
3 Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours. (To roll cookies into balls, see cooks' note, below.)
4 Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
5 Cut enough 1/8- to 1/4-inch-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap). If garnishing with coarse sugar, sprinkle slices with it.
6 Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
Dough log can be chilled up to 5 days or frozen, wrapped in a double layer of plastic wrap, 1 month. If frozen, thaw dough in refrigerator just until it can be sliced.

Instead of forming dough into a log and chilling, you can roll tablespoons of dough into 1 1/4-inch balls, then roll balls in finely chopped nuts (about 1 cup) and coarse sugar. Bake, switching position of sheets halfway through baking, until bottoms are browned, about 15 minutes total.

To garnish cookies with chocolate, melt 3 1/2 oz chocolate and cool slightly. Transfer to a heavy-duty sealable plastic bag and snip a 1/16-inch opening in 1 corner. Pipe chocolate evenly back and forth over cookies. Let chocolate set before storing cookies.
Servings: 24
Yield: 4 dozen

Cookie Press Butter Cookies
1 1/2 cups unsalted butter, softened
1 cup white sugar
2 egg yolks
2 Tbs water 3 3/4 cups all-purpose flour
1 pinch salt
1 Tbs vanilla extract
2 egg whites
2 Tbs water
1 Cream together the butter and sugar until light and fluffy. Mix in the egg yolks, 2 tablespoons water, flour, salt and vanilla. Chill the dough.
2 Preheat the oven to 400 degrees F (205 degrees C).
3 Fill the cookie press and shape the cookies on an ungreased baking sheet. Brush the top of each cookie with the egg whites mixed with 2 tablespoons of the water. Decorate as desired.
4 Bake at 400 degrees F (205 degrees C) until the cookies are golden brown on top, about 10 minutes.


Yield: 48

Answer 4

Try allrecipes.com or cookierecipes.com

Answer 5

Hi !!
Here are three recipes that I have made:

BEST EVER BUTTER COOKIES

Preparation time: 1 hrs Baking time: 6 min
Yield: 3 dozen cookies

Cookie Ingredients:

1 cup LAND O LAKES® Butter, softened
1 cup sugar
1 egg
2 tablespoons orange juice
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder

Frosting Ingredients:
3 cups powdered sugar
1/3 cup LAND O LAKES® Butter, softened
1 teaspoon vanilla
1 to 2 tablespoons milk

Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and vanilla; mix well. Reduce speed to low; add flour and baking powder. Beat until well mixed.

Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm (2 to 3 hours).

Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely.

Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, scraping bowl often and adding enough milk for desired spreading consistency. Frost and decorate cooled cookies as desired.

Recipe Tip
If you use a 4 to 5-inch cookie cutter, recipe will yield approximately 2 dozen cookies.

-------AND...

BUTTERY BUTTERSCOTCH CUT-OUTS

Preparation time: 1 hrs Chilling time: 1 hrs
Baking time: 5 min
Yield: 4 dozen cookies

1 cup butterscotch-flavored chips
3 cups all-purpose flour
1 cup LAND O LAKES® Butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
2 tablespoons milk
2 teaspoons vanilla
Decorator sugars, if desired
Frosting, if desired

Melt butterscotch chips in 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 5 minutes). Pour mixture into large bowl; add all remaining ingredients except decorator sugars and frosting. Beat at low speed, scraping bowl often, until well mixed.

Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (at least 1 hour).

Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Sprinkle with decorator sugars, if desired.

Bake for 5 to 8 minutes or until edges are lightly browned. Cool completely; decorate with frosting, if desired.

-----------AND...

BUTTERY CUT-OUT COOKIES

Preparation time: 45 min Chilling time: 2 hrs
Baking time: 7 min
Yield: 3 1/2 dozen

1 cup LAND O LAKES® Butter, softened
1 (3-ounce) package cream cheese, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
3 cups all-purpose flour

Combine all cookie ingredients except flour in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes). Reduce speed to low; add flour. Beat until well mixed (2 to 3 minutes).

Divide dough in half; wrap in each half in plastic food wrap. Refrigerate until firm (at least 2 hours).

Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets.

Bake for 7 to 10 minutes or until edges are very lightly browned.

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