Butterballcookies Food

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THE BEST BUTTER COOKIES



The Best Butter Cookies image

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

2 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 sticks (16 tablespoons) good-quality unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/4 cup turbinado sugar

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 BALL COOKIES



Butter Ball Cookies image

This cookie is a must during the Holidays. Simple to make. You can vary the recipe by replacing walnuts with cashews, pecan or some time I mix in chocolate chip or butterscotch chips.

Provided by School Chef

Categories     Dessert

Time 35m

Yield 4 dozen

Number Of Ingredients 7

1 cup butter
2 cups flour
2 teaspoons vanilla
1 1/2 cups walnuts, chopped
1/4 cup sugar
1/2 teaspoon salt
1 cup powdered sugar

Steps:

  • Cream butter,sugar, salt and vanilla.
  • Blend in flour and nuts.
  • Scoop and roll into balls.
  • Bake 325 for 22 to 25 minutes.
  • Remove from oven roll into powdered sugar.

ITALIAN BUTTERBALL COOKIES



Italian Butterball Cookies image

These holiday cookies are perfect for people of any age. They are good as a quick snack or dessert. Don't worry, they are not balls of butter. They are smooth, chewy, and delicious cookies. This is an old family recipe that is loved by all. Hopefully you like them too!

Provided by iluvlax

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 48

Number Of Ingredients 9

1 stick butter
¾ cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
¼ cup confectioners' sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Beat together the butter and 3/4 cup confectioners' sugar with an electric mixer in a large bowl until smooth. Add the egg, vanilla extract, and almond extract. Stir together the flour, baking powder, and salt in a bowl and mix into the butter mixture until just incorporated. Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart.
  • Bake in the preheated oven until firm, about 10 minutes. Cool on the sheet for 10 minutes before removing to cool completely on a wire rack.
  • Spread the 1/4 cup confectioners sugar on a plate; roll the cooled cookies in the confectioners' sugar to coat.

Nutrition Facts : Calories 43.3 calories, Carbohydrate 5.6 g, Cholesterol 9 mg, Fat 2.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 35.5 mg, Sugar 2.6 g

BASIC BUTTER COOKIES



Basic Butter Cookies image

These butter cookies are absolutely delicious made with regular butter, but they become downright amazing with Plugrá or Land O Lakes Ultra Creamy.

Yield Makes about 4 dozen cookies

Number Of Ingredients 8

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla
Garnish: coarse or sanding sugar*; or melted chocolate (see cooks' note, below)

Steps:

  • Whisk together flour, baking powder, and salt in a small bowl.
  • 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.
  • 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.)
  • Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
  • 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.
  • 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.
  • *Available at specialty foods shops and New York Cake & Baking Distributor (800-942-2639).

BUTTER BALLS



Butter Balls image

There are similar versions to this cookie, but I truly think that if you make mine like directed, you will find that these are the best. They will melt in your mouth. This has been a recipe used in my family since I was a little girl. We always made them for Christmas and weddings, but they are good anytime. The key is to use butter and make sure you grind the nuts very fine. I use my Kitchen Aid grinder attachment, but you can also use a food processor. Other versions use just chopped nuts, but I think when they are finely ground that makes the difference. Another important step is to bake them at 250 degrees for 45 minutes. Again, the other versions don't do this, but I stick with my recipe and am never disappointed. The extra time is worth it! This recipe will probably make 100 balls, depending on how large you make the cookies. The baking time listed is just an estimate. It will vary depending on how many cookies you make and how many you put on a cookie sheet. You can fit quite a bit on a cookie sheet because they really don't spread much.

Provided by CookingONTheSide

Categories     Dessert

Time 2h15m

Yield 100 cookies

Number Of Ingredients 7

1 lb butter, softened, no substitutes
4 cups walnuts or 4 cups pecans, very finely ground
8 tablespoons granulated sugar
4 tablespoons vanilla
1/8 teaspoon almond extract
4 cups flour
powdered sugar

Steps:

  • Grind walnuts very fine. Set aside.
  • Cream butter and sugar until light and fluffy.
  • Add vanilla.
  • Add flour and nuts alternately. You may have to mix by using your hands to really get it all mixed together well.
  • Roll into small balls, approximately 1-inch.
  • Place on cookie sheet, ungreased. You can usually fit a lot of cookies on the cookie sheet because they do not spread that much.
  • Bake at 250 degrees for 45 minutes.
  • Meanwhile, have a bowl of powdered sugar ready for when the cookies come out of the oven.
  • When cookies are brought out of the oven, allow to cool for maybe a minute until you can pick them up without breaking them. Roll in powdered sugar and place them on wax paper. Cool.
  • I also like to roll them in powdered sugar a second time when they are completely cool.

Nutrition Facts : Calories 86.8, Fat 6.8, SaturatedFat 2.6, Cholesterol 9.8, Sodium 32.7, Carbohydrate 5.5, Fiber 0.5, Sugar 1.2, Protein 1.3

BUTTER COOKIES RECIPE BY TASTY



Butter Cookies Recipe by Tasty image

Here's what you need: unsalted butter, granulated sugar, large egg, milk, all purpose flour, kosher salt, baking soda, powdered sugar, unsalted butter, vanilla extract, condensed milk, food coloring, sprinkles, candy

Provided by Matthew Johnson

Categories     Desserts

Yield 24 cookies

Number Of Ingredients 14

16 tablespoons unsalted butter, softened
1 cup granulated sugar
1 large egg
1 ½ tablespoons milk
2 ¾ cups all purpose flour, plus more for dusting
½ teaspoon kosher salt
½ teaspoon baking soda
2 lb powdered sugar
8 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
14 oz condensed milk
food coloring, of your choice
sprinkles, of your choice
1 cup candy, of choice

Steps:

  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • In a large bowl, combine the butter and sugar. Cream together with an electric hand mixer until the butter is light and fluffy,
  • Add the egg and milk, and continue beating until smooth. Set aside.
  • In medium bowl, stir together the flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients and beat to combine until the dough comes together.
  • Turn the dough out onto a lightly floured surface and roll out to ¼-inch (¾ cm) thick. Cut out shapes with cookie cutters of your choice. Re-roll the excess dough and cut out more shapes until all of the dough is used. Transfer the cookies to the prepared baking sheet, spacing about 1 inch (2.5 cm) apart.
  • Bake for 6-8 minutes, or until the cookies are firm around the edges but still soft at the centers. Transfer to a wire rack to cool completely.
  • Make the frosting: In a large bowl, combine the powdered sugar, butter, vanilla, and condensed milk. Beat with an electric hand mixer until creamy and smooth. Divide the frosting between smaller bowls and add food coloring, if desired.
  • Decorate the cookies with the frosting, sprinkles, and candies.
  • Enjoy!

Nutrition Facts : Calories 409 calories, Carbohydrate 70 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 57 grams

BASIC BUTTER COOKIE DOUGH



Basic Butter Cookie Dough image

One basic dough can make very different but equally delectable cookies -- Spritz Butter Cookies, Cut-Out Butter Cookies, and Icebox Butter Cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 8

3 cups (spooned and leveled) all-purpose flour
1 cup confectioners' sugar
1 cup (2 sticks) cold unsalted butter, cut in pieces
1/2 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract
Egg wash, (optional): 1 large egg white, beaten with 2 teaspoons water
Decorating sugar and sprinkles, (optional)

Steps:

  • Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
  • In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.

BUTTER COOKIES



Butter Cookies image

This great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. -Ruth Griggs, South Hill, Virginia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6-1/2 dozen.

Number Of Ingredients 13

1 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 4 tablespoons 2% milk
Red food coloring, optional

Steps:

  • Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks., For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.

Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 99mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTER PECAN COOKIES



Butter Pecan Cookies image

These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in your mouth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes 12

Number Of Ingredients 6

3/4 cup pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

Steps:

  • Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
  • With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
  • Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
  • Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

BEST BUTTER COOKIES



Best Butter Cookies image

With this convenient recipe, you get four different kinds of cookies from just one batch of dough. The cutouts, peppermint balls, spicy fruit balls and chocolate slices are enough to fill up a Christmas treat tray. -Dawn Fagerstrom, Warren, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 21

2 cups butter, softened
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
ADDITIONAL INGREDIENTS FOR CUTOUTS:
Sprinkles, jimmies or colored sugar, optional
ADDITIONAL INGREDIENTS FOR PEPPERMINT BALLS:
1/4 cup crushed peppermint candies
1/4 teaspoon peppermint extract
Red colored sugar, optional
ADDITIONAL INGREDIENTS FOR SPICY FRUIT BALLS:
1/2 cup dried currants
1/2 cup chopped mixed candied fruit
1/2 teaspoon ground cinnamon
Confectioners' sugar, optional
ADDITIONAL INGREDIENTS FOR CHOCOLATE SLICES:
1 ounce unsweetened chocolate
1/2 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough into four 1-1/2 cup portions; mix and shape for each variety as follows. Yield: 4 portions (1-1/2 cups each)., To prepare Cutouts: Using one portion dough, divide into two balls; roll each ball directly on an ungreased baking sheet to 1/8-in. thickness. Cut with a floured cookie cutter, leaving at least 1 in. between cookies. Remove excess dough and reroll scraps if desired. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 375° for 6-7 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen., To prepare Peppermint Balls: In a large bowl, combine one portion dough, peppermint candies and peppermint extract. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Sprinkle with red colored sugar if desired. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen., To prepare Spicy Fruit Balls: In a large bowl, combine one portion dough, currants, fruit and cinnamon. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute then roll in confectioners' sugar if desired. Cool on wire racks. Yield: 2 dozen., To prepare Chocolate Slices: In a microwave, melt chocolate; stir until smooth. In a small bowl, mix melted chocolate into one portion cookie dough. Shape into a 1-1/2-in.-thick log; roll in nuts. Wrap in plastic and refrigerate for 4 hours or until firm. Unwrap and cut into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until set. Cool for 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 38mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTER COOKIES



Butter Cookies image

An easy Butter Cookies recipe

Categories     Cookies     Dessert     Bake     Christmas     Super Bowl     Kid-Friendly     Graduation     Back to School     Winter     Birthday     Potluck     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 100 cookies

Number Of Ingredients 7

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

Steps:

  • 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.

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4.2/5 (13)
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BUTTERBALL COOKIES RECIPE - JOYOFBAKING.COM *VIDEO RECIPE*
Butterball Cookies: I n a separate bowl whisk the flour with the salt. In the bowl of your electric mixer, fitted with a paddle attachment, (or with a hand mixer), beat the butter, until smooth (about 1 minute). Add the sugar and beat, on medium speed, until creamy and smooth (about 2 minutes). Beat in the vanilla extract. Beat in the flour mixture just until incorporated. Roll the batter into ...
From joyofbaking.com


BUTTER COOKIES | RICARDO - RICARDO CUISINE
In a bowl, combine flour and salt. Set aside. In another bowl, cream butter, sugar and vanilla with an electric mixer. Add egg and beat until smooth. At low speed or with a wooden spoon, add dry ingredients. Form two discs. Cover with plastic wrap and refrigerate for 1 hour. With the rack in the middle position, preheat the oven to 180 °C (350 ...
From ricardocuisine.com


BUTTERBALL COOKIES WITH PECANS RECIPES ALL YOU NEED IS FOOD
Stevehacks - Make food with love. BUTTERBALL COOKIES WITH PECANS RECIPES SOUTHERN PECAN BUTTERBALL, | JUST A PINCH RECIPES. This favorite holiday cookie is known by many different names around the world, such as Mexican Wedding Cakes, Russian Teacakes, Swedish Tea Cakes, Italian Butter Nut, Southern Pecan Butterball, Snowdrop, …
From stevehacks.com


BUTTER COOKIE RECIPES | ALLRECIPES
Spoon bread is comfort food perfection — it's irresistibly soft, moist, and carbohydrate-laden enough to elicit a nice warm nap. It stands at a crossroads between cornbread and casserole: soft yet gritty, subliminally salty and sweet. Best known a Southern side (and possibly Native American in origin), spoon bread is gaining popularity at holiday feasts. These spoon bread …
From allrecipes.com


BUTTERBALL COOKIES RECIPES ALL YOU NEED IS FOOD
BUTTERBALL COOKIES RECIPES BUTTER BALL COOKIES RECIPE - FOOD.COM. This cookie is a must during the Holidays. Simple to make. You can vary the recipe by replacing walnuts with cashews, pecan or some time I mix in chocolate chip or butterscotch chips. Total Time 35 minutes. Prep Time 10 ...
From stevehacks.com


BUTTER COOKIES - COOKING CLASSY
Pipe dough into rounds onto two ungreased baking sheets. Bake one sheet at a time in preheated oven until golden brown on bottom, about 12 – 15 minutes. Share on Pinterest. Let cool on baking sheet 5 minutes then transfer to a wire rack to …
From cookingclassy.com


BUTTERBALL - FRESH & FROZEN TURKEY, HOW TO COOK TURKEY ...
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From butterball.com


BUTTER BALL COOKIES | FOOD.COM | RECIPE | BUTTERBALL ...
Dec 24, 2017 - This cookie is a must during the Holidays. Simple to make. You can vary the recipe by replacing walnuts with cashews, pecan or some time I mix in chocolate chip or butterscotch chips.
From pinterest.ca


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