Butter Cookies
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Butter Crunch Cluster Nobake Recipe
- 1/2 cup butter or margarine
- 2/3 cup packed brown sugar
- 1 tablespoon corn syrup
- 2 cups Cheerios cereal
- 1 cup salted peanuts
Heat butter in 3-quart saucepan over low heat until melted. Stir in brown sugar and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cereal and peanuts until well coated. Drop mixture by tablespoonfuls onto waxed paper; cool.
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Better Than Sex Cookie Recipe:
- 1 cup butter
- 2 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 2/3 cups vanilla baking chips
- 4 ounces macadamia nuts, chopped
Preparation:
Preheat oven to 350 degrees F (180 degrees C).
In a large mixer bowl, beat butter and sugar until creamy. Add eggs and vanilla extract; beat until light and fluffy.
In a separate bowl, stir together flour, baking soda and salt; gradually blend into butter mixture.
Stir in vanilla chips, and macadamia nuts. Drop by rounded tablespoonfuls onto an ungreased cookie sheet.
Bake for 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking; flatten upon cooling.) Cool slightly, remove from cookie sheet to wire rack. Cool completely.
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Giant Colorful Candy Cookies
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 cup butter or margarine — softened
- 1 teaspoon vanilla
- 2 eggs
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 2 cups candy-coated chocolate candies
Heat oven to 375º. Beat sugars, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt and baking soda. Stir in candies.
Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet. Flatten dough slightly with fork. Bake 11 to 14 minutes or until edges are light brown. Cool 3 to 4 minutes; carefully remove from cookie sheet to wire rack.
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Lemony Butter Cookie Ingredients:
by the Editors of Easy Home Cooking Magazine
- 1/2 cup (1 stick) butter, softened
- 1/2 cup sugar
- 1 egg
- 1-1/2 cups all-purpose flour
- 2 tablespoons fresh lemon juice
- 2 teaspoon grated lemon peel
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- Sugar for sprinkling
Preparation:
Beat butter and sugar in large bowl with electric mixer at medium speed until creamy. Beat in egg until light and fluffy. Mix in flour, lemon juice, lemon peel, baking powder and salt. Wrap in plastic wrap; refrigerate about 2 hours or until firm.
Preheat oven to 350°F. Roll dough, a small portion at a time, on well-floured surface to 1/4-inch thickness. (Keep remaining dough in refrigerator.) Cut dough with 3-inch round or fluted cookie cutter. Transfer cutouts to ungreased cookie sheets. Sprinkle with sugar.
Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets. Remove to wire racks; cool completely. Store in airtight container.Yield: Makes about 2-1/2 dozen cookies.
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Butterscotch Shortbread Ingredients:
- 1/2 cup butter or margarine — softened
- 1/2 cup shortening
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
Preparation:
Heat oven to 300º. Beat butter, shortening and sugars in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. (Dough will be dry and crumbly; use hands to mix completely.)
Roll dough into rectangle, 15 × 7 1/2 inches, on lightly floured surface.
Cut into 1 1/2-inch squares. Place about 1 inch apart on ungreased cookie sheet. Bake about 25 minutes or until set. (These cookies brown very little, and the shape does not change.) Remove from cookie sheet to wire rack.
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