GLAZED BUTTER COOKIES
These rich buttery cutout cookies are pretty enough to star on any holiday buffet. They taste as good as they look, too!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Cover and chill for 1 hour or until easy to handle., On a lightly floured surface, roll out to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks. , In a small bowl, combine confectioners' sugar and milk until smooth. Stir in food coloring. Lightly spread over cooled cookies. Let stand until set.
Nutrition Facts : Calories 152 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 100mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
THE BEST BUTTER COOKIES
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
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.
BEST GLAZED BUTTER COOKIES (AMERICA'S TEST KITCHEN)
The geniuses at America's Test Kitchen have created tender, crispy cookies that roll out easily. Cream cheese-a surprise ingredient-gives the cookies flavor and richness without altering their texture. For a dough that's incredibly easy to handle, this recipe uses the "reverse" creaming method: incorporate slightly softened-not melted-butter into the flour and sugar (rather than first creaming the butter and sugar). If desired, the cookies can be finished with sprinkles or other decorations immediately after glazing. From Cook's Illustrated Magazine (November, 2003).
Provided by blucoat
Categories Dessert
Time 40m
Yield 40 2 1/2-inch cookies
Number Of Ingredients 9
Steps:
- FOR THE COOKIES: In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
- Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.).
- Adjust oven rack to middle position; heat oven to 375 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.
- Working with first portion of rolled dough, cut into desired shapes using cookie cutter(s) and place shapes on parchment-lined baking sheet, spacing them about 1 1/2 inches apart. Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time. Repeat with second portion of rolled dough. (Dough scraps can be patted together, chilled, and re-rolled once.) Cool cookies on wire rack to room temperature.
- FOR THE GLAZE: Whisk cream cheese and 2 tablespoons milk in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining milk as needed until glaze is thin enough to spread easily. Drizzle or spread scant teaspoon glaze with back of spoon onto each cooled cookie, as desired.
Nutrition Facts : Calories 106.2, Fat 5.1, SaturatedFat 3.2, Cholesterol 13.6, Sodium 19.5, Carbohydrate 14.3, Fiber 0.2, Sugar 8.2, Protein 1
BROWN SUGAR COOKIES - AMERICA'S TEST KITCHEN
A moist-inside, crackly-outside brown sugar cookie. With loads of brown sugar, butter and vanilla, these could also be called "butterscotch cookies." They're quick to make, and do not require a mixer. From ATK 2008.
Provided by DrGaellon
Categories < 60 Mins
Time 50m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Line 2 cookie sheets with parchment or silpats.
- In a small skillet, melt 10 tbsp unsalted butter. Continue to cook until the milk solids begin to brown, 2-4 minutes. Transfer to a bowl, add the remaining 4 tbsp of cold butter, and set aside to cool, 15 minutes.
- In a pie dish, combine 1/4 c packed brown sugar with white sugar, rubbing with fingers to break up the brown sugar. Set aside.
- In a large bowl, whisk together flour, baking soda and baking powder (the soda counteracts the acid in the brown sugar, while the powder provides lift; you really need both!).
- In a large bowl, combine remaining 1 3/4 c brown sugar with cooled melted butter, along with vanilla and salt. Stir to combine until smooth.
- In a small bowl, briefly beat egg and egg yolk to combine. Add to butter and sugar and stir well. Add flour mixture and stir until well-mixed and no pockets of dry flour remain.
- Turn dough onto a cutting board and pat into a rough circle. Cut circle in four equal pieces, then divide each piece into six equal pieces, for a total of 24 cookies. Quickly roll each lump of dough into a ball, then roll in the mixed sugars to coat, then place onto lined cookie sheets, about 2" apart.
- Bake ONE TRAY AT A TIME for 12-14 minutes, spinning the tray 180° halfway done. (You need the top and bottom to cook evenly, or the texture will be wrong; if you have both pans in at the same time, they will shield each other.) They will appear underdone, but the edge should be set enough that you can lift it, and when pressed gently halfway between the center and the edge, the cookie should spring back. Let sit on the hot tray 5 minutes to finish cooking, then transfer to a rack to cool completely.
Nutrition Facts : Calories 182.3, Fat 7.2, SaturatedFat 4.4, Cholesterol 32.5, Sodium 87.6, Carbohydrate 27.9, Fiber 0.3, Sugar 18.2, Protein 1.7
PERFECT CHOCOLATE CHIP COOKIES (AMERICA'S TEST KITCHEN)
These are really wonderful large, thick, and chewy cookies with a deep caramel flavour due to the unusual step of browning the butter . The recipe is from Cooks Illustrated Magazine (May/June 2009).
Provided by blucoat
Categories Drop Cookies
Time 45m
Yield 16 very large cookies
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
- Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
- Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.).
- Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking seet to wire rack; cool cookies completely before serving.
Nutrition Facts : Calories 273.6, Fat 17.3, SaturatedFat 10.6, Cholesterol 49.9, Sodium 197.2, Carbohydrate 30.6, Fiber 2.4, Sugar 16.5, Protein 3.7
AMERICA'S TEST KITCHEN CHEWY SUGAR COOKIES RECIPE - (4.1/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position and heat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside. Place sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms. Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
AMERICAN TEST KITCHEN SKILLET CHOCOLATE CHIP COOKIE
Make and share this American Test Kitchen Skillet Chocolate Chip Cookie recipe from Food.com.
Provided by Nado2003
Categories Dessert
Time 40m
Yield 1 12" diameter cookie, 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Melt 9 tablespoons butter in 12-inch cast-iron skillet over medium heat. Continue to cook, stirring constantly, until butter is dark golden brown, has nutty aroma, and bubbling subsides, about 5 minutes; transfer to large bowl. Stir remaining 3 tablespoons butter into hot butter until completely melted.
- 2. Whisk brown sugar, granulated sugar, vanilla, and salt into melted butter until smooth. Whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
- 3. Whisk flour and baking soda together in separate bowl, then stir flour mixture into butter mixture until just combined, about 1 minute. Stir in chocolate chips, making sure no flour pockets remain.
- 4. Wipe skillet clean with paper towels. Transfer dough to now-empty skillet and press into even layer with spatula. Transfer skillet to oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cookie cool for 30 minutes. Slice cookie into wedges and serve.
Nutrition Facts : Calories 497.9, Fat 24.9, SaturatedFat 15.1, Cholesterol 89.8, Sodium 390.3, Carbohydrate 67.3, Fiber 2, Sugar 44.2, Protein 5
PEANUT BUTTER SANDWICH COOKIES-AMERICAS TEST KITCHEN RECIPE - (4.2/5)
Provided by SMorrissey
Number Of Ingredients 18
Steps:
- Instructions 1. FOR THE COOKIES: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Pulse peanuts in food processor until finely chopped, about 8 pulses. Whisk flour, baking soda, and salt together in bowl. Whisk butter, peanut butter, granulated sugar, brown sugar, milk, and egg together in second bowl. Stir flour mixture into peanut butter mixture with rubber spatula until combined. Stir in peanuts until evenly distributed. 2. Using #60 scoop or tablespoon measure, place 12 mounds, evenly spaced, on each prepared baking sheet. Using damp hand, flatten mounds until 2 inches in diameter. 3. Bake until deep golden brown and firm to touch, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely, about 30 minutes. Repeat portioning and baking remaining dough. 4. FOR THE FILLING: Microwave peanut butter and butter until butter is melted and warm, about 40 seconds. Using rubber spatula, stir in confectioners' sugar until combined. 5. TO ASSEMBLE: Place 24 cookies upside down on work surface. Place 1 level tablespoon (or #60 scoop) warm filling in center of each cookie. Place second cookie on top of filling, right side up, pressing gently until filling spreads to edges. Allow filling to set for 1 hour before serving. Assembled cookies can be stored in airtight container for up to 3 days.
More about "best glazed butter cookies americas test kitchen recipes"
AMERICA'S TEST KITCHEN PERFECT CHOCOLATE CHIP COOKIES
From twopeasandapot.blogspot.com
AMERICA'S TEST KITCHEN CHOCOLATE CHIP COOKIES - BIGOVEN
From bigoven.com
SUGAR COOKIE RECIPE FOR KIDS | AMERICA'S TEST KITCHEN KIDS
From americastestkitchen.com
AMERICA'S TEST KITCHEN COWBOY COOKIES - CREATE THE MOST …
From recipeshappy.com
AMERICA'S TEST KITCHEN COOKIES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THE BEST COOKIE SCOOP AMERICA’S TEST KITCHEN FOR 2022
From supertasteny.com
THESE MOLASSES SPICE COOKIES FROM "AMERICA'S TEST KITCHEN" ARE …
From gpb.org
BEST GLAZED BUTTER COOKIES (AMERICA'S TEST KITCHEN) | FOOD.COM
From in.pinterest.com
AMERICA'S TEST KITCHEN HOLIDAY COOKIE RECIPE | POPSUGAR FOOD
From popsugar.com
BUTTERSCOTCH COOKIES - AMERICA'S TEST KITCHEN
From americastestkitchen.com
CHOCOLATE BUTTER COOKIES - AMERICA'S TEST KITCHEN
From americastestkitchen.com
GLAZED BUTTER COOKIES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GAZED BUTTER COOKIES FROM AMERICA’S TEST KITCHEN
From momiliesandmore.wordpress.com
AMERICA'S TEST KITCHEN BUTTER COOKIES - CREATE THE MOST AMAZING …
From recipeshappy.com
AMERICA'S TEST KITCHEN CHEWY PEANUT BUTTER COOKIES
From recipeshappy.com
FULL RECIPE LIST | THE PERFECT COOKIE - AMERICA'S TEST KITCHEN
From americastestkitchen.com
THE BEST RECIPE FOR CHEWY OATMEAL COOKIES IS NOT ON THE BACK
From youtube.com
BETTER HOLIDAY SUGAR COOKIES - COOK'S ILLUSTRATED
From cooksillustrated.com
AMERICA'S TEST KITCHEN CHOCOLATE CHIP COOKIES - OH SWEET BASIL
From ohsweetbasil.com
TOP 45 AMERICAS TEST KITCHEN COOKIE RECIPES
From tprecipes.com
AMERICA’S TEST KITCHEN CHOCOLATE CHIP COOKIES RECIPE
From phxcooks.com
COOKIES (FROM AMERICA’S TEST KITCHEN COOKBOOKS) - WORDPRESS.COM
From douqbooks.wordpress.com
CLASSIC CHEWY OATMEAL COOKIES | AMERICA'S TEST KITCHEN
From mastercook.com
AMERICA’S TEST KITCHEN CHOCOLATE CHIP COOKIES RECIPE
From somethingswanky.com
THE BEST GLAZED CHOCOLATE BUNDT CAKE RECIPE - THE FLAVOR BENDER
From theflavorbender.com
PERFECT CHOCOLATE CHIP COOKIES (AMERICA'S TEST KITCHEN)
From mastercook.com
ASSORTED CHRISTMAS COOKIES! MADE USING THE AMERICA'S TEST …
From reddit.com
GLAZED BUTTER COOKIES - AMERICA'S TEST KITCHEN
From americastestkitchen.com
TOP 49 GLAZED BUTTER COOKIES AMERICAS TEST KITCHEN
From faqrecipes.com
STICKY BUNS (AMERICA'S TEST KITCHEN) - MY RECIPE REVIEWS
From myrecipereviews.com
AMERICA'S TEST KITCHEN BEST BUTTER - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY HOLIDAY SUGAR COOKIES | AMERICA'S TEST KITCHEN - MASTERCOOK
From mastercook.com
RECIPE FOR HOLIDAY COOKIES FROM AMERICA'S TEST KITCHEN - WPR
From wpr.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love