Bettys Freckle Butter Cookies Recipes

BUTTER COOKIES

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.

BETTY BROWN'S BUTTER COOKIES

Steps:

• Beat butter, sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Sift flour, cream of tartar, baking soda, and salt together in a separate bowl; mix, 1 cup at a time, into creamed butter mixture until dough is just mixed. Form dough into 1-inch-thick disks and place on a plate; chill in refrigerator, 2 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll disks into desired thickness on a lightly floured work surface using a floured rolling pin. Arrange dough on a baking sheet.
• Bake in the preheated oven until cookies are just starting to turn golden brown, 7 to 10 minutes.

THE BEST BUTTER COOKIES

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.

WORLD'S BEST BUTTER COOKIES

Steps:

• Beat the butter, sugar, salt and vanilla together until smooth and creamy.
• Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
• Add the flour and mix just until incorporated.
• Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
• Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
• Before baking, preheat the oven to 325°F.
• Line your baking sheets with parchment.
• Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
• Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
• Note: you can do many things with these cookies.
• You could roll the dough out and cut shapes.
• You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
• You could make them and then dip them half into chocolate.
• You could just make them and eat them, which is my favorite.
• Whatever you do, they will be delicious.

BETTY'S "FRECKLE" BUTTER COOKIES

Steps:

• Pre-heat oven to 160oC/320oF. Line with baking paper 4 large baking trays
• Beat the butter, milk, sugar and vanilla until thick and smooth - about 3 - 5 minutes.
• Add the flour, chocolate and pudding mix. Beat to combine.
• Rolls balls of dough about the size of a large cherry and slightly flatten. Top with a freckle and push down a little. Allow room for "slight spreading" during the baking process.
• Bake for 10 minutes and cool on trays for 10 minutes before moving. Don't remove from trays earlier. Remove from trays after 10 minutes to airing racks and cool completely before storing for up to 5 days (if they last that long).