Butter Riches 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.

BUTTER RICH SPRITZ BUTTER COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour and salt; set aside.
• In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time.
• Bake for 6 to 8 minutes in the preheated oven.

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.

BUTTER RICH SPRITZ BUTTER COOKIES

Steps:

• Preheat oven to 400°F
• Sift together the flour and the salt; set aside,.
• In a medium bowl, cream together butter and sugar. Stir in the egg yolks, almond and vanilla extracts.
• Gradually blend in the sifted ingredients.
• Fill a cookie press with dough and shoot cookies about 1/2 inch apart onto an ungreased cookie sheet,
• If you like, decorate with sugar or sprinkles at this time. Bake for 6-8 minutes in the preheated oven.

EIGHT FLAVOR-RICH BUTTER COOKIES . . .

Steps:

• Preheat oven to 400°F.
• EASY, BASIC RECIPE.
• Cream butter.
• Add sugar gradually, cream until fluffy.
• Add unbeaten egg and vanilla. Beat well.
• Sift together dry ingredients and blend into creamed mixture.
• Divide dough in half and prepare cookies in variations you prefer:.
• BUTTER CRISPIES:.
• Chill dough. Roll half cookie dough on well-floured pastry cloth to 1/8 inch thick. Cut with floured cookie cutters. Bake about 6 minutes and cool on rack. Makes about 3 dozen.
• SNOWBALLS:.
• To half cookie dough add 1/3 cup ground walnuts. Chill. Roll dough into balls size of large marbles. Bake 8 to 10 minutes. Roll at once in confectioner's sugar. Cool Roll again in sugar. Makes about 2.5 dozen.
• BUTTER FINGERS:.
• To half cookie dough add 1/2 cup chopped nuts, 1/4 cup chopped candied cherries. Chill. Shape into oblongs sizes of little finger. Bake 8 to 10 minutes. Sprinkle while hot with granulated sugar, and again when cool. Makes about 2 dozen.
• TRIXIE-TREATS:.
• Chill half dough. Mold into balls size of walnuts. Roll in mixture of 2 tbsp sugar and 1 tsp cinnamon. Bake 8 to 10 minutes. Makes about 1.5 dozen.
• BUTTER THINSIES:.
• Form half dough in roll 2 inches in diameter. Wrap in wax paper and chill until firm. Slice 1/8 inch thick. Sprinkle with finely chopped nuts or coconut. Bake 6 minutes. Makes about 3 dozen.
• CHOCOLATE MINT CREAMS:.
• To half recipe add 1 square unsweetened chocolate, melted and cooled. Form dough in roll 2 inches in diameter. Wrap in wax paper and chill. Slice 1/8 inch thick. Bake 8 minutes. Cool. Put together with Mint Cream Filling: Cream 2 tbsps butter, 1 cup sifted confectioner's sugar, 1 tbsp cream, mint flavoring. Makes about 1.5 dozen.
• JEWEL CLUSTERS:.
• Using half dough, drop by half teaspoons on cookie sheet. Press candied fruit into each. Bake 8 minutes. Makes about 2.5 dozen.
• MOLASSES SPICE-EEZ:.
• To half dough, add 2 tbsps molasses, 1/2 tsp ginger, 1 tsp cinnamon, 1/4 tsp nutmeg. Chill at least 1/2 hour. Roll 1/8 inch thick on well-floured surface. Cut into patterns. Bake 6 minutes. Makes about 3 dozen.

RICH BUTTER PECAN COOKIES

Steps:

• Separate white of egg from yolk and set aside.
• Cream butter and sugar. Beat egg yolk with water and add to creamed butter mixture. Add vanilla, flour and salt.
• Lightly grease a cookie sheet. Patting dough with hands, thinly spread onto cookie sheet, covering only a three-fourth area of the sheet.
• Cut white of egg to keep it from being too stringy and smear over top of batter by hand. Sprinkle finely chopped pecans on top and press inches.
• Bake in a 350 degree oven for approximately 15 to 20 minutes until lightly browned on edges. Do not overcook. When cool, cut into squares.