Melt In Your Mouth Butter Cookies Recipe 465

BUTTER COOKIES (JENNY BAKERY'S COPYCAT)

Steps:

• Preheat oven to 150C or 130C fan-forced.Cream softened salted butter and icing sugar until light and fluffy.Stir in plain flour and cornstarch.Transfer into piping bag with a star tip. Pipe evenly onto a baking tray lined with parchment paper.Bake it in the oven for 25 to 30 minutes.

MELT-IN-YOUR-MOUTH BUTTER COOKIES RECIPE - (4.6/5)

Steps:

• Combine the plain flour, corn flour, pudding powder and baking powder and sift through a sieve. Set aside. In a large mixing bowl, use an electric mixer to beat the butter and icing sugar until fluffy and pale. Mix in the vanilla extract. Sift in the flour mixture. Beat at low speed with an electric mixer. Remember to scrape down the sides of the bowl with a spatula. Lightly knead into a dough. Wrap with a plastic film and roll into a tube in 1 1/2-inch thickness. Wrap it up and refrigerate for about 15 to 20 minutes, or until it's workable. Preheat oven to 350°F. Line two baking trays with baking paper. Remove the dough from refrigerator. Slice into 1/4 inch-thick portions. Place each portion in single layer on the lined trays, each at least 1/2 inch apart. Use a lightly greased fork to gently press the small dough. Bake in preheated oven, for about 15 minutes, or until lightly brown. Remove from oven and let them sit for 5 minutes. Transfer to a wire rack until completely cooled down.

SOFT BUTTER COOKIES

Steps:

• Preheat oven to 350°F and line cookie trays with parchment (if the air temp is on the warmer side, it is a good idea to chill the cookies for 30 minutes before baking, so be sure to plan accordingly).
• In a large bowl, cream the butter & sugar until light and fluffy using a hand mixer.
• Add the egg yolks and vanilla and mix on medium speed until well combined.
• Next, add the flour & salt to the mixture and mix on low speed until large crumbles form.
• Add the 2 tablespoons of milk and mix until the milk is absorbed. If the dough is not sticky, add another TEASPOON of milk until it is sticky and has the consistency of thick buttercream. Avoid using too much milk as this can cause the cookies to spread too much!
• Transfer the dough to an extra large, heavy duty piping bag fitted with a large open star tip.
• Pipe the dough into rosettes by using the following motion; holding the bag upright, pipe the dough onto the tray and pull up slightly, then wrap around the center and pull gently to release.
• Chill if needed.
• Bake in the oven until light golden brown on the edges, about 13 - 15 minutes.
• Allow to fully cool on baking sheet.

MELT IN YOUR MOUTH BUTTER COOKIES

Steps:

• Cream butter or margarine (and yes margarine does work beautifully! I can see some people raising their eyebrows!) with sugar.
• Add eggs and vanilla and mix.
• Add flour, baking powder and salt and mix well.
• At this point you can either roll out and cut with cookie cutters or roll dough into 1 inch balls and flatten on cookie sheet.
• Bake at 375F for 6 to 8 minutes until set, NOT brown.
• Mix icing ingredients together and ice cookies once cooled.

MELT IN YOUR MOUTH COOKIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream 1 cup butter, 1/3 cup confectioner's sugar and vanilla. Sift flour and cornstarch and add to creamed mixture.
• Drop by teaspoon on greased cookie sheet. Bake for 12 to 14 minutes. Watch carefully!
• Combine 1 cup powdered sugar, melted butter, and 1 teaspoon vanilla. Add enough milk or cream to make spreadable. Spread on warm cookies.

MELT IN YOUR MOUTH PEANUT BUTTER COOKIES

Steps:

• Turn oven to 350°F Combine first 5 ingredients in a large bowl. Beat on low speed until throughly mixed.
• Add flour, baking soda and salt, sift and mix inches.
• Use hands and roll dough into 1 1/2" balls and place on greased cookie sheet. Push center of each cookie with a fork.
• Bake for 11 minutes, and let cool for at least 1o minutes. (Careful! Touch these cookies before their done cooling and you'll crumble them!).

MELT IN YOUR MOUTH PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the shortening with the sugars and the peanut butter until well mixed. Beat in the egg and the water.
• Gradually beat in the flour, baking soda and salt. Form cookies on an ungreased baking sheet with a cookie press or roll into balls and smash flat with a floured fork or fingers.
• Bake at 375 degrees F (190 degrees C) for 12 minutes or more until done, usually when the puffed up cookie has lowered down to level. Before then it is more chewy.
• For High Altitude, omit water and add eggs last, mixing well, but not beating them as at sea level. Raise the temperature to 390 degrees F (200 degrees C). Or use a convection oven at 312 degrees F (155 degrees C) for 15 min works even better.

MELT IN YOUR MOUTH BUTTER COOKIES

Steps:

• Preheat oven to 160 degree celsius.
• Cream butter and icing sugar till pale and fluffy.
• Mix in vanilla.
• Add in sifted plain flour and cornflour.
• Fold the ingredients together with a spatula until it is well incorporated. Do not over mix.
• Put the dough into a piping bag with 1M/star tip nozzle.
• Pipe the cookies onto a baking tray. Leave a small gap between the cookies as they will expand a little during baking.
• Top with sprinkles if desired.
• Bake for 20-22 minutes or until the cookies turn light golden brown.
• Leave it to cool on a cooling rack before storing them in air-tight container.