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Butter cookie recipes - 152 recipes

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1. Cream butter and brown sugar; add eggs, one at a time, beating well after each addition; add vanilla

  • 1/2 c. butter
  • 1 1/2 c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 3 c. sifted flour
  • 1 tsp. soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 c. sour cream
0/5 (0 Votes)

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Preheat the oven to 400 F (204 C)

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  • Notes on the Butter Cookies Recipe, Tips and Tricks
  • The butter and egg should be at room temperature. About an hour before starting this recipe, remove from the fridge and set on the counter.
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  • The cookie dough can be made ahead and refrigerated for up to 1 week. The dough can also be frozen for up to 3 months. Let the cookie dough come to room temperature before pressing into cookies and then baking.
  • To make Pandan Butter cookies, substitute the vanilla extract with 1/4 tsp Pandan paste. Bake at 375 F (190 C) for 8-10 minutes or until the edges are brown.
  • Store the Butter Cookies in an air-tight container and enjoy within the week. Butter Cookies can be refrigerated for up to 3 weeks.
  • This recipe can be easily double, tripled, etc. to make more cookies. The recipe yields approximately 6 dozen (72) cookies. This may seem like a lot, but the cookies are bite-sized and so good, they’ll go fast!
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  • Butter Cookies * / Holiday Butter CookiesHoliday Butter Cookies - yummy cookies decorated with colored sugar, nonpareils and sprinkles | recipe from runawayrice.com
  • Ingredients
  • Dough
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1 large egg, at room temperature
  • 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
0/5 (0 Votes)

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Preheat oven to 375 degrees

  • 1/2 cup shortening
  • 1/2 cup peanut butter
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • powdered sugar
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 tablespoon milk
  • 1 3/4 cup flour
  • 1/2 teaspoon salt
  • 48 candy kisses
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Preheat oven to 375 degrees

  • 1 1/4 cup flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon shortening
  • 1 teaspoon vanilla
  • 1/2 cup peanut butter
  • 1/2 cup brown sugar
  • 1 well beaten egg
0/5 (0 Votes)

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Saw this on FB .. tried the recipe and they are fantastic !!

  • 1 cup unsalted butter
  • 1 1/2 cups brown sugar
  • 2 tsp vanilla
  • 2 large eggs at room temperature
  • 1 1/2 cups flour
  • 1 cup rolled oats
  • 2 cups crushed cornflakes
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butterscotch chips
  • Sea Salt for sprinkling
0/5 (0 Votes)

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DIRECTIONS Cream butter, peanut butter and both sugars together

  • READY IN: 17mins SERVES: 30
  • YIELD: 4 dozen UNITS: US
  • INGREDIENTS Nutrition
  • 1 cup creamy peanut butter
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 1 cup butter or 1 cup margarine, softened
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 1⁄2 cups flour
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Mix butter, sugar and egg

  • FROSTING:
  • 1 c. butter, soft
  • 1 c. sugar
  • 1 egg
  • 2 1/2 c. flour
  • 2 Tbsp. vanilla
  • 1 tsp. baking powder
  • 4 c. 10x sugar
  • 1/2 c. butter
  • 3-4 Tbsp. milk
  • 2 tsp. vanilla
3.7/5 (3 Votes)

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Heat oven to 375°F. Place mini paper baking cup in each of 36 mini muffin cups

  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
  • Water, vegetable oil and egg called for on cookie mix package
  • 1/4 cup chopped cocktail peanuts
  • 1/4 cup peanut butter chips
  • 1 1/2 tablespoons coarse sparkling sugar
  • 36 Reese's™ miniatures peanut butter cups, unwrapped
0/5 (0 Votes)

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