Number Of Ingredients 7 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.
Time 38m Yield 3 dozen Number Of Ingredients 12 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.
Time 8h55m Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F. In the bowl of a large mixer cream the butter until fluffy, then add vanilla and the espresso. In a large bowl sift the confectioners’ sugar then add to it the butter mixture in the mixer and mix well. In the same bowl used to sift the sugar, add flour and salt and sift. Add them to the mixer that contains the cream, butter mixture. Turn the mixture out on a floured board and sprinkle the pine nuts on the mixture and mix nuts in well with your hands (if dough gets too sticky add a bit more flour to the board and to your hands). When nuts are mixed in, place mixture in a large glass bowl and put in refrigerator for 1/2 hour to make it easier to roll. Take bowl out of the refrigerator and with your hands pick up walnut sized balls of dough, roll them in your hands and place them in an ungreased cookie sheet. Bake for 20 minutes or until cookies turn a light golden brown. When all of the cookies have been baked place them on a cooling rack overnight. If you are pressed for time 5 hours will do. In a large resealable plastic bag place the pound of confectioners’ sugar (this is a bit of overkill but I wanted to have enough powdered sugar for the cookies). Add 6 to 12 cookies at a time and gently toss them in the powdered sugar and then place them on a cooling rack trying not to disturb the sugar coating. Continue until all cookies are coated. Let cookies rest so that the coating really adheres. Now - when you eat one - you will want another and another and another! My Dad used to also coat these cookies with raw sugar (that he had family ship from Italy), and I have made them that way also. However, people seem to like the powdered sugar more.
Time 50m Yield 4 dozen. Number Of Ingredients 10 Steps:
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Decorate as desired.
Time 30m Yield 60 cookies Number Of Ingredients 6 Steps:
Cream butter and sugar together. Add water and vanilla to the mixture. Gradually add flour, fold in nuts. Roll dough into 1 inch balls. Place on ungreased baking sheets and flatten with fingers. Bake at 300 F for 20-25 minutes. Cool on a wire rack.
Yield 12 Number Of Ingredients 9 Steps:
Mix together butter with 1/2 cup white sugar. In a separate bowl, mix 1 cup white sugar with 2 tablespoons of molasses. Add to the butter/sugar mixture. Add one egg and and vanilla. Then slowly add salt and baking soda. Stir in flour and chocolate chips. Bake at 375 degrees F (190 degrees C) for 9 minutes and enjoy!
More about “melt in your mouth butter cookies recipes”
Time 1h25m Yield 18 Number Of Ingredients 4 Steps:
Combine the butter, flour and confectioners’ sugar together. At first it will have a pie crust consistency. Roll into one large log and wrap in wax paper or plastic wrap. Chill for at least one hour. Preheat oven to 350 degrees F (175 degrees C). Slice chilled log into 1/4 inch thick slices. Place cookies on a baking sheet. Bake in preheated oven until edges just begin to turn golden, about 10 minutes. Watch carefully so they don’t burn.
