Classic Butter Cookies The MidCentury Menu

Butter Cookie Recipe Land O’Lakes

Ingredients. Cookie. 1 cup Land O Lakes® Butter, softened . 1 cup sugar . 1 large Land O Lakes® Egg. 2 tablespoons orange juice . 1 tablespoon vanilla . 1 teaspoon ground cinnamon . 2 1 / 2 cups all-purpose flour . 1 teaspoon baking powder

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To ensure the cookie is light, it's best to use a mixer.) Cream the butter and sugar. Beat in the egg. Mix in the juice and vanilla. Add the egg and beat thoroughly. Then, stir in the orange juice and vanilla. Whisk the flour and baking powder together. In a separate bowl, whisk the baking powder into the flour.

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Add flour, orange juice, vanilla and baking powder. Beat until well mixed. Divide dough into thirds and wrap in plastic food wrap. Refrigerate until firm (2-3 hours). Heat oven to 400 degrees. On lightly floured surface roll out dough, one third at a time (keeping remaining dough refrigerated), into 1/8 to 1/4 inch thickness.

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Try cookie recipes like chocolate chip or Peanut Butter Surprise. Favorite Cookies . Kid's Favorite Butter Cookies Make the Recipe.

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Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and 1 tablespoon vanilla; mix well. Reduce speed to low; add flour and baking powder. Beat until well mixed. Divide dough into thirds; wrap each in plastic food wrap. Refrigerate until firm (2 to 3 hours). Heat oven to 400º.

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INSTRUCTIONS. Cream butter, sugar, and egg until light and fluffy. Beat in flour, baking powder, oj, and vanilla until smooth. Chill 2 to 3 hours or until firm enough to be rolled. Preheat oven to 400 degrees. Roll out dough, 1/2 at a time, on a well-floured surface to 1/8 or 1/4" thickness. Cut out with cookie cutters.

Land O Lakes Butter Cookies Peanut Butter Recipe

Prepare cookies as directed above omitting frosting.To prepare glaze, stir together 2 1/2 cups powdered sugar, 2 tablespoons water, 1 tablespoon Land O Lakes® Butter, softened, 1 tablespoon light corn syrup and 1/2 teaspoon vanilla or almond extract in bowl until smooth, adding additional water, if necessary, to reach desired glazing consistency. . Tint with food color, if des

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Cut with cookie cutters. Place, 1 inch apart, onto ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely. STEP 5. Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in bowl; mix until powdered sugar is moistened.

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Shape this chocolate butter cookie dough into a variety of shapes. Skip Navigation. Close. Search recipes, ingredients, articles, products. Search Where to Buy in Header. Butter and Spreads Margarine. Margarine Plant-Based. Plant-Based Cheese. Cheese Eggs. Eggs Whipping Cream and Half & Half. Whipping Cream and Half & Half Cocoa. Cocoa

Basic icebox Butter Cookie Recipe Chopstick Chronicles

STEP 1. Heat oven to 400°F. STEP 2. Combine sugar, butter and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining ingredients; beat at low speed, scraping bowl often, until well mixed.

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Bake 6-10 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack. Cool completely. Combine powdered sugar, 1/3 cup butter, and 1 teaspoon vanilla in small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Tint with food color, if desired.

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Reduce speed to low; add flour and baking powder. Beat until well mixed. 2. Divide dough into thirds. Wrap each in plastic food wrap; flatten slightly. Refrigerate until firm (2-3 hours). 3. Heat oven to 400F. Roll out dough on lightly floured surface, one-third at a time (keeping menaining dough refrigerated), to 1/8- to 1/4-inch thickness.

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Cut out cookies with gourmet flair! These tender, yet crisp butter cookies are flavored with coffee and dipped in a chocolate glaze. Skip Navigation. Close.. Best Ever Cappuccino Butter Cookies . recipes; DAIRY;

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Heat oven to 400º. Roll out dough on lightly floured surface, one-third at a time (keeping dough refrigerated), to 1/8 to 1/4 inch thickness. Cut with cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely. Frosting: Combine powdered sugar, 1/3 cup butter.

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Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with assorted 2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 5-7 minutes or until edges are lightly browned. Cool completely. STEP 4. Frost and decorate cooled cookies as desired.

Classic Butter Cookies The MidCentury Menu

Buttery, tender cut-out cookies with crushed peppermints marbled into the dough. Tint the glaze with red and white food color to complement the peppermint candy in the cookie. Skip Navigation