How To make Butter Wafers
2 c All-purpose flour; sifted
1 c Sugar
3/4 c Butter; softened
1 Egg; slightly beaten
1 tb Milk
1 1/2 ts Vanilla
Recipe by: Thelma Bischoff Sift flour and sugar together into a mixing bowl. Add butter and work it in with tips of fingers or a pastry blender. Combine egg, milk and vanilla and stir into flour mixture. Mix well to form a dough. Shape into 1/2 inch balls. If dough seems too soft, refrigerate until the desired consistency is reached before shaping. Place balls 2 inches apart on an ungreased cookie sheet. Flatten balls to 1/16 inch thickness using the bottom of a glass covered with a damp cloth. Bake in a 400 deg. oven for 6-8 minutes or until slightly browned around the edges. Do not bake too brown. Remove immediately to a wire rack to cool. Store in a tightly covered containter. -----
How To make Butter Wafers's Videos
Who Remembers This? | EASY Butter Cookies Recipe | Simply Mamá Cooks
Today I am recreating those nostalgic school cafeteria lunchroom butter cookies. The ones I remember were large and came in a white parchment sleeve. This is gonna be good!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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⭐️ Chicago Public School Cookies
⭐️ Chicken And Cornbread Dressing
INGREDIENTS
2 sticks (227 g) unsalted butter (softened)
1 cup (200 g) sugar
1 1/2 tsp vanilla extract
2 cups (250 g) all-purpose flour
3/4 tsp salt
???????? NOTES
* I baked at 350 degrees F for 15 minutes
* I did not chill the cookie dough
*Makes 8 to 10 large cookies
The Best Butter Cookies
How To Make Buttery Sugar Cookies
Browned butter chocolate chip cookies ????
Recipe:
Easy Flaky Butter Cookies Recipe
Easy Flaky Butter Cookies Recipe
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BAKING SCIENCE ????????????how does different temperatures of butter effect your cookies?
Low Carb PEANUT BUTTER COOKIE Battle - The BEST Keto Peanut Butter Cookie Recipe!
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Keto PEANUT BUTTER COOKIE Battle - The BEST Low Carb Peanut Butter Cookies Recipe!
Join us for an epic Low Carb PEANUT BUTTER COOKIE Battle! We test two different recipes for keto peanut butter cookies to find out who has the easiest and tastiest recipe on the internet. Which of these gluten free cookie options came out the winner? Let's find out!
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RECIPES WE TESTED
Low Carb Peanut Butter Cookies
by Tasteaholics
Keto Peanut Butter Cookies With Almond Flour
by Fittoserve Group
**Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with or sponsored by Green Chef or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.**
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My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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