How To make Basic Country Butter Cookies Part 1
1/2 c Butter or margarine
3/4 c Light brown sugar; packed
1 ts Vanilla extract
1 lg Egg
2 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
In large owl with electric mixer at medium speed, beat butter, sugar and vanilla until light and fluffy; beat egg in well. In small bowl combine flour, baking powder and salt; with mixer at low speed, beat into butter mixture to blend well. Flatten dough to disk shape; refrigerate, wrapped in plastic, 30 minutes. Work with one-fourth dough at a time; keep remainder refrigerated. Heat oven to 350~F. Roll dough out to 1/8 or 1/4-inch thickness on lightly floured surface and cut into desired shapes; or, mold in shapes. Place on ungreased cookie sheets, spacing about 1 inch apart; bake 8 to 15 minutes, depending on thickness of dough, until lightly browned. Cool on wire racks. Store in airtight containers. Makes 2 1/2 to 5 dozen cookies, depending on size. Follow basic recipe above, with the variation below: 1. PINK SUGAR CANES: Beat 2 tbsp. seedless raspberry jam and few drops
red food coloring into half dough; after chilling, roll plain and colored dough by heaping teaspoonsful into 6-inch-long ropes. Twist ropes together by twos to form candy canes. Brush lightly with beaten egg white; sprinkle with pink sugar crystals. Bake 8 to 10 minutes. Makes about 8 dozen. -----
How To make Basic Country Butter Cookies Part 1's Videos
Chicago Public Schools Butter Cookies Made Easy
Family, I modified this just a little from the Chicago Tribune website recipe that's in the description of this video
First let me explain the need to chill the dough. The recipe recommends a four hour chill. I find a 30 minute to a one hour chill works fine.
Either way if you don't chill the dough the fat(which is the butter) will immediately spread the cookie when the heat hits it in the oven causing it to lose its shape and become a flat cookie.
You can remedy this by baking the cookies at a lower temperature for a longer period of time so the fat slowing spreads in the cookie or by simply chilling the dough.
I think chilling the dough is the best way but I just cut the time some. This also depends on the temperature of your refrigerated. My frig is very cold at 38 degrees.
When I tell you these cookies are delicious I am not exaggerating. Try this recipe I search long and hard for that brought back childhood memories for me.
Love Ya!
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Note: Family, please forgive me for these vertical videos but after making over 500 videos for Instagram and TikTok I realized those platforms search/save features are not that great.
People would DM me asking for videos I had already made. So I decided to start this channel using those videos because I think the lesson in the content is valid.
At some point I will upload new videos just for the YouTube format. So get the lesson here and know that more videos are coming.
Love ya!
Danish Butter Cookies | Melt In Your Mouth Goodness #Shorts
Here's a short cooking video for melt in your mouth danish butter cookies. Using good quality butter makes these extra fragrant and buttery. Crisp on the outside and light on the inside. Perfect for a pleasant afternoon tea and just like to original royal danish butter cookie container, there are different varieties here - round country style, rectangular sugar slice, vanilla ring, and round raisin crunch. Which is your favourite?
The video contains a montage of all the action from the full recipe video previously uploaded in case you missed it.
The link to the full video and recipe can be found here -
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THE BEST CHICAGO PUBLIC SCHOOL LUNCHROOM BUTTER COOKIES | BUTTERY & DELICIOUS | QUICK, SIMPLE & EASY
Hey y'all this is a childhood school favorite I'll never forget. If you grew up in Chicago and went to public school, you know exactly what I mean! If you didn't, try this recipe and get a taste of what we were pleasured to enjoy'.
Ingredients
2 Cups Flour
2 Sticks Salted Butter (Softened)
3/4 Cup Sugar
1 1/2 Tsp Vanilla Extract
Preheat oven at 350
Cream butter and sugar until light and fluffy: add Vanilla Extract, gradually add in flour. Combine dough into one ball. Scoop or spoon dough into balls and place on cookie sheet; slightly flatten and press with first three fingers. Place in oven and cook for 12-15 minutes. Cool and enjoy this Ole School Memory!
Yields about 1 1/2 dozen. Double ingredients for more cookies
HOW TO: Soft and Chewy Peanut Butter Cookies
• OPEN ME FOR THE RECIPE !! •
Ingredients:
- 1 1/4 cups of all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter
- 3/4 cup peanut butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 tsp vanilla extract
Thank you for watching! & if you decide to recreate any of my recipes or DIY's, then hashtag the picture with #SharonBeMakinStuff on Instagram because I would love to see it!!
Cheers,
Sharon ♡
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Melt In Your Mouth Butter Cookies | Danish Butter Cookies Recipe | 쉬운 베이킹
This video recipe will show you how to make 4 types of melt in your mouth butter cookies, inspired by the classic royal danish butter cookie boxes. These include the round country style, rectangular sugar slice, vanilla ring, and round raisin crunch. Whichever is your favourite, use this easy baking recipe to make them all in one batch of cookie dough. The extra fragrant buttery aroma comes from using Wijsman butter and the lightness of the cookie gives it a real mouth in your mouth feel that makes for a perfect afternoon tea at home.
0:00 Intro
0:21 Combine butter and sugar
0:42 Sift in flour and mix to form cookie dough
1:00 Round country style
1:16 Rectangular sugar slice
1:29 Vanilla ring
1:53 Round raisin crunch
2:10 Slice cookies and bake
2:30 Ready to enjoy
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The full recipe is below
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2 cup plain flour
230g salted butter (use wijsman butter for best results)
½ cup caster sugar
1 egg
½ tsp vanilla extract
¼ tsp salt
Additional ingredients for topping:
½ tsp granulated sugar (for rectangular sugar slice)
1½ tbs raisins, chopped (for round raisin crunch)
Mix butter and caster sugar together until combined.
Add egg, vanilla extract, and salt and combine.
Sift in flour and mix until it has a cookie dough consistency and there is no longer any dry flour visible.
Tip: try not to overmix the dough here to prevent cookie from being too dense to eat.
There is enough dough to make 4 batches of cookie.
Round country style shape:
Take ¼ portion of the dough and place on baking paper.
Shape into a rough log shape.
Fold the baking paper over and use a dough cutter to help turn it into a round shaped log.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices.
Rectangular sugar slice shape:
Take ¼ portion of the dough and place on baking paper.
Shape into a rough log shape.
Fold the baking paper over and use it to help form a rectangular shape.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices and top with granulated sugar.
Vanilla ring shape:
Take ¼ portion of the dough and place into piping bag leaving some room at the tip.
Cut the tip off and place into another piping bag with a closed star piping tip fitted.
Pipe into desired shape until all the dough is used.
Refrigerate for 1-2 hrs right until before baking.
Round raisin crunch shape:
Take ¼ portion of the dough and mix with chopped raisins.
Place on baking paper and shape into a rough log shape.
Fold the baking paper over and use a dough cutter to help turn it into a round shaped log.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices.
Bake cookies for 15 mins at 160℃.
Allow to cool on a wire rack and serve.
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Peanut Butter Cookies - Classic Version - The Hillbilly Kitchen
Old Fashioned Peanut Butter Cookies - Classic Version - School Lunch Cookies - These are the thick soft peanut butter cookies that you remember from your Grandma’s kitchen and from the school cafeteria in the 1970's and 80's . They are not hard to make if you know all the secrets. After watching this video your peanut butter cookies will come out of the oven perfect every time.
Remember to put God first! :)
The Hillbilly Kitchen Teespring Store – Tees, Hoodies, Mugs, Bags and more -
The Hillbilly Kitchen Verses and Vittles: Down Home Country Cooking -
Ingredients:
¾ cup Peanut Butter
½ cup Real Butter
½ cup Granulated Sugar
½ cup Brown Sugar
1 Egg
1 ½ cups All-Purpose Flour
½ teaspoon Baking Soda
½ teaspoon Baking Powder
¼ teaspoon Salt
1 teaspoon Real Vanilla
Business inquires:
The Hillbilly Kitchen
P.O. Box 243
New Tazewell, TN 37824
thehillbillykitchen@yahoo.com
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