How To make Eight Trick Butter Cookies
2 1/2 cups Pillsbury's Best All Purpose Flour*
sifted
1 teaspoon soda
1 teaspoon French's Cream of Tartar
1/4 teaspoon salt
1 cup butter
1 1/2 cups confectioners' sugar :
sifted
1 egg -- unbeaten
1 teaspoon French's Vanilla
candied cherry half or Funsten's Walnut Ha
BAKE at 400 degrees. MAKES 5 to 6 dozen. Sift together flour, soda, cream of tartar, and salt. Cream butter. Gradually add sugar, creaming well. Blend in egg and vanilla; beat well. Add the dry ingredients gradually; mix well. Drop by half teaspoonfuls onto ungreased baking sheets. Top with candied cherry half or walnut half. (Or shape as directed in following variations, using ungreased baking sheets.) *For use with Pillsbury's Best Self-Rising Flour, omit soda, cream of tartar and salt. VARIATIONS: For snowballs: Stir in 1 1/2 cups Funsten's Walnuts, chopped or ground. Chill dough. Shape by teaspoonfuls into balls. Roll warm cookies in confectioners' sugar. Cool, roll again in sugar. For Butter Fingers: Stir in 1 cup Funsten's Nuts, chopped, 1/2 cup chopped well-drained maraschino or candied cherries. Chill dough. Shape by teaspoonfuls into oblong finger cookies. Bake 8 to 12 minutes. Roll warm cookies in sugar. Cool, roll again in sugar. For Jewel Clusters: Blend in 1 teaspoon grated orange rind, 2 teaspoons orange juice, 1/2 cup mixed candied fruit and 1 cup Funsten's Nuts, chopped. Drop by half teaspoonfuls onto ungreased baking sheets. For Cinnamon Balls: Chill dough. Shape by teaspoonfuls into balls, then roll in mixture of 1/4 cup sugar and 2 teaspoons French's Cinnamon. For Butter Crispies (rolled cookie): Chill dough. Roll out on well-floured surface to 1/8-inch thickness. Cut into desired shapes with floured cutters. Bake 5 to 8 minutes. For Butter Thinsies (refrigerator cookie): Chill dough. Shape into rolls, 2 inches in diameter. Wrap in waxed paper; chill at least 2 hours. Cut into 1/8-inch slices. If desired, sprinkle with chopped coconut or Funsten's Nuts. Bake 6 to 8 minutes. For Chocolate Mint Creams: Stir in 2 squares (2 ounces) melted unsweetened chocolate. Chill dough. Shape into rolls, 2 inches in diameter. Wrap in waxed paper; chill at least 2 hours. Cut int 1/8-inch slices. Bake 6 to 8 minutes. Cool. Spread half of cookies with Peppermint Frosting. Top with remaining cookies. For Molasses Spice Crisps: Stir in 1/4 cup molasses, 2 teaspoons French's Cinnamon, 1 teaspoon French's Ginger and 1/2 teaspoon French's Nutmeg. Chill dough. Roll out on well-floured surface to 1/8-inch thickness. Cut into desired shapes with floured cookie cutters. Bake 6 to 8 minutes.
How To make Eight Trick Butter Cookies's Videos
The Science Behind the Perfect Chocolate Chip Cookies - Kitchen Conundrums with Thomas Joseph
Soft and chewy, thin and crisp, or cakey? How do you like your chocolate chip cookies? Here's the answer to creating your perfect chocolate chip cookie.
Recipes:
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Soft and Chewy Chocolate Chip Cookie Recipe:
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Cakey Chocolate Chip Cookies Recipe:
marthastewart.com/354939/cakey-chocolate-chip-cookies?search_key=cakey%20chocolate%20chip%20cookies
Thin and Crisp Chocolate Chip Cookie Recipe:
marthastewart.com/343950/thin-and-crisp-chocolate-chip-cookies?search_key=cakey%20chocolate%20chip%20cookies
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
The Science Behind the Perfect Chocolate Chip Cookies - Kitchen Conundrums with Thomas Joseph
How Not to Mess Up Cookies: Butter Spritz Cookies | Food Network
Butter Spritz Cookies are an ✨iconic✨ holiday cookie! Pastry chef Ben Hardy will walk you through every step so you DON'T mess them up!
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Butter Spritz Cookies
RECIPE COURTESY OF FOOD NETWORK KITCHEN
Level: Easy
Total: 23 min
Active: 15 min
Yield: 5 dozen cookies
Ingredients
2 sticks (8 ounces) unsalted butter
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 large egg
2 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon fine salt
Sprinkles for garnish
Directions
Special equipment: a cookie press (a.k.a. spritz gun)
Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don't worry if the mixture seems to separate.
Sift together the flour and baking powder and add to the creamed butter. Mix until combined.
Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool.
Cook’s Note
Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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How Not to Mess Up Cookies: Butter Spritz Cookies | Food Networ
The Biggest Mistakes Everyone Makes When Baking Cookies
A great project for a novice baker to take on is a batch of cookies. It's fairly straightforward, the risk of failure is relatively low, and the rewards are pretty spectacular. Plus, you can get through many recipes, from start to finish, in about half an hour.
But, like anything else, there are ways to dull your success, if not outright fail. Some common mistakes have to do with a lack of preparation, while others have more to do with not using as much care as you could during the baking process. So, want to know how to make bakery-level cookies at home? Avoid the biggest mistakes everyone makes when baking cookies.
#Cookies #Baking #Mistakes
Underbeating the butter and sugar | 0:00
Measuring ingredients incorrectly | 1:08
Using cold ingredients | 1:59
Not scraping down the bowl | 2:52
Not adding salt | 3:44
Not using parchment paper | 4:34
Using a dark baking sheet | 5:23
Not saving mix-ins | 6:09
Overbaking | 6:41
Overcrowding | 7:37
Wrong temperature | 8:13
Not rotating them | 8:45
Not cooling them | 9:24
Baking sheet is too hot | 10:01
Not chilling the dough | 10:39
Read Full Article:
How to Make the Perfect Chocolate Chip Cookie ... Even Better? | Vaughn Vreeland | NYT Cooking
Vaughn is back! And he’s making one of the most iconic New York Times recipes in the database: Jacques Torres’s Chocolate Chip Cookies, as adapted by David Leite. With five stars and nearly 15,000 reviews, this may just be the platonic ideal of a chocolate chip cookie. But as with any popular recipe, there are endless possible twists. Is it worth it to chill the dough or use different types of flours? How do variations suggested in the comments hold up? Vaughn investigates.
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Butter cookies | crispy cookies | Tips and Tricks | பட்டர் பிஸ்கட் | बटर बिस्कट
Butter cookies | crispy cookies | Tips and Tricks | பட்டர் பிஸ்கட் | बटर बिस्कट
Hello all from Sautehut
I hope you are doing good
Todays recipe is about a simple butter cookies which can be made easily at home which tastes much better than the store bought
For more easy recipes visit
Lets get into the ingredients
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1. Butter - 110 gms
2. sugar - 60 gms
3. egg yolk - 1
4. Thick cream - 1 tbsp
5. vanilla extract - 1 tsp
6. all purpose flour - 125 gms
7. corn starch - 16 gms
8. salt - 1/8 tsp
தமிழில்
------
1. வெண்ணெய் - 110 கிராம்
2. சர்க்கரை - 60 கிராம்
3. முட்டை மஞ்சள் கரு - 1
4. கிரீம் - 1 மேஜை கரண்டி
5. வென்னிலா எஸ்சென்ஸ் - 1 தேக்கரண்டி
6. மைதா - 125 கிராம்
7. சோள மாவு - 16 கிராம்
8. உப்பு - 1/8 தேக்கரண்டி
I hope you all like the video
Do try and let me know in the comment box
See you all in the next video
#sautehut #buttercookies #vanillabiscuit #crispycookies # cookies #biscuit #vanillabiscuit
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