Recipe: Butter Cookie Recipes (14)

Here are 14 different butter cookie recipes. I've never tried them, but they looked delicious and fatening good!!!

APPLE CINNAMON BUTTER COOKIES

Chez Henri
Pastry Chef: Sherry Baril

3 tablespoons unsalted butter
1 cup sugar
2-3 Granny Smith apples, peeled, cored, and diced into 1/2 inch pieces
1 cup unsalted butter
1/2 teaspoon salt
1 egg yolk
2-1/4 cups flour
1-1/2 teaspoons cinnamon
2 tablespoons sugar

Melt the 3 tablespoons of butter and 1/2 cup of the sugar in a large heavy skillet set over high heat. Stir the mixture slowly until all the sugar dissolves and becomes a light golden brown, about one to two minutes.

With the heat still set on high, carefully add the apple pieces to the caramel and stir to coat. Let the apples cook while the caramel darkens, stirring occasionally for a total of 5 to 7 minutes -- no longer. The mixture should be fairly thick and sticky and should have a deep golden-brown color.

Spoon the thick, hot apple mixture onto a chilled cookie tray and immediately place it in the freezer to chill.

In a large bowl of an electric mixer set on medium speed, cream the 1 cup of butter with remaining 1/2 cup of sugar, the salt, and the egg yolk, beating until smooth. Add the flour and 1 teaspoon of the cinnamon. Beat until well mixed.

When the apple mixture is thoroughly cooled, remove it from the freezer. (If the apples are too warm, the dough will soften.) On low speed, add the cooled apple mixture to the batter, beating until incorporated.

Lay an 18" piece of plastic wrap in front of you. Spoon the dough onto the wrap and form a log about 2 inches in diameter. Wrap the log well and refrigerate it overnight.

When ready to bake, adjust the racks to divide the oven in thirds. Preheat the oven to 350 degrees.

Remove the log from the refrigerator and unwrap it. Cut the log into 1/4" - 1/2" slices. Place the slices 1" apart on a parchment lined cookie sheet.

Combine the remaining 2 tablespoons of sugar and the remaining 1/2 teaspoon of cinnamon in a small bowl. Sprinkle it on the tops of the cookies. Bake for about 7-10 minutes, reversing the sheets from top to bottom and front to back midway through baking. Bake until the cookies are slightly golden brown. Remove to wire racks to cool.

Makes 3 dozen cookies.

PUMPKIN WALNUT BUTTER COOKIES

Anago Bistro/Davio's/Pacifico
Pastry Chef: John George

2 cups flour
1/4 cup cornstarch
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 cup unsalted butter
1/2 cup sugar
1 egg yolk
3 tablespoons canned pumpkin (not pumpkin pie filling)
1/2 cup walnuts, finely chopped

Adjust the racks to divide the oven in thirds. Preheat the oven to 350 degrees.

Sift the flour, cornstarch, cinnamon, nutmeg and salt together. Set aside.

In large bowl of an electric mixer, cream the butter and the sugar on medium speed until light and fluffy. Beat in the pumpkin. When the pumpkin is incorporated, add the yolk. Mix well. With the mixer on low speed, add the sifted dry ingredients, beating only until blended. Remove the bowl from the mixer. Stir in the walnuts by hand.

Drop the batter by teaspoons onto parchment lined cookie sheets. With a flour dipped fork, lightly flatten the cookies. Bake the cookies at 350 degrees for 10-12 minutes, reversing the sheets from top to bottom and front to back midway through baking. Bake only until cookies are set. Remove to wire racks to cool.

The cookies can also be formed into a log, wrapped in plastic wrap and refrigerated until firm, approximately 2 hours. When the dough is chilled, slice it 1/8" - 1/4" thick. These do not have to be flattened. Bake as above.

Makes 3 to 3-1/2 dozen cookies.

ULTIMATE BUTTER COOKIES

Prepared by: Beatrice Ojakangas, Master Baker/Cookbook Author -- Duluth, MN

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 teaspoon salt
1 large egg yolk
2 1/4 cups all-purpose flour
Red and green decorator sugar

Cream butter with sugar, salt and egg yolk until smooth with an electric mixer. Gradually beat in flour. Wrap dough in plastic wrap; refrigerate 1 hour or up to 2 days. During this time, the flavors blend and develop, bringing out the butter flavor of the dough.

Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut into desired shapes using holiday cookie cutters. Place on lightly greased cookie sheets. Sprinkle with decorator sugar. Bake for 12 to 15 minutes. Makes 3 1/2 dozen cookies.

CHOCOLATE NUT MOCHA BUTTER COOKIE LOGS

Prepared by: Beatrice Ojakangas, Master Baker/Cookbook Author -- Duluth, MN

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 teaspoon salt
1 large egg yolk
2 1/4 cups all-purpose flour
2 teaspoons instant coffee granules
1 teaspoon water
6 tablespoons whipping cream
1 1/2 cups semi-sweet chocolate chips
1 cup finely chopped toasted filberts or pecans

Cream butter with sugar, salt and egg yolk until smooth with an electric mixer. Gradually beat in flour.

Dissolve coffee in water. Work coffee mixture into dough. Divide dough into quarters. Wrap separately in plastic wrap; refrigerate 1 hour or up to 2 days. During this time, the flavors blend and develop, bringing out the butter flavor of the dough.

Preheat oven to 350 degrees. Remove dough from refrigerator and divide each quarter in half. Knead dough lightly to make more pliable. On a lightly-floured board, shape each portion into a strand about 12 inches long. Cut each strand into 8 pieces. Arrange 1 inch apart on parchment paper-lined or ungreased cookie sheet. Bake until lightly browned, 14 to 16 minutes.

Heat the whipping cream in a two cup glass measuring cup or a microwave-safe container in the microwave oven at high power until cream is hot -- about 45 seconds. Stir in the chocolate chips. Mix until the mixture is smooth. Microwave 25 to 30 seconds longer if necessary to melt chocolate. Dip one end of each cookie in the melted chocolate, then in chopped nuts. Let stand until the chocolate is firm. Makes 64 logs.

RASPBERRY RIBBON BUTTER COOKIES

Prepared by: Beatrice Ojakangas, Master Baker/Cookbook Author -- Duluth, MN

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 teaspoon salt
1 large egg yolk
2 1/4 cups all-purpose flour
3/4 cup seedless raspberry jam
1 cup confectioners' sugar
2 teaspoons lemon juice

Cream butter with sugar, salt and egg yolk until smooth with an electric mixer. Gradually beat in flour. Divide into 4 equal parts. Wrap dough separately in plastic wrap, refrigerate 1 hour or up to 2 days. During this time, the flavors blend and develop, bringing out the butter flavor of the dough.

Preheat oven to 350 degrees. Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 2 parts. Shape each part into a 10-inch long rope by rolling between your hands and the work surface. Place ropes 2-inches apart on parchment paper-lined or ungreased cookie sheet. With the side of your finger or the handle of a wooden spoon, make a 1/2-inch deep indentation down the center of each strip.

Bake for 10 minutes. Put jam into a small heavy duty zip-top plastic bag (without the pleat). Snip a small hole in the corner of the plastic bag and press jam down the center of the partially baked cookies. Return to the oven and bake 5 minutes longer or until the cookies are lightly browned.

Mix the confectioners' sugar, lemon juice and enough water to make frosting thin enough to drizzle over the cookies. While the cookies strips are still warm, cut them diagonally into 1-inch lengths. Drizzle with frosting. Cool completely before removing from cookie sheet. Makes about 80 cookies.

PECAN TOFFEE BARS WITH BROWNED BUTTER ICING

Prepared by: Beatrice Ojakangas, Master Baker/Cookbook Author -- Duluth, MN

1 cup (2 sticks) unsalted butter, softened
1/4 cup firmly packed light brown sugar
1/2 cup sugar, granulated
1/2 teaspoon salt
1 large egg yolk
2 1/4 cups all-purpose flour
2/3 cups milk chocolate English toffee bits
1/2 cup chopped pecans

Browned Butter Icing
2 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla
2 to 3 teaspoons of milk

Preheat oven to 350 degrees. Cream butter, sugars, salt and egg yolk until smooth with an electric mixer. Gradually beat in flour. Mix in toffee bits.

Line a 13 x 19-inch baking pan with heavy duty aluminum foil. Press dough evenly into bottom of baking pan. Sprinkle with pecans and press lightly into dough. Bake until lightly browned, 20 to 22 minutes. Cool.

For icing, heat butter in small saucepan over low heat until browned (be careful not to burn). Remove from heat. Stir in confectioners' sugar, vanilla and enough milk to make a thin icing. Drizzle over cookie dough. Cut into bars to serve. Makes about 36 bars.

* Milk chocolate toffee bits are available packaged in baking section of supermarkets. If not available, use milk chocolate-coated toffee candy bars (e.g. Heath Bars).

MAPLE BUTTER COOKIES

Prepared by: Ann Cooper, Executive Chef of Putney Inn -- Putney, Vermont

1 cup (2 sticks) unsalted butter, softened
1/4 cup sugar
1 teaspoon maple extract or flavoring
1/4 cup firmly packed brown sugar
1/2 teaspoon salt
1 large egg yolk
2 1/4 cups all-purpose flour
Red and green decorator sugars, frosting or blanched whole almonds

Cream butter, sugar, maple extract, brown sugar, salt and egg yolk with electric mixer until smooth. Gradually beat in flour. Wrap in plastic wrap; refrigerate for 1 hour or up to 2 days. During this time, the flavors blend and develop, bringing out the butter flavor of the dough.

Preheat oven to 350 degrees.

Roll out dough on lightly floured surface to 1/8-inch thickness. Cut into desired shapes using holiday cookie cutters. Place on lightly-greased cookie sheets. Sprinkle with decorator sugars, or press almonds into center of cookies. Bake for 12 to 15 minutes. Makes 3-1/2 dozen cookies.

BUTTER COOKIE PRETZELS

Prepared by: Beatrice Ojakangas, Master Baker/Cookbook Author -- Duluth, MN

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 teaspoon salt
1 large egg yolk
2 1/4 cups all-purpose flour
1 egg white
1 cup granulated sugar, or purchased red or green decorator sugar

Cream butter, sugar, salt and egg yolk with electric mixer until smooth. Gradually beat in flour. Wrap in plastic wrap; refrigerate 1 hour or up to 2 day. During this time, the flavors blend and develop, bringing out the butter flavor of the dough.

Preheat oven to 350 degrees. Knead dough lightly in hands or on a lightly-floured surface until it is pliable. Lightly beat egg white in a small mixing bowl. Put sugar in separate, small mixing bowl.

Divide the cookie dough into 16 equal parts. Roll each part out to make a thin strand 9 to 10 inches long. Twist into a pretzel shape. Place pretzels, about 1 inch apart, on a parchment paper-lined or lightly greased cookie sheet. Brush pretzels with egg white; sprinkle with sugar. Bake for 10-12 minutes. Cool on cookie sheet 5 minutes. Makes 16 pretzels.

CANDY CANE BUTTER COOKIES

Prepared by: Mary Bergin, Executive Pastry Chef, Spago -- Las Vegas, Nevada

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1 teaspoon almond extract
1 teaspoon anise extract
1/4 teaspoon salt
1 large egg yolk
2-1/4 cups all-purpose flour
red food coloring

Cream butter, sugar, extracts, salt and egg yolk with electric mixer until smooth. Gradually beat in flour. Remove half of dough. Add 10 to 12 drops of food coloring to remaining dough. Beat until well blended. Wrap doughs separately in plastic wrap; refrigerate 1 hour or up to 2 days. During this time, the flavors blend and develop, bringing out the butter flavor of the dough.

Preheat oven to 350 degrees. Shape 1 teaspoon dough from each half into 4-inch ropes. Place ropes side by side; press together gently and twist. Place 2-inches apart on lightly-greased cookie sheets. Curve one end to form cane. Repeat with remaining pieces. Refrigerate for five minutes or until firm.

Bake for 12 to 15 minutes. Cool on baking sheet 5 minutes. Makes 3 dozen cookies.

DUTCH CHOCOLATE BUTTER COOKIES

Prepared by: Jeff Blank, Chef/Owner of Hudson's On The Bend -- Austin, TX

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/4 teaspoon salt
2 large egg yolks
2 1/4 cups all-purpose flour
1/2 cup cocoa

Fudge Frosting
1 cup heavy cream
3 tablespoons butter
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 cup cocoa
1/3 cup pecan halves
Dash of salt

Cream butter, sugar, salt and egg yolks with electric mixer until smooth. Combine flour and cocoa. Gradually beat in flour mixture. Wrap in plastic wrap; refrigerate 1 hour or up to 2 days. During this time, the flavors blend and develop, bringing out the butter flavor of the dough.

Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut into desired shapes using holiday cookie cutters. Place on lightly-greased cookie sheets. Bake for 10-12 minutes. Makes 3 1/2 dozen cookies.

Fudge Frosting
Heat cream and butter in small, heavy saucepan over low heat until simmering. Stir in sugars, continue simmering for 3 minutes to dissolve sugars. Remove from heat. Whisk in cocoa and salt. Let cool to room temperature. Spread over cookies. Decorate with pecan halves.

Store any remaining fudge frosting in refrigerator. Frosting may be used as an ice cream topping.

HUNGARIAN HOLIDAY BUTTER NUT COOKIES

Prepared by: Gale Gand, Chef/Owner of Brasserie T -- Northfield, IL

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 large egg yolk
2 1/4 cups all-purpose flour
1 cup ground pecans
Confectioners' sugar

Cream butter, sugar, vanilla, salt and egg yolk with electric mixer until smooth. Combine flour and pecans. Gradually beat in flour mixture. Wrap in plastic wrap; refrigerate 1 hour or up to 2 days. During this time, the flavors blend and develop, bringing out the butter flavor of the dough.

Preheat oven to 350 degrees. Shape into 1-inch balls. Place cookies 1 1/2 inches apart on ungreased cookie sheets.

Bake for 12-15 minutes. Immediately place in a bowl with powdered sugar and roll around to coat. Makes 4 dozen cookies.

Variation: Melt 2 squares (1 ounce each) semi-sweet chocolate according to package directions. Drizzle melted chocolate over cookies.

MARY BERGIN'S MACADAMIA NUT BUTTER COOKIES

1 cup (2 sticks) butter, softened
1/4 cup granulated sugar
3 tablespoons honey
1 egg yolk
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour, sifted
1/2 cup roasted coarsely chopped macadamia nuts

In large mixer bowl, beat butter and sugar on medium speed until light and fluffy. Beat in honey, egg yolk and vanilla. Stir in flour and nuts. Form dough into a log about 12-inches long and 1 1/2-inches wide. Wrap in plastic wrap and refrigerate 2 to 3 hours or until firm.

Heat oven to 350 degrees. Line cookie sheet with parchment paper. Slice cookie dough into 1/4-inch slices. Place 1-inch apart on cookie sheet. Bake until cookies feel firm to the touch and edges are golden, 8 to 10 minutes. Cool on cookie sheet 2 minutes. Remove cookies to cooling rack. Store cookies in airtight container.

Yield: about 3 1/2 dozen cookies
Serving Size: 1 cookie

SPICED BUTTER THUMBPRINT COOKIES

1 cup (2 sticks) butter, softened
2/3 cup powdered sugar
2 egg yolks
1 teaspoon vanilla
2-1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
Fruit preserves or jam
Powdered sugar

Cream butter and sugar with electric mixer until creamy. Beat in egg yolks and vanilla. In separate bowl, combine flour, spices and salt. Gradually add to butter mixture and beat until well combined. Cover and refrigerate dough about 30 minutes.

Preheat oven to 350 . Shape dough into 1 inch balls. Place 1-1/2 inches apart on ungreased cookie sheet. Wash hands thoroughly. Make a thumbprint in the center of each ball. Bake 12 to 15 minutes or until golden. Cool on wire rack. Fill centers of cookies with preserves just before serving, and sprinkle with powdered sugar. Makes about 3-1/2 dozen cookies.

Note: Unfilled cookies can be frozen for up to 1 month in a covered container.

Serving Size: 1 cookie (filled with 1-1/2 teaspoons raspberry jam)

ALMOND BUTTER COOKIE ORNAMENTS

1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
1/2 cup slivered almonds, toasted, finely chopped
1 egg
1 tablespoon milk
1 teaspoon almond extract
2-3/4 cups all-purpose flour
1/8 teaspoon salt
Decorator frosting, multi-colored sprinkles, etc.

Cream butter and sugar with electric mixer until smooth. Gradually beat in almonds. Beat in egg, milk and almond extract. In separate bowl, combine flour and salt together. Gradually add flour and salt combination to butter mixture. Divide dough in half. Wrap each half in plastic wrap; refrigerate a minimum of 1 hour or overnight.

Preheat oven to 350 . Roll out dough on lightly-floured surface to 1/8 inch thickness. Cut into desired shapes using holiday cookie cutters. Place on lightly greased cookie sheets. Make a hole on top of each cookie with a wooden skewer to later attach a ribbon for hanging. Bake 12 to 15 minutes or until edges are golden. Remove cookies from baking sheet and cool on wire rack. Decorate as desired. Makes about 16 large cookies or 32 smaller cookies.

Note: cookie ornaments can be consumed up to one week when eaten off the tree.

Serving size: 1 large cookie