INGREDIENTS:
1/2 c. chopped pecans
2 doz. frozen dinner rolls
1/2 c. melted butter
2 tbsp. milk
1 pkg. instant butter pecan pudding
1 c. brown sugar
DIRECTIONS:
Butter 9 x 13 inch pan and sprinkle pecans in pan. Put frozen dinner rolls on pecans. Pour on dry pudding mix. Melt butter. Add brown sugar and milk. Stir and pour over rolls. Cover and let rise overnight. Bake 20-25 minutes at 350 degrees.
Showing posts with label Butter Cookie Recipes. Show all posts
Showing posts with label Butter Cookie Recipes. Show all posts
Sunday, December 30, 2007
Butter Pecan Loaf
INGREDIENTS:
1/2 c. butter
1 c. pecans, broken in small pieces
1/2 c. firmly packed brown sugar
1/4 c. white sugar
3/4 c. milk
2 c. sifted flour
2 1/2 tsp. baking powder
1 tsp. salt
6 to 8 pecan halves
1 tbsp. butter, melted
DIRECTIONS:
Melt the butter in a 2 quart saucepan. Add pecans, broken in small pieces. Stir over medium heat until butter is dark, about 8 minutes. Remove from heat and place pecans in separate dish, reserving butter in pan. Add brown sugar and w white sugar to browned butter. Blend well. Stir in milk; mix until smooth. Sift together flour, baking powder and salt. Add all at once to sugar-milk mixture and blend thoroughly. Stir in browned pecans. Turn into greased 9 x 5 x 3 inch pan. Top with 6 to 8 pecan halves. Brush with 1 tablespoon butter. Bake at 350 degrees for 45 to 55 minutes. Cool thoroughly, at least 4 hours, before slicing.
1/2 c. butter
1 c. pecans, broken in small pieces
1/2 c. firmly packed brown sugar
1/4 c. white sugar
3/4 c. milk
2 c. sifted flour
2 1/2 tsp. baking powder
1 tsp. salt
6 to 8 pecan halves
1 tbsp. butter, melted
DIRECTIONS:
Melt the butter in a 2 quart saucepan. Add pecans, broken in small pieces. Stir over medium heat until butter is dark, about 8 minutes. Remove from heat and place pecans in separate dish, reserving butter in pan. Add brown sugar and w white sugar to browned butter. Blend well. Stir in milk; mix until smooth. Sift together flour, baking powder and salt. Add all at once to sugar-milk mixture and blend thoroughly. Stir in browned pecans. Turn into greased 9 x 5 x 3 inch pan. Top with 6 to 8 pecan halves. Brush with 1 tablespoon butter. Bake at 350 degrees for 45 to 55 minutes. Cool thoroughly, at least 4 hours, before slicing.
Butter Pecan Turtle Cookies
INGREDIENTS:
2 c. flour
1 c. packed brown sugar
1/2 c. softened butter (not butter)
CARAMEL LAYER:
2/3 c. butter
1/2 c. packed brown sugar
1 c. whole pecan halves
1 c. chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. Combine crust ingredients, mix at medium speed of mixer until well mixed and particles are fine. Pat firmly into ungreased 9 x 13 inch pan. Sprinkle pecans evenly over unbaked crust. Set aside and prepare caramel layer.
In 1 quart saucepan, combine brown sugar and butter. Cook over medium heat, stirring constantly until entire surface of mixture begins to boil. Boil for 1 minute, stirring constantly.
Pour evenly over pecans and crust layer. Bake at 350 degrees for 18- 22 minutes or until caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly. Slightly swirl chips as they melt. Cool. Cut in 3-4 dozen bars.
2 c. flour
1 c. packed brown sugar
1/2 c. softened butter (not butter)
CARAMEL LAYER:
2/3 c. butter
1/2 c. packed brown sugar
1 c. whole pecan halves
1 c. chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. Combine crust ingredients, mix at medium speed of mixer until well mixed and particles are fine. Pat firmly into ungreased 9 x 13 inch pan. Sprinkle pecans evenly over unbaked crust. Set aside and prepare caramel layer.
In 1 quart saucepan, combine brown sugar and butter. Cook over medium heat, stirring constantly until entire surface of mixture begins to boil. Boil for 1 minute, stirring constantly.
Pour evenly over pecans and crust layer. Bake at 350 degrees for 18- 22 minutes or until caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly. Slightly swirl chips as they melt. Cool. Cut in 3-4 dozen bars.
Butter Pecan Turtle Cookies
INGREDIENTS:
2 c. flour
1 c. firmly packed brown sugar
1/2 c. butter, softened
DIRECTIONS:
Preheat oven to 350 degrees. In a 3 quart bowl combine crust ingredients. Mix at medium speed, scraping sides of bowl often, 2-3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13 x 9 x 2 inch pan. Sprinkle 1 cup whole pecans evenly over unbaked crust.
Prepare Caramel Layer: 1/2 c. firmly packed brown sugar 1 c. milk chocolate chips
In a heavy 1 quart saucepan combine brown sugar and butter. Cook over medium heat, stirring constantly until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly. Pour evenly over pecans and crust.
Bake near center of 350 degree oven for 18-22 minutes or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly (2-3 minutes). Slightly swirl chips as they melt. Leave some whole for a marbled effect. Do not spread chips. Cool completely. Cut into 3-4 dozen bars.
2 c. flour
1 c. firmly packed brown sugar
1/2 c. butter, softened
DIRECTIONS:
Preheat oven to 350 degrees. In a 3 quart bowl combine crust ingredients. Mix at medium speed, scraping sides of bowl often, 2-3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13 x 9 x 2 inch pan. Sprinkle 1 cup whole pecans evenly over unbaked crust.
Prepare Caramel Layer: 1/2 c. firmly packed brown sugar 1 c. milk chocolate chips
In a heavy 1 quart saucepan combine brown sugar and butter. Cook over medium heat, stirring constantly until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly. Pour evenly over pecans and crust.
Bake near center of 350 degree oven for 18-22 minutes or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly (2-3 minutes). Slightly swirl chips as they melt. Leave some whole for a marbled effect. Do not spread chips. Cool completely. Cut into 3-4 dozen bars.
Butter Pecan Turtle Cookies
INGREDIENTS:
2 c. flour
1 c. brown sugar
1/2 c. sweet butter, softened
1 c. pecans & halves
FOR CARAMEL:
2/3 c. sweet butter
1/2 c. brown sugar
1 c. chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. In large bowl combine flour, brown sugar and butter. Using electric mixer, mix at medium setting until blended, 2-3 minutes.
Pat mixture into 13 x 2 x 9 inch pan. Sprinkle pecans evenly over top. Prepare caramel. Combine butter and brown sugar in 1 quart pan. Cook over medium heat until surface boils. Boil 1 minute, stirring constantly. Pour over crust. Bake approximately 18 minutes. Remove from oven. Sprinkle with chips. Let melt 2-3 minutes. Slightly swirl chips. Cool then cut.
2 c. flour
1 c. brown sugar
1/2 c. sweet butter, softened
1 c. pecans & halves
FOR CARAMEL:
2/3 c. sweet butter
1/2 c. brown sugar
1 c. chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. In large bowl combine flour, brown sugar and butter. Using electric mixer, mix at medium setting until blended, 2-3 minutes.
Pat mixture into 13 x 2 x 9 inch pan. Sprinkle pecans evenly over top. Prepare caramel. Combine butter and brown sugar in 1 quart pan. Cook over medium heat until surface boils. Boil 1 minute, stirring constantly. Pour over crust. Bake approximately 18 minutes. Remove from oven. Sprinkle with chips. Let melt 2-3 minutes. Slightly swirl chips. Cool then cut.
Butter Pecan Turtle Cookies
INGREDIENTS:
2 c. flour
1 c. brown sugar
1/2 c. soft butter
CARAMEL LAYER:
2/3 c. butter
2 c. brown sugar
1 c. whole pecan halves
1 (12 oz.) bag chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. Combine crust ingredients. Pat crumbs into a 9 x 13 inch pan (ungreased). Sprinkle pecans evenly over unbaked crust. Prepare caramel layer.
Put butter and brown sugar in a small saucepan and bring to a boil. Pour ribbon fashion over nuts. Bake 18-22 minutes until bubbly on top. Immediately sprinkle with chocolate chips. Cool completely and cut. Freezes well.
2 c. flour
1 c. brown sugar
1/2 c. soft butter
CARAMEL LAYER:
2/3 c. butter
2 c. brown sugar
1 c. whole pecan halves
1 (12 oz.) bag chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. Combine crust ingredients. Pat crumbs into a 9 x 13 inch pan (ungreased). Sprinkle pecans evenly over unbaked crust. Prepare caramel layer.
Put butter and brown sugar in a small saucepan and bring to a boil. Pour ribbon fashion over nuts. Bake 18-22 minutes until bubbly on top. Immediately sprinkle with chocolate chips. Cool completely and cut. Freezes well.
Sunday, November 25, 2007
NO FLOUR PEANUT BUTTER COOKIES
Ingredients:
1 cup smooth peanut butter
1 cup granulated sugar
1 whole egg
Directions:
Believe it or not, this is all it takes. Don't add anything else!
These have the same taste as those chocolate covered peanut butter candies from Reeses!
In a medium bowl with a wooden spoon, beat peanut butter until it becomes slightly creamier. Add sugar and mix well. Finally, add the whole egg and mix.
When well blended, drop by spoonfuls onto a greased cookie sheet or spray with cooking spray to prevent from sticking.
Bake at 350°F degrees for about 12-15 minutes or until you see them golden brown at the bottom.
Makes about 12 cookies. You can double the recipe.
Enjoy!
1 cup smooth peanut butter
1 cup granulated sugar
1 whole egg
Directions:
Believe it or not, this is all it takes. Don't add anything else!
These have the same taste as those chocolate covered peanut butter candies from Reeses!
In a medium bowl with a wooden spoon, beat peanut butter until it becomes slightly creamier. Add sugar and mix well. Finally, add the whole egg and mix.
When well blended, drop by spoonfuls onto a greased cookie sheet or spray with cooking spray to prevent from sticking.
Bake at 350°F degrees for about 12-15 minutes or until you see them golden brown at the bottom.
Makes about 12 cookies. You can double the recipe.
Enjoy!
AMAZING PEANUT BUTTER COOKIES
Ingredients:
1 cup peanut butter
1 cup brown sugar
1 teaspoon cinnamon
1 large egg
(can double or triple recipe)
Directions:
Mix all ingredients in a bowl. Place rounded tablespoonfuls onto greased cookie sheet (s).
Bake at 350°F for about 10 minutes or until a thin crust forms covering all of the cookie. MAKE SURE YOU KEEP AN EYE ON THEM!
1 cup peanut butter
1 cup brown sugar
1 teaspoon cinnamon
1 large egg
(can double or triple recipe)
Directions:
Mix all ingredients in a bowl. Place rounded tablespoonfuls onto greased cookie sheet (s).
Bake at 350°F for about 10 minutes or until a thin crust forms covering all of the cookie. MAKE SURE YOU KEEP AN EYE ON THEM!
LOW-CARB PEANUT BUTTER COOKIES
Ingredients:
1 cup low carb or natural peanut butter - check label
1 cup Splenda
1 egg
Directions:
Mix all ingredients together. Make little balls and place on cookie sheet.
Criss-cross fork impression on top of cookie to flatten a bit. Bake for 8-10 minutes at 350.
1 cup low carb or natural peanut butter - check label
1 cup Splenda
1 egg
Directions:
Mix all ingredients together. Make little balls and place on cookie sheet.
Criss-cross fork impression on top of cookie to flatten a bit. Bake for 8-10 minutes at 350.
PEANUT BUTTER BUTTERSCOTCH COOKIES
Ingredients:
1 cup peanut butter
1/2 cup Nestles Butterscotch morsels
1 cup sugar
1 egg
1/4 teaspoon vanilla
Directions:
Combine all ingredients. Form dough into balls. Place on a cookie sheet. Press with a fork to flatten.
Bake in a preheated 350F degree oven for 10 minutes, watching carefully as you do not want to overbake or the cookies will be dry.
Remove to cool on wire racks. Store in an airtight container.
This recipe works well with chunky peanut butter, but a nice variation is to use Reese's Peanut butter, omit the butterscotch morsels, then dip the cooled cookies in Baker's dipping chocolate. It's a fun and easy cookie recipe for the kids!
1 cup peanut butter
1/2 cup Nestles Butterscotch morsels
1 cup sugar
1 egg
1/4 teaspoon vanilla
Directions:
Combine all ingredients. Form dough into balls. Place on a cookie sheet. Press with a fork to flatten.
Bake in a preheated 350F degree oven for 10 minutes, watching carefully as you do not want to overbake or the cookies will be dry.
Remove to cool on wire racks. Store in an airtight container.
This recipe works well with chunky peanut butter, but a nice variation is to use Reese's Peanut butter, omit the butterscotch morsels, then dip the cooled cookies in Baker's dipping chocolate. It's a fun and easy cookie recipe for the kids!
HOUGH'S BUTTER COOKIES
Ingredients:
1 cup butter
1 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 egg, unbeaten
2 2/3 cups flour
Directions:
Using an electric mixer at medium speed, cream together butter and sugar, adding sugar gradually. While mixing, add egg, sprinkle in salt and vanilla. Beat well to combine.
Stir in flour and mix only until flour is incorporated - do not over mix.
Dough may be chilled 2-3 hours and used as a roll dough or used as spritz dough and put through a hand cookie press.
Note: Electric cookie presses sometimes require a soft consistency - check your instructions first.
Place on ungreased cookie sheets, sprinkle with sugar, and bake in a pre-heated 375F degree oven and bake 10 minutes or until edges are golden.
Remove to wire rack and allow to cool.
1 cup butter
1 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 egg, unbeaten
2 2/3 cups flour
Directions:
Using an electric mixer at medium speed, cream together butter and sugar, adding sugar gradually. While mixing, add egg, sprinkle in salt and vanilla. Beat well to combine.
Stir in flour and mix only until flour is incorporated - do not over mix.
Dough may be chilled 2-3 hours and used as a roll dough or used as spritz dough and put through a hand cookie press.
Note: Electric cookie presses sometimes require a soft consistency - check your instructions first.
Place on ungreased cookie sheets, sprinkle with sugar, and bake in a pre-heated 375F degree oven and bake 10 minutes or until edges are golden.
Remove to wire rack and allow to cool.
Monday, October 29, 2007
Buttery Almond Balls
INGREDIENTS:
* 1 cup unsalted butter, room temperature
* 1/2 cup granulated sugar
* 2 eggs, separated
* 1/4 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 2 tablespoons milk
* 1 cup sliced almonds
* 12 to 15 candied red and green cherries, halved
DIRECTIONS:
Preheat oven to 350 degrees.
Cream the butter then beat sugar in gradually. Add the egg yolks and extracts and beat until fluffy. Stir in about half the flour; add the milk then beat well. Stir in the remaining flour and knead just until blended in.
Shape into small balls, roll in lightly beaten egg whites, then in the almonds. Place on greased baking sheets and press a half cherry into the center of each ball. Bake for about 20 minutes, until lightly browned on bottoms. Cool on rack.
Makes 24 to 30 buttery almond balls.
* 1 cup unsalted butter, room temperature
* 1/2 cup granulated sugar
* 2 eggs, separated
* 1/4 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 2 tablespoons milk
* 1 cup sliced almonds
* 12 to 15 candied red and green cherries, halved
DIRECTIONS:
Preheat oven to 350 degrees.
Cream the butter then beat sugar in gradually. Add the egg yolks and extracts and beat until fluffy. Stir in about half the flour; add the milk then beat well. Stir in the remaining flour and knead just until blended in.
Shape into small balls, roll in lightly beaten egg whites, then in the almonds. Place on greased baking sheets and press a half cherry into the center of each ball. Bake for about 20 minutes, until lightly browned on bottoms. Cool on rack.
Makes 24 to 30 buttery almond balls.
Ribbon Cookies
INGREDIENTS:
* 1 cup butter
* 1 1/2 cups sugar
* 1 egg, beaten
* 1 teaspoon vanilla extract
* 2 1/2 cups flour
* 1/2 teaspoon salt
* 1 1/2 teaspoons baking powder
* 1/4 cup chopped candied cherries, red or green
* 1/4 to 1/2 cup chopped pecans
* 1 ounce semisweet chocolate, melted
DIRECTIONS:
In a large mixing bowl with electric hand-held mixer, cream butter and sugar. Add egg and vanilla; beat thoroughly. Add flour combined with salt and baking powder; mix well.
Divide dough into three parts.
Add chopped cherries to one part, chopped 1/4 cup of chopped pecans and and melted chocolate to another, and add remaining 1/4 cup of chopped pecans to the third portion or leave plain. Line a small loaf pan with waxed paper; pack chocolate pecan dough into the bottom. Over chocolate pecan dough, pack cherry dough, then the plain or pecan mixture. Cover pan with waxed paper and place in refrigerator to chill thoroughly. When well chilled and hardened, turn out of pan and slice thinly. Place ribbon cookies on a greased baking sheet and bake at 400° for about 10 minutes, or until the edges begin to brown.
Makes about 6 dozen ribbon cookies.
* 1 cup butter
* 1 1/2 cups sugar
* 1 egg, beaten
* 1 teaspoon vanilla extract
* 2 1/2 cups flour
* 1/2 teaspoon salt
* 1 1/2 teaspoons baking powder
* 1/4 cup chopped candied cherries, red or green
* 1/4 to 1/2 cup chopped pecans
* 1 ounce semisweet chocolate, melted
DIRECTIONS:
In a large mixing bowl with electric hand-held mixer, cream butter and sugar. Add egg and vanilla; beat thoroughly. Add flour combined with salt and baking powder; mix well.
Divide dough into three parts.
Add chopped cherries to one part, chopped 1/4 cup of chopped pecans and and melted chocolate to another, and add remaining 1/4 cup of chopped pecans to the third portion or leave plain. Line a small loaf pan with waxed paper; pack chocolate pecan dough into the bottom. Over chocolate pecan dough, pack cherry dough, then the plain or pecan mixture. Cover pan with waxed paper and place in refrigerator to chill thoroughly. When well chilled and hardened, turn out of pan and slice thinly. Place ribbon cookies on a greased baking sheet and bake at 400° for about 10 minutes, or until the edges begin to brown.
Makes about 6 dozen ribbon cookies.
Butter Cookies with Chocolate Glaze
INGREDIENTS:
* 3/4 cup soft butter or margarine
* 1/2 cup granulated sugar
* 1 egg yolk
* 1/2 teaspoon vanilla extract
* 2 cups cake flour - sift before measuring
* chocolate glaze, below
DIRECTIONS:
Cream butter, gradually adding sugar. Add egg yolk and vanilla; beat well. Gradually blend in flour. Refrigerate dough for about 2 hours or until dough can be easily handled. Shape into 2 rolls about 1 1/2 to 2 inches in diameter; wrap each roll in waxed paper and refrigerate overnight (seal in a food storage bag and freeze a portion, if desired).
Preheat oven to 400°.
Slice dough 1/8-inch thick and place on ungreased cookie sheets. Bake at 400° for 8 to 10 minutes, or until edges are lightly browned. Cool cookies then dip half of of each cookie into chocolate glaze (recipe below). If desired, before chocolate sets, sprinkle with chopped nuts or coconut. Makes 5 to 6 dozen cookies.
* 3/4 cup soft butter or margarine
* 1/2 cup granulated sugar
* 1 egg yolk
* 1/2 teaspoon vanilla extract
* 2 cups cake flour - sift before measuring
* chocolate glaze, below
DIRECTIONS:
Cream butter, gradually adding sugar. Add egg yolk and vanilla; beat well. Gradually blend in flour. Refrigerate dough for about 2 hours or until dough can be easily handled. Shape into 2 rolls about 1 1/2 to 2 inches in diameter; wrap each roll in waxed paper and refrigerate overnight (seal in a food storage bag and freeze a portion, if desired).
Preheat oven to 400°.
Slice dough 1/8-inch thick and place on ungreased cookie sheets. Bake at 400° for 8 to 10 minutes, or until edges are lightly browned. Cool cookies then dip half of of each cookie into chocolate glaze (recipe below). If desired, before chocolate sets, sprinkle with chopped nuts or coconut. Makes 5 to 6 dozen cookies.
Melt Away Butter Cookies
INGREDIENTS:
* 1 cup butter, room temperature
* 1/4 teaspoon salt
* 1/2 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 2/3 cup confectioners’ sugar
* 2 cups all-purpose flour, sift before measuring
* colored or granulated sugar, if desired
DIRECTIONS:
Preheat oven to 400°. Shape dough into rolls about 3/4-inch in diameter, then cut in 3/4-inch lengths. Place, ends up, on ungreased baking sheets; press lightly with the bottom of a glass covered with a damp cloth. If desired, sprinkle cookies with colored sugar or granulated sugar. Bake at 400° for about 10 minutes.
Makes about 4 to 5 dozen cookies.
* 1 cup butter, room temperature
* 1/4 teaspoon salt
* 1/2 teaspoon almond extract
* 1/2 teaspoon vanilla extract
* 2/3 cup confectioners’ sugar
* 2 cups all-purpose flour, sift before measuring
* colored or granulated sugar, if desired
DIRECTIONS:
Preheat oven to 400°. Shape dough into rolls about 3/4-inch in diameter, then cut in 3/4-inch lengths. Place, ends up, on ungreased baking sheets; press lightly with the bottom of a glass covered with a damp cloth. If desired, sprinkle cookies with colored sugar or granulated sugar. Bake at 400° for about 10 minutes.
Makes about 4 to 5 dozen cookies.
Butter Cookies
INGREDIENTS:
* 1 cup butter
* 1 cup sugar
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour, sifted or stirred before measuring
* dash salt
* 1 teaspoon baking powder
* blanched almond halves
DIRECTIONS:
Cream butter and sugar until light and fluffy. Add vanilla. Sift together flour, salt, and baking powder. Stir dry ingredients into butter mixture; mixing until well blended. Shape dough into small balls.
Place on ungreased cookie sheets; press an almond half into the top of each ball. Bake butter cookies at 300° for 20 minutes, or until just lightly browned. Makes 5 to 6 dozen butter cookies.
* 1 cup butter
* 1 cup sugar
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour, sifted or stirred before measuring
* dash salt
* 1 teaspoon baking powder
* blanched almond halves
DIRECTIONS:
Cream butter and sugar until light and fluffy. Add vanilla. Sift together flour, salt, and baking powder. Stir dry ingredients into butter mixture; mixing until well blended. Shape dough into small balls.
Place on ungreased cookie sheets; press an almond half into the top of each ball. Bake butter cookies at 300° for 20 minutes, or until just lightly browned. Makes 5 to 6 dozen butter cookies.
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