Soft Butter Cookies
Soft Butter Cookies
If you are looking for a truly tender cookie, this is it. These cookies are so delicate, they just melt in your mouth!! The secret ingredient might surprise you. It is oil. Yes, I know I said butter cookies – they also contain butter. But the combination of oil and butter makes them soft and delicate, even days after baking. They also contain both granulated and powdered sugar. Not your typical cookie recipe, for sure. This just may be my “go to” butter cookie recipe from now on.
I found a sheet of paper with the ingredients written on it. No directions, just ingredients listed and a notation about cooking time and oven temperature. I wish I knew where I got the recipe. I would certainly give the source credit. I did increase the amount of vanilla a little. You don’t have to chill the dough and they roll very easily, without sticking to your fingers. You could chill the dough, but let it warm up a little before rolling. The dough can also be made ahead and frozen- I tested it.
I dipped the tops of the raw cookies in sprinkles, but you could leave them plain and then roll in powder sugar, once baked and cooled, or drizzle with melted chocolate.
Soft Butter Cookies
1 c. butter
1 c. oil
1 c. sugar
1 c. powdered sugar
2 eggs
1 T. vanilla
1 t. baking soda
1 t. cream of tartar
½ t. salt
4 ½ c. flour
In mixing bowl, beat together butter, oil, sugars and vanilla. Once well blended, beat in eggs. Stir in the baking soda, cream of tartar and salt, then add the flour, mixing until well combined. Heat oven to 350 degrees. Roll dough into one inch balls and press tops of cookies in sprinkles or colored sugar, if desired. Place one inch apart on ungreased baking sheets. Bake for 12 minutes, or until light golden on bottom. Leave cookies on baking sheets 3 minutes before placing on cooling rack. Makes about 6 dozen cookies.
Date Pinwheel Cookies
Date Pinwheel Cookies
I love the sweetness of dates and really enjoy using that natural sweetness in baking. I always seem to make at least one dish with dates around the holidays. This year I decided to make date filled cookies. Moist and cake-like with the wonderful flavor of the dates, nut and citrus zest these cookies taste even better than they look. The cookie dough, made with brown sugar has an almost caramel like flavor. The combination is a winner for sure.
Date Pinwheel Cookies
Date Filling
12 oz. pitted dates, chopped
1/3 c. brown sugar
¼ c. water
Juice of 1 lemon
Zest of 1 lemon
Zest of 1 orange
½ c. finely chopped nuts
Combine dates with all ingredients (except the nuts) in a small saucepan. Cook, stirring constantly, until thickened, about 5-10 minutes. Stir in nuts. Cool.
Dough
½ c. butter, softened
1 c. brown sugar
1 egg
1 t. vanilla
1¾ c. flour
½ t. baking soda
½ t. salt
In bowl combine butter and sugar and beat until fluffy. Add egg and vanilla and beat well. Combine dry ingredients and stir into butter mixture. Divide dough in half. Roll or pat one half of the dough into a rectangle about 7×11- inches in size. Spread with half of the cooled date filling. Starting at long end, roll dough up . Repeat with remaining dough and filling. Wrap rolls in wax paper or plastic wrap and chill in fridge several hours. This dough/roll is pretty soft. I sometimes put the rolls in the freezer for an hour or two before baking to make them easier to slice.
To make the cookies: Preheat oven to 375 degrees. Slice the rolls into ¼ -inch slices and place an inch apart on a lightly greased baking sheet. Bake about 12 minutes- or until cookies are a light golden color. Cool on wire rack. Makes about 5 dozen.
Cinnamon Nut Shortbread Cookies
Cinnamon Nut Shortbread Cookies
These cookies are a lovely little shortbread cookie topped with cinnamon laced nuts. They are really tasty and because they are a bar cookie they are also a great time saver. You just make a batch of dough and press it into a small jelly roll pan. Top with egg white and a cinnamon nut mixture and bake. As soon as they come out of the oven cut them into little strips. I got nearly 100 out of one batch. It depends on the size you cut them. If you are looking for a simple, yet wonderful cookie, you might want to try these.
Cinnamon Nut Shortbread Cookies
1 c. butter
1 c. sugar
1 egg, separated
2 c. flour
1 T. water
½ c. finely chopped nuts 2 t. cinnamon
Lightly grease jellyroll pan (10×15). Mix butter, sugar and egg yolk then stir in flour. Pat into pan. Beat egg white with water until frothy and spread over dough. Combine nuts and cinnamon. Sprinkle on nut mixture and bake in a 350-degree oven for 20-25 minutes or until lightly browned. Cut immediately into tiny strips, makes 50- 100 .
Lemon Meltaway Cookies
Lemon Meltaway Cookies
These cookies have a great lemon flavor and delicate texture. They are also easy to make. These are a slice and bake cookie. That means you make the dough, form into a roll, and chill. Now you can just slice and bake when you have the time. I sometimes make a batch and freeze them- so I can make fresh cookies whenever I like.
Lemon Meltaways
Dough:
1 ¼ c. flour
¾ c. butter, softened
½ c. cornstarch
1/3 c. powdered sugar
1 T. lemon juice
1 t. grated lemon peel
Frosting:
¾ c. powdered sugar
¼ c. butter, softened
1 t. lemon juice
1 t. grated lemon peel
In large bowl combine all dough ingredients and mix well. Divide dough in half and roll each half into an 8- inch roll. Wrap in plastic wrap and chill until firm, 1-2 hours. Slice chilled dough into ¼ inch slices and place 2 inches apart on a cookie sheet. Bake in a 350 degree oven for 8-12 minutes, or until cookies are set, but not brown. Cool completely on a rack. Combine frosting ingredients and beat until light and fluffy. Frost cooled cookies. Makes 4 dozen.
Vanilla Spritz Cookies
Vanilla Spritz Cookies
I remember making pressed cookies when I was a kid. I loved using the machine to press out dough in all sorts of magical shapes. My mother was so kind- she let me make whatever I wanted. We had one Christmas with a whole plateful of camels. The machine we had required turning a handle- watching carefully, and turning the handle backwards to stop the flow of the dough. There are much easier versions of cookie presses today. Mine has a ratchet which pushes out the right amount of dough with one click. I decided to make some little green trees and red flowers this year. These cookies are light and very crisp. Great for having with coffee. They are also fast to make, once you get used to the cookie press. The fun thing about using a cookie press is that you can crank out a high volume of pretty cookies in no time flat. They taste good, too.
Vanilla Spritz Cookies
1 c. butter
1 c. sugar
1 egg
1 T. vanilla
½ t. salt
2½ c. flour
In mixing bowl beat together butter and sugar until fluffy. Beat in egg. Stir in vanilla and salt. Tint dough, is desired. Add flour and stir until smooth. Using a cookie press with desired shape press cookies on to ungreased baking sheet. Leave about 1-inch between cookies. Bake in a preheated 375-degree oven for about 10 minutes- cookies should be a light golden color around the edges. Cool on a wire rack. Makes about 3 dozen.
Russian Teacakes
Russian Teacakes
I had a conversation with a childhood friend recently about these cookies. She remembered that my Mom used to make them and she wondered if I still did. I still do make them. Wouldn’t seem like Christmas without them. Russian Teacakes, also known as Mexican Wedding Cakes are a delicate nut filled shortbread cookie coated in powdered sugar. The magic is created when the cookies, hot from the oven, are rolled in powdered sugar. Once cooled they are dusted with more powdered sugar. Whether you call them Russian Teacakes, Mexican Wedding Cakes, or as another friend always refers to them, butter balls, these cookies are a must for your holiday cookie baking.
Russian Teacakes
1 c. butter
½ c. powdered sugar, plus extra for coating
1 t. vanilla
2 ¼ c. flour
¼ t. salt
¾ c. finely chopped nuts, nearly ground
Mix butter, ½ cup sugar and vanilla well. Stir flour and salt together and then add to butter mixture. Mix well and stir in nuts. Wrap dough and chill. Heat oven to 375 degrees. Roll dough into 1-inch balls and place 1 inch apart on ungreased baking sheet. Bake 10-12 minutes. Cookies should be lightly browned on the bottom. While still warm, roll cookies in powdered sugar. Dust again with sugar once cooled. Makes about 4 dozen.
Cookie “Candies”
Cookie “Candies”
These oatmeal shortbread cookies are one of my must-do cookies every holiday season. The dough is molded into little shapes then baked. They keep their shape pretty well. Once cooled the cookie are dipped in melted chocolate and then dipped in assorted toppings like sprinkles, coconut or sprinkles. They end up looking like little candies. A great cookie and fun for kids to help decorate.
Cookie-Candies
1 c. butter
¾ c. powdered sugar
1 T. vanilla
2 c. flour
½ c. rolled oats
½ c. chocolate chips
¼ c. milk
finely chopped nuts
assorted sprinkles
shredded coconut
Cream together butter, sugar and vanilla. Stir in flour and oats. Shape teaspoonfuls of the dough into different shapes like rounds, ovals, cones cubes etc. Try to make them look like little candies. They will hold their shape very well while baking. Bake in a 325- degree oven for 20-25 minutes on an ungreased baking sheet. Cool. In microwave safe dish combine chocolate and milk and melt. Dip tops of cookies in chocolate mixture and then in one of the toppings you have. Chocolate topping will harden up after a while. Makes about 4 dozen.
Classic Butter Cookies
Classic Butter Cookies
With all the types of cookies I make, especially this time of year, there are always a few classics. This cookie is one of them. These rich cookies are very versatile. They can be baked, cooled and then dipped in melted chocolate and nuts. I like to roll them and then dip in tinted sugars or sprinkles before baking. Simple and very pretty, too. They are crisp on the outside and tender inside. A lovely addition to any holiday cookie assortment.
Classic Butter Cookies
1 c. butter
1 c. sugar
1 egg
1 t. vanilla
2 ¼ c. flour
1 t. baking powder
¼ t. salt
Beat sugar and butter together until fluffy and then beat in egg and vanilla. Combine dry ingredients and stir into butter mixture. Chill dough at least a couple of hours. Roll dough into ¾-1 inch balls and roll in sugar, sprinkles or nuts. Place 2 inches apart on ungreased baking sheet and bake in a preheated 375 –degree oven for 8-10 minutes. Cookies will flatten somewhat. Makes about 6 dozen cookies.
Variations: You can bake plain cookies and then dip cooled cookies in melted chocolate and then in chopped nuts or sprinkles.
Form into balls and place on baking sheet then press a nutmeat into the center of each. When cool you can drizzle with a small amount of melted chocolate or glaze.
Almond Cookies
Almond Cookies
I do love these cookies. They are delicate and cake- like and the perfect finish for almost any meal. I always make them as part of my holiday cookie baking. The whole almonds toast nicely as the cookies bake. I also like that they are easy to make. If you haven’t tried them before you might want to. I think you’ll like them as much as I do.
Almond Cookies
¾ c. sugar
¾ c. softened butter
1 egg
2 T. water
1 t. baking powder
1 t. almond extract
¼ t. salt
2 ½ c. flour
whole almonds, about 1/3 c.
Combine all ingredients except flour and nuts and beat until smooth. Stir in flour. Shape dough into 1-inch balls and place 2” apart on lightly greased baking sheet. Dip bottom of buttered glass in sugar and use it to flatten cookies a little. Press an almond into the center of each. Bake in a 350-degree oven for 8-12 minutes. Cookies should be firm to the touch, but not brown. Makes 3-4 dozen.
Roscoe Village Gingerbread Cookies
Roscoe Village Gingerbread Cookies
I cannot remember where I first got this recipe. It is a great cookie for the holidays. This richly spiced cookie is perfect with a cup of coffee after dinner. While you can use either dried or fresh grated ginger I really prefer fresh. I keep a piece of ginger root in my freezer and then just grate what I want whenever needed. The ginger lasts nearly forever that way. The original recipe calls for shortening. If you prefer to not use it you can substitute coconut oil or butter. However, if you use butter, chill the cookies at least an hour before baking.
Roscoe Village Gingerbread Cookies
2 c. flour
2 t. baking soda
1 t. cinnamon
¾ t. ginger (fresh grated preferred)
½ t. cloves
¼ t. salt
1 c. sugar, plus extra for rolling
¾ c. shortening- I use butter but chill the dough 60 minutes
¼ c. molasses
1 egg
Mix together dry ingredients and set aside. Beat together sugar with shortening, molasses and egg until light. Stir in dry ingredients and roll dough into 1-inch balls. Roll balls in additional sugar. Place 2 inches apart on ungreased baking sheet. Bake in a preheated 350-degree oven for 10-12 minutes. Edges should look dry. Cool on sheet for a few minutes and then move to rack. Makes about 36
