Basic Country Butter Cookies (and 15 Variations)
BASIC COOKIE RECIPE:
1/2 C. butter or margarine
3/4 C. light brown sugar -- packed
1 t. vanilla extract
1 large egg
2 C. all-purpose flour
1/2 t. baking powder
1/4 t. salt
In large bowl 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.
2. CINNAMON-ALMOND BUTTONS: Shape dough into one 7-inch log; freeze,
wrapped in plastic, 10 minutes. In shallow dish combine 2 tbsp. granulated sugar
and 2 tsp. ground cinnamon; roll log in mixture. Slice log into 1/4-inch rounds;
press 2 slivered almonds into center of each. Bake 8 to 10 minutes. Makes about
2 1/2 dozen.
3. PEANUTBUTTER 'N' JELLY SCALLOPS: Substitute 1/4 cup chunk-style peanut
butter for 1/4 cup butter. After chilling, roll out dough to 1/4-inch thickness;
cut into 2-inch thickness; cut into 2-inch scalloped rounds. Using handle of
wooden spoon, make shallow depression across center of each. Bake 8 to 10
minutes. Makes about 2 1/2 dozen.
4. ORANGE-CHOCOLATE CHIPPERS: Stir 1 tbsp. grated orange peel and 1 pkg.
semi-sweet chocolate chips into dough. Drop unchilled dough by tablespoonfuls;
bake 8 to 10 minutes. When cool, brush lightly with orange marmalade. Make about
4 dozen.
5. APPLE PIE SQUARES: Increase baking powder to 1 tsp.; stir 1/2 cup
chopped walnuts into dough. Pat dough into greased 9-inch square baking pan;
press back of teaspoon into dough to make 36 indentations. Fill indentations
with 1/2 cup applesauce flavored with 1/4 tsp. each nutmeg and cinnamon. Bake 40
to 45 minutes until firm to touch. Cool in pan. Drizzle with Quick
Confectioners' Icing, (see recipe below); cut into 1/2 inch squares. Makes 3
dozen.
6. MERRY CHERRY CRESCENTS: Stir two 3-ounce containers candied cherries,
chopped, into dough. After chilling, shape into 1 1/2-inch crescents. Bake 10 to
12 minutes. When cool, sprinkle with confectioners' sugar. Makes about 4 dozen.
7. GRANDMA'S ALMOND-JAM BARS: Heat oven to 325�F. Increase butter to 1
cup and baking powder to 1 tsp.; reduce flour to 1 1/4 cups. In small bowl using
fork, mix 1/2 cup batter, 1 cup coarsely chopped sliced almonds and 1/4 cup
all-purpose flour until crumbly; spread remaining batter in two greased 8-inch
square baking pans. Spread 1/4 cup apricot preserved over surface of each;
sprinkle almond-crumb mixture over jam. Bake 45 minutes until firm and topping
is browned. Cool in pan; cut into 2-inch-wide diamonds. Makes about 2 1/2 dozen.
8. LEMONY CONFETTI CRISP: Increase eggs to 2; stir 1 tbsp. each freshly
squeeze lemon juice and grated lemon peel into dough. Drop unchilled dough by
teaspoonfuls, spacing 2 inches apart; using back of spoon, smooth out to 2
1/2-inch circles. Top each circle with 1 tsp. chopped mixed candied fruits from
8-ounce container; bake, one sheet at a time, 8 to 10 minutes until edges of
cookies are brown. Remove immediately from cookie sheet; quickly drape over
rolling pin to set curved shape. Makes about 6 dozen.
9. SWEET MINCE MINI PIES: In small bowl combine 1/2 cup prepared
mincemeat and 1/2 tsp. grated lemon peel. After chilling, roll out dough to
1/8-inch thickness; cut into 2-inch scalloped rounds. Using sharp knife, cut
small X in center of half of rounds. Place 1/2 tsp. mincemeat mixture in center
of uncut rounds; top with cutout rounds. Using tines of fork, press edges of
"pie" to seal. Bake 10 to 12 minutes. When cool, sprinkle with confectioners'
sugar. Makes about 2 1/2 dozen.
10. CHERRY STARBURST: Stir 1 tbsp. molasses, 1/2 tsp. ground ginger and 1
tsp. ground cinnamon into dough. Using cookie press fitted with spiral disk,
press out unchilled dough; place red candied cherry half from 3-ounce container
in center of each cookie. Bake 8 to 10 minutes. Makes about 3 1/2 dozen.
11. CHOCO-MOCHA ROUNDS: Beat 2 tsp. instant coffee powder into dough.
After chilling, roll out to 1/8 inch thickness; cut into 2-inch scalloped
rounds. Bake 8 to 10 minutes; when cool, dip each round halfway into melted
semisweet chocolate (four 1-ounce squares). Decorate with pearl sugar. Makes
about 5 dozen.
12. COCONUT-PINEAPPLE SQUARES: Heat oven to 325�F. Increase butter to 1
cup and baking powder to 1 tsp.; reduce flour to 1 3/4 cups. Spread batter in
two greased 8-inch square baking pan; spread 1/4 cup pineapple preserves over
surface of each. Sprinkle each with 1/2 cup sweetened flaked coconut. Bake 45
minutes until firm, covering loosely with foil after 30 minutes to prevent
burning. Cool in pans; cut into 2-inch squares. Makes 32.
13. SESAME GEMS: Stir in 1/4 cup sesame seeds into dough. After chilling,
shape into 1-inch balls. Brush with beaten egg white; sprinkle with additional
sesame seeds. Bake 8 to 10 minutes. Makes about 4 dozen.
14. HONEY-NUT HOLIDAY STARS: Substitute 1/4 cup honey for 1/4 cup sugar,
1/2 tsp. almond extract for vanilla and 1/2 cup finely chopped almonds for 1/2
cup flour. After chilling, roll out to 1/2-inch thickness; cut into 2 1/2-inch
stars. Brush with beaten egg white; sprinkle with additional chopped almonds.
Bake 10 to 12 minutes. Makes about 4 dozen.
15. EASY ORANGE SLICES: Substitute 2 tbsp. grated orange peel for
vanilla. Shape dough into one 7-inch log. Freeze, wrapped in plastic, 10
minutes. Cut log into 1/4-inch slices; press candied orange peel from 3-ounce
container into slices. bake 8 to 10 minutes. Makes about 2 1/2 dozen.
QUICK CONFECTIONERS' ICING: In small bowl stir 2 to 3 tbsp. water into 2
cups confectioners' sugar until blended and smooth; add less water or up to 2
tsp. more, depending on desired consistency. Makes about 1 cup.
Source: Redbook 1988
[ Back to Cookie Index ] [ Back to the Main Christmas Pages ] [Razzle Dazzle Recipes]
Razzle Dazzle
Recipes
http://www.razzledazzlerecipes.com
Don't forget to visit our other Recipe Site
That's My Home