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Eggless Butter Cookies Recipe

Eggless Butter Cookies Ingredients:

  • Eggless Butter Cookies Recipe
    Eggless Butter Cookies Recipe

    1 1/2 cups flour

  • 1/4 cup milk
  • 1 tsp vinegar
  • 120 gm butter
  • 1/2 cup powdered sugar
  • 1 tsp vanilla essence

How to make Eggless Butter Cookies

  • Oven temp: 350 F-180 C
  • Mix flour, milk, vinegar, butter, sugar and vanilla together to a creamy consistency.
  • Mix in the flour to make a smooth dough.
  • Shape the cookies and place on an ungreased baking tray.
  • Bake in a pre-heated oven for 15-20 minutes.
  • Eggless Butter Cookies is ready to serve.

Butter Cookies Recipe

Butter Cookies Ingredients

  • Pistachio Choclate Cookies Recipe
    Pistachio Choclate Cookies Recipe

    1 cup butter

  • 1 cup white sugar
  • 1 egg
  • 2 2/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract

How to make Butter Cookies

  • In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
  • Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
  • Pistachio Choclate Cookies is ready to serve.

Prep Time:15 Min
Cook Time:10 Min
Ready In:1 Hr 40 Min
Servings: 34

Walnut butter Cookies Recipe

Walnut butter Cookies Ingredients

  • Walnut butter Cookies Recipe
    Walnut butter Cookies Recipe

    1 cup all purpose flour

  • 1/2 cup cornstarch
  • 1/2 cup powered sugar
  • 3/4 cup butter at room temperature
  • 1/2 cup coarsely chopped walnuts

How to make Walnut butter Cookies

  • Preheat oven to 300.
  • Sift together flour, cornstarch and powdered sugar into large bowl.
  • Add butter and mix well then stir in walnuts.
  • Drop by rounded teaspoonfuls onto ungreased baking sheet and bake 20 minutes.
  • Walnut butter Cookies is ready to serve.

20 minutes to make
Serves 12

Butter Tarts Recipe

Butter Tarts Ingredients

  • Butter Tarts
    Butter Tarts

    2 cups all-purpose flour

  • 1 cup shortening
  • 1/2 teaspoon salt
  • 5 tablespoons ice water
  • 1 cup packed brown sugar
  • 1 egg
  • 1/2 tablespoon butter
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon hot water
  • 1/2 cup flaked coconut
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins

How to make Butter Tarts

  • Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
  • Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
  • Preheat oven to 350 degrees F (175 degrees C)
  • Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
  • Fill the bottom of each tart shell with about 10 raisins each.
  • Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
  • Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.
  • Butter Tarts is ready to serve.

Servings: 12

Butter Cake Recipe

Butter Cake Ingredients

  • Butter Cake Recipe
    Butter Cake Recipe

    1 1/2 cups all-purpose flour

  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk

How to make Butter Cake

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 inch square baking pan. Line bottom with wax paper or dust lightly with flour.
  • Sift together the flour, salt, and baking powder.
  • Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool.
  • Variation: Blueberry Cake; Add 1/4 teaspoon nutmeg to your dry ingredients and stir in 1 cup fresh blueberries into the batter before you bake it. Cut it into squares while it is still hot.
  • Butter Cake is ready to serve.

Serve: 12

Almond Butter Coffee Cake Recipe

Almond Butter Coffee Cake Ingredients

  • Almond Butter Coffee Cake Recipe
    Almond Butter Coffee Cake Recipe

    1/4 cup sugar

  • 1/4 teaspoon salt
  • 1/4, cup shortening
  • 1 cup milk, scalded
  • 1/2 cake yeast
  • 1 egg
  • 3 1/2 cups sifted flour
  • 1/16 teaspoon mace
  • 1/16 teaspoon cardamom

How to make Almond Butter Coffee Cake

  • Add sugar, salt and shortening to milk and cool to lukewarm.
  • Add crumbled yeast and let stand 5 minutes.
  • Add egg and 1% cups flour; beat well. Add remaining flour sifted with spices; then knead well.
  • Let rise until doubled in bulk, about 1 1/2 hours.
  • Knead down and let rise again. Shape into 2 coffee cakes and place in greased pans. Let rise 15 minutes.
  • Spread almond mixture on top and let rise until doubled in bulk. Bake in moderate even (375° F.) 45 minutes to 1 hour.
  • Almond Butter Coffee Cake is ready to serve.

Total Time105 min
Yield2 Cakes

Butter Garlic Prawns Recipe

Butter Garlic Prawns Ingredients

  • Butter Garlic Prawns Recipe
    Butter Garlic Prawns Recipe

    280g butter

  • 2 tablespoons Dijon mustard
  • juice of half a lemon
  • 2 cloves garlic, chopped
  • half a bunch fresh parsley, chopped
  • 1kg medium raw prawns, peeled with tails attached, and deveined

How to make Butter Garlic Prawns

  • Preheat oven to 230 C.
  • In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic and parsley. When the butter melts completely, remove from heat.
  • Arrange prawns in a shallow baking dish. Pour the butter mixture over the prawns and cook for 12 to 15 minutes or until the prawns are pink and opaque.
  • Butter Garlic Prawns is ready to serve.

Prep: 15 mins
Cook: 15 mins
Serves: 6

Healthy Peanut Butter Cookies Recipe

Healthy Peanut Butter Cookies Ingredients

  • Peanut Butter Cookies Recipe
    Peanut Butter Cookies Recipe

    2 1/2 cups all-purpose flour

  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened (or, 1/2 cup butter and 1/2 cup
    shortening)
  • 1 1/3 cups granulated sugar, divided
  • 1 cup light brown sugar, firmly packed
  • 1 cup creamy or chunky peanut butter (I use Jif)
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract

How to make Healthy Peanut Butter Cookies

  • Place oven rack in middle position and preheat oven to 375 degrees F. Line two non-insulated cookie sheets or sheet pans with either parchment paper or silicon baking pads (e.g., Silpad), if desired (*see note). Set aside.
  • In a mixing bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
  • In bowl of standing mixer fitted with paddle attachment (or an electric mixer, or by hand), beat butter at medium-high speed until creamy. Add brown sugar and 1 cup of the granulated sugar and beat until light and fluffy, about 3 minutes (or 5 to 6 minutes by hand), stopping to scrape down bowl as necessary.
  • Reduce speed to medium-low and add in peanut butter, beating until fully incorporated, then add eggs, one at a time, beating well after each addition until they are well incorporated; beat in vanilla extract.
  • Reduce speed to lowest setting or gently stir by hand; gradually add in the sifted dry ingredients, scraping sides of mixing bowl as necessary, and beating just until it’s incorporated; don’t overmix or the cookies will be tough. (The dough should be stiff and slightly sticky — not dry.)
  • At this point, for a soft and chewy cookie, the dough should be double wrapped in plastic and refrigerated for 1 to 3 hours. (The dough can keep in the refrigerator for a couple days or stored in the freezer for up to 1 month.) For a thinner and crisper cookie, use dough immediately without chilling.
  • Shape dough into 1- to 1 1/4-inch sized balls, and roll in remaining 1/3 cup granulated sugar, if desired. (Make them all the same size per baking pan so they bake evenly. A #40 cookie scoop is the perfect size.) Place balls 2-inches apart, in staggered rows (**see note) of 3-2-3-2-3, on prepared baking sheets or regular ungreased pans. Gently press and flatten each dough ball with back of fork dipped in cold water, making a criss-cross design to tops.
  • For a light, crisp cookie: Place one cookie sheet at a time onto center rack of a preheated 375 degree F oven and bake until just starting to turn golden, about 9 to 10 minutes, rotating baking sheet if needed for even baking. Do not over-bake! (You want the tops to just start taking on color, and still have slightly puffy and moist centers. When removed from the oven, they will flatten out and continue cooking through.) Remove cookie sheet from oven and allow cookies to cool and set for 1 to 2 minutes on baking sheet, then transfer to wire racks to cool completely. If baked on parchment paper or silicon baking pad, slide the entire sheet off the tray directly onto the cooling racks. Meanwhile, you can re-use the cookie sheet immediately for baking the next batch.
  • For a soft, chewy cookie: Refrigerate the dough for 1 to 3 hours. Once chilled, form balls and flatten with a fork as before. Then, refrigerate uncooked cookies on baking sheet for at least 15 minutes to firm dough back up.
  • Place one cookie sheet at a time onto center rack of a preheated 325 degree F oven and bake until cookies are puffed and just slightly golden along edges, about 15 minutes, rotating baking sheet if needed for even baking.
  • Do not over-bake! Remove cookie sheet from oven and allow cookies to cool and set for 1 to 2 minutes on baking sheet, then transfer to wire racks to cool completely.
  • If baked on parchment paper or silicon baking pad, slide the entire sheet off the tray directly onto the cooling racks. Meanwhile, you can re-use the cookie sheet immediately for baking the next batch.
  • Store cookies in an airtight container at room temperature for up to 1 week.
  • Peanut Butter Cookies is ready to serve.

Butter Pecan Cookies Recipe

Butter Pecan Cookies Ingredients

  • Butter Pecan Cookies Recipe
    Butter Pecan Cookies Recipe

    1 cup butter, softened

  • 2/3 cup packed brown sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 cups pecan halves

How to make Butter Pecan Cookies

  • In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
  • Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
  • Preheat oven to 375 degrees F.
  • Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
  • Bake 10 to 12 minutes until lightly colored.
  • Butter Pecan Cookies is ready to serve.

Peanut Butter Cookies Recipe

Peanut Butter Cookies Ingredients

  • Pecan Sour Cream Pound Cake Recipe
    Pecan Sour Cream Pound Cake Recipe

    1/2 cup sugar

  • 1/2 cup packed brown sugar
  • 1/2 cup butter, room temperature
  • 1/2 cup peanut butter
  • 1 egg
  • 1 1/4 cup flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

How to make Peanut Butter Cookies

  • Cream the butter for 2 minutes.
  • Add the sugars, cream for 2 more minutes.
  • Mix in the peanut butter and egg. Mix together the dry ingredients – flour, baking soda, baking powder and salt.
  • Stir into the sugar butter mixture.
  • Wrap dough in plastic and refrigerate at least 3 hours.
  • Preheat oven to 375°F.
  • Shape dough into 1 1/4 inch balls.
  • Place about 3 inches apart on ungreased cookie sheet.
  • Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes.
  • Cool on baking sheets for a minute; transfer to rack to cool completely.
  • Peanut Butter Cookies is ready to serve.