1265 butter cookie roll out cookies Recipes

butter, room temperature (don tsp substitute margarine, here.), sugar, all purpose flour (don tsp substitute self-rising; it will ruin the cookie.), salt, pecans, coarsely chopped, vanilla extract, sugar to roll cookies in

butter, melted, brown sugar, white sugar, vanilla extract, peanut butter, eggs, beaten, all-purpose flour, wheat bran, rolled oats, baking soda

butter, granulated sugar, light brown sugar, smooth peanut butter, eggs, vanilla extract, quick-cooking rolled oats, all-purpose flour, baking soda, semi-sweet chocolate chips

butter, granulated sugar, light brown sugar, smooth peanut butter, eggs, vanilla extract, quick-cooking rolled oats, all-purpose flour, baking soda, semisweet chocolate chips

butter, softened, sugar, egg, beaten well, vanilla, all-purpose flour, baking powder, decorator icing , in various colors or confectioner s sugar icing, colored with food coloring (optional)

rolled oats, boiling water, chicken stock, olive oil, honey, peanut butter, egg, rye flour, barley flour, quinoa flour, sunflower seed flour, soy flour, teff flour, guar gum, corn-free baking powder, ground flax seeds, wheat germ, dry quick tapioca (minute tapioca), whole flax seed, bacon bits

butter, cubed, rolled oats, king arthur unbleached all-purpose flour, baking soda, brown sugar, eggs, beaten, vanilla extract, salted peanuts, coarsely chopped

butter, softened, sugar, cold water, vanilla extract, all-purpose flour, chopped pecans, sugar for decoration

butter, melted, flour, salt, baking soda, cinnamon, sugar, brown sugar, egg, egg yolk, milk, vanilla, white chocolate chips, pecan pieces, caramels

rolled oats, white sugar, dark brown sugar, dark chocolate chips, vanilla extract, egg

dried figs (i used a combination of black mission and calimyrna), honey (i like manuka), water, nutmeg, cardamom, cinnamon, flour, spelt flour, cinnamon, baking soda, salt, salted butter, room temperature, non-hydrogenated shortening, brown sugar, egg whites, vanilla extract, orange extract

sugar, butter, quick rolled oats, chopped pecans, unsweetened cocoa powder, baking powder, pure vanilla extract, egg whites from 2 large or extra large eggs, cookie non-stick cookie sheets, you can click on any pic on any recipe i post and it will enlarge on your screen. just don tsp use a fork on the screen

brown rice flour, rice flour, sorghum flour, tapioca flour, xanthan gum, baking soda, baking powder , gluten free, salt, granulated sugar, unsalted butter, at room temperature, cream cheese, egg, vanilla extract , gluten free, fresh lemon juice, granulated sugar , for rolling cookies

butter, softened, powdered sugar, egg, vanilla, almond extract, flour, baking soda, cream of tartar

butter, raw rolled oats, flour, cinnamon, salt, baking soda, light brown sugar , firmly packed, egg, real vanilla, coarsely chopped walnuts or pecans

butter, melted, lard or 1 cup shortening, melted, light brown sugar, sugar, eggs, salt, baking soda , dissolved in warm water, flour, cinnamon, coarsely-ground almonds

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

unsalted butter, melted, rolled oats (regular oatmeal) finely chopped, but not ground to a powder, in the food processor, sugar, salt, egg, vanilla extract, orange juice, strained, semisweet or bittersweet chocolate, melted and cooled, for sandwiching the cookies, sheets or jelly roll pans covered with buttered foil