64 the and one the butter cookies Recipes

butter, softened plus, butter, sugar, egg, vanilla extract, all-purpose flour, baking soda, baking powder, salt, peppermint candies, crushed (the red, green, and white ones )

butter, softened, one 3 ounces) cream cheese, softened, egg yolks, king arthur unbleached all-purpose flour, ground walnuts (about 1 lb), sugar, divided, egg whites, vanilla extract, almond extract

semi-sweet baking chocolate squares, butter or 1/2 cup margarine, brown sugar, granulated sugar, egg, vanilla extract, flour, rolled oats (or substitute 1/2 cup flour), baking soda, chopped nuts

butter, softened, granulated sugar, light brown sugar, vanilla extract, salt, eggs, all-purpose flour (i add 1/4 cup more, otherwise the cookies turn out too flat), baking soda, milk chocolate chips

butter, softened, sugar, light brown sugar, vanilla, egg, all-purpose flour, salt, baking soda, white chocolate chips (about 1/2 a 12 oz. bag), candy cane, crushed (about 50 of the little ones)

baker semisweet chocolate, butter, brown sugar , firmly packed, eggs, flour, baking powder, chopped pecans (optional)

butter, light brown sugar, chopped almonds (or any other of your favorite nuts), honey graham crackers

all-purpose flour, baking powder, salt, unsalted butter, softened, sugar, egg, vanilla extract, chocolate and walnut cookies, recipe follows, cocoa powder, chopped walnuts, almond-orange cookies , recipe follows, orange , zested, sliced almonds , finely chopped in a blender to a coarse flour consistency, chunky marmalade, sliced almonds, for topping, coarse sugar , for sugar cookies only

fourteen in 1 cookies, fourteen in 1 cookies (master recipe), makes: about 7 dozen 2 1/2-inch cookies, simplicity itself. we love this recipe , especially at holiday time, because from just 1 easy cookie dough, you can make fourteen kinds of cookies. putting the sugar through a food processor gives these cookies a wonderful lightness and fineness of texture. have all ingredients at room temperature, 68 to 70of., in a large bowl, beat on medium speed until very fluffy and well blended, unsalted butter, at room temperature, sugar , processed in a food processor for 30 seconds, or superfine, salt, add and beat until well combined, egg, vanilla extract, reduce the speed to low and beat in just until combined: 2 1/2 cups all-purpose flour, divide the dough in half and wrap in plastic. refrigerate until firm, at least 1 hour., dough can be refrigerated for up to 2 days or it can be double-wrapped and frozen for up to 1 month.), bake , position a rack in the upper third and another in the lower third of the oven. preheat the oven to 375of. remove 1 disk of dough from the refrigerator and cut in half. return the unused portion to the refrigerator. either: scoop the cookie dough into 1-tbsp balls with a small ice cream scoop and roll each ball between your palms until smooth. place the dough balls on parchment-lined cookie sheets, spacing about 2 inches apart. using the bottom of a smooth, flour-coated glass, flatten each dough ball to about 1/8 inch thick. or: lightly flour the work surface. roll the dough to 1/8 inch thick, using an offset spatula to loosen the dough. sprinkle the surface lightly with flours as needed to keep the dough from sticking. cut the dough into desired shapes. place the dough shapes on parchment-lined cookie sheets, spacing about 1/2 inch apart. get as many dough shapes as you can out of each sheet, because the dough should be rolled only 2 times. discard any leftover dough after the second rolling, or form the leftover dough into balls and flatten them to about 1/8 inch thick., bake , 2 sheets at a time, until the cookies are evenly golden brown, 6 to 8 minutes, rotate the sheets halfway through baking for even browning. using a thin-bladed spatula, immediatel transfer the cookies to racks to cool to room temperature. decorate the cooled cookies, if desired, and transfer to an airtight container.

brown sugar, sugar, butter, softened, smooth peanut butter, flour (scant), eggs, baking soda, salt, vanilla, pretzels (the heart shaped ones), m & s

peeled cooked sweet potatoes, sugar, brown sugar, melted butter, eggs, vanilla extract, salt, ground cinnamon, ground ginger, milk, gingersnap cookies (or graham crackers), walnuts, melted butter

unbaked 9 inch deep dish pie shell , if frozen thaw completely, eggs, all-purpose flour--heaping, sugar, brown sugar, butter, softened, semi-sweet chocolate chips, i prefer mini ones but regular size is good to, chopped pecans

butter, instant pistachio pudding mix, egg, all-purpose flour, baking soda, semi sweet chocolate chips (or broken m&m s), green or red candied cherries, cut in half (the ones u use in fruitcake)

butter, sugar , sifted, vanilla, egg, all-purpose flour , sifted, baking soda, cream of tartar, salt, sized gumdrop, sliced (don tsp use the black ones or they will turn your cookies a funny color on top)

semisweet baking chocolate, unsweetened baking chocolate, butter, granulated sugar, eggs, vanilla, flour, baking powder, salt, chopped walnuts

semi-sweet chocolate baking squares, divided (2 packages), brown sugar, butter or 1/4 cup margarine, eggs, vanilla, flour, baking powder, chopped nuts (optional)

softened butter, sugar, brown sugar, whole eggs, baking powder, baking soda, salt, flour, oats, chocolate chips, raisins, dried fruit, seeds, nuts, coconut

whole wheat flour (i used a mixture of this and whole wheat pastry flour), cream of tartar, baking soda, salt , eyeball it, splenda sugar substitute , for baking large ones, fat-free buttermilk, plain fat-free yogurt, vanilla extract, butter buds or 2 tsp any other fat free butter flavoring