88 thin butter cookies Recipes

coarsely chopped pecans, unsalted butter, at room temperature, flour, salt, baking soda, sugar, light brown sugar, light corn syrup, milk, vanilla extract, semi-sweet chocolate chips

unbleached all-purpose flour, salt, baking soda, unsalted butter, granulated sugar, light brown sugar, light corn syrup, egg yolk, milk, vanilla extract, semisweet chocolate chips

pecan chocolate dipped cookies, flour, sweet softened butter, sugar, egg yolk, vanilla, chopped or ground (i use) nuts, cream butter well, add sugar cream again, add egg and vanilla mix until light and fluffy., gradually stir in flour and nuts., shape into 2 rolls in plastic wrap or wax paper., refrigerate at least 2 hours or overnight (this can be made few days ahead of time), before baking take from refrigerator and let sit out least 20 minutes before cutting. preheat oven to 350 degrees. these should be 1/4 inch or less. do not cut the cookies paper thin. bake on cookie sheet un-greased or on parchment paper (what i use), bake for 8-10 minutes. cool cookies. when cookies are cool then dip them into the following chocolate mixture. you can dip whole half into chocolate. but i usually dip only half top part of cookie.

unsalted butter, softened, granulated sugar, light brown sugar, egg, vanilla, baking powder, salt, cinnamon, ground cardamom, all-purpose flour, yellow cornmeal, confectioners sugar for dusting, unsalted butter, light brown sugar, fresh lemon juice, firm-ripe nectarines, thinly sliced, firm-ripe red plums, thinly sliced, bourbon (optional), butter pecan ice cream

unsalted butter , plus, unsalted butter, at room temperature, sugar, vanilla extract, lemon extract, freshly grated lemons , zest of, fresh lemon juice, all-purpose flour, double-acting baking powder, baking soda, salt, sugar , for dusting the cookies

all-purpose flour, cornstarch, unsweetened cocoa powder, salt, white sugar, butter, room temperature, milk (any kind ), vanilla extract, peppermint extract, dark chocolate or 10 oz semisweet chocolate, butter, room temperature

refrigerated peanut butter cookie dough, all-purpose flour, unsweetened cocoa powder, pretzel sticks (the thin kind, broken into pieces), decorator icing (yellow color with decorating tip), decorator icing (orange color with decorating tip)

food cake mix (regular size), butter, softened, eggs, water, sugar, chocolate-covered thin mints

all-purpose flour, baking soda, salt, butter, white sugar, brown sugar, eggs, water, vanilla extract, chocolate covered thin mints

butter, softened (no substitutes), brown sugar, salt, egg, vanilla, flour, pecans, lightly toasted, minced and cooled (1 cup), chocolate chip (optional)

light brown sugar, unsalted butter, room temperature, granulated sugar, whole eggs, vanilla extract, white flour, table salt, baking soda, dark chocolate or chocolate chips

butter, brown sugar , packed, water, semi-sweet chocolate chips, eggs, all-purpose flour, baking soda, salt, andes mints candies

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.

vanilla ice cream, graham cracker pie crusts, grasshopper fudge mint cookies or 12 thin mint cookies or 12 chocolate-covered peanut butter cookies, shoestring black licorice, brown m &m s, chocolate sprinkles

unsalted butter, softened, for the pan, pizzelle (thin italian waffle cookies) or thin butter cookies, chocolate fudge sauce, vanilla-caramel swirl ice cream, slightly softened, chocolate ice cream, slightly softened, dulce de leche or caramel sauce, flaky sea salt, sugar cones, toffee bits

oreo cookie, make sure to use the nabisco 100 calorie packs oreo thin crisps, cool whip free, reduced-fat peanut butter, chocolate chips

unbleached flour, salt, unsalted butter, well chilled and thinly sliced, cold water, unsalted butter, sugar, half-and-half, flour, almonds, toasted

instant chocolate pudding, butter, melted, cream cheese, softened, girl scout thin mint cookies, crushed, milk (for pudding mix)