Butter Cookies (Printable recipe)

By Christine's Recipes
Prep time: 30 mins
Cook time: 15 mins
Yield: 25 pieces

1.

Combine the plain flour, corn flour, custard

powder and baking powder and sift through
a sieve. Set aside.

2.

In a large mixing bowl, use an electric mixer

to beat the butter and icing sugar until fluffy
and pale. Mix in the vanilla extract.

3.

Sift in the flour mixture. Beat at low speed

with an electric mixer. Remember to scrape
down the sides of the bowl with a spatula.
Lightly knead into a dough. Wrap with a
plastic film and roll into a tube in 3cm
thickness. Wrap it up and refrigerate for
about 15 to 20 minutes, or until its workable.

4.

Preheat oven to 180C / 356F. Line two

baking trays with baking paper.

5.

Remove the dough from refrigerator. Slice

into 1cm-thick portions. Place each portion
in single layer on the lined trays, each at
least 3cm apart. Use a lightly greased fork to
gently press the small dough. Bake in
preheated oven, for about 15 minutes, or
until lightly brown. Remove from oven and let
them sit for 5 minutes. Transfer to a wire
rack until completely cool down.

Ingredients:

150 gm plain flour / all-purpose flour

30 gm corn flour / corn starch

20 gm custard powder

160 gm butter, softened at room temperature

50 gm icing sugar

1/4 tsp vanilla extract

1 tsp baking powder

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more: http://en.christinesrecipes.com/2012/09/buttercookies.html#ixzz3K93YrLUk

Basic Butter
Cookies
Gourmet | December 2003

Method:

Recipe
Reviews (89)

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75%

Beat together butter and sugar in a large bowl

with an electric mixer at medium-high speed until
pale and fluffy, about 3 minutes in a standing
mixer (preferably fitted with paddle attachment)
or 6 with a handheld. Beat in egg and vanilla.
Reduce speed to low, then add flour mixture and
mix until just combined.

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Form dough into a 12-inch log (2 inches in

diameter) on a sheet of plastic wrap and roll up
dough in plastic wrap. Chill dough on a baking
sheet until firm, at least 4 hours. (To roll cookies
into balls, see cooks' note, below.)

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yield
Makes about 4 dozen cookies
time
Active time: 30 min Start to finish: 5 hr
(includes chilling)
These cookies are absolutely delicious made
with regular butter, but they become downright
amazing with Plugr or Land O Lakes Ultra
Creamy.

Put oven racks in upper and lower thirds of oven

and preheat oven to 375F.
Cut enough 1/8- to 1/4-inch-thick slices from log
with a heavy knife to fill 2 ungreased large
baking sheets, arranging slices about 1 inch
apart (chill remainder of log, wrapped in plastic
wrap). If garnishing with coarse sugar, sprinkle
slices with it.

ingredients

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 sticks (3/4 cup) unsalted butter,

softened

1 cup sugar

1 large egg

1/2 teaspoon vanilla

Bake cookies, switching position of sheets

halfway through baking, until edges are golden,
12 to 15 minutes total. Cool on sheets 3
minutes, then transfer with a metal spatula to
racks to cool completely. Make more cookies
with remaining dough on cooled baking sheets.
*Available at specialty foods shops and New
York Cake & Baking Distributor (800-942-2639).

cooks' notes:

Garnish: coarse or sanding sugar*; or

melted chocolate (see cooks' note, below)

preparation
Whisk together flour, baking powder, and salt in
a small bowl.

Dough log can be chilled up to 5 days or

frozen, wrapped in a double layer of plastic
wrap, 1 month. If frozen, thaw dough in
refrigerator just until it can be sliced.
Instead of forming dough into a log and
chilling, you can roll tablespoons of dough into 1
1/4-inch balls, then roll balls in finely chopped
nuts (about 1 cup) and coarse sugar. Bake,
switching position of sheets halfway through
baking, until bottoms are browned, about 15
minutes total.

To garnish cookies with chocolate, melt

3 1/2 oz chocolate and cool slightly. Transfer to a
heavy-duty sealable plastic bag and snip a 1/16inch opening in 1 corner. Pipe chocolate evenly
back and forth over cookies. Let chocolate set
before storing cookies.
Cookies keep, layered between sheets
of wax paper or parchment, in an airtight
container at room temperature 1 week

Instructions
To make the muffins:
Preheat oven to 220C/425F degrees. Butter 12
muffin cups or line them with liner papers.
In a large bowl sift together flour, baking
powder, baking soda and salt and mix in the
sugar and lemon zest.

1 1/2 teaspoons baking powder

In a medium bowl, whisk the eggs with the

yogurt, melted butter, lemon juice and vanilla
extract just until combined. Pour the wet
ingredients into the dry ingredients and stir with
a wooden spoon or a rubber spatula just until
combined. Do not over mix. The batter should be
thick and lumpy. Divide the batter evenly
between the muffin cups (almost all the way to
the top). Bake for 3 minutes and then reduce the
oven temperature to 180C/350F and continue to
bake for an additional 12-17 minutes until a
toothpick inserted into the center of the muffin
comes out clean. Cool for 10 minutes and then
move to a wire rack to cool completely.

1/2 teaspoon baking soda

To make the lemon drizzle topping:

1/4 teaspoon salt

2/3 cup (135 grams or 4.7

Lemon Muffins
Yield: 12 standard-size muffins

Ingredients
For the muffins:

1 3/4 cups (250 grams or 8.8

ounces) all-purpose flour

ounces) granulated sugar

2 large eggs

3/4 cup yogurt

6 tablespoons (85 grams) butter,

melted

zest and juice of one lemon

(mine yielded about 1 tablespoon
zest and 1/4 cup juice)

1/2 teaspoon vanilla extract

(optional)
For the lemon drizzle topping:

1/2 cup powdered sugar

3-5 tablespoons lemon juice

In a small bowl sift the powdered sugar. Add

lemon juice until you achieve desired
consistency (pourable consistency).
When the muffins are cooled, pour the drizzle
over the muffins.

Notes
-Muffins are best the same day they are
made, but can be stored in an airtight
container at room temperature for up to 23 days.
-Baked muffins can be frozen for up to 2
months.

egg mixture and beat until

combined.
Filipino Coconut Macaroons
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yield: 4 Dozens

Ingredients
o

cup butter, softened

cup sugar

2 eggs

1 can (14 ounces) sweetened

3. Scoop into paper-lined mini

muffin pans and bake in a 350 F
oven for about 15 to 20 or until
golden. Allow to cool for about 5
minutes.

Macaroons

condensed milk
o

cup flour

2 cups desiccated coconut

teaspoon vanilla extract

Instructions
1. In a bowl, cream butter using a
hand mixer on low speed. Add
sugar and beat together until well
blended and fluffy. Add eggs one
at time, beating continously. Add
condensed milk and vanilla
extract and continue to beat until
blended.
2. In a medium bowl, combine flour
and desiccated coconut. Add to

Add
"Macaroons" to FavouritesAdd to Favourites

Beautiful macaroons are one of the current

sweet crazes. Make a batch, put them in a
pretty box tied up with ribbon, and give them to a
friend as a dazzling gift.
Equipment and preparation: You will need a
piping bag fitted with a 1cm/in nozzle.

Ingredients

125g/4oz icing sugar

125g/4oz ground almonds
90g/3oz free-range egg whites
2 tbsp water
110g/4oz caster sugar
food colouring (optional)
desiccated coconut, for sprinkling
(optional)
150ml/5fl oz double or whipped cream,
whipped

Preparation method
1.

Preheat the oven to 170/C/325F/Gas 3

and line a large baking tray with baking paper.
2.
Put the icing sugar, ground almonds and
40g/1oz egg whites together in a large bowl
and mix to a paste.
3.
Put the water and caster sugar in a
small pan and heat gently to melt the sugar, then
turn up the heat and boil until the mixture starts
to go syrupy and thickens - I dont use a
thermometer but if you prefer to use one, it
should read 115C/239F at this stage.
4.
Whisk the remaining 50g/2oz egg whites
in a small bowl until medium-stiff peaks form
when the whisk is removed from the bowl, then
pour in the sugar syrup, whisking until the
mixture becomes stiff and shiny. For coloured
macaroons, add a few drops of food colouring.

Tip this meringue mixture into the almond paste

mixture and stir gently until the becomes stiff
and shiny again.
5.
Spoon into the piping bag. Pipe a little
mixture under each corner of the baking paper
to stop it sliding around. With the bag held
vertically, pipe 4cm/1in flat circles onto the
lined tray, about 2cm/in apart, twisting the bag
after each one. The mixture should be quite
loose to give a smooth finish. The piping will
leave a small tip on each circle so, when theyre
all piped, give the tray 23 slams on a flat
surface to flatten them. At this stage, sprinkle
with desiccated coconut if you want.
6.
Leave to stand for 30 minutes to form a
skin then bake in the oven for 1215 minutes
with the door slightly ajar until firm. Remove
from the oven, lift the paper off the baking tray
and leave the macaroons to cool on the paper.
7.
When cool, sandwich the macaroons
together with whipped cream. They can be kept
for a couple of days, if they hang around that
long!

 1 Teaspoon cream of tartar

YEMA FROSTING
1 Can evaporated milk
1 Can condensed milk
6 Egg yolks

3
inShare
Creamy and delicious 2 layer chiffon
cake, with yema or milk custard
frosting. Yema is a chewy candy
wrapped in a cellophane, this candy
is made of condensed milk and egg
yolks.
Directions :
Put cake flour, baking powder and

salt in a mixing bowl, mix and sift.

In a separate bowl, put together

CAKE BATTER
2 1/2 Cup cake flour
3 Teaspoon baking powder

egg yolks, sugar, milk, and lemon

essence.

1 Teaspoon salt
1/2 cup vegetable oil
6 Egg yolks

Combine dry and wet mixture,

continue mixing until well blended. Set
aside.

1/4 Cup sugar

1 Cup whole milk

1 Teaspoon lemon extract

Beat in slow speed or mix with a

wire whisk until mixture is smooth.

On a separate bowl , mix egg

whites and cream of tartar.

Gradually add in sugar and

continue to beat until stiff but not dry.

MERINGUE

6 Egg whites

Slowly add vegetable oil and fold

using a rubber spatula.

Line or grease cake pan and pour

1 Cup sugar

Combine flour mixture and egg

white mixture.

the mixture.

Bake in a preheated oven at 347

F for 40 minutes.

Yema or Milk Custard frosting:

In a shallow pan, combine the

condensed milk, evaporated milk and egg

yolks.
Cook the mixture at low fire, while
continuously stirring until the texture
becomes thick.

Cake decoration:
Slice the chiffon cake in half

horizontally, to make
two rectangular cake.
Spread part of Yema frosting at the

top of 1st half of Chiffon cake.

Put back the half of the cake and
cover the whole cake with the custard.

Garnish with grated cheese and

serve with hot or cold drinks.

Cooking Tips:
1.
Another way of making Custard :
Place a metal mixing bowl over a
casserole with steaming water, stirring
constantly until mixture is thickened.
2.

When folding merengue to the

batter, do not stir. Cut and fold in a good
timing, too slow makes the mixture
watery.
3.
Put egg whites at room
temperature before whipping. Cold egg
whites will not peak to foam.
4.

All-purpose flour can be a

substitute for cake flour , The cake will
become a bit granulated.
Watch Yema Cake cooking Video: