Butter Cookie: With jam, chocolate, vanilla, lemon If you want to make butter cookies without having to complicate your life, try these. They have no difficulty and are delicious.
Table of Contents
1. Butter Cookies With Jam
Butter cookies are one of the undisputed stars of smooth desserts. They have a common denominator based on butter (of course), sugar, and flour, and that have no difficulty. Here you have them with jam, and they are delicious.
For 30 units: 250 g of butter | 250 g of sugar | 1 egg | 670 g of flour | 1 teaspoon of vanilla essence | jam | powdered sugar.
Step by Step
Beat softened butter at room temperature with sugar and vanilla until creamy.
Add the egg and continue beating until integrated.
Incorporate 650 g of flour in batches, continuing to beat. Form a ball and divide it into four equal parts.
Place them on paper towels, roll them out, and reserve them in the fridge for 3 or 4 hours.
Preheat the oven to 180º. Roll out the dough again with the rolling pin on the floured table.
Cut the cookies with a cookie cutter and, with a smaller cookie cutter, make a hole in the center of half of them.
Cover the uncut cookies with the jam, glue the holes on top and bake them, in batches, for about 20 minutes.
Let them cool on a rack and, if desired, sprinkle with icing sugar.
You can use this butter Cookie recipe to make simple butter cookies. You will not need either the icing sugar or the jam.
2. Chocolate Cat Tongues butter cookies are catted tongues
Other super easy butter cookies are catted tongues.
For 30 units: 55 g of butter | 50 g of icing sugar | 60 g of flour | 1 egg white | 100 g of fondant chocolate.
Step by Step
Put 50 g of butter in a bowl and leave it at room temperature until it softens.
With a few rods, beat it with the sugar until it is creamy.
Add the white and the sifted flour, and mix well with a spatula’s help until obtaining a smooth and homogeneous dough.
Preheat the oven to 180º. Line the plate with parchment paper and grease it with the rest of the butter.
Arrange the dough on it, forming small piles well apart, and spread them out with the back of a spoon to give them an oval shape.
Put the plate in the oven and bake the cookies for 12 or 15 minutes, until the edges start to take color.
Remove them, let them cool completely, peel them off the paper with a spatula, and be careful not to break them.
Melt the chocolate in a double boiler, dip one end of each cookie, and let the topping cool before serving.
3. Extra Fine Milanesas Butter Cookie
Milanesas, one of the typical Christmas Butter Cookie, are nothing more than simple butter cookies. Their only difficulty is that they have to be lightly mounted. But it doesn’t have to be perfect. So no problem!
For 20-22 units: 170 g of butter | 310 g of icing sugar | 145 g of flour | 1 tablespoon of vanilla | 7 egg whites.
Step by Step
Line a baking sheet with a sheet of parchment paper and preheat the oven to 180º.
Let the butter melt at room temperature, in a large bowl, and when it is melted, add the icing sugar and beat with rods until you get a whitish mixture.
Add the sifted flour and vanilla and beat until everything is well integrated.
Then mount the egg whites lightly and incorporate them with gentle wrapping movements.
Place small dough circles on the plate, leaving some separation between them because they will expand during cooking.
Put the plate in the oven and cook the cookies for 8-10 minutes, until lightly browned.
Remove them, let them cool on a rack, and peel them off the parchment paper with a spatula.
4. Vanilla and Chocolate Roses Butter Cookie
Although the finish seems complicated to you, there is no mystery. It is made with a pastry bag, but if you do not have it, you can improvise one with a freezer bag to cut one of the corners.
Vanilla biscuits: 250 g of butter | 100 g of icing sugar | 250 g of flour | 40 ml of milk | 1 spoon of vanilla.
Chocolate chip cookies: 250 g of butter | 100 g of icing sugar | 235 g of flour | 15 g of pure cocoa | 40 ml of milk | 1 teaspoon salt.
Step by Step
Vanilla dough. Beat the melted butter and sugar until blanched. Sift the flour with the vanilla, add the milk, beat until you have a dense mixture and transfer it to a pastry bag with a star nozzle.
Chocolate dough. Beat the melted butter with the sugar until it blanches. Add the sifted flour, salt, and cocoa, and mix. Then pour the milk and mix until you get a dense dough; transfer it to another pastry bag with a star nozzle.
Baked. Line a baking sheet with parchment paper and form rosettes with both doughs until finished. Bake the cookies 12 minutes in the oven preheated to 180º. Remove them and let them cool on a rack.
TRICK. If you don’t have a pastry bag, you can use a freezer bag with a cut corner. Or if you prefer it even more comfortable, make lots of it, and that’s it (they don’t need to be perfect).
5. Traditional Lemon Tiles
Traditional lemon shingles are probably one of the most natural butter cookies to make.
100 g of sugar | 60 g of flour | 1 egg white | 35 g of butter at room temperature | 1 lemon
Step by Step
Mount the egg white until stiff and reserve.
Wash, rubbing the skin well, and dry the lemon. Then scratch the surface.
Mix in a bowl the softened butter with the sugar, the juice of half a lemon, and the skin’s zest until obtaining a homogeneous mixture.
Add the flour and continue mixing.
Incorporate the egg white until stiff and mix it slowly, with enveloping movements, with the dough.
Preheat the oven to 180º. On a cookie sheet lined with parchment paper, place tablespoons of dough and bake 5 minutes or until the edges begin to brown.
How to shape them oval. When the edges begin to brown, remove them from the oven with a spatula’s help and see placing them on a rolling pin so that they catch the curved shape before they cool down.
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