Butter Cookies Easy Recipe South Africa
Butter Cookies

Butter Cookies Easy Recipe South Africa

  • January 14, 2022

These 3 ingredient Butter Cookies is absolute melt in your mouth deliciousness.It is super easy to make and has an irresistibly rich buttery flavour and a light crisp texture.This incredibly versatile recipe makes a great treat any day of the week.Made using butter, flour and sugar, these addictive cookies are one of my favourite quick and easy bakes.This is such a versatile recipe, making it easy to add your favourite flavours and decoration.Dip in or drizzle melted white and milk chocolate over the baked cookies Decorate the baked cookies with beautiful patterns using piped royal icing or a thick glace.Beat the butter and sugar for about 3 to 5 minutes until pale, light and fluffy.Sift the flour into the beaten butter mixture and mix gently to combine forming a soft dough.Follow on Facebook, Pinterest, and Instagram or Subscribe for the latest recipe updates.▢ 2 cups cake / all-purpose flour SEE NOTE 2 Instructions Beat the butter and sugar for about 5 minutes until pale, light and fluffy.Sift the flour into the beaten butter mixture and mix gently to combine forming a soft dough.once the cookies are done baking, remove it from the oven, but allow to cool on the baking sheet PS: I’ve turned my favorite and most popular cookie recipes into a beautiful wall art poster that now hangs beautifully on my kitchen wall.You’ll never have to search through a pile of printed recipes again, simply have it hanging on your wall all the time, ready to bake.It also makes an amazing gift especially when shared with a full jar of these cookies.You’ll never have to search through a pile of printed recipes again, simply have it hanging on your wall all the time, ready to bake.It also makes an amazing gift especially when shared with a full jar of these cookies. .

Butter Cookies II Recipe

Butter Cookies II Recipe

Butter Cookies II Recipe

Rating: 1 stars Not at all what I expected, I'm from Chicago and I was really looking for those rich, finger printed, lunch room cookies!This recipe made 4 trays full, about 5 dozen cookies not including the gobs of dough my 4 year old swiped.One hint - you probably won't need to refrigerate the dough to use in a cookie press unless it's really hot in your kitchen.Rating: 4 stars I've tried to find a recipe close to the one made by my best friend's mother, and this definitely came the closest.I also added 1/2 tsp of almond extract for a little extra flavor, and it was wonderful.I would recommend putting a tad bit of almond or lemon extract in to add flavor.Rating: 5 stars I lost my "old faithful" spritz cookie recipe but this is every bit as good.Rating: 2 stars I was hoping for a Christmas tin butter cookie and these werent close in my opinion at all. .

Butter Cookies

Butter Cookies

Butter Cookies

This homemade version is far better than what you’ll find in the tins at the store during the holidays and this addition of decadent chocolate takes them to a whole new level of delicious!They have a rich buttery flavor and a satisfying crisp tender texture, and anytime a chocolate dip is involved no one can turn them away.You can’t go wrong which ever route you go, even if you decide to skip the chocolate you’ll still have a perfectly delicious homemade cookie!In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and salt until combined.Transfer to a 16-inch piping bag fitted with a large open star tip (I like the Ateco 826 or 827 here).Bake one sheet at a time in preheated oven until golden brown on bottom, about 12 – 15 minutes.Dip half of cookies into chocolate let excess run off (while also brushing some off bottom across bowl) then transfer to a sheet of parchment paper. .

Easy Peanut Butter Cookie Recipe

Easy Peanut Butter Cookie Recipe

Easy Peanut Butter Cookie Recipe

The cross-hatch pattern on top is the defining touch for a peanut butter cookie.The peanut butter cookie recipe that most resembles modern peanut butter cookies, and introduced the now familiar cross-hatch pattern, first appeared in Ruth Wakefield's Toll House Tried and True Recipes in 1936.These peanut butter cookies are super easy to make, with no fancy ingredients.Use a name brand peanut butter like Skippy, Jif, or Peter Pan.Chilling the dough for a few hours will help the peanut butter cookies maintain their shape, and not overly spread when cooked.Chilling the dough for a few hours will help the peanut butter cookies maintain their shape, and not overly spread when cooked.Roll the cookie dough balls in granulated sugar and bake as instructed.As soon as the cookies come out of the oven, press in a chocolate Hershey's kiss (out of the wrapper of course).Roll the cookie dough balls in granulated sugar and bake as instructed.Baked cookies can be stored in an airtight container for about 5 days before drying out.Transfer the frozen cookies to an airtight container and freeze for up to 3 months. .

Melting moments

Melting moments

Melting moments

We make it for every Christmas and Chinese New Year, pack it in small boxes as a present to people and friends.It melts in the mouth, full of buttery flavor, very crumbly and addictive.It is not surprising that whoever has tried it can finish eating the whole box while watching their favorite TV program.This recipe will guarantee that you will get prises and compliments from friends and families, with minimum time and effort.380g of butter, cut into small cubes, 130g icing sugar, 330g cake flour, 140g cornstarch, 5g fine salt.I am using the Anchor brand butter from New Zealand, which yields an excellent result.It is easier to cut the butter with a sharp knife before it turns soft.Unwrap the butter and cut it on the wrapping paper into 16 small cubes.Transfer it directly into the mixer bowl to keep your working table clean and tidy.For now, I will stick to icing sugar before I am willing to take the risk of sacrificing a batch of my melting moments for testing.Cornstarch is the ingredients that make the melting moments so crumbly and light.I like to add the butter first, followed by the icing sugar, and cornstarch and salt.The icing sugar and cornstarch are very fine, which will fly up to the air and dirty your kitchen when you turn on the machine.Therefore, I purposely add the cake flour last which is much coarser and dense.I made some small melting moments which is about 12g each, but you can make bigger cookies if you want.The dough will turn soft if you leave it at room temperature during summer, or in a tropical country like me.You need to increase the baking time at the same temperature for the larger melting moments.Please test out with my recommended temperature setting with a small quantity, and then adjust accordingly when you make a larger batch.Open the door of the oven partially to have a quick peep at the cookies.The only downside of this melting moments is that they are so fragile that and I wouldn’t advise shipping them. .

TRADITIONAL CAPE MALAY BUTTER COOKIES

TRADITIONAL CAPE MALAY BUTTER COOKIES

TRADITIONAL CAPE MALAY BUTTER COOKIES

Print TRADITIONAL CAPE MALAY BUTTER COOKIES Author: Fazila Olla-Logday Recipe type: Dessert Cuisine: South African These yummy traditional Cape Malay butter cookies are so buttery and delicious that it will not last too long in the cookie jar!Add the flour and baking powder and gently bring all ingredients together by hand until a soft dough is formed.Wrap in cling film and place in the fridge for approx 30 minutes.On a clean surface dusted very lightly with flour roll out the dough to half a cm thickness and cut with a cookie cutter.Remove from oven and cool completely and store in an airtight tin or cookie jar. .

Homemade Danish Butter Cookies

Homemade Danish Butter Cookies

Homemade Danish Butter Cookies

This website may contain affiliate links and advertising so that we can provide recipes to you.Buttery, tender and unbelievably light these homemade Danish Butter Cookies are so much better than the tinned version.Loaded with flavor, they’ll literally melt in your mouth and are so easy to make.Why not make up a batch to gift to those you love with some Peppermint Meltaways and Snow Kiss Cookies too.With the buttery flavour of shortbread but with a soft melt-away texture, these cookies have definitely earned their name.Wet ingredients: mix together the butter, vanilla, egg yolk, most of the milk and the sugar in a stand mixer – just using a paddle attachment.After adding the flour, you give it good beat for 30 seconds or so until it becomes a nice soft dough and everything is fully combined.This is quite a thick dough and easier to pipe when you have a small amount to handle at a time.This is quite a thick dough and easier to pipe when you have a small amount to handle at a time.Hold the tip ½ inch from the baking tray, use both hands on the bag and press firmly to pipe.Hold the tip ½ inch from the baking tray, use both hands on the bag and press firmly to pipe.You can also pipe logs of dough or large stars (without making a circle) then add a glace cherry to the centre.You can also pipe logs of dough or large stars (without making a circle) then add a glace cherry to the centre.One last tip: While they’re best known for their pale color, go ahead and ‘over-bake’ a few so they get quite golden – the nutty butter flavor this gives is absolutely amazing. .

Easiest Homemade Kourabiedes recipe (Christmas Greek Butter

Easiest Homemade Kourabiedes recipe (Christmas Greek Butter

Easiest Homemade Kourabiedes recipe (Christmas Greek Butter

They are deliciously buttery Greek biscuit with a crunchy bite, a rich almond and butter flavor, and a mesmerizing rosewater smell.So go ahead, read on to discover how to make this super easy kourabiedes recipe (kourambiethes) to perfection with my tips and tricks, step by step photos, my nutty variations, my tips on how to store and serve them and of course the recipe!Kourabiedes (kourambiethes) are traditional Greek Christmas almond butter biscuits, packed with the aromas of roasted almonds, fresh butter and rosewater and garnished with luscious layers of icing sugar.Whenever I bake a batch, their incredible aroma spreads through the house and brings back all those wonderful festive memories!In some Greek households you will also find kourabiedes served during Easter as well as during engagement parties and weddings.This kourabiedes recipe is so quick and easy because I use a food processor to mix the ingredients.Don’t worry, you can still follow the same recipe but use a hand mixer to blend the ingredients together.Kourabiedes are, in effect, an almond shortbread where butter is one of the most important ingredients and provides the “foundation” flavour.Your best bet would be to scour the international food isle at your local supermarket, a Greek deli or just buy it online.One of the difficulties with making Kourabiedes or any other shortbread type cookie is that they tend to spread when baking.If you notice that the dough is getting warm and is melting in your hands, pop it in the fridge for 15-20 minutes until it has set.Shape them into a small ball using the palm of your hands and then squash them into a cylinder that is equally tall and wide.Place your Greek almond biscuits on the baking tray and push the top in with your finger to make a little dimple in the middle.Once you have shaped your first tray of kourabiedes pop them in the fridge for 5-10 minutes so the butter has a chance to set.Since visually they don’t turn deep golden brown, like your usual biscuits, it can be tricky to know when they are fully baked.To bake your kourambiedes to perfection, you need to leave them in the oven just enough for them to have a pale, faint golden tint and not more.You can play around with what nuts and what butter you use, make Kourabiethes with ouzo or even cover them in chocolate!Or alternatively skip the rose water and pair the pistachios with the zest of one lemon and a couple of table spoons of cognac!To make Kourabiedes with chocolate use the same recipe as below, but don’t sprinkle them with the rose water and the powdered sugar.She used to make a huge batch which, even after our constant nibbling, would stay fresh for the whole of the Christmas holiday.To cover the kourambiedes platter tightly with some cling film and to store the remaining batch in air-tight containers.Ingredients Scale 1x 2x 3x 250g butter made from cows milk, cold ( 9 ounces , 1.1 cups ) (Lurpak unsalted).all-purpose (plain) flour ( , ) lots of icing sugar for powdering Similar recipes you may like!Add the powdered almonds, a pinch of salt, the rosewater and the vanilla extract; mix for 10-20 seconds, until combined.Place the mixture in a large bowl and add the roasted almonds; blend lightly with your hands.For the kourabiedes to remain fluffy, it is important that the butter doesn’t warm up and melt.Layer the bottom of 2 baking trays with parchment paper and form the kourabiedes.Roll 1 tbsp (about 30g) of the dough into a ball, place on the baking tray and push with your finger in the middle, to form a little dimple.Place the baking trays with the kourabiedes in second and fourth rack of the oven. .

Butter Cut-Out Cookies

Butter Cut-Out Cookies

Butter Cut-Out Cookies

As my children grew up, I always cut out the newly acquired age of each child on his or her birthday. .

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