Let’s get this recipes up during September. I’m not at 50 yet, but I’m closing in. Let me know if you attempt it and if anything is wrong or confusing. These aren’t the final recipes… I don’t think…
“Butter” Cookie
*this recipe contains wheat* Cat hasn’t made a new one that works without wheat.
Ingredients::
- 2.5+ c all purpose flour
- 1/4 t baking soda
- 1/8 t baking powder
- Pinch salt
- 1 c “butter”
- 3/4 c white sugar
- 1/3 c applesauce
- 1 t imitation clear vanilla
Equipment::
- 1 large mixing bowl
- 1 mixing spoon
- plastic wrap
- mixer
- baking sheets
- aluminum foil
- waxed paper or cooling racks
- plastic gloves
Directions::
- In a large bowl, beat the butter, sugar, and salt with mixer. Once smooth, add in applesauce and beat until creamy. Add the vanilla and continue.
- When the wet mixture is well beaten and creamy, drop the speed to low for the dry ingredients. Add 1.5 c flour, baking soda, and baking powder. Slowly incorporate the dry into the wet.
- It should still be sticky now. Put on plastic gloves and remove mixer. The rest of the flour should be kneaded into the dough. Add only enough to bring the dough together into a large ball. If you add too much or too little flour, the rolling will become difficult. Dough should be stiff, but formable.
- Shape into disk, ball, roll, etc. and refrigerate wrapped in plastic wrap (I also use a plastic closeable bag as added protection) for at least an hour or up to three days. (With a lack of preservatives, the dough does not last as long as the stuff you buy in the store.)
- Preheat oven to 350 degrees F.
- Set out several baking sheets and cover with aluminum foil. Set in refrigerator until cookies are cut.
- Roll out dough on floured surface and cut into shapes. The shapes should hold their form during baking. Until you know for sure, leave some room between the cookies in case they spread.
- Place the cookies on the baking sheet back in the refrigerator for a few minutes. This will limit spreading.
- Bake for seven to fifteen minutes (depending on size of cookie). The bottom of the cookie should be golden brown. Tips of the cookies should also have a slight golden hue. They can look white and still be fully cooked (that’s the goal).
- Cool the cookies on waxed paper or cooling racks. You can remove them from the baking sheet immediately. If reusing the same baking sheet, refrigerate until cool before putting more cookies on the sheet. The dough should be refrigerated between rolling for less chance of spreading (and easier working).
- When finished baking, turn off oven.
- You may decorate as you like or just eat them. Store in air tight container for up to a week (or until the family realizes).
Notes::
- These cookies make perfect cookie cutter cookies. Use any cookie cutter you desire and bake as normal. Make sure if using multiple cookie cutters they are sized the same. Or use different baking sheets for the various sizes. A small cookie will cook faster than a large cookie.
- A dosing of colored sugar can be used.
- Icing can be used on these butter cookies. I prefer coating a layer of chocolate, but a glaze or icing left to harden like on a normal sugar cookie will make these sweeter and more colorful.
- Butter can be replaced with palm shortening or any non-dairy stick butter. (I use Earth Balance Soy Free Buttery Sticks.) If you replace the butter with a shortening these cookies will taste closer to sugar cookies.
© Hartliebe 2019
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Note: Made by an American. It’s not in metric. [Conversion Tool] or [Recipe converter]
Cat Hartliebe 