Butter cookies (or butter biscuits), also known as Danish biscuits, are cookies originating in Denmark consisting of butter, flour, and sugar. They are similar to shortbread cookies. The butter cookie is often categorized as a “crisp cookie” due to its texture, caused in part by the quantity of butter and sugar.
Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region. They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society throughout Europe, from royal cuisine to street vendors.
Preheat oven to 350 degrees F. Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.
Notes
Parchment paper can be used for easier cleanup/removal from the pan.
Chocolate Oatmeal Peanut Butter Bars – Looking for snacks to satisfy your children who tell you 20 times a day ” Mom, I’m hungry ! “. We have found a recipe that will please both children and moms because it will satisfy their desire of sugar, even if this recipe is not very sugary.
Although the Scots were not the first to plant oats, they were among the first to enjoy them due to their geography and climate. Oats have been around for thousands of years, with the earliest known grains dating back to Egypt’s 12th Dynasty, around 2000 B.C., while they may have been known to the Chinese even earlier.
Looking for snacks to satisfy your children who tell you 20 times a day " Mom, I'm hungry ! ". We have found a recipe that will please both children and moms because it will satisfy their desire of sugar, even if this recipe is not very sugary.
According to Food52, apple pie originated in England. It arose from culinary influences from France, the Netherlands, and the Ottoman Empire as early as 1390—centuries before the Pilgrims set foot on Plymouth Rock. Eventually, apple pie was brought to the colonies by European settlers, where the dish quickly caught on.
Toss sliced apples with lemon juice and set aside.
In a saucepan or a pot combine cornstarch, sugar, browned sugar, cinnamon, nutmeg and water. Stir well and bring to a boil over medium-high heat whisking constantly. Let it boil 2 minutes until thick, then stir in apple slices.
Reduce heat to low, cover the pot and let it simmer about 10 minutes. Apples should be soft but not mushy (cooking time depend on sort of apples). Remove apples from heat and leave them covered to soften and cooled.
When it’s cooled take out the apples from the sauce and chop into small pieces, set aside.
Assembly
Preheat the oven to 350 F, line cookie sheet with parchment paper, spray with non-stick spray and set aside.
Spread the caramel sauce onto one pie crust.
Spread chopped apple pie filling over caramel and gently tap the filling with your palms.
Cut second pie crust into 1/2 inch strips and create a lattice top over the filling.
Using round cookie cutter (about 2.5 inch) cut out the cookies and place them onto baking sheet.
Beat the egg with a fork and brush the top of cookies.
Combine cinnamon and sugar and sprinkle the cookies generously.
Double Chocolate Cream Cheese Cookies – This cookie gets high fives from adults and kids alike and the best part? You use a box of Devil’s Food Cake mix in the batter so not only does it taste awesome but the recipe is super easy too.
Lawrence, a dairyman in Chester, New York, was the first to mass produce an unripened fresh cheese known generically as cream cheese. In 1872, he began manufacturing Neufchâtel cheese. By adding cream to the process, he developed a richer cheese that he called “cream cheese”.
This cookie gets high fives from adults and kids alike and the best part? You use a box of Devil’s Food Cake mix in the batter so not only does it taste awesome but the recipe is super easy too.
These Cream Cheese Snickerdoodles are extraordinarily soft and absolutely melt in your mouth! The cream cheese adds a subtle extra tang to a classic Snickerdoodle cookie.
The cinnamon cookie that we know and love was likely brought to America by Dutch-German immigrants. While they were always popular in Mennonite and Amish baking communities, their popularity skyrocketed in 1891.
These Cream Cheese Snickerdoodles are extraordinarily soft and absolutely melt in your mouth! The cream cheese adds a subtle extra tang to a classic Snickerdoodle cookie.
Combine butter and cream cheese in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until creamy.
Add sugar and beat until light and creamy and well-combined.
Add eggs and vanilla extract. Stir well.
In a separate bowl, stir together flour, cornstarch, cream of tartar, baking soda, salt, and cinnamon.
Gradually add flour mixture to butter mixture until completely combined. Cover bowl with plastic wrap and transfer to refrigerator to chill for at least 30 minutes.
Once dough has nearly finished chilling, preheat your oven to 350 degrees and line a baking sheet with parchment paper. Prepare your topping by stirring together sugar and cinnamon until well-mixed.
Remove chilled dough from refrigerator and scoop by 1 ½ Tablespoon-sized portions. Roll into a smooth ball between your palms and roll through cinnamon/sugar topping mixture until completely coated.
Place on prepared cookie sheet at least 2” apart and bake on 350 degrees for 10-13 minutes.
Cookies may still seem very soft in the center when finished baking, allow to cool completely on cookie sheet where they will finish baking without becoming overdone and dry.
