Time 35m Yield about 3-1/2 dozen. Number Of Ingredients 7 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges are golden brown. Remove to wire racks to cool.
Time 55m Yield approximately 70 cookies Number Of Ingredients 8 Steps:
Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F. Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping. Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.
Time 30m Yield 42 cookies Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F. In a mixing bowl (or your stand mixer), cream butter and sugar together until the mixture is light and fluffy looking. Beat in egg and vanilla. Combine dry ingredients in a separate bowl and slowly add to creamed mixture and mix well. Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 for 12 -15 minutes or until edges are golden brown. Cool on a wire rack. These stay pretty pale and chewy.
Time 30m Yield 14 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract. Combine flour, baking powder, and salt in a bowl and mix the dry ingredients thoroughly into butter mixture. Drop cookies about 2 inches apart, 1 teaspoon at a time, onto ungreased baking sheets. Bake in the preheated oven until edges of cookies are golden brown, 12 to 15 minutes. Cool cookies on wire racks.
Time 30m Yield 82 serving(s) Number Of Ingredients 8 Steps:
Heat oven to 300°F. Cream together the sugar and shortening. Beat in egg and add vanilla extract and milk. Sift together dry ingredients. Add the wet mixture to dry mixture alternatly to cream mixture. Drop by teaspoonfuls onto a greased baking sheet. Bake 20 minutes.
Yield Makes about 4 1/2 dozen Number Of Ingredients 7 Steps:
Sift flour and salt into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Mix in egg yolk and vanilla. Gradually add flour mixture; mix until just combined, about 1 minute. Remove half of the dough; set aside. Add cocoa powder to remaining dough; mix on low speed until well combined. Turn out chocolate dough onto a lightly floured work surface. Roll into a 10-inch log, about 1 1/2 inches in diameter. Repeat with reserved vanilla dough. Wrap each log in plastic wrap, and refrigerate until slightly firm, at least 30 minutes. Press handle of a long wooden spoon into side of chocolate log, making an indentation along its length. Roll handle into and then away from log, creating an apostrophe shape. Repeat with vanilla log. Fit logs together; press lightly to seal. Gently roll into a 2-inch-diameter log. Wrap in plastic wrap, and freeze until firm, about 30 minutes. Preheat oven to 350 degrees. Cut log into 1/4-inch-thick rounds; space 1 inch apart on baking sheets lined with parchment paper. If dough becomes too soft to slice cleanly, return to freezer until firm. Bake until firm to the touch, 10 to 12 minutes. Transfer to wire racks; let cool.
