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Butter cookies with a sugar-glazed top that forms interesting and unique patterns during baking.
Heat oven to 375°F. Combine
sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed.
Place remaining 1 cup sugar in small bowl. Shape dough into 1-inch balls. Dip top of each ball in water, then in sugar. Place 2 inches apart onto ungreased cookie sheets. Bake 8-14 minutes or until edges are very lightly browned.
Dietary Fiber: 0g
My daughters made these cookies and they look just like the picture and they were delicious, thanks land o' lakes.
These are, like others have said, very good. They have that melt in your mouth quality. To me they are a cross between a butter cookie and a sugar cookie. Some notes to help out others though:- I am going to have to modify my recipe ingredients to read 2 cups of sugar divided. I accidentally put all of the sugar in the first step :-/ rookie mistake, I know. - Dip only the top in water. I dipped about 3/4 of the way in and the sugar wound up melting on the cookie sheet, which leads me to…- Parchment paper required next time. - I also did not use even close to a cup of sugar to coat the cookies. I feel like the recipe could have just said some sugar and not a full cup.
These cookies are so easy to make and after sitting for 2 days are even better than out of the oven. YUM
Love this recipe. Such a great buttery sweet flavor without being overwhelming! These didn't last long in my house!
I made this recipe with my students in our cooking groups and it was by far one of their favorites! Thanks for a great sugary butter cookie recipe! Love it more than any other one I have tried.
Followed the recipe exactly and made these cookies...They were VERY good, will definitely make them again!
I changed the recipe a little bit. Instead of 1 teaspoon of vanilla, I put 1/2 teaspoon of vanilla and 1/2 teaspoon of lemon extract. Also, I added 1 teaspoon of lemon zest. Really good cookies and easy!
These are "melt in your mouth" very good cookies. When I made these I got 4 dozen rather than 4 1/2 dozen, and the cookies were about 2 inches in diameter. I'll definitely make them again and may try adding orange peel or lemon peel to the dough. Thanks for the recipe.
I am definitely not what you could call a great baker, so when I was asked to bake for a rather large Christmas party of around 50+ people, I had to hope and pray that the cookies I chose to bake would 1. come out 2. look good, and 3. taste great.Not wanting to bake only 1 or 2 types, I wanted to make several trays of an assortment of cookies! This recipe for crackled butter cookies seemed easy enough, and not only was it easy- they were delicious and looked great, too!I followed the recipe word for word. Although I thought I would need to use 2 eggs instead of 2, I didn't have to! I made several batches of this recipe, and I also made a variation on several other batches, in which I added 1 table spoon of cinnamon to the dry ingredients, and rolled the cookies prior to baking in a cinnamon/sugar mixture of 2 parts sugar and 1 part cinnamon. When they came out, I let cool for a minute, and then tossed those cookies in powdered sugar and voila-- a delicious variation!Definitely try this recipe!
These were so easy to make and sooooo yummy!!
Very easy, delicious cookies!! My kids went crazy for them.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1769
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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