Delicately spiced butter cookies are a welcome addition to a holiday cookie tray.
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1 cup Land O Lakes® Butter, softened
3/4 cup sugar
1 large Land O Lakes® Egg
2 3/4 cups all-purpose flour
2 teaspoons instant unsweetened tea powder
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cardamom
6 ounces vanilla-flavored candy coating (almond bark), chopped
1/2 cup semi-sweet chocolate chips
1/2 teaspoon vegetable oil
*Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.
Heat oven to 350°F.
Combine butter, sugar and egg in large bowl. Beat at medium speed until creamy. Add all remaining cookie ingredients. Beat until well mixed. (Mixture will be crumbly.)
Divide mixture into 8 equal portions. Roll each portion into 12-inch rope on lightly floured surface. Cut rope into 2-inch logs. Place 1 inch apart onto ungreased cookie sheets. Bake 11-15 minutes or until edges are light golden brown. Remove from cookie sheets. Cool 15 minutes.
Place candy coating in small microwave-safe bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth. Frost tops and sides of logs; place onto waxed paper. Let stand until set.
Place chocolate chips and oil in small microwave-safe bowl. Microwave 1 minute, stirring after 30 seconds, until melted and smooth. Dip fork into melted chocolate, drizzling chocolate crosswise over logs. Let stand until set.
Don’t worry about making even lines of chocolate over the logs as natural birch bark has thick and thin lines that are black in color.
A small offset spatula is inexpensive and works great for spreading the coating over the cookies.