Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Butter Cookies



Posts : 16600
Thanked : 807
Join date : 2013-01-12

Butter Cookies

Post by Lobo on Sun 10 Jan 2016, 7:35 pm

Butter Cookies

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 30
This easy-to-assemble recipe yields enough dough for a batch of crumbly, rich cookies, plus 2 crusts for other desserts.

Storage tip: Store the dough disks, wrapped tightly in plastic wrap, in the refrigerator for up to 2 days or in the freezer for up to 1 month. Thaw in the refrigerator overnight and soften at room temperature. You may also roll out a disk, line a tart or pie pan, cover tightly with plastic wrap, and refrigerate overnight or freeze for up to 1 month. It can go directly from the freezer to an oven.

  • Printer Friendly Version

  • 589


  • 3 cups all-purpose flour, plus more as needed
  • 2 1/4 cups cake flour
  • 1 1/2 tsp. salt
  • 2 1/4 cups (4 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups confectioners’ sugar
  • 1 Tbs. vanilla extract
  • 8 oz. semisweet chocolate chips

Related Recipes

  • Blueberry Streusel Galette >
  • Creamy Pumpkin Tart >
  • Key Lime Custard Tart >


Make the dough
Sift together the all-purpose flour, cake flour and salt into a bowl.

In a large bowl, using an electric mixer, beat together the butter, confectioners’ sugar and vanilla on low speed until smooth, about 1 minute. Add the flour mixture and beat just until a moist dough forms. Form the dough into 3 equal disks and wrap separately in plastic wrap. Refrigerate 1 disk until firm, about 45 minutes, and store the remaining 2 disks for future use (see note above).

Cut out the cookies
Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.

On a lightly floured work surface, roll out 1 dough disk 1/4 inch thick. Using a 2-inch round cookie cutter, cut out cookies. Transfer them to the prepared baking sheets, spacing them about 1 inch apart.

Bake the cookies
Bake until the cookies are golden, about 15 minutes. Transfer to a wire rack and let cool.

Meanwhile, put the chocolate chips in a microwavable bowl. Melt at 10-second intervals in a microwave until smooth and melted, stirring often.

Dip one half of each cookie into the chocolate and return to the rack, allowing the chocolate to set. Store the cookies in an airtight container at room temperature for up to 5 days. Makes about 30 cookies; makes 3 cookie dough disks total.

Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).

    Current date/time is Tue 25 Oct 2016, 11:07 pm