A vanilla, nutty base with a melt-in-your-mouth taste, these butter cream cheese almond cookies could win over even the ...

Melt butter in a medium-size deep saucepan over medium, swirling often, until butter bubbles and develops a heavy foam, foam subsides, and butter turns a deep golden color, about 14 minutes.

From chocolate chip cookies to lemony butter cookies and gingerbread cookies to snickerdoodles, these are Food & Wine's best cookie recipes. Find something for every sweet and not-too-sweet tooth ...

Butter cookies are a universal favourite, and Beaucoup Bakery’s Betty Hung shows us how to execute them with her signature Piped Vanilla Butter Cookies. Preheat oven to 350 F and line a baking ...

Transfer the cookies to a wire rack to cool completely. Store the cooled cookies in an airtight container in the refrigerator for 2 weeks or in the freezer for 6 months. Makes 32.

Preparation 1. Line two baking sheets with parchment paper. Measure the oats and peanut butter and set aside. 2. Place the sugar, butter, milk and vanilla in a 3- to 4-quart saucepan.

3. In another bowl, whip butter, sugar and vanilla with an electric beater on medium speed. Next, lower the speed to low, gradually adding the nut and flour mixture.