From the 1963 Betty Crocker’s Cooky Book, this recipe makes about 50 2-inch cookies. Icing: 2-1/2 tablespoons unsalted butter, softened 1-1/2 cups sifted confectioners’ sugar 1-1/2 tablespoons ...

Salted butter typically only contains about ¼ teaspoon per stick, which is the amount of butter called for in a 17.5-ounce bag of Betty Crocker sugar cookie mix. Chances are, if you typically use ...

For the cookies: Whisk together the flour, cocoa powder and salt in a medium bowl. In a large bowl, beat together the butter and powdered sugar with ... a work surface. Cut out cookies with ...

In a large bowl, beat together the butter and sugar until pale ... onto a work surface and pour the cookie batter into the middle of it. Bring the far edge of the cling film over the cookie ...

You can make chocolate chip cookies or raisin cookies – whichever you fancy. Using light brown sugar will make slightly softer cookies; if you use caster sugar they will be slightly crisper.

Brown butter creamed with sugar lends nutty depth to these cookies with white, milk, and dark chocolate from executive pastry chef Karen DeMasco. Pastry chef Natasha Pickowicz loves simple vanilla ...

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