California Farm Thin Butter Cookies

Name: California Farm Thin Butter Cookies
Total time: 2700 s
Yield: 2 people, 24 cookies, 3” size
Cuisine: American
Ingredients: 3/4 cup all purpose flour; 1/2 cup unsalted butter, melted; 1/2 cup turbinado sugar; Tsp vinegar; Tsp baking soda

Hobby Horseman @HobbyHorseman

California, United States

I made the margarine cookie recipe from Cookpadders Jeremy and Kristy in here, and liked it. I wanted to try and see if farm made unsalted butter would taste different from margarine. Here is the recipe for the cookies. I linked the recipe for home made butter.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Prep 15 minutes, bake15 minutes, cool 15 minutes

2 people, 24 cookies, 3” size

3/4 cupall purpose flour
1/2 cupunsalted butter, melted
California Farm Cultured Butter and Buttermilk
1/2 cupturbinado sugar
Tspvinegar
Tspbaking soda
Equipment: dough mixer with whisk attachment, baking sheets for 24 cookies, 3 “ each, parchment paper
Cost: flour 35 cents, butter 75 cents, sugar 25 cents, other 10 cents, 24 cookies @ 6 cents each

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Steps

Prep 15 minutes, bake15 minutes, cool 15 minutes

1

Preheat convection oven to 300F degrees. Mix flour, sugar, baking soda, together. Add vinegar in center. Mix. With machine running, drizzle melted butter on flourmix and whip till batter is smooth. Put teaspoon of batter in each 3” circle space on parchment paper on baking sheets.
2

Bake 15 minutes at 300F degrees, till edges of cooking change color. Turn oven off. Put baking sheets on counter to cool off and harden. When cold, cookies will come right off the parchment paper. Enjoy. Store extra in airtight cookie jar.

Linked Recipes

California Farm Cultured Butter and Buttermilk

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on February 06, 2023 20:09

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.