Friday, January 13, 2012

Watkins Extract of the Month ~ Butter

Watkins fat-free liquid flavorings are economical to use and add a full, rich flavor to a variety of foods - not just baked goods.
They're concentrated, true-to-life, and all backed by the same expertise that;s made Watkins Vanilla the choice of generations.  With its High flavoring contend; full, long lasting flavor and strength.
Versatile:  Use for cornbread, cakes, cookies, frosting, pie crusts, biscuits,, waffles, pancakes, french toast, rice, pasta, mashed potatoes and yellow squash!
Economical; A little goes a long way!

Simple Shortbreads:
3/4 C. Butter, softened
1/2 C. Powder sugar
2 tsp. Watkins Original Double Strength Vanilla
1tsp. Watkins Butter Extract
1/4 C. Corn starch
1 1/2 C. All-purpose flour

Using an electric mixer whip butter until fluffy. Stir in powder sugar, vanilla and butter extract,, cornstarch and flour.  Beat on low for one minute then on high for three to four minutes.
On lightly floured surface roll dough to 3/8 inch thickness. Cut out with favorite 2 inch cookie cutters.  Place 2 inches apart on an ungreased cookie sheet.
Bake at 375 degrees for 12 - 14 minutes or until the edges start to brown.
Makes 2 dozen.

Christine Black, Watkins Associate #363349

1 comment:

  1. oh what a fun idea with the recipe! yum. Please order me a bottle of the butter extract:-)
    Carol Delwiche