SUGAR COOKIE CUTOUTS
I found this to be the best sugar cookie recipe for cutouts! very good flavor even without the frosting.
Provided by GLJCAT
Categories Desserts Cookies Sugar Cookies
Yield 36
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
- Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 135 calories, Carbohydrate 18.4 g, Cholesterol 26.2 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 68.2 mg, Sugar 8.4 g
SUGAR COOKIE CUTOUTS
Use this recipe for sugar cookie cutouts, adapted from "Martha Stewart's Cookies," to make adorable Santa Cookies (pictured) or charming One-Piece Cookies, a perfect treat for baby showers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes eighteen to twenty 4-inch cookies
Number Of Ingredients 7
Steps:
- Sift flour, baking powder, and salt into a bowl.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
- Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. To make an ornament, cut out a hole from the center of the neck about 1/4-inch from the edge using a straw. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
- Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
ALMOST SWEETOPIA SUGAR COOKIE CUTOUTS
This is based on a sugar cookie recipe that I found through Pinterest (http://sweetopia.net/2009/12/sugar-cookie-recipe/). I really like the flavor, and for all that does spread a little bit (note: the more you work the dough, the more it spreads), it is my new favorite sugar cookie recipe. I especially like making half batches--just enough for two cookie sheets worth! I made a few modifications and made a few changes to the directions. Prep time includes chill time and cook time is for 4 cookie sheets. (As a side note, I really like the three stages of the recipe--10 minutes to mix, then chill, --10 minutes to cut out, then chill, then bake. With the breaks, I find it easier to fit this recipe into an afternoon playing with my children) Added here are the measurements for a 3/4 size batch, as I have found it helpful: 3/4 cup butter 3/4 cup shortening 3/8 cup granulated sugar 1 1/8 cup brown sugar 1 1/2 egg 1 1/2 Tbs vanilla 3/16 tsp almond 4.5 cups flour
Provided by Dwynnie
Categories Dessert
Time 3h30m
Yield 30-32 4 inch cookies
Number Of Ingredients 8
Steps:
- By hand, cream the butter and sugars in a large bowl.
- Add the first egg and mix well.
- Add the second egg with the vanilla and almond extracts and mix.
- Sift the flour into the bowl and mix until smooth--do not overmix.
- Split the dough into four pieces (two if making a half batch) and pat each section into a disk about 1 1/2 cm thick.
- Wrap in plastic and refrigerate for at least 1 hour.
- Between the plastic wrap and some parchment paper, roll out the dough to 1 cm and cut out cookie shapes. Then mush together and re-roll scraps.
- Place cutouts on parchment paper and refrigerate for at least 1 hour to chill again. (They will then hold their shape better when baked after chilling. I sometimes chill overnight and bake the next day.).
- Preheat your oven to 350°F or 176°C.
- Bake cookies for 8-15 minutes or until the edges are golden. (The baking time will depend on the size of your cookie. In my oven, 4 inch cookies take 15 minutes).
- Let cookies cool to room temperature and decorate!
Nutrition Facts : Calories 267.6, Fat 13.5, SaturatedFat 5.7, Cholesterol 28.7, Sodium 62.5, Carbohydrate 33.3, Fiber 0.7, Sugar 14.2, Protein 3.1
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