POWDERED SUGAR COOKIES I
Sugar cookies that melt in your mouth.
Provided by Alicia K. Chaput
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 10
Steps:
- Beat sugars, margarine, vegetable oil and salt very well. Add eggs and dry ingredients.
- Make into balls, roll in sugar and place 1 inch apart on ungreased cookie sheet.
- Bake at 350 degrees F (175 degrees C) for 8 minutes. For holidays or special occasions, roll in colored sugar instead of white sugar.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 14.7 g, Cholesterol 17.9 mg, Fat 8.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 59.9 mg, Sugar 6.7 g
CONFECTIONER'S SUGAR COOKIES
Make and share this Confectioner's Sugar Cookies recipe from Food.com.
Provided by Linda Johansen
Categories Dessert
Time 6m
Yield 60 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar.
- Beat until light. Add egg and vanilla.
- Beat until fluffy.
- Add dry ingredients. Stir just until mixed.
- Refrigerate. Roll, cut and bake for 6 minutes at 350° on ungreased cookie sheet.
- Cool, frost and decorate.
- Variations: Spread unbaked shapes with egg white and decorate with sprinkles-then bake. Add 1 cup chopped nuts (walnuts or pecans here in Texas). Roll in 1" balls.
- Bake, cool and toss in a paper lunch sack with confectioner's sugar to coat. Roll dough in 1" balls.
- Bake, cool and toss in paper bag with sugar/cinnamon mixture to coat. Add 1 cup of candied fruits to dough.
- Roll in 1" balls. Bake and cool.
- Divide dough in half.
- Color dough and use dough as basis of pinwheel cookies or checkerboard cookies.
Nutrition Facts : Calories 59.3, Fat 3.2, SaturatedFat 2, Cholesterol 11.7, Sodium 44.1, Carbohydrate 7, Fiber 0.1, Sugar 3, Protein 0.7
POWDERED-SUGAR PECAN COOKIES
Provided by Molly O'Neill
Categories cookies and bars, dessert
Time 40m
Yield Thirty-two cookies
Number Of Ingredients 7
Steps:
- Put the pecans in a food processor and pulse until coarsely ground. Add the butter and pulse until combined. Mix in the sugar and vanilla. Add the flour and salt and pulse just to combine. Press the dough into a ball and wrap in plastic. Refrigerate just until firm or make up to 2 days ahead, but let stand at room temperature until pliable but still cold.
- Preheat the oven to 350 degrees. Using about 1 tablespoon of dough for each cookie, roll the dough into balls with your hands. Flatten with the palm of your hand to make mounds 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper. Bake until browned on the bottom, about 12 minutes. Let cool completely. Sift the confectioners' sugar over the cookies.
POWDERED SUGAR COOKIES III
I love this recipe. My mom made these when I was young. They are light, crispy and seem to melt in your mouth. Yum!
Provided by Jodeen Brown
Categories Desserts Cookies Sugar Cookies
Yield 36
Number Of Ingredients 8
Steps:
- Mix together the shortening, egg, and confectioners' sugar. Stir in vanilla, cream of tartar, salt, baking soda and flour. Mix well.
- Roll dough into 1 inch in diameter balls. Place on cookie sheet. Press down with a glass bottom dipped in sugar. ( I have also used cookie stamps dipped into sugar.)
- Bake at 350 degrees F (175 degrees C) for about 10 minutes or just until edges are turning golden. Let cool slightly before removing from the cookie sheet.
Nutrition Facts : Calories 93.4 calories, Carbohydrate 8.7 g, Cholesterol 5.2 mg, Fat 6.2 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.5 g, Sodium 69.4 mg, Sugar 3.3 g
CLASSIC SUGAR COOKIES
As you might expect from Betty Crocker, these are the classic version of a sugar cookie-the kind your grandma or even great-grandma would recognize. These cookies are the originals that provided a sweet, universally lovable starting point for generations of bakers to riff on, and we stand by them just as they are. With a tender, short texture that comes from a good buttery base, they break with just the right balance of bend and snap. And the taste? When we recently baked up a few batches for pre-Christmas testing, person after person in the Test Kitchens said, "Now THAT is a sugar cookie." While flavor and texture are arguably the key criteria on which cookies should be judged, when it comes to sugar cookies, there's another important factor: how easy they are to decorate. It's crucial that sugar cookie dough can be easily turned into cookies that are equal parts decorative and delicious. During our most recent testing of this recipe, we also noticed that there were no instructions for a glaze in this recipe. Not wanting to leave you-or your cookies-high and dry, we tested a few glazes. The one we landed on is simple and made with common pantry staples, but the magic is in the ratio of ingredients-we ensured that it results in a glaze that's easily tintable, covers smoothly and dries firmly so that you can stack the finished cookies without fear of smudging them. However you chose to decorate them, dress these classic sugar cookies up in holiday style and they'll be the star of every Christmas gathering.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h50m
Yield 55
Number Of Ingredients 13
Steps:
- In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
- Heat oven to 375°F.
- Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
- Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
- In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 10 g, TransFat 0 g
CONFECTIONERS' SUGAR GLAZE
This versatile glaze is shared by our Test Kitchen. You can make the basic powdered sugar glaze and tint it with food coloring if desired. For chocolate lovers, skip the food coloring and stir in some baking cocoa.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 3/4 cup.
Number Of Ingredients 4
Steps:
- In a bowl, combine the confectioners' sugar, water and vanilla; stir until combined and smooth (mixture will be thick). Tint with food coloring if desired. With a butter knife or small metal spatula, lightly spread glaze on cooled cookies. Let dry for 1 hour.
Nutrition Facts :
BUTTERY SPRITZ COOKIES
This tender spritz cookie recipe is very eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these spritz cookies into a variety of festive shapes. This is hands down the best spritz cookie recipe ever. -Beverly Launius, Sandwich, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, cream butter, 1-1/4 cups confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in egg and extracts. Gradually beat flour into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely., If desired, dip in melted chocolate and let stand until set or, in a small bowl, mix remaining 1 cup confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.
Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
CONFECTIONERS' SUGAR GLAZE
Use this sugar glaze to make Cookie-Press Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 2 to 3 dozen spritz cookies
Number Of Ingredients 2
Steps:
- Mix confectioners' sugar and the water to achieve an easy-to-pour consistency, adding more water as necessary. Use immediately.
BASIC SUGAR COOKIES
Sugar cookies are a buttery classic that make a delicious anytime treat. Enjoy your sugar cookies plain, or decorate them with icing to make them festive. This recipe is a favorite of Martha's, who likes to add one tablespoon cognac alongside the egg and vanilla, after creaming together the butter and sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 32
Number Of Ingredients 10
Steps:
- In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
- Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
- Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
- For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.
GREEK COOKIES WITH CONFECTIONERS' SUGAR (KOURABIEDES)
These cookies were served at every church function and holiday meal as I was growing up. They are really lovely with a nice cup of tea. This is taken from one of my mother's favorite Greek cookbooks, "The Complete Book of Greek Cooking, The Recipe Club of St. Pauls Greek Cathedral".
Provided by diamonds4heather
Categories Dessert
Time 40m
Yield 75 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Whip butter until white.
- Slowly add sugar, vanilla, and brandy.
- Gradually add flour, 1 cup at a time.
- Shape cookies by rolling into balls (about the size of a meatball), then gently press your thumb into the top of the cookie and twist slightly.
- This will help flatten the cookie just a bit.
- Place cookies on a cookie sheet and bake for 20 minutes or until the cookies are sand colored.
- Sift confectioner's sugar onto a large sheet of wax paper.
- Upon removing cookies from oven, carefully place on sugar and sift additional sugar to cover the tops and sides of cookies.
CLASSIC SUGAR COOKIES (COOKIE EXCHANGE QUANTITY)
Mmm! Melt-in-your-mouth sugar cookies. Enjoy a classic!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 96
Number Of Ingredients 16
Steps:
- In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
- Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
- Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 9 g, TransFat 0 g
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