Davids Sugar Cookies Recipes

OLD SCHOOL SUGAR COOKIES

Steps:

• In a big bowl, combine the butter, sugar, lemon zest, salt and vanilla and mix until smooth and fluffy. Stir in the baking powder, taking care to mix well. Add the eggs and egg yolk and stir well. Add the flours and gently stir until a smooth ball forms. Wrap the dough in plastic and put in the fridge for at least 1 hour.
• Preheat the oven to 375 degrees F and line a baking sheet (or sheets) with parchment paper (no cooking spray).
• On a floured surface, roll out tennis ball-size pieces of dough to about 1/4 inch thick and cut out the shapes you want. Lay them on the prepared baking sheet, leaving at least 1/4 inch between each cookie.
• Bake for 8 minutes, or until lightly golden. Let the cookies cool on a wire rack, then decorate them however you like with Royal Icing and your favorite sprinkles.
• Using a stand mixer and the whisk attachment, whip most of the powdered sugar with most of the other ingredients. Whip for 5 to 8 minutes, or until the royal icing holds its shape and is bright white (not translucent). If it is too soft, add more powdered sugar. If it is too stiff, add a bit more liquid, drop by drop. If you are using only one color, add a few drops of the color at this point and keep whipping until you have the shade you want; otherwise, proceed to the next step.
• To store royal icing, the ideal way is to scrape it out of the bowl and into a plastic, disposable piping bag, then leave it at room temperature. Don't cut the bag until you're ready to use the royal icing, and don't overfill the bag--you want enough room to tie the back of the bag off to keep the royal icing airtight. If any air comes into contact with the royal icing, it gets hard and that part of the icing is useless. Never attempt to mix the hard bits back into the royal icing--you'll ruin the whole batch. The other accepted method of storing royal icing is to scrape it into a plastic or ceramic bowl, and cover it with a wet paper towel. This method works, but it wastes both paper towels and royal icing. It's also just annoying. When you're piping small designs, you want to use very small parchment piping bags. It's easy to stick the nose of a large piping bag into a smaller one and extract exactly how much you'll need. When the icing is in a bowl, you have to use a spoon to get it out. The spoon is difficult to get into a piping bag, and you'll keep using spoons and wasting royal icing. Get with the times people. Do it right and don't waste food.

BETTY'S SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda and salt; blend into the creamed mixture. Roll dough into 1/2 inch balls and place them 1 inch apart onto the prepared cookie sheets. Flatten each ball slightly and sprinkle with colored sugar.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

DARIA'S BEST-EVER SUGAR COOKIES

Steps:

• In a large bowl, beat almond paste and egg yolks until crumbly. Add butter, sugar and salt; beat until light and fluffy. Gradually add flour and mix well. Divide into four portions; shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate 1-2 hours or until easy to handle., Preheat oven to 375°. On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough., Bake 6-8 minutes or until edges begin to brown. Cool 2 minutes before removing from pans to wire racks to cool completely., For frosting, beat confectioners' sugar, meringue powder and water until fluffy, about 5 minutes. Color frosting if desired. Frost cookies; decorate with coarse sugar and sprinkles if desired. Let stand until set. Store in an airtight container.

DAVID'S SECRET INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Process cereal in a food processor or blender to a fine powder. Measure out 1 cup of the powder and combine it with the flour, baking soda and salt; set aside.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To keep cookies from getting too brown on the bottom place the cookie sheet with the raw cookie dough on it on top of another empty cookie sheet before placing the cookies in the oven. The extra cookie sheet helps keep the cookies from getting too brown on the bottoms.

DAD SUGAR COOKIES

Steps:

• Whisk together flour, baking powder, and salt. Stir in seeds.
• Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 6 minutes. Beat in egg and vanilla. Reduce speed to low; gradually beat in flour mixture. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate until firm, at least 1 hour or overnight.
• Preheat oven to 325 degrees. Roll out dough 1 disk at a time to just under a 1/4-inch thickness on a lightly floured surface. Using templates, cut out letters with a paring knife. Reroll scraps; cut more letters (you'll need 14 D's and 7 A's, total). Freeze on 2 parchment-lined baking sheets until firm, 15 minutes.
• Bake until edges are golden, 15 to 18 minutes, rotating sheets halfway through. Let cookies cool on sheets set on wire racks.

DAVID'S SUGAR COOKIES

Steps:

• Mix. Divide into 3, roll into 2" rolls, freeze. 1/4" slices Bake at 350 for 10 minutes.