HOLIDAY SUGAR COOKIES
I add a hint of lemon to these delightful sugar cookies. For make-ahead convenience, freeze the dough up to three months, then thaw in the fridge before baking and decorating them. -Katie Koziolek, Hartland, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 9-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Shape into three 10-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-15 minutes or until edges are lightly browned. Remove to wire racks., In a large bowl, combine the confectioners' sugar, butter, milk and food coloring until smooth; transfer to a resealable plastic bag; drizzle over cookies in the shape of a Christmas tree. Place one Red Hot at the top of each tree.
Nutrition Facts : Calories 169 calories, Fat 7g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 97mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
SPICED HOLIDAY SUGAR COOKIES
Ground cinnamon, nutmeg, and pure vanilla extract make this twist on the traditional sugar cookie absolutely irresistible. Ready in less than half an hour, these delectable holiday cookies are perfect with a thin layer of colorful cookie icing using your choice of McCormick Food Color and a teaspoon of vanilla.
Provided by McCormick
Categories Cookies and Brownies,
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Mix flour, salt, cinnamon and nutmeg in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
- Roll out dough on generously floured surface to 1/4-inch thickness. Cut into shapes with your favorite holiday cookie cutters. Place on ungreased baking sheets.
- Bake 8 to 10 minutes or until edges start to brown lightly. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
- For the Icing, mix confectioners' sugar and milk with wire whisk until well blended and smooth. (Stir in additional milk, 1 teaspoon at a time, until desired consistency is reached.) (Makes 1 cup.) See tips below to make holiday icing colors.
- To ice cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place iced cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.) To add decorative details to cookies, spoon tinted icing into resealable plastic bag. Snip off a tiny piece of the corner. Squeeze icing through hole in plastic bag to decorate cookies. If desired, Colored Sugar may be sprinkled onto freshly iced cookies.
- Each color combination below is enough to tint 1 cup icing. •RED: Mix 1 teaspoon Red, 30 drops NEON Pink, 10 drops Yellow and 2 drops Blue into 1 batch of frosting.•BROWN: Mix 6 drops Black, 25 drops Yellow and 18 drops NEON Purple into 1 batch of frosting.•BLUE: Mix 4 drops NEON Pink and 8 drops NEON Blue into 1 batch of frosting.•YELLOW: Mix 16 drops Yellow and 1 drop Red into 1 batch of frosting. •BLUE: Mix 2 drops NEON Blue and 1 drop NEON Pink into 1 batch of frosting.•GREEN: Mix 35 drops Green and 1 drop Black into 1 batch of frosting.
Nutrition Facts : Calories 184 Calories
RITA'S HOLIDAY SUGAR COOKIES
My family has used this recipe since I was a small child. I've reduced the amount of sugar that the original recipe called for. The cookie gets plenty of sweetness from the frosting. For the swap, I decorated some of the cookies and then I made packs of plain cookies, icing and sprinkles so that each family can have fun decorating at home. I also used the colored dough in the middle of the plain dough to make two-toned cookies, and I think this makes them adorable.
Provided by Food Network
Categories dessert
Time 1h18m
Yield 30
Number Of Ingredients 13
Steps:
- For cookies:
- Preheat oven to 400 degrees F.
- In a mixer, beat shortening until soft. Add sugar, baking powder, and salt. Beat in eggs and vanilla. Gradually mix in the flour. Remove half of the dough, leaving the remaining in the mixer. Add a couple of drops of food coloring to the dough in the mixer, until the desired color is achieved and beat until combined. Form each half of the dough into disks and wrap in plastic film. Chill in the refrigerator until firm, at least 1 hour.
- Roll the dough out to 1/4-inch thickness and cut out cookies with cookie cutters. Transfer to an ungreased cookie sheet and bake until firm, about 6 to 8 minutes. Cool on wire racks.
- For frosting:
- In a mixer, beat butter, sugar, milk, and vanilla until smooth. If frosting is too thick, add more milk, a very small amount at a time. Divide frosting into several small bowls. Add a different color of food coloring to the frosting in each bowl. Glaze each cookie with a different color frosting.
PERFECT HOLIDAY SUGAR COOKIES
This sensational sugar cookie is one that I found in "Taste of Home". The combination of extracts and the addition of cream cheese make them the tastiest and tenderest of treats! I was always a "cookie klutz" when it came to cut-out cookies, but with a few chef tricks up my sleeve and a darn good recipe, I made some cookies last Christmas that looked and tasted as if they came from the bakery. The frosting is from my Good Housekeeping cookbook. The recipe may seem long but that's because I've added some notes along the way. They're really very easy to make! I'll definitely be baking them again this season, so Santa won't be skipping my house-naughty or not!
Provided by Christmas Carol
Categories Dessert
Time 1h50m
Yield 4 Dozen
Number Of Ingredients 14
Steps:
- In a large mixing bowl, cream the butter, cream cheese, and sugar.
- Beat in the egg yolk and extracts.
- In a medium bowl, combine the flour, salt, and baking soda-gradually add to the creamed mixture.
- Divide into two equal portions and wrap well.
- Refrigerate for at least 3 hours.
- Note; Refrigerating your dough and baking sheets is the secret to perfectly shaped cut-out cookies/ The cookies won't"spread" as they bake- in other words, the shapes will be well-defined/ The points on the stars will be sharp, etc/ Also, your dough will be much easier to work with and won't stick to your cookie cutters, so the extra chilling time is well worth it.
- When dough has chilled, remove one half from refrigerator.
- Preheat oven to 375°F.
- While oven is preheating, place cookie sheets in refigerator to chill.
- On a lightly floured surface, roll out dough to less than 1/4 inch thickness.
- Cut with 2 1/2 inch floured cookie cutters.
- Reserve trimmings for re-rolling.
- Remove cookie sheets from fridge (do not grease them) and place cookies on them, 1 inch apart.
- Bake at 375F for 8-10 minutes or until edges begin to brown.
- Cool for 2 minutes before removing from pans to wire racks.
- Repeat with remaining portion of dough.
- Don't forget to put your cookie sheets back in the fridge once they have cooled/ They only need to chill for about 10 minutes.
- For your frosting, in a large bowl, beat confectioners' sugar, meringue powder, and water until stiff, about 5 minutes.
- Tint frosting with paste food colorings if desired.
- Keep tightly covered to prevent from drying out.
- Note; Of course you can use the regular food colorings you find in the supermarkets if you desire/ If you haven't tried the paste colorings, the colors are much more vivid than the regular food colorings/ Your X-mas trees will be much greener, Valentine hearts a brilliant red, etc/ Although they're somewhat pricier, a drop or two goes a long way.
- For detailed decorating, you can use decorating bags with small pointed tips/ You may need to thin frosting a bit to obtain right spreading or piping consistency.
- I sometimes collect pictures of decorated holiday cookies from my favorite magazines to give me some ideas.
- After decorating the cookies, set on wire racks to allow frosting to dry.
- Store in airtight, covered containers.
- Note: I am updating this recipe just to let you know about a little tip I just saw in a magazine. The person had cut out their cookies, placed them on baking sheets, and THEN refigerated them for about an hour before baking. You can do it this way also but I'd still chill your dough beforehand too, as it's easier to work with.
Nutrition Facts : Calories 1384.9, Fat 55, SaturatedFat 33.7, Cholesterol 186.9, Sodium 849.6, Carbohydrate 217.9, Fiber 1.9, Sugar 161.8, Protein 9.6
FROSTED HOLIDAY SUGAR COOKIES
Whether you're making Santas or dreidls, shamrocks or bunnies, this foolproof cookie and royal icing recipe is the only one you need. Don't skip chilling the dough after rolling it out. It really helps the cookies keep their shape while baking. And if you'd like to frost the cookies very generously, consider doubling the icing amounts below.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 40m
Yield 4 dozen cookies
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together flour, baking soda, cream of tartar and salt.
- In the bowl of an electric mixer, cream the butter and sugar until fluffy. Beat in vanilla, then beat in egg.
- Add flour mixture and beat until just combined. Divide the dough in half, pat into flat rectangles, wrap in plastic and chill for at least 2 hours.
- Divide each dough parcel in half, and roll out to 1/8-inch thickness between two sheets of parchment paper or plastic wrap. Repeat with remaining dough. Chill until firm, about 20 minutes.
- Heat the oven to 350 degrees. Line four cookie sheets with parchment paper, sprinkling with a little flour if the dough seems sticky. Cut out shapes from the rolled and chilled dough and place on prepared sheets 1-inch apart. Bake until golden around the edges, 8 to 13 minutes. Let cool.
- Meanwhile, prepare the royal icing: in the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar, and salt. Whisk until stiff and glossy.
- To tint the frosting, divide into small bowls. Cover the ones you aren't using with plastic wrap; the frosting dries out very quickly. Use a rubber spatula to stir in desired food coloring. Though not necessary, it makes life easier if you make two versions of each color - one that is thick to pipe the outline on the cookie, and one that is thinned out slightly with a little water to flood the outline. Transfer frosting to piping bags fitted with very small round tips (sizes 1 to 2 work best).
- Pipe frosting onto cooled cookies and let set, at least 2 hours. Or use a pastry of paint brush to decorate cookies with the frosting.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 61 milligrams, Sugar 13 grams, TransFat 0 grams
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