ALPHABET LETTER COOKIES
These are fun cookies to make with children at home. The dough comes together quickly in a food processor and then it is refrigerated for at least an hour. Take the dough out when your helpers are ready to roll out the dough and you'll have an alphabet of fun in no time!
Provided by Holly Baker
Categories Cookies and Bars
Time 1h25m
Number Of Ingredients 10
Steps:
- In a food processor combine the butter, sugar, honey, salt, baking soda, cinnamon, vanilla and water. Pulse 15-20 times.
- Add the all purpose flour and the almond flour and process until the dough forms a ball and pulls away from the sides of the container.
- Make two flat circles with the dough and place in a zip loc bag. Refrigerate for about an hour.
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment.
- Flour your surface (I like to flour on top of a piece of parchment). Roll the dough to 1/4 inch thick. To keep the dough from sticking to the small letter cookie cutters, dip the cutters in flour each time before you press the cutters into the dough.
- Bake the cookies for about 10 minutes or until just starting to brown.
- Cool cookies on a wire rack.
Nutrition Facts : Calories 82 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2, Sodium 78 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
ICED SUGAR COOKIES
Provided by Food Network Kitchen
Time 4h
Yield 24 to 36 cookies
Number Of Ingredients 10
Steps:
- Sift the flour, baking powder and salt into a medium bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
- Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, lightly dust the dough with flour and roll out between 2 pieces of parchment paper until about 1/8 inch thick. Refrigerate until slightly firm, about 15 minutes. Cut out shapes using 2-to-4-inch cookie cutters and transfer to the prepared baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Refrigerate the cutouts until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake the cookies, switching the position of the pans halfway through, until just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Meanwhile, make the icing: Sift the confectioners' sugar and meringue powder into a large bowl. Beat in 6 tablespoons water with a mixer on medium speed until soft, glossy peaks form. Spread on the cookies and decorate with nonpareils. Let set, about 1 hour.
ICED LETTER COOKIES
Steps:
- Sift flour, baking powder, and salt together into a large bowl; set aside.
- Put butter and sugar in bowl of electric mixer; mix on medium-high speed until pale and fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; mix in flour mixture until combined.Wrap dough in plastic wrap; refrigerate 1 hour.
- Preheat oven to 325 degrees. with racks in upper and lower thirds. On a lightly floured surface, roll dough out to 1/8-inch thick. Cut twelve 2-inch circles and twelve 1 1/2- inch circles using cookie cutters. Cut out centers with a mini letter-shaped cookie cutter. Transfer to baking sheets lined with parchment paper. If cookies become soft, refrigerate until firm, 20 to 30 minutes. Bake, switching positions of sheets about halfway through, until just golden, about 10 to12 minutes. Transfer cookies on parchment to wire racks; let cool completely.
- Tint royal icing with food coloring. Transfer icing to a piping bag fitted with a very small plain round tip (such as Ateco #3). Pipe icing around edges of each cookie and around edges of letter cut out of center. Fill in with a thin layer of icing. Let stand until set, 1 to 2 hours.
LOVE LETTER COOKIES
Tell your sweetie to break open this cookie before eating it -- there's a surprise note inside!
Provided by Heather Baird : Sprinkle Bakes : Food Network
Categories dessert
Time 8h45m
Yield 10 cookies
Number Of Ingredients 13
Steps:
- For the cookie dough: In a stand mixer fitted with the paddle attachment, mix the butter and granulated sugar together until just incorporated. Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently.
- Add the flour and salt. Mix on low speed until a dough is formed and there are no longer streaks of butter in the mixing bowl. The dough will be thick and should not be sticky.
- Cover two baking sheets with parchment paper.
- Divide the dough in half, place one half on a lightly floured work surface and roll to a thickness of slightly greater than 1/4 inch. Cut out a total of 15 cookies using a 4-inch rectangular cutter. Put 7 on one baking sheet and 8 on the other. Cut out the centers from 5 of the cookies using a 2-inch rectangular cookie cutter. Chill the cut-outs for 20 minutes. Wrap the remaining dough in plastic wrap and refrigerate until ready to use.
- Preheat the oven to 350 degrees F.
- Bake the cookies for 12 to 15 minutes or until golden brown around the edges. Remove the cookies to a wire rack to cool completely. Let the baking sheets cool, then re-line them with parchment. Repeat the rolling, cutting, chilling and baking with the remaining dough half, for a total of 30 cookies, 10 with cut-out centers.
- For the royal icing: In the bowl of an electric mixer fitted with the whisk attachment, mix the confectioners' sugar and meringue powder on low speed until combined. Add the water and beat on medium-high speed until very stiff peaks form, 3 to 5 minutes. Add the lemon extract and beat on low speed until combined. Place 1/4 cup of icing into each of three bowls. Cover the remaining icing in the mixer bowl with a damp paper towel to prevent drying. Tint one bowl of icing with red, one with pink and one with black (leave the icing in the mixer bowl white). Add drops of water to all 4 bowls to thin the icing to flood consistency. (Check the consistency by dragging a spoon through the center of each icing; when the icing is perfect flood consistency, the indentation should completely disappear in 10 seconds. Thin with more water, or thicken with additional confections' sugar as needed.) Transfer each color of icing to a separate piping bag or decorator squeeze bottle.
- Cut a sheet of parchment paper into 10 small strips, each about 4 inches by 2 inches. Write sentiments of love on one side of each strip, such as "Love you more than cookies!" and "You're Sweet!"
- Place 10 whole rectangular cookies on a work surface covered with parchment paper. Pipe white royal icing around the outer top edge of each cookie. Place a cookie with a hollow center on top of each iced cookie. Fill each with 1 tablespoon confetti heart sprinkles. Pipe white royal icing around the outer top edges of the hollow cookies. Fold the love notes so the ink side is on the inside of the fold and will not touch the cookies. Insert a folded love note into each hollow cookie and top with a whole cookie.
- Pipe a line of white royal icing around the outer top edges of the cookies and flood the inside so that icing completely covers the top of the cookies. If there are gaps in the icing, use a toothpick to push the icing into the gaps so they are filled. Let the iced cookies stand until completely smooth and dry, about 3 hours.
- When the icing is dry, use the white royal icing to pipe a triangular envelope flap on half (five) of the cookies. Use a toothpick to scrape away the point of each triangle to make room for the seal decoration. Use the red royal icing to pipe a small seal in the middle of each envelope. Pipe white royal icing lines down from both sides of the envelope flaps to the bottom corners of the cookies to create envelope folds. Use the pink royal icing to pipe several small hearts on the envelopes. Use the food color marker to draw a perforated line across the center of the cookies with "open here" instructions.
- On the remaining cookies, pipe three equal-sized horizontal lines using black royal icing on the front centers of the cookies for address lines. Use the red royal icing to make a heart in the upper right-hand corner of the cookies for a postage stamp. Use the black food color marker to draw wavy lines to the left of the stamps. Further embellish the cookies with X's and O's in the top left corner, and add the name of the recipients to the top address line. Draw half-circle postage marks on the sides of the cookies using the food color marker or leftover black royal icing.
- Let the cookies stand until set, about 3 hours. Package the cookies in cellophane bags tied with baker's twine. If necessary, include opening instructions so the recipient will be aware of the messages inside the cookies.
SIMPLE ICED BISCUITS
Make these sweet iced letters and numbers with your kids during school holidays. They'll have fun making them and then devour them once ready
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 40-45
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the butter in a bowl and beat it using an electric whisk until soft and creamy. Beat in the sugar, then the egg and vanilla or lemon, and finally the flour to make a dough. If the dough feels a bit sticky, add a little more flour and knead it in.
- Cut the dough into six pieces and roll out one at a time to about 5mm thickness on a floured surface. The easiest way to do this is to roll the mixture out on a baking mat. Cut out letter and number shapes (we used 7 x 4cm cutters) and peel away the leftover dough at the edges. Re-roll any off-cuts and repeat.
- Transfer the whole mat or the individual biscuits to two baking sheets (transfer them to baking parchment if not using a mat) and bake for 7-10 mins or until the edges are just brown. Leave to cool completely and repeat with the rest of the dough. You should be able to fit about 12 on each sheet. If you are using two sheets, then the one underneath will take a minute longer.
- Ice the biscuits using the pens to make stripes or dots, or colour in the whole biscuit if you like. They will keep for five days in an airtight container.
Nutrition Facts : Calories 86 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Protein 1 grams protein, Sodium 0.2 milligram of sodium
ICED ITALIAN COOKIES
Posted by request, these pretty little cookies are very often served at holiday gatherings in many Italian American families. You may shape them any way you prefer, and change the flavoring of the icing slightly to suit your tastes. The original recipe came from one of my favorite community style cookbooks called "Preserving Our Italian Heritage" compiled by the Sons of Italy Florida Foundation. I combined several variations submitted by 5 different ladies, all of whom used the same basic cookie recipe but used slightly different methods in shaping and icing the cookies. The yield will vary depending upon how you shape your cookies.
Provided by HeatherFeather
Categories Dessert
Time 50m
Yield 1 batch cookies (amount will vary upon shape)
Number Of Ingredients 10
Steps:
- Cream butter and sugar until soft and creamy.
- Add eggs and vanilla, mixing well.
- Combine flour and baking powder, then blend into the butter mixture.
- Break off small, walnut sized pieces of dough and shape into bows, braids, knots,"s" shapes, or any shape you desire.
- Bake in a preheated oven at 375 F until lightly browned, about 15-20 minutes.
- Cool on wire racks,then ice as desired.
- Icing: Blend sugar and your choice of flavoring, adding milk slowly to form a soft, smooth icing (some ice the cookies while they are still warm, others wait until they are cooled).
- Sprinkle with colored sugar or confettini (tiny multi-colored sprinkles) before icing sets.
Nutrition Facts : Calories 5327.4, Fat 199.7, SaturatedFat 121.2, Cholesterol 864.3, Sodium 3975.9, Carbohydrate 804.9, Fiber 13.6, Sugar 411.8, Protein 67.2
ICED HEART COOKIES
Show your love with these adorable sugar cookies! They're cut out in heart shapes and decorated with royal icing and edible luster dust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h15m
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Cookies: In a bowl, whisk together flour, baking powder, and salt. Beat butter and sugar on medium-high speed until light and fluffy. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic and freeze until firm, about 20 minutes.
- Preheat oven to 325 degrees. Line 2 rimmed baking sheets with parchment. Remove 1 disk of dough; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting with flour as needed. Cut shapes with 2 1/2-inch heart-shaped cookie cutters. Using a spatula, transfer to prepared baking sheets (if dough gets too soft, refrigerate 10 minutes). Reroll scraps and cut more shapes. Repeat with remaining disk of dough.
- Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. (If bubbles form, tap baking sheet firmly against oven rack a few times during baking.) Let cool completely on wire racks. Cookies can be stored in an airtight container up to 1 week.
- Royal Icing: In the bowl of a mixer fitted with the paddle attachment, combine confectioners' sugar and egg white on low speed. Add a scant 1/4 cup water, then increase speed to medium-high and mix until icing holds a ribbon-like trail on surface for 3 seconds when you raise paddle, about 10 minutes. Reduce speed to low and mix 1 minute more to eliminate air bubbles. Divide icing and add food color, a drop at a time, until desired color is reached to one half. Use immediately, or store in an airtight container in refrigerator up to 3 days. Stir well before using.
- Decorating: Pour white icing into a bowl, hold a cookie face down, and gently dip it in, letting excess drip off and tapping gently to remove bubbles. Arrange iced cookies end to end. Let dry completely, then brush across each cookie diagonally with pink "paint." For gold specks, dot on edible luster dust mixed with a bit of lemon or other clear extract.
EMPIRE COOKIES
Jam filled shortbread cookies have been a longtime favorite on Scottish and English tea tables. Now popular in Canada! Store in a covered tin.
Provided by Marguerite
Categories Desserts Cookies Filled Cookie Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture.
- On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets.
- Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
- Spread half of the cookies with jam, and top with remaining cookies.
- Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 45.7 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 5 g, Sodium 103.7 mg, Sugar 28.5 g
ICED CHRISTMAS-COOKIE LETTERS
Spell out holiday cheer on your favorite platter or cookie plate with these wintery snow-capped cookies. By creating your own letter stencils with the font of your choosing, you can create a custom feel to these cookies to suit your holiday décor. Alphabet cookie cutters also work for an easier approach.
Provided by Diana Yen
Yield Makes about 3-4 dozen cookies
Number Of Ingredients 5
Steps:
- Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper. Cut out printed letters with scissors to use as stencils.
- Generously flour a rolling pin and work surface. Working with 1 disc at a time, roll dough to 1/4" thick. Place stencils over dough. Using X-acto knife, cut out letters (or use alphabet cookie cutters). If dough becomes too soft, chill until firm. Place cookies 1/2" apart on prepared baking sheets. Chill 15 minutes.
- Bake cookies until edges are light golden brown, 10-12 minutes. Transfer to wire racks and let cool.
- Meanwhile, heat chocolate in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring, until chocolate is melted (you can also microwave chocolate in a microwave-safe bowl in short bursts until melted, stirring in between bursts). Dip tops of each letter in chocolate. Using a toothpick, drag down thin lines of chocolate to form icicle shapes. Sprinkle with sanding sugar and transfer to parchment-lined rimmed baking sheets. Let stand until chocolate is dry, about 1 hour.
ALPHABET COOKIES
Categories Cookies Mixer Bake Kid-Friendly Back to School Vanilla Winter Chill Edible Gift Gourmet Small Plates
Yield Makes 3 to 5 dozen cookies (depending on size of cookie cutters)
Number Of Ingredients 9
Steps:
- Whisk together flour and salt in a small bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld, then beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
- Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
- Put oven rack in middle position and preheat oven to 350°F.
- Roll out 1 piece of dough (keep remaining dough chilled) into an 81/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart.
- Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer with a metal spatula to racks to cool completely.
- Gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll only once) in same manner on cooled baking sheets.
- For each color (you can make up to 7), transfer 1/4 cup icing to a separate small bowl and tint with food coloring. Snip off 1 corner of each plastic bag to create a 1/4-inch opening, then spoon each color icing into a bag, pressing out excess air. Twist each bag firmly just above icing, then decoratively pipe (or spread) colored icing onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before storing cookies.
- *Wilton Paste Food Coloring available at wilton.com.
- **Available at some bakeware shops and Sweet Celebrations (800-328-6722).
ICED OATMEAL COOKIES
As soon as it's cool enough to turn on the oven, this is the recipe we bake. With warming spices of cinnamon, ginger and cloves, these are the perfect cookies to welcome fall! Inspired by the packaged oatmeal cookies you might remember from childhood, these have all that flavor and then some-thanks to the tireless testing efforts of the Betty Crocker Test Kitchens. The secret to recreating this grocery-store classic is using old-fashioned oats in two different ways. First, oats are processed into a coarse grind to make oat flour. Then, unprocessed oats are stirred into the dough for a chewy textural contrast. A dash of molasses further aids the chewiness factor and adds a deep, earthy sweetness to the cookies. The final result is a perfectly delicious scratch cookie that'll charm anyone-no matter if these treats make them wax nostalgic, or they're trying them for the first time!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 40
Number Of Ingredients 18
Steps:
- Heat oven to 375°F. In food processor, place 2 cups of the oats; cover and process until coarsely ground (texture will be like coarse ground flour). Pour into medium bowl; stir in remaining 1 cup oats, the flour, cinnamon, baking soda, ginger, baking powder, salt and cloves. Set aside.
- In large bowl, beat 1/2 cup softened butter, the shortening and brown sugar with electric mixer on medium speed about 1 minute or until fluffy, scraping bowl occasionally. Beat in eggs, one at a time, just until smooth. Beat in molasses and 1 teaspoon vanilla. Stir oat mixture into butter mixture (dough will be stiff).
- Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Flatten slightly.
- Bake 7 to 9 minutes or until edges are set and light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat Frosting ingredients with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Spread 1 teaspoon frosting on each cookie. Let stand about 30 minutes or until frosting is set. Store covered in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 13 g, TransFat 0 g
ICED SUGAR COOKIES (CAKE-LIKE COOKIES, SOFT ICING)
There is a brand of store bought, iced sugar cookies in my area that I just love. They are called Debbie Joe's. I dare say these are better. I can make them from home so they are economical, more fresh, and lack any of those commercial baking ingrediets. I just love them. You can add the vanilla but I actually find they taste better without it.
Provided by carbsrfromhvn
Categories Dessert
Time 1h10m
Yield 15 cookies, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- For the cookies beat the butter and sugar until creamed. Add in eggs and vanilla and beat until smooth.
- Combine dry ingredients.
- Add dry ingredients and milk into the creamed mixture in two batches.
- Refrigerate dough for up to an hour.
- Use 2 'tablespoons' (cereal spoons) to make 2-3 inch balls of dough. (After baking you want cookies that are about the size of the palm of your hand.).
- Bake for 10-12 minutes. The tops of the cookies shouldn't be browned.
- For the frosting beat all ingredients together until smooth adding more milk if necessary. When cookies are cool, frost and add sprinkles if you like.
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