FAVORITE SUGAR COOKIES
Making these sweet treats is a family tradition. I hope you love the recipe as much as we do!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-7 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; add to creamed mixture and mix well. Chill 1-2 hours. , Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place on greased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool. , For frosting, in a small bowl, combine butter, sugar, vanilla and enough milk to achieve a spreading consistency. If desired, tint with food coloring. Frost cookies; decorate as desired.
Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 59mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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.
ALL-TIME FAVORITE SUGAR COOKIES
I searched for about 30 years to find the ideal sugar cookie recipe, and this is it! The dough turns out perfectly for cutting the thick cakelike cookies. Buttercream icing takes them over the top. Add sprinkles if you'd like. -Diana Krol, Nickerson, KS
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5-1/2 dozen
Number Of Ingredients 13
Steps:
- Whisk together flour, baking powder and salt. In a small bowl, beat egg whites on high speed until stiff but not dry. In a large bowl, beat egg yolks on high until thick, about 2 minutes. Fold in whites. Add melted margarine, sugar and vanilla; beat until blended. Stir in flour mixture., Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate until firm enough to roll, 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on greased baking sheets., Bake until edges are light brown, 7-9 minutes. Cool completely on wire racks., For frosting, beat butter until creamy; gradually beat in confectioners' sugar until smooth. Beat in 5 tablespoons milk and vanilla until light and fluffy; thin with additional milk if desired. Spread or pipe onto cookies. If desired, decorate with sprinkles.
Nutrition Facts : Calories 113 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 100mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
JUDY'S CHOCOLATE CHIP POISON COOKIES
Make and share this Judy's Chocolate Chip Poison Cookies recipe from Food.com.
Provided by Steph_40135
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together.
- Spread mixture in an ungreased 9 x 13 baking pan.
- Bake in preheated 350°F oven for 20-30 minutes or until golden; Cool 10 minutes.
Nutrition Facts : Calories 316.4, Fat 18.2, SaturatedFat 4.8, Cholesterol 17.6, Sodium 235.8, Carbohydrate 37.7, Fiber 2.1, Sugar 25.9, Protein 4.2
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