Junes Famous Sugar Cookies Recipes

MARY'S SUGAR COOKIES

Steps:

• In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
• Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
• Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SUGAR COOKIES

Steps:

• Combine the flour, sugar, salt, baking powder and 2 sticks of the butter in a large bowl. Beat with an electric mixer until the mixture resembles coarse sand.
• Add the milk, vanilla and egg and beat again until the dough just comes together.
• Transfer the dough to a lightly floured surface and gently push together until a solid ball of dough forms. Transfer the dough to a sheet of parchment paper and form into a log 2 1/2 to 3 inches wide. Roll the dough tightly in the parchment paper and twist the ends closed. Refrigerate until firm and thoroughly chilled, at least 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the chilled dough into disks 1/4-inch thick. Place the slices on the parchment-lined baking sheets with 1 1/2 to 2 inches of space between each cookie, about 8 cookies per sheet. Keep the rest of the roll in the refrigerator as the first batch bakes. Bake until lightly browned around the edges and slightly soft in the center, about 12 minutes. Place the pans on a rack to cool. Repeat with the remaining dough.
• While the cookies cool, combine the chocolate and the remaining 2 tablespoons butter in a heatproof bowl set over a pan of gently simmering water. Let sit until the chocolate looks almost melted. Stir until smooth.
• Hold the cookies by the edges and carefully dip the surface of each cookie into the melted chocolate about halfway. Place the cookies on a rack chocolate-side up. Sprinkle each cookie with pieces of peppermint or pretzel. Cool completely (either at room temperature or in the refrigerator) to set before serving.

SHIELA'S SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the 1 cup margarine, shortening, white sugar and 1 cup confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in 1 teaspoon lemon juice. Combine the flour, baking soda, cream of tartar and salt; gradually stir into the creamed mixture. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto prepared cookie sheets.
• 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 make frosting, combine the 3 cups confectioners' sugar, 1/4 cup margarine and 1 1/2 teaspoons lemon juice in a medium bowl. Mix until smooth, adding milk 1 tablespoon at a time until frosting has reached its desired consistency.

JUDY'S FAVORITE SUGAR COOKIES

Steps:

• Cream together butter and sugar.
• Blend in vanilla and eggs.
• Add in flour, baking powder, and salt. I usually add in the first three cups of flour, with the baking powder and salt, then I slowly work in the other cups. It requires a lot of muscle near the end.
• Chill dough.
• On a floured surface, roll and cut cookies. For consistency in baking (and not burning) we use wooden rulers on either edge of the dough to make the dough all one thickness. The rulers keep the rolling pin at their level.
• Bake at 375 for 8-10 minutes. Cookies will be golden along the edges, and still very soft in the middle when removed from the oven.
• Let cool on a cooling rack.