MELT IN YOUR MOUTH SUGAR COOKIES
Steps:
- In a medium mixing bowl, whisk flour, salt, cream of tartar and baking soda together. Set aside.
- In a large mixing bowl, combine butter, oil, sugars and vanilla until smooth. Blend in eggs.
- Gradually fold dry mixture into wet mixture until just combined.
- Cover and refrigerate dough 1+ hours.
- Preheat oven to 350 degrees.
- Roll dough into large golf ball sized balls using a tablespoon or medium cookie scoop. (6/cookie sheet)
- Bake 9-10 minutes until cookies appear set and are slightly golden brown around the edges.
- Allow to cool 1 minute on cookie sheet and transfer to a wire cooling rack. Allow to cool completely before icing.
Nutrition Facts : Calories 290 kcal, Carbohydrate 31 g, Protein 3 g, Fat 17 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 34 mg, Sodium 101 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
MELT-IN-YOUR-MOUTH SUGAR COOKIES
Cream cheese helps create the rich, melt-in-your-mouth taste of these perfect cookies. Forget any other sugar cookie recipe-this is the only one you need! Julie Brunette, Green Bay Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Decorate as desired.
Nutrition Facts : Calories 78 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 64mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
MELT IN YOUR MOUTH SUGAR COOKIES
My Grandmas original sugar cookie recipe that we make every year, I've not found another sugar cookie recipe with these exact ingredients in it, so i'm posting this one here to share and keep for myself, since the original is written in fading pink ink on old paper :) I absolutely love these :)
Provided by PickleLover
Categories Dessert
Time 25m
Yield 5 dozen, 50 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and shortening with the sugars.
- Beat eggs and add to the butter along with the baking soda and cream of tartar, blend together thoroughly.
- Gradually add the flour until well blended.
- Either roll into small balls and flatten slightly with a glass dipped in sugar, or roll out on slightly floured surface (not too thin) and cut out shapes with cookie cutters.
- Grease cookie sheets, and Bake in 350 degree oven 7-10 minute Be careful not to over bake, they should still be white on the top and a very light brown on the bottom. Cool.
- If you want to put sugar on them, sprinkle with colored sugar before baking, otherwise frost with frosting once they are cool, either store bought or your own recipe. They turn out best with sugar or frosting as opposed to plain.
Nutrition Facts : Calories 133.3, Fat 8.1, SaturatedFat 3.4, Cholesterol 17.2, Sodium 63.9, Carbohydrate 14.1, Fiber 0.3, Sugar 6.4, Protein 1.3
MELT IN YOUR MOUTH SUGAR COOKIES
I just made these from the Dec 2005 Good HouseKeeping magazine. The recipe was submitted by Faye Holloway of Tallulah, LA.I had to put them in the freezer or they would all be gone! The book says 8 dozen, I only got about 4.
Provided by charlened
Categories Dessert
Time 50m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- On waxed paper, combine flour, baking soda, cream of tartar and salt.
- In a large bowl, beat butter, confectioners sugar, and 1/2 cup granulated sugar on medium speed about 2 min or until creamy. Reduce speed to low, beat in egg, then beat in oil and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping bowl.
- Place remaining 2 tbsp sugar in a small bowl or saucer. Shape dough by rounded tsp into 3/4 inch balls. Place balls 2 inches apart on ungreased cookie sheet. Dip punch cup or glass with raised or cut design on bottom, or coarse side of meat mallet into sugar in bowl, use to flatten each ball into a 1 1/2 inch round.
- Bake 10-11 min until edges are golden. Transfer to wire rack to cool. Store cookies in tightly covered container at room temp up to 1 week or in freezer up to 3 monthes.
DAD'S MELT-IN-YOUR-MOUTH COOKIES
Steps:
- Preheat oven to 350 degrees F.
- In the bowl of a large mixer cream the butter until fluffy, then add vanilla and the espresso.
- In a large bowl sift the confectioners' sugar then add to it the butter mixture in the mixer and mix well.
- In the same bowl used to sift the sugar, add flour and salt and sift. Add them to the mixer that contains the cream, butter mixture. Turn the mixture out on a floured board and sprinkle the pine nuts on the mixture and mix nuts in well with your hands (if dough gets too sticky add a bit more flour to the board and to your hands). When nuts are mixed in, place mixture in a large glass bowl and put in refrigerator for 1/2 hour to make it easier to roll. Take bowl out of the refrigerator and with your hands pick up walnut sized balls of dough, roll them in your hands and place them in an ungreased cookie sheet.
- Bake for 20 minutes or until cookies turn a light golden brown. When all of the cookies have been baked place them on a cooling rack overnight. If you are pressed for time 5 hours will do.
- In a large resealable plastic bag place the pound of confectioners' sugar (this is a bit of overkill but I wanted to have enough powdered sugar for the cookies). Add 6 to 12 cookies at a time and gently toss them in the powdered sugar and then place them on a cooling rack trying not to disturb the sugar coating. Continue until all cookies are coated. Let cookies rest so that the coating really adheres. Now - when you eat one - you will want another and another and another!
- My Dad used to also coat these cookies with raw sugar (that he had family ship from Italy), and I have made them that way also. However, people seem to like the powdered sugar more.
MELT IN YOUR MOUTH SUGAR COOKIES
Oh my; I love these! So light and crispy! I don't like making these because I can't stop munching on them! :-)
Provided by byZula
Categories Dessert
Time 1h10m
Yield 2-4 dozen
Number Of Ingredients 11
Steps:
- Refrigerate the dough until chilled.
- Then roll into balls and place on greased cookie sheet. Press with glass dipped in sugar.
- Bake in 350 degree oven about 8 to 10 minutes.
- Bet you can't stop yourself from eating these!
Nutrition Facts : Calories 3044.5, Fat 161.8, SaturatedFat 25.5, Cholesterol 186, Sodium 2404.5, Carbohydrate 364.9, Fiber 7.2, Sugar 159.9, Protein 34.2
MELT-IN-YOUR-MOUTH COOKIES
These cookies really do melt in your mouth, and they're just as good without the pecans if you don't have them to hand.
Provided by Sackville
Categories Dessert
Time 30m
Yield 60 cookies
Number Of Ingredients 6
Steps:
- Cream butter and sugar together.
- Add water and vanilla to the mixture.
- Gradually add flour, fold in nuts.
- Roll dough into 1 inch balls.
- Place on ungreased baking sheets and flatten with fingers.
- Bake at 300 F for 20-25 minutes.
- Cool on a wire rack.
MELT IN YOUR MOUTH SUGAR COOKIES
This recipe comes from my husband's cousin, Tracie from North Dakota. She sent it to me for a family cookbook I'm assembling..and they are awesome!
Provided by Barenakedchef
Categories Dessert
Time 1h37m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Cream together butter, eggs, sugar, sour cream and vanilla.
- Mix salt, flour, baking soda and baking powder and add to butter mixture.
- Chill one hour or overnight.
- Roll the batter out to 1/4 to 1/2-inch thickness.
- Cut cookies with your favorite cookie cutters.
- Bake at 350° for 10-12 minutes. Keep them white; don't overbake!
- For frosting: Cream together margarine and cream cheese.
- Add vanilla and sugar.
- Frost cookies.
Nutrition Facts : Calories 378.3, Fat 15.6, SaturatedFat 7.8, Cholesterol 54.9, Sodium 245.9, Carbohydrate 56.2, Fiber 0.7, Sugar 35.4, Protein 4.2
MELT IN YOUR MOUTH COOKIES III
This recipe makes 3 dozen cookies, takes 15 minutes to put together - chills for one hour in the fridge before slicing. It can be prepared ahead and the dough freezes well.
Provided by LindaK
Categories Desserts Cookies Sugar Cookies
Time 1h25m
Yield 18
Number Of Ingredients 4
Steps:
- Combine the butter, flour and confectioners' sugar together. At first it will have a pie crust consistency. Roll into one large log and wrap in wax paper or plastic wrap. Chill for at least one hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Slice chilled log into 1/4 inch thick slices. Place cookies on a baking sheet. Bake in preheated oven until edges just begin to turn golden, about 10 minutes. Watch carefully so they don't burn.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 17.2 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 6.5 g, Sodium 81.6 mg, Sugar 6.6 g
MELT IN YOUR MOUTH COOKIES II
By making your own brown sugar, these cookies will be the chewiest and moistest ones you'll ever make.
Provided by Kira
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Mix together butter with 1/2 cup white sugar.
- In a separate bowl, mix 1 cup white sugar with 2 tablespoons of molasses. Add to the butter/sugar mixture. Add one egg and and vanilla. Then slowly add salt and baking soda. Stir in flour and chocolate chips.
- Bake at 375 degrees F (190 degrees C) for 9 minutes and enjoy!
Nutrition Facts : Calories 426.8 calories, Carbohydrate 59.2 g, Cholesterol 48.7 mg, Fat 21.5 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 13.1 g, Sodium 398.3 mg, Sugar 42.3 g
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- Preheat oven to 300 degrees F. In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, cream of tartar, and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
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