DROP SUGAR COOKIES
This recipe was printed in my local paper, The Virginian-Pilot on September 30, 2009. This cookie won 1st Place in the sugar cookie category at the 2009 Virginia State Fair. It was submitted by Danhof VanDyke of Eastville, Virginia. ***Adapted from "All Time Baking Soda Favorites"
Provided by alligirl
Categories Drop Cookies
Time 1h5m
Yield 5 1/2 dozen cookies, 66 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350.
- Sift together flour, salt and baking soda.
- Using an electric mixer, cream butter and sugar in a large bowl until light and fluffy.
- Beat in vanilla and egg.
- Add flour mixture and beat until smooth.
- Blend in milk.
- Drop by teaspoon about 3 inches apart onto greased baking sheets.
- Flatten with bottom of glass that has been dipped in sugar (I do this twice).
- Bake in 350-degree oven about 8 minutes or until edges are lightly browned. Cool on rack.
Nutrition Facts : Calories 55.2, Fat 2.9, SaturatedFat 1.8, Cholesterol 10.3, Sodium 62, Carbohydrate 6.7, Fiber 0.1, Sugar 3, Protein 0.6
RAINBOW COOKIES
Moist, mellow, and full of almond flavor.
Provided by Penney
Categories Desserts Cookies Bar Cookie Recipes
Time 10h30m
Yield 96
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper.
- In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
- Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
- Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
- Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 7.4 g, Cholesterol 12.8 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 17.3 mg, Sugar 4 g
RAINBOW COOKIES
I always bake these cookies two weeks ahead. That allows enough time for mellowing, leaving them moist and full of almond flavor. —Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 8 dozen.
Number Of Ingredients 10
Steps:
- Grease the bottoms of 3 matching 13x9-in. baking pans (or reuse 1 pan). Line the pans with waxed paper; grease the paper. , Place almond paste in a large bowl; break up with a fork. Cream with butter, sugar and egg yolks until light and fluffy, 5-7 minutes. Stir in flour. In another bowl, beat egg whites until soft peaks form. Fold into dough, mixing until thoroughly blended. , Divide dough into 3 portions (about 1-1/3 cups each). Color 1 portion with red food coloring and 1 with green; leave the remaining portion uncolored. Spread each portion into the prepared pans. Bake at 350° until edges are light golden brown, 10-12 minutes. , Invert onto wire racks; remove waxed paper. Place another wire rack on top and turn over. Cool completely. , Place green layer on a large piece of plastic wrap. Spread evenly with raspberry jam. Top with uncolored layer and spread with apricot jam. Top with pink layer. Bring plastic wrap over layers. Slide onto a baking sheet and set a cutting board or a heavy, flat pan on top to compress layers. Refrigerate overnight. , The next day, melt chocolate in a microwave; stir until smooth. Spread over top layer; allow to harden. With a sharp knife, trim edges. Cut into 1/2-in. strips across the width; then cut each strip into 4-5 pieces. Store in airtight containers.
Nutrition Facts : Calories 61 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 19mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
RAINBOW COOKIES
Provided by Food Network
Time 5h25m
Yield 48 pieces
Number Of Ingredients 10
Steps:
- You'll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies.
- Prep the pans: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Butter and flour three 9-by-12-inch jelly roll pans or rimmed baking sheets and line with parchment paper.
- Make the batter: Combine the almond paste and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles. Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.
- Sift 2 cups flour onto a sheet of parchment and sprinkle the salt on top; add to the mixer bowl and beat until just combined.
- In a clean bowl, whisk the egg whites until foamy; while whisking, slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form (or use a hand mixer). Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.
- Color the batter: Divide the batter evenly among 3 bowls. Stir enough red food coloring into 1 bowl to make a deep salmon color. Stir enough green food coloring into another bowl to make a medium green color. Leave the third bowl uncolored.
- Bake the layers: Transfer the batter to the prepared pans (one pan for each color). Dip an offset spatula in water and spread the batter to the edge of each pan, smoothing the tops. Bake, switching the position of the pans halfway through, until the cakes are cooked through and just beginning to brown around the edges, 8 to 10 minutes. Let cool completely in the pans on wire racks.
- Assemble the layers: Spread half of the jam evenly over the green cake layer almost all the way to the edges. Unmold the plain cake layer by inverting it onto another pan or cutting board; peel off the parchment.
- Carefully slide the plain layer onto the green layer (use a wide offset spatula to help you, if necessary). Spread the remaining jam on top of the plain layer. Unmold the red cake layer and slide it onto the plain layer.
- Cover the cake with plastic wrap and top with one of the empty pans; place several heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight.
- Unmold the cake: Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it onto the cutting board. Remove the parchment from the top of the green layer.
- Trim the cake: Trim the sides with a knife to make straight edges. Spray a wire rack with cooking spray; set the rack over a baking sheet. Carefully slide the cake onto the rack, using a wide offset spatula to help you, if necessary.
- Cover in chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water; pour over the cake. Dip an offset spatula in the hot water and smooth the top and sides. Let set slightly. Scrape wavy lines into the chocolate with a fork; let cool a few more minutes until the chocolate is mostly set but still slightly tacky.
- Cut into pieces: Slide the cake back onto the cutting board. Slice crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts. Store in an airtight container at room temperature for up to 1 week.
- If the lines in the chocolate don't hold their shape, let the chocolate set a little longer and try again.
STIR AND DROP SUGAR COOKIES
These sweet and simple drop sugar cookies are bright, colorful, delicious, and take less than an hour to make the whole batch! This recipe is delightfully easy to make, with no needing or rolling required. Just mix up your dough, form your cookie balls and finish them with our secret effortless ingredient to get that sparkling color; sugar and gelatin mix. This go-to basic drop sugar cookie recipe makes about 48 cookies, perfect for whenever you want to quickly make a large batch of delicious and festive cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt and eggs with spoon. Stir in flour.
- Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of glass onto dough to grease, then dip into additional sugar; press on balls until 1/4-inch thickness. Dip bottom of glass onto a wet paper towel, then dip into dry gelatin; press onto dough. Repeat until desired color appears.
- Bake 8 to 10 minutes until light brown. Remove from cookie sheet to wire rack. Cool completely.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 45 mg
RAINBOW COOKIES
Categories Cookies Dairy Egg Nut Dessert Bake Christmas Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 7 dozen diamonds
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F and grease 3 (13- by 9-inch) metal baking pans. Line bottom of each with wax paper, letting it extend at 2 opposite ends, and grease paper. Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain. Transfer to a large bowl and add butter. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. Beat in flour and salt on low speed. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff). Fold in remaining whites thoroughly. Divide dough into thirds (about 1 1/2 cups each). Stir green food coloring into one third and red food coloring into another, leaving one third plain. Spread each dough separately into a pan. (Layers will be thin.)
- Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes total. Run a knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary. Peel off wax paper and cool completely.
- Line a large shallow baking pan with wax paper and slide green layer into it. Spread half of jam evenly over green layer and carefully top with plain layer. Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary). Cover with plastic wrap and weight with a large cutting board or baking pan. Chill at least 3 hours.
- Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water. Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer. Let stand at room temperature until set, about 1 hour, and cut into small diamonds (12 rows crosswise and 12 diagonal rows).
CRISP SUGAR COOKIES
My grandmother always had sugar cookies in her pantry, and we grandchildren would empty that big jar quickly because they were the best! I now regularly bake these wonderful cookies to share with friends. -Evelyn Poteet, Hancock, Maryland
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 117 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 105mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
RAINBOW CHIP CAKE BATTER GOOEY BUTTER COOKIES
Fun, colorful cookies that taste like birthday cake and are made with just five ingredients? It's true! These chewy cake mix cookies, topped with sprinkles, are the ones no one will be able to say "no" to.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 34
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle tops of cookies with sprinkles.
- Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 6 g, TransFat 0 g
GRANDMA'S SOFT SUGAR COOKIES
Make and share this Grandma's Soft Sugar Cookies recipe from Food.com.
Provided by Cheryl E
Categories Drop Cookies
Time 15m
Yield 24-30 cookies
Number Of Ingredients 7
Steps:
- Beat together eggs, oil, vanilla and sugar; add flour, baking powder and salt and mix well.
- Drop by heaping teaspoon approx 3" apart on an ungreased cookie sheet.
- Flatten with bottom of glass moistened with water and dipped in sugar.
- Bake at 400°F for 6-10 minutes or just until lightly golden.
BASIC SUGAR COOKIES - TRIED AND TRUE SINCE 1960
This is my backwoods Mississippi grandmother's own customized sugar cookie dough recipe. Royal icing is recommended, but these are also wonderful without icing. Very light and buttery. My mom stuck with it, and we grew up eating the raw cookie dough before snacking on the cookies at holidays. This will always be my basic cookie dough recipe. It's very quick and easy to make a batch of this dough and to customize. These are common ingredients easily found in most sparsely-stocked kitchens. You don't have to be a master chef to get a batch of these cookies to turn out well.
Provided by crimsontide
Categories Desserts Cookies Sugar Cookies
Time 2h45m
Yield 48
Number Of Ingredients 6
Steps:
- Mix self-rising flour, butter, sugar, eggs, vanilla extract, and salt thoroughly in a bowl; beat at least 5 minutes. Refrigerate dough at least 2 hours to overnight.
- Preheat oven to 275 degrees F (135 degrees C).
- Roll dough out on a floured work surface using a lightly floured rolling pin; cut cookies out with cutters. Place cookies onto baking sheets.
- Bake in the preheated oven until cookie bottoms are lightly golden brown, about 15 minutes.
Nutrition Facts : Calories 81.1 calories, Carbohydrate 10 g, Cholesterol 17.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 141.5 mg, Sugar 4.2 g
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