Special Occasion Sugar Cookies Recipe 375

SPECIAL OCCASION SUGAR COOKIES RECIPE - (3.7/5)

Steps:

• In a large mixing bowl, combine 1 cup (250 ml) sugar, the butter, egg, whipping cream and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour and baking powder. Beat at low speed until soft dough forms. Cover with plastic wrap. Chill 1 to 2 hours or until firm. Heat oven to 400 degrees F. On floured surface, roll dough to 1/4" (5 mm) thickness. Using 3" (8 cm) cookie cutters, cut desired shapes into dough. Place shapes 2" (5 cm) apart on ungreased cookie sheets. Sprinkle shapes with sugar. Bake for 4 to 6 minutes, or until edges are light golden brown. Prepare frosting. Decorate cookies as desired. Let dry completely before storing.

SUGAR COOKIES IV

Steps:

• Mix confectioners' sugar, butter or margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar.
• Roll into big ball and wrap in plastic wrap and let chill for at least 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide dough into halves. Roll each half 3/16 inch thick on lightly floured board. Cut desired shapes with 2 to 2 1/2 inch cookie cutters. Sprinkle with granulated sugar. Place on lightly greased cookie sheets. Bake until edges are a light brown, 6 - 8 minutes.

SOFT SUGAR COOKIES V

Steps:

• Sift together the flour, baking powder, baking soda, salt and nutmeg; set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill overnight.
• Preheat the oven to 375 degrees F (190 degrees C). 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 ungreased 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.

THE BEST OLD FASHIONED SUGAR COOKIES

Steps:

• Cookies:.
• Beat butter in large bowl with electric mixer on medium to high speed for 30 seconds. Add 1 1/2 cups sugar, cream of tartar, baking soda and salt. Beat until well mixed, scraping sides of bowl occasionally.
• Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover & refrigerate 2 to 3 hours or until dough is easy to handle.
• Preheat oven to 375°F Shape dough into 1-inch balls. Roll balls in 1/4 to 1/3 cup sugar. Place balls about 2 inches apart on ungreased baking sheets.
• Bake for 5-10 minutes depending on how you like them. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
• Frosting:.
• Beat the butter, add sifted sugar & mix well. Add the vanilla, enough milk to reach the consistency you want & the tint to desired colour.
• Spread the frosting over the cookies using a pallet knife. Allow to sit for a few minutes then add sprinkles. Don't use the sprinkles right after frosting or they will absorb moisture & leach their colour!
• Glaze:.
• Stir confectioners' sugar, milk and extract in small bowl until smooth. Stir in corn syrup until glaze is smooth and glossy. (If glaze is too thick, stir in small amount of additional corn syrup.)
• Stir in 3 to 4 drops food color until evenly distributed and glaze is smooth. Add additional drops of food color until glaze is of desired color.
• To glaze cookies, place cooling rack on foil-lined baking sheet. Holding a cookie by its edge, dip the top of cookie into glaze. (Or spoon the glaze onto cookies using a teaspoon. Cookies can also be glazed using a new small paintbrush.) Place glazed cookies on cooling rack to dry. (The foil-covered baking sheet will catch any drips.)
• Use contrasting glaze colors to decorate glazed cookies, if desired. Place small amount of contrasting glaze in small resealable plastic bag. Snip off tiny piece of the corner of the plastic bag. Create design by squeezing contrasting glaze onto cookies. Allow glazed cookies to dry thoroughly before stacking.
• If you would like more than one color of glaze, divide untinted glaze among separate small bowls. Tint each one a different color by stirring in 1 to 2 drops food color until evenly distributed and glaze is smooth. Add additional drops food color until glaze is of desired color. (.
• If cookie is decorated with contrasting glaze before glazed cookie is allowed to dry, glaze colors will blend slightly, creating a softer, more muted design).
• Allow glaze to dry before storing cookies in airtight containers.
• Note: Use glaze soon after preparing. Do not refrigerate glaze, as it will begin to harden.

CLASSIC SUGAR COOKIES

Steps:

• Cream sugar and butter with a mixer until fluffy; add egg and flavorings.
• Mix well.
• Combine dry ingredients together and stir into creamed mixture.
• Cover and chill for 2 to 3 hours.
• Divide dough in half.
• Roll out on surface lightly dusted with confectioner's sugar.
• Cut with cookie cutters and place on ungreased cookie sheets.
• Decorate with sprinkles if desired.
• Bake at 375 degrees for 7 to 8 minutes, until cookies begin turning a light brown at the edges.
• Cool, then decorate with egg yolk paint or as you wish.

MOM'S SPECIAL OCCASION ICE CREAM COOKIE DESSERT

Steps:

• FOR COOKIES:.
• Bake cookies according to package directions; remove to wire racks to cool completely.
• Chop cooled cookies into small pieces.
• FOR WALNUT MIX:.
• Preheat oven to 375; grease 8" square cake pan.
• Combine walnuts, butter, and brown sugar in small bowl. Pour into prepared pan. Bake for 8-10 minutes; stir well. Cool completely in pan on wire rack.
• FOR CHOCOLATE SAUCE:.
• Combine evaporated milk, morsels, powdered sugar, baking bar and butter in medium, heavy-duty saucepan.
• Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5-7 minutes or until thickened. Remove from heat. Stir in 1 tablespoon vanilla extract. Cool completely.
• TO ASSEMBLE:.
• Wrap outside of 9 or 10 inch springform pan with foil.
• Spread 1/3 of crumbled cookies on the bottom of pan. Top with half of the ice cream and half of the chocolate sauce.
• Combine remaining crumbled cookies and walnut mixture in medium bowl.
• Spread half of the cookie-walnut mixture over chocolate sauce.
• Top with remaining ice cream, chocolate sauce (reserving 2 tablespoons) and cookie-walnut mixture.
• Place remaining 2 tablespoons chocolate sauce in small, heavy-duty plastic bag. Cut a hole in corner of bag, squeeze to drizzle chocolate sauce over top of dessert.
• Freeze at least 4 hours or overnight.
• To Serve, let stand at room temperature 20 minutes. Remove side of springform pan. Cut into slices.