SHAPED VANILLA COOKIES
These are soft, cake-like cookies, best with frosting. Roll them out thickly, and bake no more than 8 minutes. They will stay soft, and everyone raves over them. I use them as cutouts for holidays.
Provided by Carole
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Cream together the margarine, sugar and eggs. Stir in vanilla, flour, baking soda and salt.
- Roll out (not too thin) and cut into any shape. Bake at 375 degrees F (190 degrees C) for 8 minutes.
- I have used confectioner sugar frosting, or buttercream frosting, or even canned frosting ( if I'm desperate). Enjoy!
Nutrition Facts : Calories 325.9 calories, Carbohydrate 40.8 g, Cholesterol 31 mg, Fat 16.1 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 433.8 mg, Sugar 17.1 g
VANILICE / VANILLA COOKIES
A staple in the "sitni kolači" dessert category. Perfect for any occasion and super easy to make.
Provided by Nevena
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- In the bowl of a stand (or hand mixer), cream the butter and sugar until smooth. Scrap the bottom and sides of the bowl to ensure all the butter is incorporated.
- To the butter and sugar add the whole egg and egg yolks and whip until incorporated, then add in the lemon juice, lemon zest, salt, and vanilla sugar. Mix with the stand mixture until all ingredients are incorporated (1-2 minutes).
- Turn off the mixer and switch to a spatula at this point. Add in the walnuts and stir, turning the mixture into a thick batter. Once all the walnuts are incorporated, add in the flour and form a uniform and soft ball of dough with the help of your hands.
- Place the dough on a piece of plastic wrap or in a plastic bag and refrigerate for at least 2 hours, or until the dough is completely cold.
- When the dough has completely chilled, take it out of the refrigerator and preheat your oven to 350 F ( 200 C). Line a baking sheet with parchment paper and set aside.
- Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch (6 mm). Use a cookie cutter, shot glass, or small cup to cut out small round pieces. I use a shot glass (for rakija) because I prefer this size and get about 40 cookies.
- Using a small knife or angled spatula transfer the cut-out cookies to your baking sheet. Bake for 15-20 minutes until the bottom of the cookies begin to slightly brown but the tops remain light in color. Do not let them brown on top.
- When baked, remove the cookies from the baking sheet and transfer to a cooling rack or tray to cool.
- Re-knead the scraps of the remaining dough into a ball and roll it out again. Repeat the above steps until you've used up all your dough and baked all your cookies.
- When the cookies have cooled, spread a very small amount of apricot jam (or preserves but remove large fruit pieces) on one piece and place a 2nd piece on top, making a sandwich cookie. Roll the cookie in powdered sugar and place on serving tray.
Nutrition Facts :
VIENNESE VANILLA COOKIES
Steps:
- Cream butter and add sugar. Add 1/2 cup of flour mixing after each addition. Add remaining ingredients. Shape into a disk and then chill for 30 minutes. You can also put the dough in the freezer at this point.
- Begin to roll the dough the dough so that it is about 1/4-inch thick or a little more. Cut with cookie cutters. Place dough on parchment paper or a greased cookie sheet. I prefer using parchment paper. It's just easier.
- Preheat oven to 350 degree F. Bake for 12 to 13 minutes or until the edges are a bit brown. You may need to lower your oven to 325 degrees F.
- You can also freeze or chill the dough in a log shape rather than a disk. If you do this, simply cut small rounds about 1/4 inch thick and place these rounds on the lined cookie sheet. These bake for 15 minutes. (This works well, if you want to transport dough to a friend's house and have kids form the cookies.)
- Once the cookies come out of the oven, either cool them on the cookie sheet or move the parchment paper to a cookie rack. As the cookies cool, but before they're fully cooled, sprinkle with confectioner's sugar.
- Arrange on a plate and don't blink because they'll disappear before you open your eyes. Eat.
- That's the classic Brown family cookie. Without it Christmas simply isn't Christmas. Sometimes I bring a batch from my Chicago home and that simply doesn't work. My sister and mother are upset that the house doesn't smell like Christmas...no cookie smell in the air. I'm often required to make many batches...and the cookies are eaten at all times
- and for all meals.
- These were the cookies we left for Santa...He regularly gobbled them up, leaving only a few crumbs on the plate and a note that said, "These are excellent cookies, the best I've had." In retrospect, the writing looked an awful lot like my father's... If they're good enough for Santa, I think they're good enough for anyone.
SPICED BUTTER COOKIES
Santa won't leave any crumbs on the plate when you leave out these wonderful cookies. My mother passed down this recipe for these rich, buttery crisp cookies to me.-Carol Goss, Four Oaks, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cornstarch, baking powder, salt, cardamom, cinnamon, pepper and cloves; gradually add to the creamed mixture alternately with cream. Stir in almonds. Wrap in plastic; refrigerate for 1 hour or until easy to handle., Shape into 3/4-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool for 3 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 51 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 41mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
EASY SPICED COOKIES
This is a variation of the Fudge Crinkles #32614 by Karen -^-. I made this for a Christmas party and I've had so many people as for the recipe I thought I would post it.
Provided by Nado2003
Categories Dessert
Time 22m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Stir (by hand) the first 6 ingredients in a large bowl until dough forms.
- Shape dough into 1" balls.
- Roll balls in cinnamon and sugar and place 2 inches apart on ungreased cookie sheets.
- Bake for 8-10 minutes or until center is JUST SET.
- Remove from pans after a minute or so and cool on wire racks.
REALLY NICE SPICE COOKIES
I used the Nice Spice Cookie recipe minus the lemon zest and I added almost 1/2 cup of Dark Brown Sugar which gave the cookies a very different flavor.
Provided by Passion Jones
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, light brown sugar and dark brown sugar until smooth. Beat in the egg until well blended. Combine the flour, cinnamon, nutmeg and ginger; stir into the creamed mixture to form a stiff dough. Knead lightly in the bowl for a few turns. Shape dough into 25 small balls. Place balls 2 inches apart onto the prepared cookie sheets and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven, or until golden.
Nutrition Facts : Calories 91.9 calories, Carbohydrate 9.2 g, Cholesterol 23 mg, Fat 6 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 5.5 mg, Sugar 5.9 g
SPARKLING VANILLA SANDWICH COOKIE
Try this recipe, adapted from "Martha Stewart's Cookies," for a sparkling sweet treat. Serve with a Brandy Alexander for a distinctive dessert course at your holiday party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 10
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, mix together butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs and salt; mix to combine. Add evaporated milk, vanilla extract, and vanilla bean seeds, if using; mix to combine.
- Reduce speed to low; slowly add flour. Mix until just combined; do not overmix. Divide dough into 4 equal pieces and shape each piece into a disk. Cover tightly with plastic wrap. Transfer to refrigerator and chill until firm, at least 1 hour.
- Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats or parchment paper.
- Working with one disk at a time, form dough into 1-teaspoon-sized balls. Roll each ball in sanding sugar and place on prepared baking sheet, about 2 inches apart. Lightly dip the bottom of a drinking glass in flour and gently press down on ball to flatten slightly. Transfer baking sheets to oven and bake until puffy, but still soft, 8 to 10 minutes. Let cool slightly on baking sheets before transferring to a wire rack to cool completely.
- Using a small offset spatula, carefully spread about 1 teaspoon filling on the flat side of one cookie; top with another cookie to make a sandwich. Repeat process with remaining filling and cookies.
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SPICED VANILLA COOKIES RECIPE | MYRECIPES
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- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, nutmeg, baking soda, and salt in a medium bowl, stirring with a whisk. Combine sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until smooth. Add syrup, vanilla, and egg white to sugar mixture, beating until well blended. Gradually add flour mixture to sugar mixture; beat at low speed just until combined. Divide dough in half; roll each half into a ball. Cover with plastic wrap; chill 1 hour.
- Working with 1 portion at a time, gently press dough into a 4-inch square on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/16-inch thickness. Repeat procedure with the remaining dough; freeze 30 minutes.
- Working with 1 portion at a time, remove top sheet of plastic wrap. Turn dough over; remove remaining plastic wrap. Cut with a 2-inch round cutter into 22 cookies; place cookies 2 inches apart on a baking sheet lined with parchment paper. Repeat procedure with remaining dough portion. Bake at 375° for 8 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks. Repeat procedure with remaining dough.
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