BASIC SUGAR-COOKIE DOUGH
Here's one of the best-kept secrets of professional bakers: It takes only one cookie dough to produce a beautiful assortment of holiday cookies. Use this dough to make Santa's Snowflakes, Orange Spritz, and Chocolate-Raspberry Thumbprints.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes enough for our 4 varieties of cookies
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on high speed until light and fluffy, about 5 minutes. Add eggs, vanilla, and salt; mix on medium speed until combined. With mixer on low speed, add flour in 2 batches, mixing just until incorporated.
- Divide dough into 4 equal portions. Place each on a piece of plastic wrap; flatten into disks. Wrap in plastic wrap; refrigerate until firm, at least 2 hours or up to 1 week.
EVERYTHING SUGAR COOKIE (DOUGH!)
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt. Mix everything on low speed until just combined. Stir in the pretzels. toffee bits and potato chips until you have an even mix.
- Using waxed paper, roll the dough into 3 logs (each about 12 inches long). If you want to enjoy these later, wrap the waxed paper logs in plastic wrap and pop in the freezer
- When ready to bake from fresh or frozen, preheat the oven to 350 degrees F and line a baking sheet with parchment.
- Slice the dough into 3/4-inch-thick slices with a sharp knife (no need to thaw), place on the prepared baking sheet and bake until the edges are light brown and the middle has set, about 15 minutes. Allow them to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
EASY SUGAR COOKIES
Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they're great!
Provided by Stephanie
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.7 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 60.1 mg, Sugar 6.3 g
BASIC SUGAR COOKIE DOUGH
Provided by Food Network
Time 1h40m
Yield about 15 cookies
Number Of Ingredients 6
Steps:
- Cream butter and sugar with an electric mixer until pale and fluffy (1 to 2 minutes). Add egg and vanilla and continue beating until mixture looks smooth (2 minutes). Incorporate flour and salt into butter mixture in low speed. Scrape down sides if bowl. Shape into 2 disks. Wrap disks in plastic wrap and refrigerate until firm, 45 to 60 minutes.
- Roll out, cut into desired shapes and bake in a preheated 350-degree oven on lightly greased cookie sheets for 8 to 10 minutes.
LARGE BATCH CHOCOLATE CHUNK (CHOCOLATE CHIP) COOKIES (OAMC)
I've been making these cookies for over 20 years. I found this recipe in an old Service League Cookbook from the 1950's. The recipe was originally contributed by the Green Bay Day Nursery, and gently tweaked over the years. I can't begin to tell you how many people have asked for the recipe. The cookies do not spread much resulting in a nice thick drop cookie. Because of the large volume of cookie dough this produces, I use my KA Stand Mixer to prepare the dough and just mix the extras in by hand with a sturdy wooden spoon. This dough freezes very well, and can be halved successfully if desired. Don't be intimidated by the long directions as the dough itself is extremely easy, I have added Variations and Fun Tips which make the instructions seem longer. I hope you enjoy these as much as we do.
Provided by Brenda.
Categories Drop Cookies
Time 36m
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 12
Steps:
- Preheat Oven to 325°F.
- In a VERY large mixing bowl or largest bowl of your Stand Mixer, add brown sugar, white sugar, and shortening. Cream together very well.
- In another large bowl, sift together flour, baking powder, and salt. Set Aside.
- Add flour mixture and eggs alternately to the creamed mixture, mix well, scraping down sides of bowl as needed.
- Dissolve baking soda in the 4 tbs of HOT water. Add baking soda mixture and vanilla to dough and mix well.
- Stir in nuts and chocolate chunks.
- Drop by heaping tablespoonful onto an ungreased cookie sheet and bake at 325° for 15-17 minutes. I get 12 cookies to a standard sized cookie sheet.
- VARIATIONS/TIPS:.
- Nuts: Can use walnuts, pecans, macadamia nuts, etc. so long as you have a total of 2 lbs. I measure each type of nut used into it's own bowl, see reason below.
- Chocolate Chunks: I seldom use just the chocolate chunks called for in the original recipe. Instead I use a combination of 3 lbs of a variety of baking pieces, and put in separate bowls. Try chocolate chunks, semisweet chocolate chips, butterscotch chips, mini M&M's, vanilla baking chips, chocolate/caramel swirled chips, etc. so long as you have a total of about 3 lbs (about 4 - 12 ounce packages) I have already used a little less than 3 lbs when I just didn't have enough available.
- FUN TIP:.
- Before adding the nuts and chocolate to your dough, divide the dough into 2 bowls. Since you have measured out the nuts and chocolate (or variety of baking pieces)into separate bowls, you can now create a variety of cookie dough flavors. Add whatever combination you would like so long as you add approximately equal amounts to each bowl.
- FOR EXAMPLE: Divide cookie dough into 2 bowls. To first bowl add 1 pound chopped pecans, 1 pound chocolate chunks, and 1/2 pound butterscotch chips. To second bowl add 1 pound chopped walnuts, 1 pound caramel/chocolate swirled chips, and 1/2 pound vanilla baking chips. The possibilities are endless. Have fun with this!
- When I freeze the dough, I do use my food saver machine. I fill the food saver bag with desired amount of dough and flatten out slightly before vacuum sealing. This way the dough lays flat in the freezer to save space, and thaws more quickly. I take the dough out of the freezer and put in the fridge the day before I plan on baking.
SUGAR COOKIE DOUGH - OAMC
This is a great way to make a quick treat. This dough freezes very well. I find these don't work as well for cut out cookies. The dough is pretty soft. This came from a 30 day gourmet ebook. Cooking time is per sheet.
Provided by JillAZ
Categories Dessert
Time 45m
Yield 6 dozen
Number Of Ingredients 10
Steps:
- Place sugars, butter, and oil in a large bowl. Beat until fluffy.
- Add eggs and vanilla. Beat until incorporated.
- In a medium bowl, mix together the flour, salt, cream of tartar and baking soda.
- Add to butter mixture and mix until combined.
- To freeze:.
- Line a large cookie sheet with parchment paper.
- Roll dough into 1-1/2" balls and place on sheet. continue until all dough is used. Place in freezer and freeze until dough is firm, about 1 hour. Transfer dough balls to a large freezer bag. Seal and freeze.
- To bake:.
- Preheat oven to 350 degrees.
- Spray cookie sheet with cooking spray or line with parchment paper.
- Place dough balls on sheet about 2 inches apart.
- Bake for 10-15 minutes or until edges are starting to turn golden brown.
- Remove and cool on a rack.
- If baking immediately after mixing dough, reduce baking time to 8-10 minutes.
- You don't want the whole cookie to brown, just the edges.
Nutrition Facts : Calories 1168.3, Fat 69.6, SaturatedFat 25.5, Cholesterol 151.8, Sodium 841, Carbohydrate 125.3, Fiber 2.5, Sugar 53.4, Protein 12.1
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