Worldfamousparadisebakerysugarcookies Recipes

WORLD FAMOUS PARADISE BAKERY SUGAR COOKIES RECIPE - (4.1/5)

Steps:

• Preheat oven to 375°F. In a medium bowl, cream together the sugars and shortening using an electric mixer. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minutes. Slowly add vanilla and beaten egg while mixing. In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not over mix. Scoop with an ice-cream scoop if decorating with sugar only. Place directly on cookie sheet. Bake at 375°F for 9 to 10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown. Variation for cut out cookies: If making cut out cookies form dough in to 2 balls, chill dough in refrigerator for at least 2 hours covered. Roll out dough on floured surface and cut out cookies with desired shaped cookie cutters. If dough is too moist sprinkle small amount of flour directly on rolled dough Place directly on cookie sheet. Bake at 375° for 9 to 10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown. Decorate with Buttercream Frosting or Sugar. BUTTERCREAM FROSTING: Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days. Note: I have made these cookies several times lately, experimented with different amounts of cake flour since their seems to be some confusion over what the correct amount really is. Here is the conclusion that I have drawn. If you are using Cake Flour which I strongly suggest I would use 4 1/3 cups. I would chill them for at least 2 hours prior to baking. If you must use all purpose flour I would use 3 1/2 cups and chill for at least 2 hours. I have made these cookies with 3 1/2 cups cake flour and if your making drop cookies without chilling they spread too thin.

COOKIE MONSTER'S FAMOUS SUGAR COOKIE DOUGH RECIPE - (3.9/5)

Steps:

• Put 3/4 cup of butter or margarine (that's a stick and a half) into your mixing bowl. Measure 1 cup of sugar. Pour sugar over butter. With fork, squash butter and sugar together until they are blended. Crack shells of two eggs and pour eggs over mixture in bowl. Measure 1 teaspoon vanilla and pour over mixture. With fork, blend everything in the bowl together. Measure 2 1/2 cups all-purpose flour and pour over mixture in bowl. Measure 1 teaspoon baking powder and sprinkle over flour. Measure 1 teaspoon of salt and sprinkle over flour and baking powder. Mix everything together either with the fork or with your hands. Put dough in icebox to chill (at least one hour). After chilling the dough, roll it out to 1/4" thick. Cut with your favorite cookie cutter. Place on a prepared cookie sheet, lined with parchment paper, or a baking mat. Bake at 400°F for about 10-12 minutes. If you'd like, you can sprinkle colored sugar on the cookies before baking, or decorate with frosting after cooled. Enjoy!

WORLD FAMOUS PARADISE BAKERY SUGAR COOKIES

Steps:

• Preheat oven to 375°.
• In a medium bowl, cream together the sugars and shortening using an electric mixer.
• Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
• Increase speed to medium and mix for 3 minutes.
• Slowly add vanilla and beaten egg while mixing.
• In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
• Scoop with an ice-cream scoop and roll in sugar.
• Place directly on cookie sheet. Flatten slightly with palm of hand.
• Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.

PARADISE COOKIES

Steps:

• Heat oven to 350°F.
• Combine sugar and butter in a large bowl. Beat at medium speed until creamy.
• Add drained pineapple and vanilla; continue beating until well mixed.
• Reduce mixer speed to low; add flour and baking powder. Beat until well mixed.
• By hand, stir in nuts and 1/4 cup of the coconut.
• Place remaining coconut in a small bowl.
• Shape dough into 1-inch balls; dip tops in coconut and place onto ungreased cookie sheets.
• Bake 12-15 minutes or until set. Let cool for 2 minutes before removing from cookie sheets.

WORLD'S BEST COOKIES

Steps:

• Preheat oven to 325 degrees F. In mixing bowl, cream butter and margarine. Add sugars, vanilla, and oil. Beat until smooth. Add egg and beat again until smooth. Add flour, salt, baking soda, and cream of tartar. Add nuts, oats, coconut and Rice Krispies. Fold in until well blended. Cover bowl with waxed paper and refrigerate for an hour. Dough will be stiff enough to handle. Spray cookie sheets lightly. Pinch off small piece about the size of a marble. Flatten with your fingers. (Regular size cookie sheet will hold 24) Bake for 8 to 10 minutes. After taking them out of the oven, leave on the cookie sheets for a few minutes. Cool on racks.

BAKI'S OLD-WORLD COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add nuts. In another bowl, sift together flour, cinnamon and cloves; add with vanilla to creamed mixture. Refrigerate, covered, for 1 hour. , Fill 36 generously greased muffin cups or individual 3-in. tins one-third to half full. Press dough around sides, leaving a depression in center. (If dough is too soft, add flour.) , Bake until light brown, about 18 minutes. Cool 2 minutes; tap tins to remove cookies. Dust with confectioners' sugar.

BASIC SUGAR COOKIES - TRIED AND TRUE SINCE 1960

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.