Recipes (28): Sugar Cookies

TALK TKL Recipe Chat Room - Week of November 10, 1997
Holiday Cookie Exchange: Rolled and Cutout Cookies
Almond Paste Sugar Cookies
Christmas Cutouts
...Yule Dollies
Basic Sugar Cookies
...Chocolate Sugar Cookies
Sugar and Spice Cut Out Cookies
Glazed Sugar Cookies
Sugar Cookie Ornaments
Premier White Sugar Cookies
...Christmas Tree Hanging Cookies
Sugar Cookies
Great-Shape Cookies
Rolled Sugar Cookies
Auntie Van's Christmas Cookies
...Coffee Frosting
Crisp Cookies
Glittering Snowflakes
Sugar-Cookie Cutouts
Edible Cookies to Hang
...Frosting
Traditional Decorated Christmas Cookies
Grandma Olsen's Sugar Cookies
...Frosting
Almond-Brown Sugar Cookies
Almond Brickle Sugar Cookies
Sugar Cookies
Sugar Cookie Ornaments
Orange Sugar Cookies

Betsy-TKL (07:59:59 am) :
Almond Paste Sugar Cookies
1/2 c (4-oz) almond paste lightly packed
1 c Butter
1/2 c Sugar
1 Egg white
2 c Flour
1/2 ts Cinnamon
3 c Powdered sugar sifted
5 tb To 6 tb milk
1 ts Almond extract
Food coloring
Place almond paste in food processor with metal blade in place: process
until finely chopped. Add butter and sugar; process until thoroughly mixed.
Add egg white; process until smooth. Add flour and cinnamon; process until
dough forms a ball. Remove from processor; wrap in plastic and chill 1/2
hour or until firm.
Roll dough on lightly floured work surface, approximately 1/4 inch thick.
Cut into desired shapes. TRansfer to a lightly greased baking sheet; bake
at 325 degrees, 10-12 minutes, until lightly browned. Removed cookies to a
rack to cool. Mix together powdered sugar, milk and almond extract. Divide
glaze into separate bowls and tint each bowl as desired with food coloring.
Spread cookies with glaze and allow to dry and harden before serving.
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Betsy-TKL (07:49:35 am) : Christmas Cutouts
3/4 c Butter
2 1/2 c All-Purpose Flour
1 c Sugar
2 Eggs
1 ts Baking Powder
1 ts Vanilla
Beat butter in mixing bowl with electric mixer on
medium to high speed 30 seconds or until softened.
Add half the flour, the sugar, eggs, baking powder,
and vanilla. Beat until thoroughly combined. Beat or
stir in remaining flour. Divide the dough in half.
Cover: chill for 1-2 hours or until easy to handle.
Roll each portion on a lightly floured surface to
about 1/8-inch thickness. Cut into desired shapes.
Place 1-inch apart on ungreased cookie sheet.
Bake in a 375F oven for 7-8 minutes or until edges are
firm and bottoms are very lightly browned. Remove
cookies and cool on a wire rack. Decorate, if desired.
Makes about 8 dozen.
Yule Dollies
1 Recipe - Christmas Cutouts
Victorian Paper Scraps
2 c Sifted Powdered Sugar
Milk
Prepare dough for Christmas Cutouts as directed.
Place paper scrap on dough; cut around paper, allowing
1/4-inch margin. REMOVE PAPER; transfer cookies to
ungreased baking sheet.
Bake in 375F oven for 7-8 minutes. Remove cookies and
cool on wire rack.
Mix powdered sugar and enough milk in bowl to make of
piping consistency. Use small amount of icing to
attach the paper scraps to the appropriate cookies.
From: Better Homes and Gardens CHRISTMAS AT HOME - COUNTRY PLEASURES.
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Betsy-TKL (08:02:14 am) :
Title: Basic Sugar Cookies
Categories: Cookies
Servings: 3
1/3 c Shortening
1/3 c Margarine
2 c All-purpose flour
3/4 c Sugar
1 Egg
1 tb Milk
1 ts Baking powder
1 ts Vanilla extract
In a large bowl, beat the shortening and margarine with an electric mixer
at medium to high spped for about 30 seconds, or until softened.
Add about half of the flour and all of the remaining ingredients and beat
until thoroughly combined, scraping the sides of the bowl occasionally.
Beat or stir in the remaining flour. Divide the dough in half. Cover and
chill for 1 to 2 hours or until easy to handle.
Roll each portion of the dough to 1/8 inch thickness on a lightly floured
surface. Cut into the desired shapes. Place 1 inch apart on an ungreased
cookie sheet. If desired, sprinkle with candies or colord sugar before
baking.
Bake in a 375 F oven for 7 to 9 minutes or until the edges are firm and the
bottoms are very lightly browned. Remove the cookies and cool on a rack.
Makes 3 to 4 dozen cookies.
CHOCOLATE SUGAR COOKIES: Stir 1 tablespoon of unsweetened cocoa powder
into one half of the recipe. Bake as directed.
NOTE: Sugar cookies also make attractive and economical ornaments. Make
the dough according to the recipe then flatten the cut out cookies slightly
with the bottom of a small glass dipped in sugar. Use a drinking straw to
make a sharp, small hole near the top. If the hole begins to close during
baking, use the straw to re-form the hole.
The Baltimore Sun; Dec 11, 1991
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Betsy-TKL (2:51:53 pm) :
From: hammond@odin.scd.ucar.edu (Steve Hammond)
Newsgroups: rec.food.recipes
Sugar and Spice Cut Out Cookies
These cookies are pretty easy to make and don't take much time
to cook. They are perfect for decorating at holiday time
or just plain all year round.
This recipe makes LOTS of cookies. There are two steps to
the process. First, make a basic cookie mix. This
will keep for a long time in the refrigerator. The cookies
are made by taking 4cups of the mix at a time and adding
spices and eggs.
This recipe came off the side of a Domino sugar bag. When I was
a child, Mom always used to to make these cutout cookies before
Christmas and then we would frost them with my Grandmothers.
- Steve
(cookie mix) Dry ingredients
Full Batch Half Batch
----------------------------------------------
| |
All Purpose Flour | 10 cups | 5 cups
-------------------------------------------------
Granulated Sugar | 7.5 cups | 3.75 cups
-------------------------------------------------
Baking Powder | 4 Tbs | 2Tbs
-------------------------------------------------
Salt | 4.5 tsp | 2.25 tsp
-------------------------------------------------
Shortening, | | 1.5 cups
Margarine, or | 3.5 cups | plus
Butter | | 2Tbs
-------------------------------------------------
Yield: | 21 cups | about 10 cups
- Don't use unbleached, cake, or self-rising flour
- If you choose margarine, don't use whipped or
soft type
- If you choose butter, use regular salted butter only
- Have all ingredients at room temp.
1. Mix flour, sugar, salt, and baking powder together
until well blended.
2. Add margarine, butter, or shortening. Use hands
and work into dry ingredients until mixture resembles
coarse cornmeal.
(I usually use a pastry knife to blend the butter)
3. Store in air tight container in refrigerator until
ready to use.
4. To use have it at room temp.
Cookies
4 cups of cookie mix above
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
1 TBS white vinegar
1 large egg beaten
Blend mix, spices, vinegar, and egg together thoroughly.
If too soft to roll out, shape on wax paper into an oval
about 1/2 inch thick. Slip into plastic bag, close tightly,
and chill for an hour. (If chilled longer, remove from
refrigerator 1/2 hour before rolling.) Roll 1/2 of the dough
at a time. Roll dough out 1/8 of an inch thick. Cut
desired shapes and transfer to greased baking sheets. Bake
at 375 for about 6 minutes. Do NOT brown. Cool one minute
and then remove to rack. Store airtight.
Eat plain or decorate with frosting, candies, sprinkles, etc.
Yield: 80-100 cookies depending on cutter size.
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Betsy-TKL (6:56:56 pm) :
Title: GLAZED SUGAR COOKIES
Categories: Cookies
Yield: 36 servings
----------------------------------COOKIES----------------------------------
1 pk DUNCAN HINES Golden Sugar
-Cookie Mix
1 Egg
-----------------------------------GLAZE-----------------------------------
1 c Sifted confectioners' sugar
2 T Water or milk
1/2 t Vanilla extract
Food coloring (opt)
----------------------------------TOPPINGS----------------------------------
Red and green sugar crystals
Nonpariels
Cinnamon candies
1. Preheat oven to 375'F.
2. FOR COOKIES, combine cookie mix, contents of buttery flavor packet from
Mix and egg in large bowl. Stir until thoroughly blended Roll dough to 1/8"
thickness on lightly floured surface. Cut dough into desired shapes using
floured cookie cutters. Place cookies 2" apart on ungreased baking sheets.
Bake at 375'F. for 5-6 minutes or until edges are light golden brown. Cool
1 minute on baking sheets. Remove to cooling racks. Cool completely.
3. FOR GLAZE, combine confectioners' sugar, water and vanilla extract in
small bowl. Beat until smooth. Tint glaze with food coloring, if desired.
Brush glaze on each cookie with clean pastry brush. Sprinkle cookies with
sugar crystals, nonpariels or cinnamon candies before glaze sets. Allow
glaze to set before storing between layers of waxed paper in airtight
container.
Makes 2 1/2 to 3 dozen cookies.
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Betsy-TKL (7:03:16 pm) :
Title: SUGAR COOKIE ORNAMENTS
Categories: Cookies
Yield: 48 servings
1 pk DUNCAN HINES Golden Sugar Cookie Mix
1 Egg
1 t Milk
Assorted colored sugar crystals, cinnamon gems, nonpareils or decors
DUNCAN HINES Vanilla Layer Cake Frosting (opt)
1. Preheat oven to 375'F.
2. Combine cookie mix, contents of buttery flavor packet from Mix, egg and
milk in large bowl. Stir until thoroughly blended. Form dough into 1"
balls. Place 3" apart on ungreased baking sheets. Grease and flour bottom
of drinking glass. Press gently to flatten cookies to form 2" circles.
3. Press end of drinking straw into top of each cookie to make hole.
Decorate cookies as desired or leave plain to frost.
4. Bake at 375'F. for 5-7 minutes or until set but not browned. Press straw
through holes in top of cookies again. Cool 1 minute on baking sheets.
Remove to cooling racks. Cool completely. Frost plain cookies, if desired.
5. String ribbon through holes in cookies. Tie at top.
Makes 3 1/2 to 4 dozen cookies.
TIP: Frosting can be divided and tinted with a few drops of red and green
food coloring. Stir until well blended. Frost patterns on ornaments or
frost and sprinkle with decors.
PAINTED ORNAMENTS: Combine 1 egg yolk and 1 teaspoon water. Stir well.
Divide into 3 custard cups. Tint each with 1 drop different food coloring.
Sketch design on unbaked cookie with top of knife. Use clean watercolor
paint brushes to paint designs on cookies before baking. Bake and cool as
directed.
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Betsy-TKL (7:04:37 pm) :
Title: PREMIER WHITE SUGAR COOKIES
Categories: Cookies
Yield: 42 servings
2 pk NESTLE Premier White baking bars, divided (6 oz ea; 6 foil-wrapped
bars)
2 1/4 c All-purpose flour
1 t Baking powder
1/4 t Salt
1/2 c Butter or margarine, softened
1/3 c Sugar
1 Egg
1 t Vanilla extract
1 pk NESTLE Toll House semi-sweet chocolate Rainbow Morsels (9 oz; 1 1/2
cups)
Preheat oven to 350'F. In small saucepan over low heat, melt 3 foil-wrapped
bars (6 ounces) Nestle Premier White baking bars; set aside. In small bowl,
combine flour, baking powder and salt; set aside.
In large mixer bowl, beat butter and sugar until creamy. Blend in egg and
vanilla extract. Beat in melted baking bars. Gradually beat in flour
mixture until soft dough forms. Shape dough into ball; flatten to 3/4"
thickness. Wrap in plastic wrap; refrigerate 15 minutes until firm.
On lightly floured surface, roll out dough to 1/8" thickness. With 2 1/2"
to 3" cookie cutters, cut dough into shapes. Place on ungreased cookie
sheets.
Bake 8-10 minutes until edges are golden brown. Let stand 2 minutes. Remove
from cookie sheets; cool completely.
In small saucepan over low heat, melt remaining 3 foil-wrapped bars (6
ounces) baking bars. Spread or pipe melted baking bars on cookies. Decorate
with Nestle Toll House semi-sweet chocolate Rainbow Morsels, attaching with
melted baking bars.
Makes about 3 1/2 dozen cookies.
CHRISTMAS TREE HANGING COOKIES: With skewer, make 1/2" hole near top edge
of each cut out before baking.
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Betsy-TKL (7:05:40 pm) :
Title: SUGAR COOKIES
Categories: Cookies
Yield: 72 servings
1 c BUTTER FLAVOR CRISCO
1 c Sugar
1 Egg
1 1/2 t Vanilla
2 c All-purpose flour
1 t Baking soda
1 t Cream of tartar
1/2 t Salt
1. Cream Butter Flavor Crisco and sugar in large bowl at medium speed of
electric mixer. Beat in egg and vanilla.
2. Combine flour with baking soda, cream of tartar and salt. Blend into
creamed mixture. Cover and chill at least 2 hours.
3. Preheat oven to 375'F.
4. Roll out dough on floured surface to 1/8" thickness. Cut into desired
shapes with cookie cutters. Place on ungreased baking sheets.
5. Bake at 375'F. for 6-7 minutes. Cool on baking sheets about 1 minute.
Remove to cooling racks.
Makes 5 1/2 to 6 dozen cookies.
NOTE: For holidays, cut dough into desired holiday shapes. Sprinkle with
colored sugar crystals before baking.
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Betsy-TKL (7:09:00 pm) :
Title: Great-Shape Cookies BSWN00A
Categories: Cookies, Holidays, Christmas
Yield: 30 servings
1/2 c Butter
1 c Granulated sugar
2 x Large eggs
1 tb Milk
-------------------------KNEAD IN 1/4 C FLOUR LATER-------------------------
2 1/2 c All-purpose flour,save 1/4 c
2 ts Baking powder
1/4 ts Salt
1/2 ts Vanilla
1/2 ts Almond
CHILL DOUGH SEVERAL HOURS OR OVERNIGHT: Could put the dough in the freezer
to chill, if in a hurry, for 1-2 hours. Heat oven to 300 degrees. Grease
cookie sheet (only ONCE). No need to grease it each time.
Add ingredients together, saving out the 1/4 cup of flour. Knead the 1/4
cup flour into the dough now, chill. Roll out, using flour on surface,
cutters and rolling pin, generously. Try to get more flour on tiny places.
This is a great recipe for the creased cookie cutters, because it is
delicious and dough does not lose its shape. For this type of cutter, roll
to about 1/4" thickness, so dough is just thick enough to leave the cutter
imprints. Ordinarily, roll dough to 1/4" thickness for best results. Any
cookie will lose detail and shape when it is too thick. This cookie is good
iced with thin royal icing. Cookie stays soft, but is not terribly fragile.
Source: Shared with me by Mary Billersen of Cin. because I helped her
replace some favorite cookie cutters she'd lost. These cookies have been a
tradition in her family for generations. Dolores McCann, Hamilton OH
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Betsy-TKL (7:10:49 pm) :
Title: Rolled Sugar Cookies
Categories: Cookies
Yield: 36 servings
1/2 c Margarine
1/2 c Sugar
1 ts Vanilla extract
1 Egg
2 c Flour
2 ts Baking powder
Cream together the margarine, sugar, vanilla and egg until light and
fluffy. Add about 3/4 of the flour and the baking powder, reserving the
rest of the flour for rolling. Blend until well mixed. Chill the dough for
2 hours or overnight.
Roll out on a lightly floured surface until 1/8 inch thick. Cut with a
cookie cutter. Place on an ungreased baking sheet. Bake in a 375 degree
oven until lightly browned, about 5-10 minutes. Cool before storing. Makes
about 72 cookies 2 inch size or 6 small cookie sheets of various sizes.
My note: If you aren't too fussy, square or random shapes from the edges
can be cut with a plastic knife or anything that is safe to use on your
rolling surface. Decorate with a tiny piece of a cherry, raisin or nut.
Two small cookies = 58 calories, 1/2 bread exchange, 1/2 fat exchange 8
grams carbohydrate, 0 protein, 2 fat, 46 mg. sodium, 10 potassium, 8 mg
cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared
and tested by Elizabeth Rodier Nov 93.
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Betsy-TKL (7:24:05 pm) :
Title: AUNTIE VAN'S CHRISTMAS COOKIES
Categories: Cookies
Yield: 72 servings
2 c Granulated sugar
1 c Butter, softened
2 Eggs
1 t Vanilla
5 c All-purpose flour
1 t Baking soda
1 c Sour cream
------------------------------COFFEE FROSTING------------------------------
1 T Instant coffee granules
1 T Hot water
6 T Butter, softened
1 t Vanilla
3 c Sifted powdered sugar
1/3 c Whipping cream
Beat granulated sugar and 1 cup butter in large bowl until light and
fluffy. Blend in eggs and 1 teaspoon vanilla. Combine flour and baking
soda; add alternately with sour cream, mixing well after each addition.
Refrigerate 6 hours or overnight. Divide dough into 4 pieces. Roll out 1
piece on lightly floured surface to 1/8" thickness (keep remaining dough
refrigerated). Cut into desired shapes; place on ungreased cookie sheets.
Bake at 375 for 10-12 minutes or until bottoms are golden brown. Repeat
with remaining dough. Cool completely. Frost with Coffee Frosting.
Makes 6 dozen cookies.
COFFEE FROSTING: Dissolve coffee granules in water. Beat 6 tablespoons
butter in medium bowl until soft. Stir in coffee mixture and 1 teaspoon
vanilla. Add powdered sugar; mix until well combined. Gradually add cream
until good spreading consistency.
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Betsy-TKL (8:39:45 pm) :
Title: Crisp Cookies
Categories: Penn-dutch, Cookies
Servings: 1
1 c Butter Or Other Shortening
2 c Sugar
3 Eggs, Well Beaten
1/2 c Milk
1/2 ts Salt
4 c Flour
2 ts Baking Powder
1 ts Cinnamon
1 ts Nutmeg
Cream the butter, add the sugar gradually, and cream mixture until light.
Add eggs and beat thoroughly. Sift 3 cups of the flour with the salt,
baking powder and spices and add alternately with the milk. Add more flour
to stiffen may require up to 5 cups flour). Chill for several hours. Roll
very thin and cut with cookie cutters. Put on greased baking sheet and bake
at 450 F about 7 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
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Betsy-TKL (8:48:14 pm) :
Title: Glittering Snowflakes
Categories: Cookies
Servings: 60
2/3 c Butter or margarine
1 3 oz pkg. cream cheese, softened
1 3/4 c All purpose flour
3/4 c Sugar
1 Egg yolk
1/2 ts Baking powder
1/2 ts Vanilla
1/2 ts Finely shredded lemon peel
"For a smooth glaze, dip the surface of the cookie into the icing. Then
turn the cookie right side up and clean away the excess icing on the edges
with a small spatula."
Powdered sugar icing Edible glitter or colored sugar
Beat margarine or butter in a large mixing bowl with an electric mixer on
medium to high speed for 30 seconds. Add softened cream cheese. Beat till
combined. Add about half of the flour, the sugar, egg yolk, baking powder,
vanilla, and lemon peel. Beat till thoroughly combined. Beat or stir in
remaining flour. Divide dough in half. Cover and chill 2 hours or till
easy to handle.
Roll each half of dough into 1/8" thickness. Using a 2 to 3 inch snowflake
cookie cutter, cut out dough. Place cookies 1/2 inch apart on an ungreased
cookie sheet. Bake in a 375 oven about 5 minutes or till edges are firm.
Cool on wire rack. Frost with powdered-sugar icing and sprinkle with
edible glitter or colored sugar. Makes about 60
Powdered sugar icing: Stir together 1-1/2 cups sifted powdered sugar, 1/4
tsp. vanilla, and 1 to 2 Tbsp. milk till of spreading consistency.
From: Better Homes and Gardens Christmas Cookies 1992
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Betsy-TKL (9:28:41 pm) :
Title: Sugar-Cookie Cutouts
Categories: Cookies, Xmas
Yield: 72 servings
1 c Butter
1 c Granulated sugar
2 lg Eggs
1 ts Vanilla extract
3 3/4 c All-purpose flour
2 ts Baking powder
1/4 c Heavy (whipping) cream
1/3 c Red colored sugar
1/3 c Green colored sugar
White, green and/or yellow ready-to-pipe icing
1. Beat butter and sugar in a large bowl with electric mixer until pale and
fluffy. Beat in eggs and vanilla until blended. With mixer on low speed,
gradually beat in flour, baking powder and cream until well blended.
2. Press dough together, then divide in half. Wrap each half and chill 3
hours or until firm enough to roll.
3. Heat oven to 350 F. Grease cookie sheet(s).
4. On lightly floured surface, roll 1 piece of dough at a time (keep
remainder refrigerated) to 1/4-inch thickness. Cut in desired shapes with
floured 3-inch cookie cutters. Sprinkle each with 1/2 teaspoon colored
sugar. Place 1 inch apart on prepared cookie sheet(s). Reroll scraps and
chill.
5. Bake 14 minutes or just until bottoms and edges are brown. Cool
completely on cookie sheets on wire rack. Repeat with remaining dough.
6. Decorate as you wish. let stand two hours until icing sets. Store
airtight up to 2 weeks or freeze.
Prep: 15 min. Chill: 3 hr. Bake: 14 min. per batch Woman's Day Incredible
Cookies (11/23/93)
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Betsy-TKL (9:30:16 pm) :
Title: Edible Cookies to Hang--Holidays
Categories: Cookies
Yield: 1 servings
1 c Butter, softened
1 c Sugar
3 Eggs, beaten
1/3 c Brandy
1 ts Mace
4 c Flour
-----------------------------FROSTING--OPTIONAL-----------------------------
1 1/4 c Confectioners sugar
1 Egg white
1/8 ts Cream of tartar
Cream butter and sugar. Beat in eggs, brandy and mace. Add sifted flour
and work dough until smooth. Shape into a roll and wrap in plastic
wrap--chill.
Working on lightly floured surface, roll dough out to 1/16" thick and cut
into desired shapes with cookie cutters. Place cookies on ungreased baking
sheet and sprinkle with colored sugar. Use a toothpick to make a hole near
the top of cookie for instering string/hook after baking.
bake 375 for 8-9 mins.
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TRADITIONAL DECORATED CHRISTMAS COOKIES
From: Vicki,La
Makes 4 Dozen

3/4 cup unsalted butter, softened
1/2 cup sugar
1 egg
1 tbsp finely grated lemon peel
1 tsp vanilla
1/4 tsp salt
2 1/4 cups unsifted all-purpose flour
1 to 2 tbsp water
Icing (recipe follows)
Edible glitter, sprinkles, dragees and/or cinnamon red hots (optional, for decorating)

Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thoroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Lightly grease 4 cookie sheets.

On lightly floured surface, roll out dough to 1/8-inch thickness. Cut out various shapes using cookie cutters or homemade cardboard patterns, or freehand. Reroll scraps and cut out. Make small holes with wooden pick if planning to hang cookies.

Bake for 12 to 15 minutes or until beginning to brown around edges. Remove cookies to wire rack to cool before decorating.

Spread icing evenly over cookies. Decorate with edible glitter, sprinkles, dragees and cinnamon red hots, if desired.

ICING

3 egg whites (pasteurized)
1 lb powdered sugar
2 to 3 tsp water
Food coloring (optional)

Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat until thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish.
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Vicki,La (10:40:44 pm) : Grandma Olsen's Sugar Cookies
1 1/2 cup powdered sugar
1 cup butter
1 teaspoon baking soda
1 egg
1/8 teaspoon cream of tarar
2 teaspoons vanilla
2 teaspoons lemon (doesn't specify lemon what? maybe juice)
2 1/2 cups flour
Cream sugar & butter, add other ingredients & chill. Roll out very thin,
cut & bake at 350F for 6 minutes, makes 4-6 dozen.
Frosting
1 cup powdered sugar
4 tablespoons hot milk
1 tablespoon butter
1/2 teaspoon vanilla
food coloring
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SueA,CA (01:17:45 am) : Almond-Brown Sugar Cookies
1 cup all-purpose flour
1/2 cup ground almonds
pinch of salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup packed light brown sugar
1 large egg
2 egg yolks
1/4 cup confectioners sugar
2 tablespoons maple syrup
1. In a medium bowl, stir together flour, almonds and salt. Set aside.
2. In a large bowl, using an electric mixer , beat together butter and sugar
until fluffy. Stir in the flour mixture until combined. Blend in egg and egg
yolks.
3. On a piece of waxed paper, shape dough into a flat disk; wrap tightly.
Refrigerate 1 hour.
4. Preheat oven to 350 degree. On a floured surface, roll out dough in
1/4-inch thickness. Cut into shapes with cookie cutters. Arrange cookies on
baking sheets and bake 8 to 10 minutes, until lightly browned around the
edges. Cool on racks.
5. In a small bowl, stir together confectioners1 sugar and maple syrup. When
cookies have cooled, spread on icing with a brush or small knife. Let dry,
15 to 20 minutes.Family Circle Christmas Helps 1995
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SueA,CA (01:21:04 am) : Almond Brickle Sugar Cookies
2 1/4 cups all-purpose flour
1 cup sugar
1 cup Land O Lakes butter, softened
1 egg
1 teaspoon baking soda
1 teaspoon vanilla
1 package (6 ounce) almond brickle bits
Heat oven to 350 degrees F. In large mixer bowl, combine flour, sugar,
butter, egg, baking soda and vanilla. Beat at medium speed, scraping bowl
often, until well mixed, 2 to 3 minutes. Stir in almond brickle bits. Shape
rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart on
greased cookie sheets. Flatten cookies to 1/4-inch thickness with bottom of
glass dipped in sugar. Bake for 8 to 11 minutes, or until edges are very
lightly browned. Makes about 4 dozen cookies
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Betsy-TKL (09:06:56 am) :
Sugar Cookies
Recipe By : Better Homes And Gardens Cookies Cookies Cookies
Serving Size : 42 Preparation Time :0:15
Categories : Cookie And Bar
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----Dough----
2/3 c margarine -- softened
1 egg white -- whipped
1 tbsp skim milk
1 tsp vanilla
2 c unbleached flour
3/4 c granulated sugar
1 tsp baking powder
----Icing----
1 c powdered sugar -- sifted
1/2 tsp vanilla
1 tbsp skim milk
Preheat oven to 375. To prepare dough, combine margarine, egg white, 1
tablespoon milk, and vanilla in a mixing bowl. In another mixing bowl,
combine flour, granulated sugar, and baking powder. Mix wet ingredients
with dry ingredients just until moistened. Divide dough in half. Cover and
chill. On a lighty, floured surface, roll each half of dough to 1/8"
thickness. Using 2-1/2" cutters, cut dough into desired shape. Place 1"
apart onto unprepared baking sheet. Bake for 7 minutes or until lightly
browned. Meanwhile, to prepare icing, combine powdered sugar, remaining
vanilla, and milk in small a mixing bowl. If desired , color with food
coloring. When cookies have cooled spread icing over cookies.
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Betsy-TKL (9:53:42 pm) :
Title: SUGAR COOKIE ORNAMENTS
Categories: Cookies
Yield: 48 servings
1 pk DUNCAN HINES Golden Sugar Cookie Mix
1 Egg
1 t Milk
Assorted colored sugar
-crystals, cinnamon gems,
-nonpareils or decors
DUNCAN HINES Vanilla Layer Cake Frosting (opt)
1. Preheat oven to 375'F.
2. Combine cookie mix, contents of buttery flavor packet from Mix, egg and
milk in large bowl. Stir until thoroughly blended. Form dough into 1"
balls. Place 3" apart on ungreased baking sheets. Grease and flour bottom
of drinking glass. Press gently to flatten cookies to form 2" circles.
3. Press end of drinking straw into top of each cookie to make hole.
Decorate cookies as desired or leave plain to frost.
4. Bake at 375'F. for 5-7 minutes or until set but not browned. Press straw
through holes in top of cookies again. Cool 1 minute on baking sheets.
Remove to cooling racks. Cool completely. Frost plain cookies, if desired.
5. String ribbon through holes in cookies. Tie at top.
Makes 3 1/2 to 4 dozen cookies.
TIP: Frosting can be divided and tinted with a few drops of red and green
food coloring. Stir until well blended. Frost patterns on ornaments or
frost and sprinkle with decors.
PAINTED ORNAMENTS: Combine 1 egg yolk and 1 teaspoon water. Stir well.
Divide into 3 custard cups. Tint each with 1 drop different food coloring.
Sketch design on unbaked cookie with top of knife. Use clean watercolor
paint brushes to paint designs on cookies before baking. Bake and cool as
directed.
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Betsy-TKL (10:04:25 pm) :
Title: ORANGE SUGAR COOKIES
Categories: Cookies
Yield: 42 servings
2 c All-purpose flour
1 1/2 t Baking soda
1/2 c FLEISCHMANN'S Margarine,
-softened
1 c Sugar
2 t Grated orange peel
1 t Vanilla extract
1/4 c EGG BEATERS 99% Real Egg
-Product
Additional sugar (opt)
In small bowl, combine flour and baking soda; set aside.
In medium bowl with electric mixer at medium speed, beat margarine, 1 cup
sugar, orange peel and vanilla until creamy. Add egg product; beat until
smooth. Gradually stir in flour mixture utnil blended. Cover; chill dough 1
hour.
Shape dough into 42 (3/4") balls; roll in additional sugar if desired.
Place on lightly greased baking sheets, about 2" apart. Bake at 375'F. for
8-10 minutes or until light golden brown. Remove from sheets; cool on wire
racks.
Makes 3 1/2 dozen cookies.
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