Deep In The Heart Of Texas Sugar Cookies Recipes

Steps:

• Crush the hard candy fairly fine.
• Beat powdered sugar and butter.
• Mix in vanilla, almond extract and egg.
• Sift together flour, baking soda and cream of tartar. Mix into creamed mixture.
• Cover and refrigerate about 2 hours or until firm.
• Tape (2) paint stir sticks, the width of your rolling pin, on to parchment paper. Stir sticks gives you even thickness of about 1/8 inch thick.
• Tape the paper to your counter.
• Place a piece of dough on the paper, cover with another piece of parchment paper and roll.
• If the dough sticks use powdered sugar on the rolling surface.
• It is best not to get it on top of the cookie if you are going to glaze, because it makes the top of the cookie puffy where the sugar was.
• Use a 3 ½ inch Texas shaped cookie cutter, then use a 1 inch heart shaped cutter.
• Place cookies on a foil lined cookie sheet.
• Spoon it in the heart spaces. Use as much as you want, but not over the top of the Texas shape cookie.
• You can sprinkle the cookie with sugar before baking or may glaze after completely cooled.
• Bake at 375° F for 7 to 8 minutes or until edges or golden.
• Let your stained glass cookies cool for 10 minutes before removing from pan.
• Cool completely before glazing.
• WHITE GLAZE: Mix all ingredients until smooth or desired brushing consistency.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream sugar and butter with an electric mixer until fluffy, about 5 minutes. Mix in egg and vanilla extract. Mix flour, baking powder, and salt together in a separate bowl and add to butter mixture. Mix well.
• Put a handful of the dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Repeat the process with scraps after cutting cookies.
• Cut 24 heart-shaped cookies of the same size from the dough. Use a smaller heart-shaped cookie cutter to cut a second hole in half of the cookies; this will be the window where the jam will show through. Transfer the cut cookies to a baking sheet.
• Bake in the preheated oven until golden, 8 to 10 minutes. Transfer the baking sheet to a wire rack to allow to cool, 20 to 30 minutes. Spread about 1/2 teaspoon of jam into the centers of the cookies without the heart-cut centers. Sprinkle powdered sugar on the rest of the cookies with the heart-cut centers, and mount onto the cookies with jam.

Steps:

• In a large bowl, sift together flour, salt, and baking powder. Set aside.
• Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.
• Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes.
• Preheat oven to 325 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Remove from refrigerator, and decorate with sanding sugar, if desired. Bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks.