DOLLY PARTON'S SUGAR COOKIES
When I make sugar cookies, this is the only recipe I use. I'm convinced there is no better. The taste is out of this world, and the dough rolls and keeps its shape beautifully.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 6
Steps:
- Cream sugar and butter together in a large bowl, beating until well incorporated.
- Add the egg yolks and lemon zest. Beat until well mixed.
- Sift the flour over the wet ingredients, and mix just until combined.
- Knead together very gently until it forms enough of a ball to plop onto a piece of plastic wrap. Work the dough just enough to get it to stick together, but be careful not to overdo it. Honestly, I get so paranoid about overworking the dough that I pile the crumbs onto the plastic wrap, fold it up around the mound, and press it together that way.
- Completely wrap the dough with the plastic wrap.
- Chill dough for three hours.
- Preheat oven to 350 degrees Fahrenheit.
- Roll out dough - I go as thin as 1/8 inch, but I prefer about 1/4 inch thick. Cut into shapes, adding additional flour as necessary to avoid sticking.
- Place cookie shapes on a cookie sheet (no need to grease) and bake for about 8 minutes, just until the cookies start to turn pinky beige around the edges.
- Let cool for a couple of minutes on the baking sheet, then move to wire rack to cool completely.
- Eat plain or decorate with sugar cookie icing.
DOLLY PARTON SUGAR COOKIES
Make and share this Dolly Parton Sugar Cookies recipe from Food.com.
Provided by Faith lt3
Categories Dessert
Time 3h8m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Cream sugar and butter in a medium-size bowl.
- Beat in eggs, then flour and lemon peel. Knead gently together. Don't overwork the dough, but make sure it's consistent.
- Chill dough for 3 hours.
- Preheat oven to 350'F.
- Roll out dough with rolling pin.
- Cut into shapes and place on greased cookie sheets.
- Bake until tops get pinkish-brown, about 8 minutes.
Nutrition Facts : Calories 229.4, Fat 15.9, SaturatedFat 9.9, Cholesterol 58.1, Sodium 110, Carbohydrate 20.3, Fiber 0.4, Sugar 8.4, Protein 2
DOLLY PARTON'S DUMP CAKE
Found this in a magazine. Easy, delicious, kind of a cross between a cobbler and cake, and only 5 ingredients. Original directions dId not specify size cans and boxes, and use butter, but Recipezaar requires you add sizes of each boxes and cans, which I did, but we use margarine, up to you if you prefer butter or margarine.
Provided by Teresa M
Categories Dessert
Time 55m
Yield 1 cake, 12-24 serving(s)
Number Of Ingredients 5
Steps:
- Grease and flour a 9 by 13" cake pan.
- Put the dry yellow cake mix at the bottom.
- Pour the can of crushed pineapple with juice over the cake mix.
- Next, spoon the can of cherry pie filling over that, followed by the can of blueberry pie filling.
- Thinly slice 1 stick of butter and put the slices over the top of the other ingredients (I melted mine and poured it over the top).
- Bake the cake at 325 for 45 minutes, or until done.
- Let rest for 20 minutes before serving.
- This is best served warm.
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