BUTTERFLY SUGAR COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h
Yield 5 dozen cookies
Number Of Ingredients 13
Steps:
- For the cookies: Combine the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, about 2 minutes. Add the vanilla and eggs and beat until fully combined, scraping down the sides of the bowl halfway through with a spatula.
- Sift together the flour, baking powder and salt in a separate bowl.
- With the mixer on low speed, add the dry ingredients to the butter mixture, alternating with the milk in 2 batches; mix until the dough comes together.
- Divide the dough in half and flatten each portion into a disk. Place each disk into a separate resealable plastic bag. Refrigerate the dough until firm, about 2 hours.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out both pieces of dough until about 1/4 inch thick.
- Using 2 different sized butterfly cookie cutters (2-inch and 3-inch), cut out as many cookies as you can. Use the 2-inch cutter on one portion of dough and the 3-inch cutter on the other portion of dough. Be sure to dip the cutters in flour every other cookie or so while you are cutting them out to prevent the dough from sticking.
- Transfer as many of the cookies as will fit onto the prepared baking sheets and bake until they're just set but not browned, about 7 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely before decorating. Repeat with the remaining cookies.
- For the icing: Combine the powdered sugar, milk and egg whites in the bowl of an electric mixer fitted with a paddle attachment and beat on medium-high speed until thick and glossy. Add more powdered sugar if the icing seems too thin. Add more milk if it is too thick. You may need to play with it until it is just right. The icing should be loose enough to stick to the cookies in an even layer, but not too loose to slide off.
- For decorating: Divide the icing among 3 or 4 smaller bowls. Add 2 to 3 drops each of red and orange food coloring to each bowl, scattering it over the surface of the icing. Drag a toothpick through the drops a few times to make swirls.
- Dip the top of each cookie in the icing and let the excess drip off over the bowl. Transfer the dipped cookies to a rack and allow to dry completely. When the colors in the first bowl of icing become too muddled, move on to the next bowl of icing and so forth until all the cookies are iced. Let the icing dry completely, about 1 hour.
EASY-PEASY SUGAR BUTTERFLIES
I was so surprised when I went to check out if these were posted or not. I have made this with my older grandkids and before that with my own kids so I don't remember where I first got this...but give it a try***UPDATE***as you can see by the picture someone tried this recipe. To me, it was a failure, but not on the part of the cook. She was very nice about it, and even told me her family liked it. The problem was the instructions. It is important not to assume that all the ingredients are familiar. The instructions you see now are more concise. The cook offered to have the pictures removed,I said no, let them stand as an example....
Provided by Happy Harry 2
Categories Dessert
Time 30m
Yield 3 per person, 40 serving(s)
Number Of Ingredients 3
Steps:
- Heat oil to very hot in deep fryer or large pot.
- Place skins on work area and keep covered with tea towel so they don't dry out.
- Working one at a time, place skin down in a diamond pattern.
- With a sharp knife, make a straight slit of about 1/2 inch(like a 1) in the center of skin.
- Pick wonton up in left hand, take right tip with right hand and push down through slit. Reach behind slit with left hand gently holding tip. Take hold of left tip of diamond and pull to the right while pulling first tip at the same time. (reverse if you are a lefty).
- The middle will be wrinkly. As each is done, place under a slightly moist tea towel so they don't dry out.
- You can practice doing this first on a paper napkin. After doing a few, it becomes very easy.
- Fry quickly in batches until golden brown.
- Drain on brown paper bags.
- Sprinkle with powdered sugar when just slightly warm. Another way is to put sugar in a paper bag, add four of five wontons, shake gently.
- Remember to allow time to drain or sugar will get clumpy.
Nutrition Facts : Calories 171.7, Fat 16.5, SaturatedFat 1.2, Cholesterol 0.7, Sodium 45.8, Carbohydrate 5.6, Fiber 0.1, Sugar 1, Protein 0.8
BUTTERFLY COOKIES
Steps:
- Heat cream cheese in a large microwave safe bowl for 1 minute on 80 percent power in microwave to soften. Add sugar cookie mix, 1/4 cup flour, egg and extract. Stir with wooden spoon until dough is well combined and forms a ball.
- Sprinkle a flat rolling surface with 1 tablespoon flour. Divide dough in half and roll out onto lightly floured surface using a rolling pin. Roll the rolling pin back and forth, turning the dough as needed so it does not stick. Roll dough to 1/4-inch thickness.
- Take cookie cutter and dip cutting edge into a shallow bowl of flour. Then press cookie cutter into rolled out dough. Begin cutting out shapes at the center of the dough and work your way towards the edge, cutting shapes as close together as possible. Once the entire slab of dough is cut, use a small spatula to remove cookies from rolling surface and place on un-greased cookie sheet. Repeat with remaining half of dough.
- Preheat oven to 350 degrees F.
- Decorate each cookie by pressing mini candies into dough. Refrigerate cookies for 15 minutes to prevent spreading while baking.
- Using oven mitts, place cookies in oven on top rack. Bake for 10 to 12 minutes. Remove from oven using mitts and let cool on cookie sheet for 1 minute before moving them to cooling rack.
QUICK AND EASY PEANUT BRITTLE
This is my favorite brittle recipe. I hope you enjoy.
Provided by Jordan Patten
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 45m
Yield 20
Number Of Ingredients 4
Steps:
- Line a jelly roll pan with parchment paper.
- Melt butter in a saucepan over medium heat. Stir sugar and salt with melted butter to dissolve completely. Remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour onto prepared pan and spread into an even layer.
- Refrigerate until brittle, at least 30 minutes. Separate from parchment and break into pieces.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 11.6 g, Cholesterol 3.1 mg, Fat 4.8 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 125.7 mg, Sugar 10.3 g
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- Step 1For the cookies: Combine the butter, granulated sugar and orange zest in the bowl of an electric mixer. Beat on medium speed until smooth, then add the eggs and vanilla.
- Step 2Divide the dough in half, then flatten both halves into disks and place them in separate resealable plastic bags. Refrigerate the dough until firm, about 2 hours.
- Step 3Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Roll out both pieces of dough until about 1/4 inch thick and cut out as many cookies as you can with 2- to 3-inch butterfly cookie cutters.
- Step 4For the icing: Combine the powdered sugar, milk and egg whites in the bowl of an electric mixer and beat on medium-high speed until thick and glossy.
- Step 5Divide the icing among 3 or 4 smaller bowls. Add 2 to 3 drops each of red and orange food coloring to each bowl, scattering it over the surface of the icing.
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