SUGAR BEET SUGAR COOKIES
Provided by Molly Yeh
Categories dessert
Time 2h25m
Yield 8 beet cookies or 10 to 12 standard 3-inch cookies
Number Of Ingredients 20
Steps:
- For the cookies: Whisk together the all-purpose flour, almond flour, sprinkles, baking powder and salt in a medium bowl and set aside. Cream together the butter, granulated and powdered sugars and lemon zest in a stand mixer fitted with the paddle attachment until pale and fluffy, 3 to 4 minutes. Add the egg and mix to combine, and then add the extracts and mix to combine.
- Add the flour mixture to the butter mixture, mixing until blended. At this point you can wrap the dough in plastic wrap and refrigerate for an hour or up to 2 days, or you can get going on rolling out your dough and cutting out your cookies immediately.
- When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside.
- Roll the dough out on a lightly floured surface to a little less than 1/2-inch-thick, dusting with more flour as needed to prevent it from sticking to the work surface or rolling pin. Cut out the cookies using a beet-shaped cookie cutter, then use an offset spatula to transfer to a lined baking sheet, 1 inch apart. Re-roll scraps and cut out more cookies. Bake until the cookies are just thinking about starting to turn brown, beginning checking larger cookies for doneness at 12 minutes and smaller cookies at 10 minutes. Let cool on the baking sheets for 5 minutes, then carefully transfer to a wire rack to cool completely.
- For the glaze: Mix together the powdered sugar, corn syrup (if using), vanilla, almond extract, salt and 4 tablespoons heavy cream in a medium bowl until smooth. It should be very thick but just thin enough that when you lift your spoon it falls off in smooth ribbons. If it's too thick, stir in more cream little by little, and if it's too thin, stir in a few more spoonfuls of powdered sugar until you get the right consistency. Fill a piping bag fitted with an 1/8-inch round tip with three-quarters of the glaze and decorate the white parts of the beets. Sprinkle with white sanding sugar. Mix the remaining glaze with a few drops of green food coloring, then transfer to a piping bag fitted with an 1/8-inch round tip and pipe on the leaves. Let set and enjoy!
- These will keep at room temperature in an airtight container for a good few days, but you can also freeze them once the glaze is dry and they'll stay fresher longer!
FARMER COOKIES
A good, old fashioned, mid-western cookie! We grew up eating these cookies. My grandma made them often! This recipe calls for melting the shortening and then creaming it with the sugar. I think that is the secret to making these cookies so crispy and light!
Provided by Theresa P
Categories Drop Cookies
Time 30m
Yield 4 dozen
Number Of Ingredients 14
Steps:
- Melt shortening, pour over sugars. Mix well.
- Add eggs and vanilla and mix well.
- Stir dry ingredients together and add to sugar mixture. Mix lightly.
- Add oatmeal, cereal, coconut, chocolate chips, and nuts and mix well.
- Drop by tablespoon on greased cookie sheet.
- Bake at 350°F for 10 to 12 minutes.
- I use my cookie scoop and get 4 dozen yummy cookies!
Nutrition Facts : Calories 1832, Fat 93.1, SaturatedFat 31.6, Cholesterol 93, Sodium 1237.7, Carbohydrate 238.8, Fiber 13.8, Sugar 137.9, Protein 24.3
FARM COOKIES
Make and share this Farm Cookies recipe from Food.com.
Provided by Sky Valley Cook
Categories Dessert
Time 23m
Yield 60 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- In small bowl, mix together flour, baking powder, baking soda, and salt. Mixing well after each addition. Set aside.
- In large bowl, mix butter, both sugars, eggs, and vanilla. Mixing well after each addition. Add flour mixture and mix until blended.
- Add oatmeal, cornflakes, coconut, and nuts. Dough will be stiff. Roll dough into 1 inch balls and place onto ungreased cookie sheet. Slightly flatten balls of dough with bottom of glass.
- Bake for 8-10 minutes or until done.
PEPPERIDGE FARMS SAUSALITO COOKIES (COPYCAT)
Pepperidge Farms cookies are so expensive. I find making my own are better and I enjoy them so much more. Tell your friends you made them and impress their socks off!
Provided by Redneck Epicurean
Categories Dessert
Time 20m
Yield 1 big batch
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees.
- Cream butter, eggs, and vanilla in a bowl.
- In a separate bowl, sift all dry ingredients.
- While the mixer runs on low, add the dry ingredients to the butter mixture until blended.
- Fold in the chips and nuts.
- Form into balls and place 1-inch apart on an ungreased cookie sheet.
- Bake for 10 minutes or until golden brown.
Nutrition Facts : Calories 13439.5, Fat 842, SaturatedFat 376.3, Cholesterol 1399.1, Sodium 7549.6, Carbohydrate 1478.8, Fiber 81.6, Sugar 917.5, Protein 134.2
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