Giant Sugar Plum Cookies Recipes

Steps:

• Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
• Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
• With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)
• Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.

Steps:

• Pulse 2 1/2 cups flour, 1/2 cup granulated sugar and the salt in a food processor until combined. Add the butter and pulse until the mixture looks crumbly. Drizzle in 1 beaten egg and pulse until the dough holds together when pinched. Turn out onto a clean surface and knead a few times until the dough comes together. Divide the dough into 2 balls and place each ball on a separate piece of parchment paper. Top each with another piece of parchment and roll out each into an 11- to 12-inch round (about 1/8 inch thick). Refrigerate until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper; set aside. Whisk the remaining 1/2 cup granulated sugar, 1 tablespoon flour and the cinnamon in a medium bowl. Halve, pit and thinly slice the plums, then cut each slice in half crosswise.
• Cut out small rounds as close together as possible from 1 piece of dough using a 2 1/2-inch round cookie cutter. Gather the scraps and refrigerate until firm; reroll once to cut out more rounds. Meanwhile, arrange 9 rounds on one of the prepared baking sheets and brush the edges with some of the remaining beaten egg. Toss the plums in the cinnamon sugar mixture to coat, then arrange about 4 plum pieces in the center of each dough round on the baking sheet, leaving space around the edges. Top each with a second round of dough and press the edges to seal. (If the dough is too stiff to work with, warm it briefly between your hands to make it more pliable.) Crimp the edges with a fork and cut 4 small steam vents into the top of each cookie. Transfer to the freezer and repeat with the remaining dough and plums.
• Lightly brush the cookies with the remaining beaten egg and sprinkle with turbinado sugar. Bake, switching the pans halfway through, until the cookies are golden brown, 22 to 25 minutes. Let cool completely on the pans.

Steps:

• To make the filling: Place plums, sugar and butter in saucepan; cook over low heat until juices flow.
• Heat to boil; simmer 3 minutes or until plums are tender when pierced.
• Add cornstarch/water mixture and cook until mixture is clear and thickened; stir in lemon juice and set aside to cool.
• Sift dry ingredients together.
• Cream butter and sugars.
• Beat in eggs and vanilla; stir in sifted dry ingredients.
• Chill dough one hour.
• Preheat oven to 400F and spray baking sheet with cooking spray.
• Roll dough on floured board to 1/8" thickness; cut into 3 1/2" circles.
• Work with only a portion of dough at a time for ease of handling.
• Cut a 1" hole in middle of half of the circles.
• Put 2 tablespoons plum filling on center of the other half of the circles.
• Top with holed circle and crimp edges decoratively with a fork.
• Arrange on a cookie sheet.
• Brush with egg and sprinkle with sugar.
• Bake for 10 to 12 minutes or until golden; cool on rack.

Steps:

• Cover cookie sheets with foil or parchment paper.
• In a bowl, whisk together the flour and salt. Cut in the cold butter.
• Dissolve the yeast in the 1/4 cup warm water. Add the eggs, sour cream and flavoring. Cover and chill for 2 hours, but it can sit longer if necessary. The dough does not need to rise.
• Make colored sugar by mixing sugar with food coloring.
• Preheat the oven to 350.
• Sprinkle some of the colored sugar in whatever color you desire onto wax paper.
• Divide dough into thirds, and return the remainder to the refrigerator.
• Roll the dough out to a 10" x 8" rectangle, then fold the ends in to the center. Resugar the surface and roll out again to an 10x8 inch rectangle. Repeat the rolling and folding process 2 more times (a total of 3).
• Cut rolled out dough into 4" by 1/2" strips, then twist and shape as desired -- candy canes, rosettes, pretzels, rope twists, etc. Place the cookies on the prepared cookie sheets
• Bake immediately, 10 to 12 minutes. Watch carefully as the sugar has a tendency to burn the cookies. When done, remove from the sheets at once.

Steps:

• Heat oven 350.
• degrees F.
• Chop your sugared gumdrops into small pieces, I use scissors, or a sugared or floured paring knife. A little tedious job, but once its done, the recipe is a breeze.
• Mix butter and sugar and cream well with wooden spoon.
• (If using hand mixer do not over beat the butter and sugar, this will make the butter ooozz out while baking and end up with a buttery greasy cookie.).
• Stir in the flour and the chopped gumdrops.( A tip is to use 1/4 cup of the flour tossed into the chopped gumdrops, so that they stay seperate after cutting.).
• Shape dough into balls. This doesnt want to hold together well, so just squeeze each ball tightly to form.
• Place onto cookie sheet.
• Press a greased glass into the granulated sugar, and then press down on each cookie to 1/2 inch thick.
• Cut the small drops into pieces and press a few into each cookie.
• Bake 10 minutes, or until edges are light golden.
• Remove to wire rack.
• Cool completely.
• You will see that these are crumbly to make balls, You might even think that they won't hold up.
• But do not add any more butter.
• That is the reason that the last drops are pressed into place before baking.

Steps:

• Preheat oven to 400°F Slice cookies into 1/8 inch slices.
• To half the cookies, cut out centers using a small Christmas cookie cutter (or carefully use a sharp pointed knife to make a tree or simple design).
• To the other half, use a marble or small round item and indent a small well in the center, rolling almost to the edges with the marble.
• Place about 1/2 tsp of the plum preserves leaving the edges free of jam. Top with the cut out slices. Press edges to seal and sprinkle with the colored sugar crystals.
• Place onto a parchment lined baking sheet and bake aprox 8-10 minutes.

Steps:

• Prehat oven to 350 degrees.
• Cream shortening and sugars.
• Add egg yolks, milk and vanilla.
• Beat well.
• Sift dry ingredients together and add to sugar mixture.
• Chill dough at least 1 hour.
• On a well floured board, roll dough to 1/8 inch thickness and cut with cookie cutters.
• Sprinkle with sugar and bake for 6-8 minutes on a ungreased cookie sheet.

Steps:

• Cream butter and sugar. Add confectioner's sugar and vegetable oil; mix well. Add vanilla extract and egg; mix well. In a separate bowl, combine flour, baking powder, cream of tartar and salt. Add to first mixture; blend well. Fold in plums. Preheat oven to 350°F. Grease cookie sheets. Grease fingertips, roll dough into walnut size balls. Dip into colored sugar and place on cookie sheets, spacing 2 inches apart. Press down slightly with bottom of sugared glass. Bake for 12 minutes. Cool on cookie sheets 5 minutes. Then cool completely on a wire rack.

Steps:

• In a large bowl, beat eggs for 1 minute. Gradually add 1 cup sugar; beat 1 minute longer or until thickened. Stir in the almonds, coconut, dates and extracts. Transfer to an ungreased 11x7-in. baking dish., Bake at 350° for 20-25 minutes or until browned and a thermometer reads 160°. Remove from the oven; stir. Let stand for 6-8 minutes or until cool enough to handle. Roll into 1-in. balls; roll in remaining sugar. Cool completely on waxed paper. Store in an airtight container.