GOLD-MEDAL WINNER COOKIES
These cute cookies are crisp-tender, not too sweet and sturdy enough to hold their shape when baked. If you have the time and ingredients, you can pipe designs on the finished medals with decorating or royal icing.
Provided by Food Network Kitchen
Categories dessert
Time 4h14m
Yield 18 to 24 cookies, depending on the size of the cutters
Number Of Ingredients 9
Steps:
- Whisk together the flour, baking powder and salt in a large bowl. Cream the butter and sugar in a large bowl with an electric mixer on medium for 3 minutes. Beat in the 2 beaten eggs and vanilla.
- Beat the flour mixture into the butter mixture 1 cup at a time. Divide the dough into 2 pieces and flatten them into neat rectangles about 3/4-inch thick. Wrap in plastic wrap and chill at least 3 hours.
- Set an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment. Working with 1 piece of dough at a time, remove the dough from the refrigerator and let it soften for about 10 minutes. Roll it out on a lightly-floured piece of parchment to 3/16-inch thick. Cut out rounds with a 3- to 3 1/4-inch cookie cutter and arrange them on the prepared cookie sheets at least 1 1/2 inches apart. Repeat with the second piece of dough, rerolling and cutting the scraps as necessary.
- To make ring imprints on the cookies, press the rim of a small glass or bowl (about 2 1/2-inches wide) halfway into each dough round. Freeze the cookies on the cookie sheets for 20 minutes. (This will help the cookies hold their imprints.)
- Combine the remaining egg with 6 drops of yellow food coloring and 1 teaspoon water. Whisk together with a fork to make an egg wash.
- At the top of each cookie, use a wide straw or the tip of a sharp paring knife to cut a circle or rectangle wide enough to thread a ribbon through. Working with 2 to 3 cookies at a time, lightly brush the rounds with egg wash (avoid the imprint) and sprinkle with the sanding sugar. Lightly tap each cookie on the counter to shake off excess (the frozen dough will be sturdy enough to withstand this).
- Bake the cookies until set and the edges are beginning to brown, 14 to 18 minutes, rotating the cookie sheets once. Transfer the sheets to a baking rack and cool the cookies completely on the sheets. (If the holes for the ribbon have closed up a bit, just cut away some of the dough with a paring knife while the cookies are still warm).
- Thread a yard of ribbon through each cookie and tie the ends.
NONE SUCH PRIZE COOKIES RECIPE - (3.8/5)
Provided by gardner12am
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Sift together flour, salt, soda. Cream butter and sugar until fluffy. Add eggs beat until smooth. Smooth. Stir in mincemeat. Gradually add flour mixture and mix well. Cook at 425 degrees for 10 minutes (or 350 for 15 min.)
PRIZE COOKIES
Make these cookies for the holidays. They add great variety and originality to your cookie trays.
Provided by Benita
Categories Desserts Cookies Drop Cookie Recipes
Yield 72
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and sugar until fluffy. Add the eggs one at a time, beating after each addition. Sift together the flour, baking soda and salt; stir into the creamed mixture. Finally, stir in the mincemeat.
- Drop dough by teaspoons onto the prepared baking sheets. Bake 8 to 10 minutes in the preheated oven. Remove from baking pans to cool on wire racks.
Nutrition Facts : Calories 75.4 calories, Carbohydrate 11.1 g, Cholesterol 7.8 mg, Fat 3.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.8 g, Sodium 55.4 mg, Sugar 6.7 g
THE BEST MINCEMEAT COOKIES (PRIZE COOKIES)
MY MOM USE TO MAKE THESE FOR ME WHEN I WAS A CHILD.. THEY ARE SOOOOOOOOO GOOD... I HATE MINCEMEAT, BUT THESE ARE THE BEST COOKIES IN THE WORLD.. THEY ARE A CAKE LIKE, SOFT COOKIE, AND LIKE A APPLE SPICE COOKIE.. (NOW I DONT TELL PEOPLE THEY ARE MINCEMEAT UNTIL AFTER THEY TASTE THEM BECAUSE THEY WON'T TASTE THEM IF YOU TELL...
Provided by LORRIE BEARD
Categories Cookies
Time 40m
Number Of Ingredients 7
Steps:
- 1. PRE HEAT OVEN TO 375F. IN LARGE MIXER BOWL, BEAT SHORTENING AND SUGAR UNTIL FLUFFY. ADD EGGS, BEAT WELL. STIR TOGETHER DRY INGREDIENTS: GRADUALLY ADD TO SHORTENING MIXTURE. MIX WELL. STIR IN MINCEMEAT. DROP BY ROUNDED TEASPOONFULS, 2 INCHES APART, ONTO GREASED BAKING SHEETS. BAKE 8 TO 10 MINUTES OR UNTIL LIGHTLY BROWNED. *** NOTE DO NOT OVER COOK THEY WILL GET TO DRY.. THEY ARE TO BE MOIST.. THIS IS A CAKE LIKE COOKIE
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