Sophies Butter Cookies Recipes

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
• For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
• Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.

Steps:

• Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Using a pastry blender or food processor, cut butter into cream cheese.
• In a small bowl, sift dry ingredients together except for confectioners' sugar.
• Work dry ingredients into butter/cream cheese mixture until you have an even, mealy texture.
• Knead to form a stiff dough. If the dough gets too soft, refrigerate for about five minutes before continuing.
• Roll dough to 1/4-inch thickness.
• Using a cookie cutter or glass, cut into about 3 inch diameter cookies. Keep re-rolling dough until you have used it all. Use your thumb to make a depression in each cookie. Place a 1/2 teaspoon of filling in the depression.
• Bake for about 20 minutes (until lightly golden). Let cool on a cookie rack. Dust lightly with confectioners' sugar. Store in an airtight container

Steps:

• Heat the oven to 200C/180C fan/gas 6. Beat the salted butter, vanilla and sugar together with an electric whisk until pale and fluffy. Sift over the flour and beat again until just combined. Spoon the dough into a piping bag fitted with a medium star nozzle.
• Pipe the dough in small 5cm swirls on one large or two smaller baking trays lined with baking parchment, spacing them apart to allow for them to spread. Bake for 15-20 mins until pale golden.
• Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely.

Steps:

• Cream the butter, Crisco and sugar together.
• Then add eggs, vanilla, lemon and the pinch of mace.only a pinch!
• Gradually add 3lbs of flour.
• When dough is getting less wet and forms a ball, begin to knead flour in with your hands. You must stop adding flour once it doesn't stick to your hands.
• Put dough in bowl and refrigerate overnight, will keep for a week in fridge or you can freeze for two months.
• Roll out dough a little at a time on a lightly floured surface and cut with your favorite cookie cutters. Take a metal spatula and quickly slide it under the cookies to pick them up.
• Dip one side of cookie in the cinnamon sugar mixture and place with c/s side facing up on a greased cookie sheet, we then sprinkle with crystals.
• Bake for 10-13 in a preheated 375° oven. They should be lightly brown around edges. Cool on racks and grab a glass of milk, mmmmm.
• I usually can fill about four medium sized cookie tins. Yield is approximate.