Special Occasion Sugar Cookies Recipe 375

Steps:

• In a large mixing bowl, combine 1 cup (250 ml) sugar, the butter, egg, whipping cream and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour and baking powder. Beat at low speed until soft dough forms. Cover with plastic wrap. Chill 1 to 2 hours or until firm. Heat oven to 400 degrees F. On floured surface, roll dough to 1/4" (5 mm) thickness. Using 3" (8 cm) cookie cutters, cut desired shapes into dough. Place shapes 2" (5 cm) apart on ungreased cookie sheets. Sprinkle shapes with sugar. Bake for 4 to 6 minutes, or until edges are light golden brown. Prepare frosting. Decorate cookies as desired. Let dry completely before storing.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt; set aside.
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Blend in the sifted ingredients until just incorporated. Mix in the cereal, coconut, walnuts and raisins. Drop by tablespoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
• Bake for 9 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Cream sugar and butter with a mixer until fluffy; add egg and flavorings.
• Mix well.
• Combine dry ingredients together and stir into creamed mixture.
• Cover and chill for 2 to 3 hours.
• Divide dough in half.
• Roll out on surface lightly dusted with confectioner's sugar.
• Cut with cookie cutters and place on ungreased cookie sheets.
• Decorate with sprinkles if desired.
• Bake at 375 degrees for 7 to 8 minutes, until cookies begin turning a light brown at the edges.
• Cool, then decorate with egg yolk paint or as you wish.

Steps:

• FOR COOKIES:.
• Bake cookies according to package directions; remove to wire racks to cool completely.
• Chop cooled cookies into small pieces.
• FOR WALNUT MIX:.
• Preheat oven to 375; grease 8" square cake pan.
• Combine walnuts, butter, and brown sugar in small bowl. Pour into prepared pan. Bake for 8-10 minutes; stir well. Cool completely in pan on wire rack.
• FOR CHOCOLATE SAUCE:.
• Combine evaporated milk, morsels, powdered sugar, baking bar and butter in medium, heavy-duty saucepan.
• Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5-7 minutes or until thickened. Remove from heat. Stir in 1 tablespoon vanilla extract. Cool completely.
• TO ASSEMBLE:.
• Wrap outside of 9 or 10 inch springform pan with foil.
• Spread 1/3 of crumbled cookies on the bottom of pan. Top with half of the ice cream and half of the chocolate sauce.
• Combine remaining crumbled cookies and walnut mixture in medium bowl.
• Spread half of the cookie-walnut mixture over chocolate sauce.
• Top with remaining ice cream, chocolate sauce (reserving 2 tablespoons) and cookie-walnut mixture.
• Place remaining 2 tablespoons chocolate sauce in small, heavy-duty plastic bag. Cut a hole in corner of bag, squeeze to drizzle chocolate sauce over top of dessert.
• Freeze at least 4 hours or overnight.
• To Serve, let stand at room temperature 20 minutes. Remove side of springform pan. Cut into slices.

Steps:

• Mix confectioners' sugar, butter or margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar.
• Roll into big ball and wrap in plastic wrap and let chill for at least 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide dough into halves. Roll each half 3/16 inch thick on lightly floured board. Cut desired shapes with 2 to 2 1/2 inch cookie cutters. Sprinkle with granulated sugar. Place on lightly greased cookie sheets. Bake until edges are a light brown, 6 - 8 minutes.