Sugar Crispies Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.

Steps:

• In a bowl, cream butter, shortening, sugars, egg and vanilla until light and fluffy. Sift together flour, soda, cream of tartar and salt. Add to creamed mixture; mix until blended. Shape into large marble-size balls. Dip half of ball into water, then in sugar. Place, sugared side up, on ungreased baking sheets. Bake at 400° for 6 minutes or until done. Cool.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Lay the wonton wrappers out flat on a baking sheet. Brush evenly with melted margarine. Sprinkle 1/4 teaspoon of cinnamon sugar over the top of each one.
• Bake for 5 minutes in the preheated oven, or until crisp. Remove from baking sheets to cool on wire racks.

Steps:

• Preheat the oven to 375 degrees F. Spray a baking sheet with cooking spray.
• Cut the wonton wrappers in half on the diagonal so you wind up with 20 triangles. In a medium sized bowl, toss the triangles gently with the canola oil, separating the pieces gently so each piece is coated with oil.
• Place the triangles onto the baking sheet in a single layer. Bake for about 10 minutes, until they are golden brown and crisped.
• Dust with confectioners' sugar, and serve. Crisps will keep up to 4 days in an airtight container.

Steps:

• Cream the Brown Butter with both sugars in a stand mixer until well combined.
• Beat the eggs in a separate bowl. Add the vanilla and stir to combine. Add to the butter/sugar mixture and mix well.
• Combine the flour, salt and baking soda in a separate bowl. Mix carefully into the egg/butter mixture until well combined. Add the quick-cooking oats and mix well again. Add the finely chopped pecans and mix well to combine.
• Divide the dough in half and place each half of the dough on a sheet of waxed paper. Roll the dough into a log and wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later, or you can go ahead and slice and bake the dough.
• When you are ready to bake, preheat the oven to 350 degrees F.
• Slice the dough 3/4-inch-thick, then place on a cookie sheet about 2 inches apart. Bake until they are golden brown, about 10 minutes. Let cool on the cookie sheets.
• Add the butter to a medium skillet over medium heat. Allow it to melt and bubble up, swirling the pan to keep the butter moving around, for 3 to 4 minutes. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan over the next 30 seconds or so!). Pour the butter (and any solids in the bottom of the pan) into a heatproof bowl and allow it to cool completely, about 30 minutes.

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup water; let stand for 5 minutes. Beat in the egg yolks, remaining sugar and water. , Combine the flour, milk powder and salt; cut in butter until mixture resembles coarse crumbs. Gradually add to yeast mixture to make a soft dough. Place in a greased bowl, turning once to grease top; cover and refrigerate overnight., Turn dough onto a lightly floured surface. Cover with a kitchen towel; let rest 10 minutes. Roll into an 18x10-in. rectangle; spread with softened butter. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side. Pinch edges to seal. Cut into 3/4-in. slices., Preheat oven to 350°. Combine topping ingredients; sprinkle some on waxed paper. Place slices, cut side down, on cinnamon-sugar; roll each into a 5-in. circle, turning to coat both sides and adding cinnamon-sugar as needed. Place 2 in. apart on greased baking sheets. Sprinkle tops with leftover cinnamon-sugar if desired. Bake 15-20 minutes or until golden brown. Remove from pans to cool on wire racks.

Steps:

• In a medium bowl, cream together butter and sugar. Add egg and vanilla; continue to cream until smooth. Sift together the flour, baking soda, and cream of tartar; stir into the creamed mixture until well blended. Refrigerate dough for at least 1 hour.
• Preheat oven to 375 degrees F ( 190 degrees C ).
• Roll dough into 1 inch balls and place onto a cookie sheet. Cookies should be at least 2 inches apart. Lightly grease the bottom of a glass, dip it into the granulated sugar, and press the cookies down slightly. Bake for 8 to 10 minutes, until golden brown. Remove from the baking sheet to cool on wire racks.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cinnamon and salt; gradually add to creamed mixture and mix well. Shape into a 12-in. roll; wrap in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Decorate with sprinkles. , Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.