Sugar Mace Cookies Recipes

Steps:

• For the sugar cookie: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• In a stand mixer, cream the butter and sugar together well. Add the eggs 1 at a time, mixing between each addition. On low speed, slowly add the flour, baking powder and salt and mix. Add the vanilla extract and 2 teaspoons water and mix just until combined; do not over mix! Refrigerate the dough for 30 minutes
• Dust a work surface with flour. Roll out the dough about 1/4 inch thick and cut into shapes using your favorite cookie cutters. Transfer to the prepared baking sheets and bake until no longer translucent and just golden at the edges, 7 to 9 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Continue rolling and baking any remaining dough, re-rolling scraps once.
• For the icing: Whisk together the lemon juice, cinnamon, egg whites and orange zest in the bowl of a stand mixer. Using the paddle attachment and on medium speed, gradually add the confectioners' sugar and beat until the icing is the desired stiffness. Transfer the icing to a piping bag and pipe on the cookies in desired decorative patterns.

Steps:

• In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
• Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
• Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
• For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.

Steps:

• In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F.
• Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
• Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, stir together the flour, sugar, baking powder, salt and mace. Cut in the butter using a pastry blender or rub between your fingers. When butter pieces are no larger than pea size, stir in the egg, vanilla and heavy cream. Blend thoroughly. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 5 to 8 minutes in the preheated oven, until the edges begin to brown. Remove from baking sheets to cool on wire racks. Cool completely before frosting.
• To make the frosting: In a medium bowl, beat the confectioners' sugar, 1/2 teaspoon vanilla, 1 1/2 tablespoons of cream and salt until smooth and creamy. Spread on top of cooled cookies. Let the frosting dry before storing or serving.

Steps:

• Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.

Steps:

• Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture., Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in the sour cream, honey and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and chill for 2 hours or until easy to handle. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , In a microwave-safe bowl, melt white coating; stir until smooth. Stir in food coloring; drizzle over cookies.