THE BEST ROLLED SUGAR COOKIES
Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.
Provided by J. Saunders
Categories Desserts Cookies Sugar Cookies
Yield 60
Number Of Ingredients 7
Steps:
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 14.7 g, Cholesterol 24.6 mg, Fat 5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 92.6 mg, Sugar 6.7 g
SHORTBREAD HEARTS
Steps:
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown.
- Allow to cool to room temperature.
ROLL-OUT COOKIES
I collect cookie cutters (I have over 5,000!), so a good cutout recipe is a must. These cookies are crisp and buttery-tasting with just a hint of lemon, and the dough handles nicely. -Bonnie Price, Yelm, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen (2-1/4 inch cookies).
Number Of Ingredients 12
Steps:
- In a bowl, cream butter and sugar. Add egg and extracts. Combine flour and baking powder; gradually add to creamed mixture and mix well. (Dough will be very stiff. If necessary, stir in the last cup of flour mixture by hand. Do not chill.) On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out cookies into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 6-7 minutes or until edges are lightly browned. Cool 2 minutes before removing to wire racks; cool completely. For glaze, combine the sugar, water and corn syrup until smooth. Tint with food coloring if desired. Using a small brush and stirring glaze often, brush on cookies, decorating as desired.
Nutrition Facts : Calories 145 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 92mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
VANILLA BUTTER ROLLOUTS
Even cooks who normally shy away from cut out cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling. -Colleen Sickman, Charles City, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 15
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla and eggs, 1 at a time. Whisk together flour, baking soda, cream of tartar and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll. , Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with floured 2-1/2- to 3-in. cookie cutters. Place 2 in. apart on ungreased baking sheets., Bake until golden brown, 8-10 minutes. Remove from pans to wire racks to cool completely., For frosting, beat together butter, confectioners' sugar, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe onto cookies; decorate as desired.
Nutrition Facts : Calories 214 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 182mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
VANILLA BUTTER ROLLOUT COOKIES
I never thought I could make a better sugar cookie that the ones that came out of the Pillsbury Dough Boy's tube. I was so wrong! I found this recipe in my Taste of Home Best of Country Cookies book. Only butter for this recipe, no substitutes.
Provided by Kit_Kat
Categories Dessert
Time 25m
Yield 7 dozen
Number Of Ingredients 15
Steps:
- In a mixing bowl, cream butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine remaining ingredients in a separate bowl; whisk to combine.
- Gradually add dry ingredients to creamed mixture.
- Divide dough in half, flatten into disks and wrap in plastic wrap.
- Refrigerate 30 minutes, or until easy to work with.
- On a lightly floured surface roll dough out to 1/4 inch thickness.
- Cut with desired cookie cutters that have been dipped in flour.
- Place 2 inches apart on ungreased cookie sheet.
- Bake at 350°F for 8-10 minutes or until lightly browned.
- Frosting:.
- Combine all frosting ingredients in a mixing bowl.
- Beat until smooth and fluffy.
- Decorate cookies as desired.
Nutrition Facts : Calories 1100.3, Fat 51.8, SaturatedFat 32, Cholesterol 192.4, Sodium 889.1, Carbohydrate 149.9, Fiber 1.9, Sugar 94, Protein 10
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- Preheat oven to 350, with rack on lower middle position. Line baking sheets with parchment paper.
- In a bowl, whisk together the flour and baking powder. It’s important to measure flour accurately; use scoop/level method to ensure proper measurement. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, mix the sugar and butter on medium-high speed until mixture is light and fluffy, at least 2 minutes; use rubber spatula to scrape down sides as needed. Be sure to mix the full amount of time or longer. Add the egg and extracts and mix to fully incorporate.
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- To make the dough: In a large bowl, beat together the shortening, butter, sugar, and cream cheese until smooth. Beat in the egg and vanilla. Add the spices, baking soda, salt, and flour and mix until the dough comes together. Divide the dough into quarters and place on pieces of parchment. Roll the dough 1/2" thick. Stack the pieces of dough (on their parchment) on a baking sheet, cover with plastic (or your favorite reusable wrap), and refrigerate for at least 1 hour.
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- Bake the cookies for 7 to 9 minutes, until the edges just begin to brown. Remove from the oven and let cool on the pan for 5 minutes before transferring to a rack to finish cooling completely.
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