World Famous Paradise Bakery Sugar Cookies Recipe 415

Steps:

• Preheat oven to 375°.
• In a medium bowl, cream together the sugars and shortening using an electric mixer.
• Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
• Increase speed to medium and mix for 3 minutes.
• Slowly add vanilla and beaten egg while mixing.
• In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
• Scoop with an ice-cream scoop and roll in sugar.
• Place directly on cookie sheet. Flatten slightly with palm of hand.
• Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.

Steps:

• Preheat oven to 375°F. In a medium bowl, cream together the sugars and shortening using an electric mixer. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minutes. Slowly add vanilla and beaten egg while mixing. In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not over mix. Scoop with an ice-cream scoop if decorating with sugar only. Place directly on cookie sheet. Bake at 375°F for 9 to 10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown. Variation for cut out cookies: If making cut out cookies form dough in to 2 balls, chill dough in refrigerator for at least 2 hours covered. Roll out dough on floured surface and cut out cookies with desired shaped cookie cutters. If dough is too moist sprinkle small amount of flour directly on rolled dough Place directly on cookie sheet. Bake at 375° for 9 to 10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown. Decorate with Buttercream Frosting or Sugar. BUTTERCREAM FROSTING: Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days. Note: I have made these cookies several times lately, experimented with different amounts of cake flour since their seems to be some confusion over what the correct amount really is. Here is the conclusion that I have drawn. If you are using Cake Flour which I strongly suggest I would use 4 1/3 cups. I would chill them for at least 2 hours prior to baking. If you must use all purpose flour I would use 3 1/2 cups and chill for at least 2 hours. I have made these cookies with 3 1/2 cups cake flour and if your making drop cookies without chilling they spread too thin.

Steps:

• Heat oven to 350°F.
• Combine sugar and butter in a large bowl. Beat at medium speed until creamy.
• Add drained pineapple and vanilla; continue beating until well mixed.
• Reduce mixer speed to low; add flour and baking powder. Beat until well mixed.
• By hand, stir in nuts and 1/4 cup of the coconut.
• Place remaining coconut in a small bowl.
• Shape dough into 1-inch balls; dip tops in coconut and place onto ungreased cookie sheets.
• Bake 12-15 minutes or until set. Let cool for 2 minutes before removing from cookie sheets.