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Reply
| | From:  Genie· (Original Message) | Sent: 3/9/2008 7:36 PM |
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Reply
| | | From: Genie· | Sent: 3/9/2008 7:38 PM |
Soft Sugar Cookies
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup powdered sugar
1 large egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup buttermilk
FROSTING:
2 cups powdered sugar
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
2 to 3 tablespoons buttermilk
1. Preheat the oven to 350dgF.
Lightly grease 2 baking sheets, or use
nonstick pans.
2. Beat the butter with the granulated sugar
until soft and creamy. Add the powdered sugar and
beat again. Add the egg and vanilla and beat
until smooth. Stir together the flour, baking
powder, baking soda, salt, and nutmeg. Add
alternately to the butter mixture with the
buttermilk, beginning and ending with the dry ingredients
(3 parts dry ingredients, 2 parts buttermilk), until well mixed.
3. Drop the dough by rounded teaspoonfuls onto the baking sheets, leaving 2
inches between the
drops. Bake for 9 to 10 minutes, or until just the bottoms are lightly
browned. The tops of the cookies should
remain pale.
Transfer to wire racks to cool.
4. To prepare the frosting: In a small bowl, blend the powdered sugar,
butter, and vanilla. Gradually add the buttermilk until the mixture is
spreadable. Frost the cookies when they have cooled to room temperature.
YIELD: 4 DOZEN 2-INCH COOKIES
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Reply
| | | From: Genie· | Sent: 4/21/2008 3:14 AM |
| Cherry Sugar Cookies
Yield: 36 Servings
1 cup Confectioner'<WBR>s sugar
1 cup Granulated sugar
1 cup Butter or margarine; 2 sticks
1 cup Vegetable oil (I used 1/2 -3/4 cup)
2 large Eggs
1 tablespoon Vanilla extract
4 1/4 cup All-purpose flour; sifted
1 teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Cream of tartar
Cherry Topping:
1 1/2 cup Cherry pie filling
1/2 cup Nuts; chopped
1/2 cup Coconut flakes
3 tablespoon Granulated sugar
Cookie dough:
In a mixing bowl, using an electric mixer, cream the
sugars, butter, oil, eggs and vanilla. Add the flour,
salt, baking soda and cream of tartar; mix well.
Divide the dough into 4 cylinder shapes, each about 1
1/4 inches in diameter. Wrap in plastic wrap and chill
until firm, about 2 hours.
To make the cookies:
Preheat oven to 350 degrees. Combine all the topping
ingredients and set aside. Slice the chilled dough
about 1/4 inch thick and place the slices on ungreased
baking sheets about 1 1/2 inches apart. Using the back
of a teaspoon, make a small depression in the center
of each cookie and fill with about 1 teaspoon of the
cherry topping. Bake for 8-10 minutes or until golden.
Cool on the baking sheets, then remove the cookies,
using a spatula.
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Reply
| | | From: Genie· | Sent: 5/9/2008 6:09 PM |
Sugar Cookie RecipesThese easy cookie recipes are taken from Mom's old recipe scrapbook, circa 1929.
As a farmer's wife, Mom was always pressed for time, that's why she loved these easy cookie recipes. Sugar cookies can be mixed, rolled out and baked within a few minutes. And they always taste delicious. Prize Sugar Cookies2 cups sugar, 1 cup butter, 3 eggs, 1/2 cup milk, 1 teaspoon soda, 2 teaspoons cream of tartar, pinch of salt, flour to roll. Cream butter and sugar, add eggs, then milk. Add enough flour to roll out, sifting soda, cream of tartar, and salt into the flour. Good!
Canadian Maple Sugar Cookies1 cup sugar, 1 cup maple sugar (crushed), 1 cup butter, 2 eggs (well beaten), 2 tablespoons water, 2 teaspoons baking powder, flour to make soft dough. Simple Sugar Cookie RecipesThese recipes for sugar cookies are taken from the book "Dr. Chase's Third, Last and Complete Receipt Book, Memorial Edition" by Dr. Alvin Wood Chase, M.D., published by F. B. Dickerson Company, Detroit and Windsor, in 1891. Sugar CookiesSugar, 2/3 cup; butter, 2/3 cup; 1 egg; cream of tartar, 2 teaspoonfuls; soda 1 teaspoonful; hot water, 1/2 cup, to dissolve the soda; flour, sufficient. Dissolve the soda in the water and put into the creamed sugar and butter; use only enough flour to make as soft a dough as you can roll, dusting freely.
Remarks. --This sugar cookie recipe is from Sarah Green of Portageville, N.Y., who indicates it to be nice, if properly made. The following is also hers:
Sugar CookiesSugar, 1 cup; butter, 1 cup; sour milk, 1 cup; soda, 1 teaspoonful. Mix soft as possible. "Caraway seed," she says, "is the best seasoning for sugar cookies."
Sugar Cookies Sugar, 1 cup; butter, 1 cup; 1 egg; essence of lemon; flour to roll and cut out. 2 eggs; 2 heaping cups sugar; 1-1/2 cups buttermilk; 1 cup either butter or lard; 1 teaspoon salt; 1 heaping teaspoon soda; little nutmeg or vanilla; just enough flour to roll out easily. --
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Reply
| | | From: Genie· | Sent: 5/9/2008 6:22 PM |
Sugar Cookie Recipe This is the perfect cookie recipe for use with your favorite cookie cutters. This is an incredible recipe for holiday and theme cookies, so have fun being creative with these cookies! Ingredients �?1/3 cup butter
�?1/3 cup butter shortening
�?3/4 cup granulated sugar
�?1 teaspoon baking powder
�?1/8 teaspoon salt
�?1 large egg
�?1 teaspoon vanilla extract
�?2 cups all purpose flour
�?Frostings and candies for decorating if desired Directions Preheat oven to 375 degrees. Beat butter and shortening on high speed for 45 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping the bowl occasionally. Beat in egg and vanilla. Beat in flour. If you can't get all of the flour mixed in with the mixer, then stir in the remaining flour by hand. Divide dough in half. Cover tightly with plastic wrap and chill for 2 hours. On a lightly floured surface roll half of the dough out to a thickness of 1/8 inch. Cut into desired shapes with cookie cutters and place onto an ungreased cookie sheet. Bake for 7 to 8 minutes until edges are firm and bottoms are lightly browned. Cool cookies on a wire rack then decorate as desired.
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Reply
| | | From: Genie· | Sent: 7/17/2008 9:38 PM |
| Whole Wheat Sugar Cookies | |  | | | | |  |  | | | | | | | | These delicious, whole grain sugar cookies come from the Bob's Red Mill Baking Book and are perfect for making into holiday shapes. - Ingredients:
- 2 cups Whole Wheat Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Sugar
- 1/4 pound (1 stick) Unsalted Butter, softened
- 1 large Egg
- 1 tsp Vanilla Extract
- 2 Tbsp Milk (cow, soy, rice)
- Sugar for sprinkling
Preheat the oven to 375°F. Lightly oil 2 baking sheets or line them with parchment paper.
In a medium bowl, sift or whisk together the flour with the baking powder and salt.
In another bowl, cream the sugar with the butter until light lemon-yellow, about 4 minutes. Beat in the egg until incorporated. Stir in the vanilla and milk, then add the flour mixture ½ cup at a time and mix until blended.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or until firm.
On a lightly floured surface, roll the dough out until thin, about 1/8 inch. Cut into desired shapes, sprinkle with sugar, and place on the prepared baking sheets. Bake for 8 to 10 minutes, until browned. Transfer to wire rack to cool. Yields approximately 4 dozen cookies.
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Reply
| | | From: Genie· | Sent: 8/26/2008 4:43 AM |
Sugar Cookies 2 c. flour
1 c. sugar
1/2 c. butter or shortening
2 eggs
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. vanilla
1/4 tsp. nutmeg
1/2 c. sour milk
Cream butter and sugar, add beaten eggs. Add salt, baking powder, soda, and nutmeg to flour. Add flour and milk to sugar mixture alternately. Bake at 375 degrees for 8 to 10 minutes. | |
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Reply
| | | From: Genie· | Sent: 10/11/2008 4:11 AM |
Autumn Leaves Sugar Cookies 2 1/4 cups all-purpose flour, plus flour for dusting
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup sugar
2 large eggs
1/2 teaspoon vanilla
Food coloring
1 egg white, beaten until foamy and mixed with 1 teaspoon water
Sugar sprinkles for topping
In a medium bowl, stir together the flour, cream of tartar, baking soda and salt. In a large mixing bowl, using an electric beater, cream the butter and sugar. Beat in the eggs and vanilla. Using a wooden spoon, add the dry ingredients and mix until a dough is formed.
Divide the dough into 3 parts and place each part in a separate small bowl. Add a few drops of food coloring (not too much to start) to each bowl: yellow in bowl one, yellow and red to make orange in bowl two and green in bowl three. Mix the dough in each bowl until colors are evenly distributed.
Before you begin, clear a flat space in the refrigerator. Cut 3 sheets of waxed paper and place on a work surface. Using a tablespoon, drop blobs of dough onto the waxed paper in a random way until the dough is evenly distributed between the 3 sheets and all the colors have been used. Push the dough blobs rather close together but not touching. They need room to spread. Top with another sheet of waxed paper.
Using a rolling pin, flatten the dough and roll it out to an even thickness, about 1/8 inch. Place the sandwiched dough "package" in the refrigerator. Repeat with the other two pieces of dough, stacking the packages. The dough may be refrigerated for 2 days in advance of baking.
Preheat the oven to 350° F. Remove one slab of dough from refrigerator. Peel off the top sheet of waxed paper, but do not discard. Lightly dust the surface of the dough with flour, patting it on the whole surface with the palm of your hand. Replace the top sheet of waxed paper loosely, and flip the "package" over. Peel off the second sheet of waxed paper and discard it. Dust the second side of dough lightly with flour with the palm of your hand. Just leave the bottom sheet of waxed paper in place.
Cut shapes with floured cookie cutter, and place them on cookie sheets that have been covered with parchment paper or spritzed with nonstick baking spray. Brush cookies with beaten egg white and sprinkle cookies with a light coating of sugar. The cookies may also be left plain or decorated after baking.
Bake for 10 to 12 minutes or until set and lightly browned. Allow cookies to rest on the tray for 2 minutes before using a metal spatula to transfer to racks to cool. The cookies will keep several weeks when stored in airtight containers. Keep in the freezer for longer storage.
Makes about 4 dozen, depending on the thickness and the size of the cutter. | |
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