1 C. Peanut Butter
1 Egg
- Martha Stewarts Sugar Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups granulated sugar
- 1/4 cup packed light-brown sugar
- 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1 cup unsalted butter, (2 sticks), softened
- 2 large eggs
- Sanding sugar, for sprinkling
- Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
- Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
- Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
- Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
1/2 to 1 C. Sugar
Mix completely roll into balls flatten with fork bake for 6-9 min at 350 degrees
OLD FASHIONED QUAKER OATS FAMOUS
OATMEAL COOKIES
3/4 c. shortening, soft
1 c. firmly packed brown sugar
1/2 c. granulated sugar
1 egg
1/4 c. water
1 tsp. vanilla
1 c. sifted all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
3 c. oats, uncooked
Beat shortening, sugars, egg, water and vanilla together until creamy. Stir together flour, salt and soda; add to creamed mixture, blend well. Stir in oats. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated moderate oven (350 degrees) for 12 to 15 minutes.
CREAM CHEESE SPRITZ COOKIES
1 cup (2 sticks) butter, softened
3 oz. pkg. cream cheese, softened
1-1/4 cups sugar
1 egg yolk
1 tsp. pure vanilla extract
1 tsp. pure almond extract
1/2 tsp. butter flavoring (optional)
1 tbsp. butterscotch schnapps
2-1/2 cups flour
1/2 tsp. salt
Preheat oven to 350°F. Cream together butter and cream cheese; add sugar.
Cream mixture until light and fluffy.
Add egg yolk, beat well; stir in flavorings.
On low speed, gradually add flour and salt.
Cookie dough will be soft and somewhat sticky; adjust consistency if dough seems too sticky, adding a tablespoon of flour at a time; if dough seems too stiff for a cookie press, add a tablespoon of milk at a time.
Shape dough into 3-inch balls and drop into the barrel of a cookie press. Push dough in to eliminate spaces. Press cookies onto an ungreased cookie sheet.
Sprinkle with colored sugars or color dough with a few drops of red or green food coloring to make festively colored cookies.
Bake for 8-10 minutes or until lightly browned.
Store in airtight container. Freeze if keeping for more than 2 weeks.
Makes about 4 dozen cookies.
ALMOND COOKIES
1/2 cup butter
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
3 cups flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. baking soda
1/2 cup blanched almonds, sliced
Cream 1/2 cup butter and 1/2 cup shortening, add 1/2 cup granulated sugar and 1/2 cup brown sugar, and cream mixture well.
Add 2 well-beaten eggs. Sift 3 cups flour, add 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. baking soda.
Sift again and add to first mixture. Add 1/2 cup sliced blanched almonds.
Mold into a loaf in small pan lined with wax or parchment paper, cover and refrigerate overnight.
Slice thinly and bake 10-15 minutes at 375°F.
BUTTER REFRIGERATOR COOKIES
1 lb. butter
1 1/2 cups sugar
1 egg
1 1/2 tsp. vanilla or other flavoring
1 1/2 tsp. milk
4 cups flour (sifted before measuring)
finely chopped blanched almonds or macadamia nuts (optional)
Recipe calls for regular salted butter; if using unsalted, add 1/2 tsp. salt.
Sift flour, then measure.
In a mixing bowl, cream together butter and sugar until light. Add egg, vanilla, and milk, stirring until well blended, but do not over-beat to avoid tough cookies.
EVERYDAY SUGAR COOKIES
1/2 cup butter
1 cup sugar
2 eggs
1 tablespoon milk
2 teaspoons baking powder
2 cups flour
1 teaspoon vanilla
Cream together butter and sugar. Beat in eggs, one at a time, beating after each addition. Sift flour and baking powder.
Add half of the flour mixture, stir in milk and vanilla, then the remaining flour mixture. Mix only until combined.
Wrap mixture in plastic wrap and refrigerate for 2 hours or more before rolling out 1/4-inch thick on a lightly floured work surface. Cut into shapes.
Sprinkle with sugar, cinnamon sugar or grated nuts, if desired.
Variations: Adjust the taste of the cookie dough as you prefer it; you may want to substitute lemon or orange flavoring for the vanilla extract, or various kinds of flavored liqueurs. Some vanilla brands bake off and leave behind little flavor; if you're using one of these, or old vanilla, you may want to add 2 tsp. instead; you be the judge. Never use artificial vanilla - use only good quality brands.
Bake in a preheated 375°F oven for 10 to 15 minutes or until lightly golden on edges of cookies (depends on size). Decrease oven temperature if cookies are browning too quickly.
SUGAR COOKIES FOR CUT - OUTS
1/2 c. (1 stick) softened butter
3/4 c. white sugar
1 egg
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
cooking spray or oil for cookie sheet
Combine the butter and sugar in a big bowl and mix until creamy. Add the egg and vanilla extract; mix again.
In another bowl, stir the flour, baking powder and salt together. Gradually add the flour mixture to the bowl containing the butter mixture and mix until smooth.
Form the dough into a ball and wrap in plastic wrap or place in a plastic bag and freeze for about 15 minutes.
Preheat oven to 350°F. Grease cookie sheet with the cooking spray or wipe with oil. or line with parchment paper.
On a lightly floured surface, roll the dough out to between 1/4-1/8-inch thickness.
Cut shapes using cookie cutters dipped into flour before each cut. Slide a silicone spatula under the cookie cutter before removing it from the dough, and transfer the cookie cutter with the cookie inside still to the baking sheet. Remove the cookie cutter.
Leave 1 1/2 to 2-inches between each cookie.
Bake the cookies for about 10 to 12 minutes. Cool on wire racks.
Decorate the cookies with frosting, if desired. Cookies may be sprinkled with colored sugars before baking if you don't plan to frost after baking.
SHORTBREAD CUT-OUT COOKIES
1 1/2 cups unsalted butter, softened
1 cup confectioners' sugar
1 Tbsp. pure vanilla extract
2 2/3 cups all-purpose flour
colored sugars
Cream butter, sugar, and vanilla on high speed until light and fluffy. On low speed, gradually beat in flour only until blended.
Divide dough into two portions. Shape each into a 1 inch thick disk and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight. Remove from refrigerator for 20-30 minutes before rolling or dough will be too crumbly to roll well.
Preheat oven to 325°F.
On a work surface dusted lightly with flour and with a floured rolling pin, roll out one disk of the chilled dough at a time to a thickness of 3/8-inch.
If dough has a tendency to stick, try using a silicone baking mat or roll out between sheets of wax paper or plastic wrap and refrigerate for several more hours. Refrigeration improves rollability.
If dough is too crumbly, sprinkle lightly with water and let sit in refrigerator for 30 minutes or so.
Cut out shapes using a lightly floured cookie cutters. Dip cutters in flour before each cut.
Arrange cut cookies 1 inch apart on parchment lined or ungreased baking sheets. Sprinkle with colored sugars, if desired, or cookies may also be decorated with Royal Icing after baking.
Bake for 11-13 minutes until firm but not browned. Cookies should be very light in color and only lightly golden around bottom edges.
Remove from oven, immediately prick cookies decoratively with a wooden toothpick to form designs.
Cool on a wire rack. Store fully cooled cookies in an airtight container for up to 1 week; freeze for best freshness in longer storage.
Makes about 60 2 inch cookies.
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