Dawn-NYS
Yield: Makes about 6 dozen cookies
1-1/2cups (3 sticks) butter
1/2 cup granulated sugar
1/4 cup powdered sugar
1 egg yolk
1 tsp vanilla
1/8 tsp almond extract
food coloring, optional
2-1/2 cups all-purpose flour
1/4 cup cake flour
1/4 tsp salt
Heat butter in heavy saucepan over medium heat, stirring frequently until melted and light amber in color; transfer to large bowl. Cover and refrigerate about 2 hours or until solid. Let butter stand at room temperature about 15 minutes to soften before completing recipe.
Preheat oven to 350F. Beat browned butter, granulated sugar, and powdered sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg yolk, vanilla and almond extract; beat until well-blended (add a couple of drops of food coloring at this point if desired).
Combine remaining dry ingredients in small bowl and add to butter mixture; beat until combined.
Roll into 3/4-inch balls and press flat onto ungreased cookie sheets about an inch apart. Bake at 350F for 10 minutes or until just lightly browned. Cool 5 minutes on cookie sheets; transfer to wire racks to cool completely.
Frost as desired - the simpler the better - white with a few red and green sprinkles, pale green with crushed walnuts, pink with a red decorating sugar and a cinnamon heart, etc.
Maria:
Sugar Cookies are my all time favorite for cut out cookies. I got this recipe off of the Brown Bag Art cookie molds but use for cutout cookies. It produces a softer cookie than the ones mom used to make and I always get compliments on their taste. I just kneed a bit of four in if the dough is too sticky to rollout - but not too much.
1/2c softened butter
3/4c sugar
1 “medium” or “large” egg (not extra large or jumbo)
1T milk or cream
2c flour
1/4t salt
1/4t nutmeg (or cinnamon)
Thoroughly cream butter. Add sugar and mix till fluffy. Beat in the egg and then the milk. In a separate bowl mix together all dry ingredients. Stir them into the butter. Knead the dough for just a minute. Chill the dough, then rollout and use for cutout cookies. Bake at 350ºF for 10-12 minutes or until edges brown. Yield: 5-8 extra large cookies depending on size of cookie.
When cool, ice with favorite frosting and top with sprinkles/decorations.
A Note on Icing: I like to use almond extract in my icing rather than vanilla as I think it has a better contrast of flavor with the cookie -- and it's what mom always used so for me, it's a homegrown favorite. smileys/smile.gif
Ann:
Sugar Cookies are my all time favorite for cut out cookies. I got this recipe off of the Brown Bag Art cookie molds but use for cutout cookies. It produces a softer cookie than the ones mom used to make and I always get compliments on their taste. I just kneed a bit of four in if the dough is too sticky to rollout - but not too much.
1/2c softened butter
3/4c sugar
1 “medium” or “large” egg (not extra large or jumbo)
1T milk or cream
2c flour
1/4t salt
1/4t nutmeg (or cinnamon)
Thoroughly cream butter. Add sugar and mix till fluffy. Beat in the egg and then the milk. In a separate bowl mix together all dry ingredients. Stir them into the butter. Knead the dough for just a minute. Chill the dough, then rollout and use for cutout cookies. Bake at 350ºF for 10-12 minutes or until edges brown. Yield: 5-8 extra large cookies depending on size of cookie.
When cool, ice with favorite frosting and top with sprinkles/decorations.
A Note on Icing: I like to use almond extract in my icing rather than vanilla as I think it has a better contrast of flavor with the cookie -- and it's what mom always used so for me, it's a homegrown favorite. smileys/smile.gif
I added another egg yolk and rolled them out to a 1/4 inch thickness. I wanted them a bit more 'cakelike' and thicker.
Love this recipe - so easy to work with.
Also - instead of spreading the glaze on the cookies I just dipped them (one side) - turned out great!
Ann
This was originally posted at sugarcraft.com and is now in the T&T Hall of Fame
Penny’s Rolled Sugar Cookies
1 C salted butter (if you use unsalted, add 1 tsp salt)
1 C granulated sugar
1 large egg
2 Tbsp whipping cream (can use half and half)
2 Tablespoon pure vanilla
1 tsp pure almond extract
3 C unbleached flour
1 ½ teaspoon baking powder
Preheat oven to 325°. In a mixer
combine butter and sugar. Beat only until
combined and no lumps of butter remain.
DON’T cream until fluffy. Add egg, cream,
vanilla and almond extract all at once and
thoroughly blend. The mixture will look
curdled…don’t worry!
In a separate bowl, stir together the flour
and baking powder. Add the mixture to the
wet ingredients and blend. Roll out to a
thickness of 1/4" and cut with cookie cutters. Bake on parchment sheets for 8-12 minutes (depending on thickness and size of cutters) and cool on a rack. Makes about 3 dozen cookies depending on cutter size.
Dough does not need to be chilled before using.
For chocolate flavored cookies, you can replace 1/2 cup of the flour with cocoa powder.
This is the best cookie icing I have everused and it hardens nicely for bagging but
is not rock hard like royal icing. You will
love it. Source: www.wildwestcookies.com
Sugar Baby Frosting
1- 32 oz. pkg. confectioners’ sugar, sifted
1/3 cup evaporated skimmed milk
1/3 cup white corn syrup
1 teaspoon pure vanilla
1/3 cup water, boiling
Combine milk, syrup and vanilla in a
saucepan over heat and add boiling water.
Blend together with electric mixer. Add
confectioners sugar and continue mixing
until smooth. The frosting consistency is
similar to a glaze. Color with powdered food
coloring for decorating cookies. You may
purchase the powdered food coloring at cake
decorating specialty stores, Walmart or Hobby Lobby.
Deb:
I just made these this morning!
I added another egg yolk and rolled them out to a 1/4 inch thickness. I wanted them a bit more 'cakelike' and thicker.
Love this recipe - so easy to work with.
Also - instead of spreading the glaze on the cookies I just dipped them (one side) - turned out great!
Yield: Makes about 6 dozen cookies
1-1/2cups (3 sticks) butter
1/2 cup granulated sugar
1/4 cup powdered sugar
1 egg yolk
1 tsp vanilla
1/8 tsp almond extract
food coloring, optional
2-1/2 cups all-purpose flour
1/4 cup cake flour
1/4 tsp salt
Heat butter in heavy saucepan over medium heat, stirring frequently until melted and light amber in color; transfer to large bowl. Cover and refrigerate about 2 hours or until solid. Let butter stand at room temperature about 15 minutes to soften before completing recipe.
Preheat oven to 350F. Beat browned butter, granulated sugar, and powdered sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg yolk, vanilla and almond extract; beat until well-blended (add a couple of drops of food coloring at this point if desired).
Combine remaining dry ingredients in small bowl and add to butter mixture; beat until combined.
Roll into 3/4-inch balls and press flat onto ungreased cookie sheets about an inch apart. Bake at 350F for 10 minutes or until just lightly browned. Cool 5 minutes on cookie sheets; transfer to wire racks to cool completely.
Frost as desired - the simpler the better - white with a few red and green sprinkles, pale green with crushed walnuts, pink with a red decorating sugar and a cinnamon heart, etc.
Maria:
Sugar Cookies are my all time favorite for cut out cookies. I got this recipe off of the Brown Bag Art cookie molds but use for cutout cookies. It produces a softer cookie than the ones mom used to make and I always get compliments on their taste. I just kneed a bit of four in if the dough is too sticky to rollout - but not too much.
1/2c softened butter
3/4c sugar
1 “medium” or “large” egg (not extra large or jumbo)
1T milk or cream
2c flour
1/4t salt
1/4t nutmeg (or cinnamon)
Thoroughly cream butter. Add sugar and mix till fluffy. Beat in the egg and then the milk. In a separate bowl mix together all dry ingredients. Stir them into the butter. Knead the dough for just a minute. Chill the dough, then rollout and use for cutout cookies. Bake at 350ºF for 10-12 minutes or until edges brown. Yield: 5-8 extra large cookies depending on size of cookie.
When cool, ice with favorite frosting and top with sprinkles/decorations.
A Note on Icing: I like to use almond extract in my icing rather than vanilla as I think it has a better contrast of flavor with the cookie -- and it's what mom always used so for me, it's a homegrown favorite. smileys/smile.gif
Ann:
Sugar Cookies are my all time favorite for cut out cookies. I got this recipe off of the Brown Bag Art cookie molds but use for cutout cookies. It produces a softer cookie than the ones mom used to make and I always get compliments on their taste. I just kneed a bit of four in if the dough is too sticky to rollout - but not too much.
1/2c softened butter
3/4c sugar
1 “medium” or “large” egg (not extra large or jumbo)
1T milk or cream
2c flour
1/4t salt
1/4t nutmeg (or cinnamon)
Thoroughly cream butter. Add sugar and mix till fluffy. Beat in the egg and then the milk. In a separate bowl mix together all dry ingredients. Stir them into the butter. Knead the dough for just a minute. Chill the dough, then rollout and use for cutout cookies. Bake at 350ºF for 10-12 minutes or until edges brown. Yield: 5-8 extra large cookies depending on size of cookie.
When cool, ice with favorite frosting and top with sprinkles/decorations.
A Note on Icing: I like to use almond extract in my icing rather than vanilla as I think it has a better contrast of flavor with the cookie -- and it's what mom always used so for me, it's a homegrown favorite. smileys/smile.gif
I added another egg yolk and rolled them out to a 1/4 inch thickness. I wanted them a bit more 'cakelike' and thicker.
Love this recipe - so easy to work with.
Also - instead of spreading the glaze on the cookies I just dipped them (one side) - turned out great!
Ann
This was originally posted at sugarcraft.com and is now in the T&T Hall of Fame
Penny’s Rolled Sugar Cookies
1 C salted butter (if you use unsalted, add 1 tsp salt)
1 C granulated sugar
1 large egg
2 Tbsp whipping cream (can use half and half)
2 Tablespoon pure vanilla
1 tsp pure almond extract
3 C unbleached flour
1 ½ teaspoon baking powder
Preheat oven to 325°. In a mixer
combine butter and sugar. Beat only until
combined and no lumps of butter remain.
DON’T cream until fluffy. Add egg, cream,
vanilla and almond extract all at once and
thoroughly blend. The mixture will look
curdled…don’t worry!
In a separate bowl, stir together the flour
and baking powder. Add the mixture to the
wet ingredients and blend. Roll out to a
thickness of 1/4" and cut with cookie cutters. Bake on parchment sheets for 8-12 minutes (depending on thickness and size of cutters) and cool on a rack. Makes about 3 dozen cookies depending on cutter size.
Dough does not need to be chilled before using.
For chocolate flavored cookies, you can replace 1/2 cup of the flour with cocoa powder.
This is the best cookie icing I have everused and it hardens nicely for bagging but
is not rock hard like royal icing. You will
love it. Source: www.wildwestcookies.com
Sugar Baby Frosting
1- 32 oz. pkg. confectioners’ sugar, sifted
1/3 cup evaporated skimmed milk
1/3 cup white corn syrup
1 teaspoon pure vanilla
1/3 cup water, boiling
Combine milk, syrup and vanilla in a
saucepan over heat and add boiling water.
Blend together with electric mixer. Add
confectioners sugar and continue mixing
until smooth. The frosting consistency is
similar to a glaze. Color with powdered food
coloring for decorating cookies. You may
purchase the powdered food coloring at cake
decorating specialty stores, Walmart or Hobby Lobby.
Deb:
I just made these this morning!
I added another egg yolk and rolled them out to a 1/4 inch thickness. I wanted them a bit more 'cakelike' and thicker.
Love this recipe - so easy to work with.
Also - instead of spreading the glaze on the cookies I just dipped them (one side) - turned out great!