MARY'S SUGAR COOKIES
A very good sugar cookie with a hint of almond flavor.
Provided by Pat
Categories Desserts Cookies Sugar Cookies
Yield 30
Number Of Ingredients 9
Steps:
- In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
- Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
- Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 16 g, Cholesterol 22.5 mg, Fat 6.4 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 4 g, Sodium 88.2 mg, Sugar 7.9 g
GREAT AUNT AUDRITA'S SOUR CREAM COOKIES (SUGAR COOKIE CUT-OUTS)
This is another treasured family recipe. These cookies are moist and light with a hint of nutmeg. Please note in the ingredients the amount of flour may be a bit off. You may need to use less or more than indicated. I haven't made these in a very long time, and my family doesn't always include measurements in recipes. Aunt Audrita noted on the recipe card "enough flour as needed to roll out properly". If anyone figures out (before I do) exactly how much that is, please write me a note!
Provided by MarthaStewartWanabe
Categories Dessert
Time 1h25m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl, cream together sugar, shortening, sour cream and eggs.
- Then stir into mixture the baking soda, nutmeg, vanilla, salt and cream of tartar. Do not add flour just yet.
- Chill mixture 1-24 hours.
- Gradually add flour to chilled mixture until dough is stiff enough to roll for cut-out cookies.
- On a generously floured work surface, roll out dough a little at a time with a rolling pin dusted with flour until 1/2-inch thick.
- Use flour-dipped cookie cutters to cut into desired shapes. Place cut-outs onto a lightly greased cookie sheet, making sure to space cookies two inches apart.
- Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
- Cool on a wire rack.
- Decorate with icing of your choice (optional) and store in an air-tight container.
Nutrition Facts : Calories 167.5, Fat 6.8, SaturatedFat 2.5, Cholesterol 21.8, Sodium 212.9, Carbohydrate 25.1, Fiber 0.3, Sugar 16.8, Protein 1.9
AUNT GLADYS' SUGAR COOKIES
Steps:
- Mix ingredients and roll into balls. Then flatten with sugar coated flat surface (bottom of a glass works fine once you've smeared some dough on the bottom of the glass so the sugar sticks). Place on ungreased cookie sheet and bake at 350 degrees for 8-10 minutes(or when the edges brown, you know they're done). During the holidays, mix green, red and white sugars and they're festive as well as delicious.
AUNT LYDA'S SUGAR COOKIES
Steps:
- Preheat oven to 350°F. Cream shortening and sugar until light and fluffy. Add vanilla and then add eggs one at a time. Measure out flour and sift baking soda into it with a fork. Add flour and buttermilk alternately until all are mixed. Chill mixture for at least 2 hours. You also can make the batter a few days ahead of the time you want to make the cookies, just store in fridge.
- Roll out 1/4 of cooking mixture at a time. Roll on lightly floured counter or board (or between two pieces of parchment paper) to 1/4 inch thick and cutout with your favorite cookie cutters. (See note below.) You may reroll leftover dough to make more cookies. Just be careful not to work too much flour into them.
- Bake for 8-10 minutes. Will be light in color. Do not overbake. Frost as desired when completely cooled.
- Icing Instructions:
- In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired. Makes about 3 cups of icing. And don't forget the sprinkles :-) ~Jan~
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
AUNT EDNA'S SUGAR COOKIES
My husband's aunt worked as a personal chef for many years. She was one of those incredible people who never measured anything, everything had become second nature. I convinced her to measure everything when she baked a batch--and I was lucky to get a written copy of this before she passed away. They are the most delicious soft sugar cookies I have ever had. :o)
Provided by Bridget Leigh
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- In a large bowl, cream sugar and shortening together.
- Add salt and eggs and mix well.
- Add vanilla and mix well.
- Add flour, baking soda, baking powder and sour cream and mix well.
- Roll the dough out to 1/4" to 3/8" thick, and cut cookies out in whatever shape you wish. Transfer cookies to a cookie sheet, and bake at 350 degrees F for 10 minutes.
- Sprinkle with sugar. Cool on a wire rack.
AUNT ANNIE'S SUGAR COOKIES
A wonderful vegan sugar cookie. I borrowed this recipe, but can't remember where I got it from. This is the title it came with, though, so thank you to the originator! I originally found it while looking for a recipe for Christmas cut out cookies. This one works great! I have altered it ever so slightly. I like to roll them thin (but not too thin). They get eaten very quickly, especially warm out of the oven. By the way, I'm fully guessing at the yield. It depends on what size cutters you use, and how thin you roll them out. Enjoy!
Provided by TheCookinMom
Categories Dessert
Time 33m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°.
- Mix flour, baking powder, baking soda, salt and nutmeg together.
- In a large bowl, fully cream margarine and sugar together.
- Add soured milk alternately with the dry ingredients to the creamed mixture.
- Form dough into a ball, wrap and chill in the refrigerator for at least one hour.
- Cut the dough into quarters and roll out one quarter at a time (it rolls and cuts the best if it is chilled, so keep the remaining sections in the refrigerator until you're ready to use them).
- I use a pastry mat to cut my dough out on. I have never had a problem with the dough being sticky, but you can lightly flour your work surface, if necessary (beware that it might change the flavor a bit if you over flour).
- Transfer the cut out cookies to an ungreased baking sheet. I like to sprinkle a little sugar on the tops of them before baking. My children like to put sprinkles on top first. Or, you can leave them plain and put icing on afterwards. We have too big a sweet tooth here to eat them plain.
- Bake in a 350°F oven for 7-9 minutes. Do not brown!
- Enjoy!
Nutrition Facts : Calories 68.3, Fat 0.2, Sodium 48.2, Carbohydrate 15.5, Fiber 0.3, Sugar 7.3, Protein 1.2
AUNT NELDA'S SUGAR COOKIES
This is my great aunt's famous sugar cookie recipe! They're her signature, and she brings them to every family gathering. I know there are a ton of other sugar cookie recipes on Zaar, but I didn't see any quite like this. They're scrumptious! She told me she got them from The Good Housekeeping Cookbook, Hearst Magazines, 1949. The prep time does not include time to chill overnight, and the serving size is an estimate!
Provided by Kree6528
Categories Drop Cookies
Time 30m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Measure 3/4 cup sugar into a large bowl.
- Add oil and stir until well blended.
- Break eggs into small bowl and beat well with egg beater.
- Stir, with vanilla flavoring, into shortening mixture.
- Measure sifted flour, cream of tartar, soda and salt into a flour sifter; sift into a medium bowl.
- Gradually add flour mixture to shortening mixture, beating with a spoon after each addition.
- Chill bowl of cookie dough overnight, or until dough can be easily handled.
- Drop dough by FULL teaspoonsful onto greased cookie sheets.
- Sprinkle with granulated sugar (Omit sugar if cookies will be frosted).
- Flatten slightly with the bottom of a glass.
- Bake in 350 degree F oven 10-12 minutes or until done.
- Remove from oven and with broad spatula and slide at once onto rack to cool.
- NOTE: For cut-out cookies, roll to 1/8 thickness on lightly-floured board.
- Cookies will be harder than the drop cookies--use flour sparingly.
- This dough may also be rolled, chilled, and sliced like refrigerator cookies.
GRANDMA MINNIE'S OLD FASHIONED SUGAR COOKIES
This is my great-grandmother's sugar cookie recipe.
Provided by Jessica McDonald
Categories Desserts Cookies Sugar Cookies
Yield 78
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C) .
- Over a large bowl, sift together all-purpose flour, baking powder, salt, sugar. Cut in butter and blend with a pastry blender until mixture resembles cornmeal. Stir in lightly beaten egg, cream, and vanilla. Blend well. Dough may be chilled, if desired.
- On a floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar; cut into desired shapes. Transfer to ungreased baking sheets.
- Bake for 6 to 8 minutes, or until delicately brown.
Nutrition Facts : Calories 51.4 calories, Carbohydrate 6.3 g, Cholesterol 9.4 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.7 g, Sodium 39.8 mg, Sugar 2.6 g
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