BLUE RIBBON SUGAR COOKIES
A light, crispy but tender sugar cookie loaded with flavor. These cookies are especially requested at Christmas. They're easy and definitely a crowd-pleaser.
Provided by magicallydelicious
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, cream of tartar, baking soda and salt; set aside.
- In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended. Stir in the eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
- Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 16.8 g, Cholesterol 15.4 mg, Fat 7.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 98.3 mg, Sugar 8.7 g
MARTHA'S BLUE RIBBON SUGAR COOKIES - CHRISTMAS
These cookies are by far "The Best" Sugar Cookies I have ever had, and the amazing flavor is in the secret ingredient :) I guarantee if you do make them, you will never use another recipe. Try them and see for yourself! They are delicious plain or decorated with frosting, or glaze and holiday jimmies or sprinkles or colored sugar granules. You can substitute lemon or lime peel in place of the orange peel if you wish. They are all awesome! You can easily double this recipe to make a larger amount of cookies for the holidays! The amount of cookies really depends on the size of the cutters you use, so it is only a guesstimate. The cooking time is for 2 sheets of cookies.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 2h8m
Yield 24-30 cookies
Number Of Ingredients 7
Steps:
- In a large mixing bowl, cream butter and sugar until well mixed.
- Add 2 eggs to the creamed mixture. Mix well.
- In another large bowl, mix sifted flour, baking powder and salt together. Add to creamed butter mixture. Mix well.
- Add in grated orange rind, and mix well.
- Make into a ball, and chill in bowl covered with saran wrap, for at least 2 hours, or overnight in the refrigerator.
- When ready to bake preheat the oven to 350.
- With a floured rolling pin, roll out the dough to about 1/4" thick on a very lightly floured surface.
- Make into desired shapes using cookie cutters. (I dip my cutters in flour before cutting each cookie, so they don't stick). If you don't have cookie cutters, you can use the bottom of a glass instead. Brush off any excess flour before putting them on the cookie sheet, if there is any.
- Place cookies on ungreased cookie sheet about 2" apart. You may use parchment paper if you like.
- Bake for 8 minutes (or you may preheat the oven to 300, and bake for 10 minutes).
- Let cookies cool on wire racks.
- Decorate.
- Store in a covered plastic container, or cookie tin.
Nutrition Facts : Calories 110.4, Fat 4.3, SaturatedFat 2.6, Cholesterol 25.7, Sodium 79.3, Carbohydrate 16.4, Fiber 0.3, Sugar 8.4, Protein 1.6
BLUE RIBBON SOFT SUGAR COOKIES
Rich, buttery sugar cookies that melt in your mouth. This recipe is from a cookbook called "Country Fair Cookbook" in which all recipes are blue ribbon winners.
Provided by Sugarplum40
Categories Drop Cookies
Time 1h30m
Yield 7 dozen, 84 serving(s)
Number Of Ingredients 10
Steps:
- Cream together butter and sugars until light and fluffy. Add eggs, one at a time, beting well after each addition. Blend in the oil and vanilla.
- Sift together flour, baking soda, cream of tartar and salt. Gradually add dry ingredients to creamed mixture; mix well. Chill dough in refrigerator 8 hours or overnight.
- Shape dough in balls the size of a walnut. Place balls about 2" apart on ungreased baking sheets.
- Bake in 350 oven 10 to 12 minutes or until done. Remove from baking sheets: cool on racks. Makes 7 dozen.
Nutrition Facts : Calories 80.7, Fat 5, SaturatedFat 1.8, Cholesterol 10.8, Sodium 46.2, Carbohydrate 8.4, Fiber 0.2, Sugar 3.8, Protein 0.8
BLUE RIBBON ALMOND ROCA COOKIES
Steps:
- Preheat oven to 300 degrees F.
- In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
- Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
- Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.
RIBBON OR SWIRL COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h16m
Yield approximately 6 dozen cookies
Number Of Ingredients 13
Steps:
- For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended.
- Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
- For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.
- Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
- For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace, and remove top sheet of paper. Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough. Take care to line up the edges of the 2 doughs and trim as needed. Lightly press to smooth and seal the doughs together. Remove the top piece of paper. Brush the surface of the dough lightly with cold water. Position the sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.
- Evenly position racks in the oven, and preheat to 325 degrees F.
- Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets. Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes.
- Roll and layer the two doughs into 15 by 18-inch rectangles, and 1/4-inch thick in the same way as the Spiral Cookies. Put 1 of the chocolate doughs on the work space and remove the top sheet of parchment. Brush lightly with a little cold water. Place 1 of vanilla doughs on the work space. Remove top sheet of paper, and use the bottom piece of the paper to lift the dough onto the chocolate dough. Take care to lining up the edges of the dough. Lightly press to smooth and seal the doughs together. Remove the top parchment.
- Trim the edges on the layered doughs with a pizza cutter using a ruler or other straight edge as a guide. Working with the short edge facing you, cut the layered dough in half vertically. Set 1 piece on top of the other and then turn the dough, to have the long side facing you. Cut the dough in half again and set 1 piece on top of the other. Wrap in plastic wrap, and refrigerate for 2 hours before slicing.
- Trim any uneven edges with a sharp knife. Slice blocks into 1/8-inch thick rectangles and bake until the white dough is just beginning to brown, about 16 to 18 minutes.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
GIANT SUGAR COOKIES
Start filling up your cookie jar with those popular treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
- Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
- With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)
- Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.
CREAM CHEESE SUGAR COOKIES
There are so many things we love about this Christmas cookie cutout recipe. It doesn't make a ton of cookies and is easy to throw together - perfect if you just want a little treat. The cookie itself is sweet, tender, buttery and has a richness thanks to the cream cheese. By itself, it's a delicious Christmas cookie. We love that Cassie leaves the decorating up to you. They can be coated with a basic powdered sugar and milk glaze. Or, thin out a buttercream frosting and have fun with a piping bag. A great cookie option if you don't like heavy frosting on your cutout cookies since you can decorate how you want. We used this Easy Homemade Buttercream Recipe for decorating and thinned it a little with milk for our reindeer and Christmas tree decorations.
Provided by cassie thornburg @agirlsinger
Categories Cookies
Number Of Ingredients 8
Steps:
- In a large bowl, combine sugar, butter, cream cheese, salt, extracts, and egg yolk.
- Blend well.
- Lightly spoon flour into measuring cup, and level off to measure.
- Stir in flour until blended.
- Cover with plastic wrap and shape into a disk. Refrigerate for about 2 hours or overnight.
- Heat oven to 350. On a lightly floured board, roll out dough, 1/3 at a time, to 1/8 inch thickness. (Keep remaining dough refrigerated).
- Cut into desired shapes with floured cutters. Place 1 inch apart on cookie sheets lined with parchment paper. Leave cookies plain or sprinkle with sugar crystals at this point. Bake for 7- 10 minutes or until a light golden brown.
- Immediately remove from sheets and cool on wire racks.
- Cool completely. Frost and decorate as desired. Enjoy!
SOFT SUGAR COOKIES IV
This Recipe is a State Fair Blue Ribbon winner. This is an easy sugar cookie recipe, you don't have to roll it out, and the cookies are soft and chewy, unlike other sugar cookies. Anybody can make these.
Provided by Laura Stearns
Categories Desserts Cookies Sugar Cookies
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
- Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 29.4 g, Cholesterol 29.1 mg, Fat 11.4 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 180.1 mg, Sugar 15.4 g
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