DOLLY PARTON'S SUGAR COOKIES
When I make sugar cookies, this is the only recipe I use. I'm convinced there is no better. The taste is out of this world, and the dough rolls and keeps its shape beautifully.
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 6
Steps:
- Cream sugar and butter together in a large bowl, beating until well incorporated.
- Add the egg yolks and lemon zest. Beat until well mixed.
- Sift the flour over the wet ingredients, and mix just until combined.
- Knead together very gently until it forms enough of a ball to plop onto a piece of plastic wrap. Work the dough just enough to get it to stick together, but be careful not to overdo it. Honestly, I get so paranoid about overworking the dough that I pile the crumbs onto the plastic wrap, fold it up around the mound, and press it together that way.
- Completely wrap the dough with the plastic wrap.
- Chill dough for three hours.
- Preheat oven to 350 degrees Fahrenheit.
- Roll out dough - I go as thin as 1/8 inch, but I prefer about 1/4 inch thick. Cut into shapes, adding additional flour as necessary to avoid sticking.
- Place cookie shapes on a cookie sheet (no need to grease) and bake for about 8 minutes, just until the cookies start to turn pinky beige around the edges.
- Let cool for a couple of minutes on the baking sheet, then move to wire rack to cool completely.
- Eat plain or decorate with sugar cookie icing.
DOLLY PARTON SUGAR COOKIES
Make and share this Dolly Parton Sugar Cookies recipe from Food.com.
Provided by Faith lt3
Categories Dessert
Time 3h8m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Cream sugar and butter in a medium-size bowl.
- Beat in eggs, then flour and lemon peel. Knead gently together. Don't overwork the dough, but make sure it's consistent.
- Chill dough for 3 hours.
- Preheat oven to 350'F.
- Roll out dough with rolling pin.
- Cut into shapes and place on greased cookie sheets.
- Bake until tops get pinkish-brown, about 8 minutes.
Nutrition Facts : Calories 229.4, Fat 15.9, SaturatedFat 9.9, Cholesterol 58.1, Sodium 110, Carbohydrate 20.3, Fiber 0.4, Sugar 8.4, Protein 2
DOLLY PARTON'S BANANA PUDDING
I got allot of these, I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those.
Provided by Cookin In Texas
Categories Dessert
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Prepare pudding as directed on box:
- In a deep 2 quart casserole bowl place cookies and bananas mix well set this aside.
- In a saucepan combine 3/4 cup of sugar, flour and salt; with whisk beat in milk until blended and smooth.
- Bring to boil over medium low heat; cook 1 minute, stirring constantly. Remove from heat.
- In another bowl beat egg and egg yolks, add 3 tablespoons of hot milk mixture.
- Stir egg mixture into saucepan cook over low heat 2 minutes, stirring constantly until mixture is hot but Not Boiling.
- Stir in butter until melted. Remove from heat; stir in 1 teaspoon vanilla extract. Pour mixture over cookies and bananas in casserole; set aside.
- Prepare meringue topping: In large bowl with mixer on high speed, beat egg whites, sugar, lemon juice and vanilla extract until stiff peaks form.
- Spoon mixture over top of pudding, making sure meringue touches sides of casserole all around.
- Bake 15 minutes until top is golden.
Nutrition Facts : Calories 496.7, Fat 19.9, SaturatedFat 8.7, Cholesterol 120.5, Sodium 295.6, Carbohydrate 72.5, Fiber 2.7, Sugar 27.5, Protein 9.2
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