DELILAH'S FROSTED CUT-OUT SUGAR COOKIES
My Family just loves this sugar cookie recipe. The hardened frosting adds a special touch!
Provided by Delilah Lopez
Categories Desserts Cookies Sugar Cookies
Time 18m
Yield 36
Number Of Ingredients 13
Steps:
- In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
- In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 20.6 g, Cholesterol 11.3 mg, Fat 5.2 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 81.7 mg, Sugar 13.9 g
FROSTED CUTOUT SUGAR COOKIES
"As a girl, I helped Mom make these crunchy cutout cookies. Iced and sprinkled with colored sugar, they're the best!" -Sonja Stromswold, Mohall, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 17
Steps:
- Combine flour, granulated sugar, baking soda and salt. Cut in shortening and butter until crumbly. In another bowl, whisk eggs, milk and vanilla; add to flour mixture and mix well. Divide dough into three balls; cover and refrigerate until easy to handle, about 2 hours., Preheat oven to 325°. Remove one portion of dough from the refrigerator at a time. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough., Bake until edges are lightly browned, 8-10 minutes. Cool 1 minute before removing to wire racks to cool completely. , For frosting, cream butter, confectioners' sugar, vanilla and enough cream to achieve spreading consistency. If desired, tint with food coloring. Frost cookies. Decorate with colored sugar and candies if desired.
Nutrition Facts : Calories 112 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 58mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
SUGAR COOKIE CUTOUTS
I found this to be the best sugar cookie recipe for cutouts! very good flavor even without the frosting.
Provided by GLJCAT
Categories Desserts Cookies Sugar Cookies
Yield 36
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
- Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 135 calories, Carbohydrate 18.4 g, Cholesterol 26.2 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 68.2 mg, Sugar 8.4 g
CUT-OUT COOKIES
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h42m
Yield 25 to 30 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
- Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
- Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
- Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.
SUGAR COOKIE CUTOUTS
I must have over 100 different cookie cutters and have had fun putting them to use with this recipe over the years. Each Christmas, my brother, sister and I would eagerly wait for Grandpa and Grandma to arrive with these cookies in tow. -Elizabeth Walters, Waterloo, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle., On a generously floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool. , In another large bowl, cream butter, sugar, vanilla and enough cream to achieve spreading consistency. Add food coloring if desired. Frost cookies. Sprinkle with colored sugar if desired.
Nutrition Facts :
FROSTED SUGAR COOKIE CUTOUTS
I got this yummy sugar cookie recipe from a local magazine. I like them because there not to sweet. They are perfect frosted with my vanilla butter frosting recipe. You can use many different cookie cutters to make fun seasonal cookies all year long.
Provided by Cupcake-Princess
Categories Dessert
Time 28m
Yield 30-48 cookies
Number Of Ingredients 13
Steps:
- For the cookies: In a medium mixing bowl stir together flour, baking powder, baking soda, and salt, set aside.
- In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in eggs, milk, and vanilla. On low speed gradually add flour mixture and mix just until blended. Cover and chill dough for 1 hour.
- Preheat oven to 350 degrees and grease baking sheets. Roll out dough on a lightly floured surface to 1/8 to 1/4 inch thickness. Cut dough into shapes with desired cookie cutters. Place 1 inch apart on prepared baking sheets. Bake for 8 to 10 minutes. Transfer cookies to a cooling racks to cool completley.
- For frosting: In a medium mixing bowl with an electric mixer on medium speed cream butter until smooth. On low speed gradually add powdered sugar alternating with milk, adding more milk if needed, until at desired consistency.
- Add vanilla and beat until smooth and creamy. Spread or pipe frosting on cooled cookies.
Nutrition Facts : Calories 134.2, Fat 5.1, SaturatedFat 3.1, Cholesterol 26.4, Sodium 76.4, Carbohydrate 20.4, Fiber 0.3, Sugar 10.7, Protein 1.8
ALMOST SWEETOPIA SUGAR COOKIE CUTOUTS
This is based on a sugar cookie recipe that I found through Pinterest (http://sweetopia.net/2009/12/sugar-cookie-recipe/). I really like the flavor, and for all that does spread a little bit (note: the more you work the dough, the more it spreads), it is my new favorite sugar cookie recipe. I especially like making half batches--just enough for two cookie sheets worth! I made a few modifications and made a few changes to the directions. Prep time includes chill time and cook time is for 4 cookie sheets. (As a side note, I really like the three stages of the recipe--10 minutes to mix, then chill, --10 minutes to cut out, then chill, then bake. With the breaks, I find it easier to fit this recipe into an afternoon playing with my children) Added here are the measurements for a 3/4 size batch, as I have found it helpful: 3/4 cup butter 3/4 cup shortening 3/8 cup granulated sugar 1 1/8 cup brown sugar 1 1/2 egg 1 1/2 Tbs vanilla 3/16 tsp almond 4.5 cups flour
Provided by Dwynnie
Categories Dessert
Time 3h30m
Yield 30-32 4 inch cookies
Number Of Ingredients 8
Steps:
- By hand, cream the butter and sugars in a large bowl.
- Add the first egg and mix well.
- Add the second egg with the vanilla and almond extracts and mix.
- Sift the flour into the bowl and mix until smooth--do not overmix.
- Split the dough into four pieces (two if making a half batch) and pat each section into a disk about 1 1/2 cm thick.
- Wrap in plastic and refrigerate for at least 1 hour.
- Between the plastic wrap and some parchment paper, roll out the dough to 1 cm and cut out cookie shapes. Then mush together and re-roll scraps.
- Place cutouts on parchment paper and refrigerate for at least 1 hour to chill again. (They will then hold their shape better when baked after chilling. I sometimes chill overnight and bake the next day.).
- Preheat your oven to 350°F or 176°C.
- Bake cookies for 8-15 minutes or until the edges are golden. (The baking time will depend on the size of your cookie. In my oven, 4 inch cookies take 15 minutes).
- Let cookies cool to room temperature and decorate!
Nutrition Facts : Calories 267.6, Fat 13.5, SaturatedFat 5.7, Cholesterol 28.7, Sodium 62.5, Carbohydrate 33.3, Fiber 0.7, Sugar 14.2, Protein 3.1
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