Rich Roll Cookies Recipes

Steps:

• In a bowl, cream butter and sugar. Add egg and extracts. Combine flour and baking powder; gradually add to creamed mixture and mix well. (Dough will be very stiff. If necessary, stir in the last cup of flour mixture by hand. Do not chill.) On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out cookies into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 6-7 minutes or until edges are lightly browned. Cool 2 minutes before removing to wire racks; cool completely. For glaze, combine the sugar, water and corn syrup until smooth. Tint with food coloring if desired. Using a small brush and stirring glaze often, brush on cookies, decorating as desired.

Steps:

• Cream together butter and sugar. Beat in egg and extract. Combine and add flour and salt.
• Wrap dough well and chill or freeze until you are able to handle it easily. Can also make day ahead and place in fridge wrapped in plastic wrap.
• To bake: Preheat oven to 350. Roll out and cut with cookie cutters. Place on either a greased cookie sheet or one lined with a silpat liner or parchment paper. Bake 8-10 minutes for thin cookies or 15 minutes+ for thick cookies or cookies on a stick. When they are lightly browned, they are ready. Cool on pan for 1-2 minutes, transfer to a cooling rack to cool completely before decorating. Use your favorite icing recipe.

Steps:

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
• Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
• Bake 6 to 8 minutes in preheated oven. Cool completely.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
• Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.

Steps:

• 1. Preheat oven to 350.
• 2. Cream together butter and sugar add egg, vanilla, and almond extract, mix well.
• 3. Sift together flour and salt. Add in one of the optional ingredients if using.
• 4. Add dry ingredients to butter mixture and mix until just combine.
• 5. Chill for 3-4 hours.
• 6. Roll dough out to about 1/8 inch thicknes, cut into shapes and bake for 8-10 minutes (you want little to no color on them).

Steps:

• Preheat oven to 350 degrees F. In a mixer with a paddle attachment combine all the ingredients except confectioners' sugar and mix until smooth. Roll dough into balls about 1-inch in diameter, place on a greased cookie sheet 2 inches apart, and bake for 15 to 20. They should just be turning golden brown. Roll in powdered sugar while still hot.

Steps:

• Sift together the flour, cocoa powder, baking powder, baking soda and salt. In the large bowl of a standing mixer, beat the butter on medium speed until creamy and light in color, about 3 minutes. Add the sugar in a steady stream, continuing to beat for 2 minutes. Add the egg, vanilla and espresso mixture. Continue beating, scraping down the sides of the bowl as needed, then mix in the melted chocolate.
• Reduce the speed to low. Add the dry ingredients in two batches, mixing just enough to combine after each addition. Divide the dough in two and form into two flattened disks. Wrap in plastic and refrigerate at least 2 hours.
• Heat the oven to 350 degrees. Line two cookie sheets with parchment paper or silicone mats. Roll out the chilled dough between 2 sheets of parchment or wax paper until it is 3/16-inch thick. Cut into shapes, using cookie cutters of different sizes to use as much dough as possible. (The dough will not be as good if it is rolled out a second time.) Transfer cookies to baking sheets, 1/2 inch apart.
• Bake for 9 to 11 minutes, rotating the sheets once to ensure even baking, or until cookies look set on top and have a slight sheen. Remove from oven and wait 2 minutes before transferring the cookies to wire racks to cool. Frost with royal icing, if desired.

Steps:

• Cream butter and sugar.
• Beat in egg and flavoring.
• Combine and add flour and salt.
• Chill dough 3-4 hours.
• Preheat oven to 350°F.
• Roll thinly and cut.
• Bake 5-7 minutes, (this is because I roll them very thin,you might want to cook them longer if you don't roll them thin -- see other peoples notes).
• Ice with either Almond or Royal Icing.
• The Almond Icing is a thin icing that you can "paint" on the cookies. I actually use paint brushes, and have fun coloring the icing.
• The Royal Icing dries hard. It can be used to "glue" tails back on kittens (cookies) and trunks on elephants. It also holds the cookies together better for shipping. I use a small metal spatula for spreading this, and use a lot of sprinkles and other adornments with this icing.
• The amounts of sugar and liquid are flexible to your own preferred consistency.