Shielas Sugar Cookies Recipes

Steps:

• In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
• In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
• Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.
• Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.
• Preheat the oven to 350 degrees F.
• Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm.
• Bake until the cookies are light golden brown, about 10 minutes.
• Let cookies cool completely on the sheets before decorating.

Steps:

• For cookies:
• Preheat oven to 400 degrees F.
• In a mixer, beat shortening until soft. Add sugar, baking powder, and salt. Beat in eggs and vanilla. Gradually mix in the flour. Remove half of the dough, leaving the remaining in the mixer. Add a couple of drops of food coloring to the dough in the mixer, until the desired color is achieved and beat until combined. Form each half of the dough into disks and wrap in plastic film. Chill in the refrigerator until firm, at least 1 hour.
• Roll the dough out to 1/4-inch thickness and cut out cookies with cookie cutters. Transfer to an ungreased cookie sheet and bake until firm, about 6 to 8 minutes. Cool on wire racks.
• For frosting:
• In a mixer, beat butter, sugar, milk, and vanilla until smooth. If frosting is too thick, add more milk, a very small amount at a time. Divide frosting into several small bowls. Add a different color of food coloring to the frosting in each bowl. Glaze each cookie with a different color frosting.

Steps:

• Special Equipment: assorted animal-shaped cookie cutters, about 4 to 5-inches long
• Decorating suggestion: multi-colored sprinkles, colored decorating sugar, mini chocolate chips, small candies, mini marshmallows
• For the cookies: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• In a medium bowl, combine the cookie dough and flour until smooth. On a lightly floured surface, roll out the dough to 1/4-inch thick. Using animal-shaped cookie cutters, cut out shapes from the dough and arrange, about 2-inches apart, on the prepared baking sheets. Form the scraps of dough into a ball, roll out to 1/4-inch thick, and continue to cut out animal shapes. Bake for 10 to 12 minutes until the edges are lightly golden brown. Cool for 2 minutes. Transfer to a wire rack to cool completely, about 15 minutes.
• For the frosting: In a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 20 seconds. Add the powdered sugar, vanilla extract and 1/4 cup water. Beat on low speed until combined. Increase the speed to high and beat until the mixture is smooth, adding more water, as needed, 1 teaspoon at a time, until the frosting is spreadable. Divide the frosting between 3 small bowls. Color the frosting by mixing in 1 drop of food coloring at a time, until the desired color is reached. Spread the frosting over the cooled cookies and decorate.
• Cook's Note: If using natural food coloring (such as Seelect brand), be sure to shake the bottle before adding the coloring to the frosting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the 1 cup margarine, shortening, white sugar and 1 cup confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in 1 teaspoon lemon juice. Combine the flour, baking soda, cream of tartar and salt; gradually stir into the creamed mixture. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• To make frosting, combine the 3 cups confectioners' sugar, 1/4 cup margarine and 1 1/2 teaspoons lemon juice in a medium bowl. Mix until smooth, adding milk 1 tablespoon at a time until frosting has reached its desired consistency.

Steps:

• Cream the white sugar, butter, powdered sugar, and crisco. Add in egg and vanilla.
• Add in flour, baking soda, and cream tartar.
• Roll into balls. Place on pan and press with glass coated with sugar.
• Bake 350 to 375 for 10 minutes.

Steps:

• Preheat oven to 375°F.
• Beat oil and butter until blended.
• Add powdered sugar and 1 cup sugar; beat well.
• Beat in eggs and vanilla.
• Sift flour, soda, cream of tartar and salt together.
• Stir into sugar mixture.
• Mix well.
• Chill at least 2 hours.
• Roll into 1-inch balls; roll balls in sugar.
• Place cookies on ungreased cookie sheet and flatten with bottom of glass dipped in sugar.
• The cookies should be flattened to 2-inch rounds; don't flatten too thin.
• Bake for 10-14 minutes or until brown around the edges.