Sweet As Sugar Cookies Recipes

Steps:

• Beat butter at medium speed with an electric mixer in a medium mixing bowl until creamy. Gradually add SPLENDA® Naturals Sugar & Stevia Sweetener Blend, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
• Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture to SPLENDA® Naturals Sugar & Stevia Sweetener Blend mixture, beating until blended. Do not over-mix.
• Place dough on a lightly floured work surface. Divide dough in half; pat each half into a circle and wrap with plastic wrap. Chill cookie dough for one hour or until slightly firm.
• Preheat oven to 325 degrees F.
• Remove dough from refrigerator. Work with one portion of dough at a time. Roll each portion to 1/8-inch thickness on a lightly floured surface. Cut with a cookie cutter, and place on lightly greased cookie sheets. Sprinkle with decorative candies or colored sugars, if desired.
• Bake in preheated oven 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.

Steps:

• Position a rack in the middle of oven; preheat to 350°.
• Grease several large baking sheets or coat with nonstick cooking spray.
• In a large bowl, vigorously beat together the butter and 1/2 cup sugar until well blended and smooth.
• Add the egg, vanilla, and salt to the bowl; beat for 2 minutes or until the mixture is lightened in color and texture.
• Scrape down the sides as needed.
• Beat or stir in the flour just until evenly incorporated.
• Let stand to firm up for 5 minutes; if too soft to shape.
• If the dough is still too soft, work in up to 1 1/2 tablespoons more flour.
• With well greased hands, pull off dough portions and shape into scant 1-inch balls (alternately, scoop up balls of dough using a 1 1/4-inch diameter spring-loaded scoop).
• Space them about 2 1/2 inches apart on the baking sheets.
• Grease the bottom of a flat-bottomed glass and dip it into the 1/4 cup sugar.
• Press down on a ball to flatten it into a scant 2 1/4-2 1/2 inch, evenly thick round.
• Repeat, dipping the glass in the sugar, then flattening the balls.
• As needed, wipe excess sugar from the glass and re-grease the surface.
• Bake one sheet at a time for 8-12 minutes or until the cookies are lightly tinged at the edges.
• Transfer the baking sheets to wire racks; let stand until the cookies firm up slightly, about 4 minutes.
• Using a wide spatula, transfer the cookies to the wire racks; let cool.

Steps:

• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Steps:

• In small bowl, sift together dry ingredients: flour, baking powder, soda; set aside.
• Grate oranges to remove rind.
• After grating, squeeze juice; set aside.
• Cream together butter and sugar.
• Blend in orange rind and fresh orange juice.
• Add dry ingredients slowly and mix well.
• wrap in plastic wrap and chill for at least 1 hour (I usually chill longer).
• Roll out on well-floured pastry cloth or cutting board. Use flour to keep the dough from sticking to fingers, board, etc.
• Cut cookies with assorted cookie cuttesr.
• Place on an ungreased cookie sheet.
• Sprinkle with sugar, etc. (or whatever) before baking.
• Bake at 400° for 5-7 minutes. Be careful, as these can go from almost done to burnt very quickly.
• Makes approx 6 doz cookies, depending on the size of your cut-outs. I've never timed the prep process, as it's done in 2 stages.

Steps:

• Beat together eggs, oil, vanilla and sugar; add flour, baking powder and salt and mix well.
• Drop by heaping teaspoon approx 3" apart on an ungreased cookie sheet.
• Flatten with bottom of glass moistened with water and dipped in sugar.
• Bake at 400°F for 6-10 minutes or just until lightly golden.

Steps:

• Mix dry ingredients in separate bowl.
• Using stand mixer or hand mixer, beat butter and sugar until fluffy.
• Beat in eggs one at a time, scraping down bowl each time, then vanilla and/or almond extract.
• Add flour mixture gradually and mix at low speed until comes together.
• Turn out onto flat surface.
• Knead a couple of times just until smooth.
• Pat into a flat disk, wrap in plastic and chill until firm enough to roll, about one hour.
• Roll and cut as desired.
• Bake at 350 about 8-10 minutes on parchment-lined sheets.

Steps:

• Combine flour, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla, and beat on medium speed until well combined, scraping the bowl as needed.
• Add flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour.
• Heat oven to 350 degrees. Roll out dough 1/4-inch thick. Use 3-inch floured cutters to cut out cookies, and transfer to two parchment- or silicone mat-lined baking sheets, spacing the cookies about 1 1/2 inches apart. Reroll scraps as needed, chilling as needed until firm before rolling and cutting again. Freeze until very firm, about 10 minutes.
• Bake until golden brown at the edges, 12 to 14 minutes.
• Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for up to 2 weeks, or frozen up to 3 months.

Steps:

• In a large bowl, cream the butter and 2 cups of the sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, baking powder and 1 teaspoon of the cardamom; add to creamed mixture alternately with milk. In a small bowl, combine the remaining sugar and cardamom; dip rounded teaspoonfuls of dough into sugar mixture. Place on greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.