Can’t wait to try these. Every day is cookie day!
Aline & B-man
Can’t wait to try these. Every day is cookie day!
Aline & B-man
Please How can I get A CUT OUT COOKIE RECIPE.? iIHAVE NOT had these cookies since my grandmother made them . pLEASE HELP
Jan’s Sugar Cookies
2/3 cup shortening
3/4 cup sugar
1/2 teaspoon vanilla
4 teaspoons milk
2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
Mix all together. Refrigerate at least 1 hour before rolling and cutting. Sprinkle sugar on top before baking. Bake at 375 degrees for 6 to 8 minutes (they will look underbaked but they are soft and chewy). Longer if you want a crisper cookie. Frost with a buttercream frosting if you like.
(about 30 cookies)
2/3 cup shortening
½ cup packed brown sugar
2 tsp ground ginger
1 tsp cinnamon
¼ tsp ground cloves or allspice
Pinch of salt
¾ cup molasses
3 cups flour
1 tsp baking soda
½ tsp baking powder
Cream together shortening, sugar, spices and salt. Add egg and mix thoroughly. Add molasses and blend.
Sift together twice the flour, baking soda and baking powder. Add to molasses mixture and stir until blended. Chill.
Preheat oven to 375 F.
Using a third to a quarter of the dough at a time, roll it to 1/8 inch or slightly thicker on lightly floured pastry cloth with a floured rolling pin.
Cut with gingerbread man cutter or any other cutters desired. Transfer carefully to greased baking sheet and repeat with remaining dough. Before baking, press raisins into dough for eyes, nose and buttons on suit. Use half a slice of candied cherry for mouth.
Place in oven and bake 8 to 10 minutes. Cool on rack. If desired, decorate with decorative frosting.
Roll dough to 5/8 inch thickness on floured pastry cloth or board. Using floured springerle boards or a rolling pin, press out desired shapes and cut apart with floured knife. Place on greased baking sheets and bake 10 to 12 minutes.
Valentine Sugar Cookies
1 cup Butter or margarine – softened
1 1/2 cups Sugar – confectioner’s
1 Egg – lightly beaten
1 teaspoon Vanilla extract
1 teaspoon Almond extract
2 1/2 cups Flour – all purpose
Red decorators sugar ( opt.)
In a mixing bowl, cream butter and sugar. Add egg and extracts. Stir in flour; mix well.
Chill for several hours. On a lightly floured surface, roll dough to
1/4 inch thickness; cut with a 2 1/2 or 3 inch heart shaped cookie cutter.
Place on ungreased baking sheets; sprinkle with red sugar, if desired. Bake at 375F for 8 to 10 minutes or until lightly browned.
Caramel Sour Cream Cookies
1/2 cup shortening
2/3 cup brown sugar
1 egg, beaten
1/2 cup sour cream
2-1/4 cups cake flour
1/2 tsp salt
1-1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp nutmeg
Cream shortening, add sifted sugar and cream well.
Add beaten egg to sour cream.
Sift flour, salt, baking powder, soda and nutmeg together. Add alternately with egg mixture to the creamed shortening and sugar. Chill thoroughly.
Use a rolling-pin stocking and pastry cloth and roll only a small portion at a time to 1/4-inch thickness.
Sprinkle with brown sugar and bake on greased cookie sheet for 15 minutes at 350 F.
Makes 4 dozen cookies 2-inch diameter. Will keep well.
1/3 cup shortening
1 cup sugar
5 egg yolks or 2 whole eggs
3 tbsp milk
1½ tsp lemon extract
3-2/3 cups cake flour
2½ tsp baking powder
¼ tsp soda
½ tsp salt
Egg for glaze, Milk
Cream shortening and sugar.
Beat eggs well, and add milk and lemon extract; add this mixture to creamed mixture.
Mix and sift dry ingredients and add to wet ingredients. Chill.
Roll 1/8-inch thick. Cut and brush tops with egg diluted with milk.
Bake in moderate oven (350) for about 10 to 12 minutes.
Makes 150 cookies 2-1/2 inch diameter.
If desired, top each cookie with ½ almond before brushing with diluted egg. Decorate with narrow strips of candied ginger, pineapple, citron or lemon peel.
6 egg whites
2 tsp cinnamon
2-3/4 cups confectioners’ sugar
1 lb almonds, not blanched
Mix egg whites, cinnamon and sugar until well blended. Set aside 1/4 cup for frosting.
Add finely ground almonds.
Roll out mixture on sugar-flour dusted board to 1/8 inch thick. Cut with star cutter, frost with egg mixture stiffened with additional confectioners’ sugar.
Bake 20 minutes at 300 F. Makes 60 cookies.
5 eggs, beaten
2 cups sugar
1 cup finely shredded citron
1/4 cup finely chopped candied cherries
3/4 cup almonds, finely chopped
4-1/2 cups cake flour
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
Beat eggs till thick. Add sugar gradually and beat well. Add citron, cherries, almonds and flour which as been sifted with the spices and salt.
Roll and cut in squares. Let stand overnight and bake in moderate oven (350 F) for 15 to 20 minutes until a very light brown. Makes about 96 squares.
To make the following designs, omit citron, cherries and almonds and bake as above.
Christmas Trees - Cut trees with a knife and cut away the edges of the tree with a corrugated cutter. Sprinkle liberally with green sugar. Ornament with colored candies and bake.
Christmas Wreaths - Cut with doughnut cutter. Sprinkle liberally with green sugar. Dot with tiny red candies and bake.
CREAM CHEESE SUGAR COOKIES
1 c. sugar
1 c. butter softened
1 pkg. (3 oz.) cream cheese, softened
1/2 t. salt
1/2 t. almond extract
1/2 t. vanilla extract
1 egg yolk
2 c. flour
Colored sugar or sprinkles
In large bowl, beat all ingredients except flour and colored sugar, with electric mixer on medium speed until light and fluffy. Beat in flour until well combined.
Shape dough into 3 disks. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
Preheat oven to 375* F. Roll one disk at a time on floured surface to 1/8-inch thickness (keep remaining dough refrigerated until ready to use). Cut as desired and place 1-inch apart on ungreased cheets. Decorate with colored sugar or sprinkles. Bake 6 to 10 minutes or until golden brown.
Immediately remove from cookie sheets.
BROWN SUGAR COOKIES
2 cups brown sugar
1 cup sour milk (can be made with 1 cup milk and 1 teaspoon vinegar)
1 cup shortening
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon vanilla
5 - 6 cups flour
Preheat oven to 350 degrees F. Mix ingredients together. Dough should be rather stiff. On floured board roll out to about 1/4" thick. Cut with cookie cutters. Bake about 10 -
12 minutes until lightly browned. Cool and frost as desired.
ROSEMARY SHORTBREAD COOKIES
1 1/4 cups all-purpose flour
3 tablespoons sugar
2 tablespoons snipped fresh rosemary
1/8 teaspoon salt
1/2 cup butter
In a medium mixing bowl stir together the flour, sugar, rosemary, and salt. Using a pastry blender or fork, cut in the butter until the mixture resembles fine crumbs and begins to cling. Form into a ball. Knead the dough in the bowl for about 1 minute until smooth.
On a lightly floured surface, roll dough to 1/4-inch thickness. Using desired cookie cutters or a knife, cut into 2 to 2 1/2-inch diameter shapes. Arrange on an ungreased cookie sheet.
Bake in 350 degree F. oven for 14 to 16 minutes until bottoms just start to brown. Remove from cookie sheet to wire rack, and cool. Makes 12 to 14 cookies.
DARK CHOCOLATE-ALMOND CRISPS
2 oz. premium dark chocolate
6 T. butter
¾ c. sugar
1 lg. egg
¾ t. vanilla extract
¼ t. almond extract
1 ½ c flour
¼ c. cocoa
½ t. baking soda
1/8 t. salt
¼ c. chopped almonds, toasted
Melt chocolate. Beat butter and sugar; add egg and extracts. Add chocolate. Sift dry ingredients. Add. Divide dough in half; form 2 flattened disks. Wrap and chill 4 hours. Let stand 10 minutes roll 1/8-inch thick; cut; 2-inch each apart on parchment lined sheets. Chill on sheets 10 minutes. Bake 350* F. 13 to 15 minutes. Cool on sheets 2 to 3 minutes. Store airtight up to one week.
MAKES ABOUT 4 DOZEN
½ c. (1 stick) unsalted butter
½ c. sugar
¼ c. molasses
2 ¼ c. flour
¾ t. baking soda
1 T. ginger
¼ c. finely chopped crystallized ginger
2 c. confectioners? sugar
1 ½ T. powdered egg white
¼ c. warm water
Red and green decorating sugar
Beat butter and sugar until creamy. Beat in egg and molasses. Combine dry ingredients; stir into butter mixture. Divide in half; wrap and refrigerate 1 hour. Heat oven to 350* F. Roll to ¼-inch thickness; cut out stars. Transfer to ungreased sheets. Refrigerate scraps to re-roll. Bake 10 minutes or until firm. Cool on racks.
Blend confectioners? sugar, egg white and water. Beat 7 minutes or until smooth to a honey-like consistency. Ice cookies and sprinkle.
Chocolate Chip Cookie Sticks
* 1/2 cup butter, softened * 1/2 cup shortening * 1 cup packed brown sugar * 1/2 cup granulated sugar * 1/2 teaspoon baking soda * 2 eggs * 2 teaspoons vanilla * 2-1/2 cups all-purpose flour * 8 ounces coarsely chopped semisweet chocolate * 1 cup chopped walnuts, pecans, hazelnuts (filberts) (optional)
Line a 13x9x2-inch baking pan with foil; set aside. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda; beat until combined, scraping sides of bowl occassionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate and, if desired, nuts. Press dough evenly into the prepared pan.
Bake in a 375 degree F oven for 22 to 25 minutes or until golden brown and center is set. Cool in pan on a wire rack 1 hour.
Preheat oven to 325 degrees F. Holding securely to foil lining, gently remove cookies from pan and place on a cutting board, leaving cookies on foil lining. Cut crosswise into 9x1/2-inch slices. Place slices, cut side down, about 1 inch apart on an ungreased cookie sheet. Bake for 6 to 8 minutes or until cut edges are crispy. Carefully transfer cookies to wire rack (cookies will be tender). Cool. Makes 18.
Make-Ahead Tip: Bake cookies as directed; cool completely. Place in a freezer container or bag and freeze for up to 3 months. Before serving, thaw for 15 minutes.
Chocolate Pistachio Heart Cookies
* 2/3 cup packed brown sugar * 1 cup butter * 1 teaspoon vanilla * 1 beaten egg * 2-1/4 cups all-purpose flour * 1/4 cup unsweetened cocoa powder * 3/4 cup finely chopped pistachio nuts * 3/4 cup semisweet chocolate pieces * 1 tablespoon shortening * 1/2 cup ground pistachio nuts
In a medium saucepan combine the butter and brown sugar. Heat and stir over low heat until butter is melted. Remove saucepan from heat; stir in vanilla. Cool mixture 15 minutes. Stir in beaten egg, flour, and cocoa powder until combined. Stir in the 3/4 cup pistachio nuts. Divide dough in half. Cover and chill about 30 minutes or until dough is easy to handle.
On a lightly floured surface, roll half of dough at a time to 1/4-inch thickness. Using a 2-inch heart-shape cookie cutter, cut out cookies. Place cookies 1 inch apart on an ungreased cookie sheet.
Bake in a 350 degree F oven about 9 minutes or until edges are firm. Transfer cookies to a wire rack; cool.
In a small heavy saucepan heat and stir chocolate pieces and shortening over low heat until melted. Remove from heat. Dip half of each cookie into chocolate mixture; roll edges of cookie in ground pistachio nuts. Makes about 48 cookies.
Milk Chocolate Mini Cookies
* 3/4 cup all-purpose flour * 3/4 teaspoon baking powder * 1/8 teaspoon salt * 6 ounces 30- to 40-percent-cocoa chocolate or milk chocolate * 3 tablespoons butter, softened * 1/2 cup sugar * 1 egg * 3/4 teaspoon vanilla * 1 recipe Milk Chocolate Sour Cream Frosting (see recipe below) (optional)
In a medium bowl, combine flour, baking powder, and salt; set aside.
In a heavy small saucepan heat the chocolate over low heat until melted, stirring constantly. Set aside.
In a medium bowl, beat butter with electric mixer on medium speed 30 seconds. Beat in sugar until fluffy. Beat in melted chocolate, egg, and vanilla until combined.
Gradually beat in the flour mixture. Divide dough into four equal portions. Wrap each portion in plastic wrap. Freeze for 20 to 30 minutes or until firm enough to handle. (Or refrigerate for 60 minutes.)
Preheat oven to 350 degree F. Removing one portion of dough from freezer at a time, roll each portion into a 10-inch-long roll*. Cut each roll crosswise into 1/4-inch pieces. Place slices 1 inch apart on ungreased cookie sheets. Bake for 9 to 10 minutes or until edges are set. Let stand on cookie sheet for 2 minutes. Gently remove from sheets (cookies will be brittle) and transfer to wire rack to cool completely.
If desired, spread 1/2 teaspoon of frosting on half of the cookies; top with remaining cookies. Serve the same day. To store, place plain cookies in airtight containers at room temperature up to 3 days or freeze in freezer containers up to 3 months. Thaw, then fill, if desired. Makes 144 tiny cookies or 72 tiny sandwich cookies.
*Rolling Tip: It helps to place the dough on a sheet of waxed paper and use the paper to help shape the roll. If dough becomes too sticky, return to freezer for a few minutes.
Milk Chocolate Sour Cream Frosting: In a medium saucepan melt 3 ounces chopped milk chocolate and 2 tablespoons butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1/4 cup dairy sour cream. Gradually add 1 to 1-1/4 cups sifted powdered sugar until spreadable.
1 Beat butter in a medium mixing bowl with an electr ; espresso powder, cocoa powder, and dash salt. Beat until combin
2 Divide dough in half. If necessary ; cover and chill until dough is easy to handle.
3 Heat oven to 350 degrees F. Roll one dough portion
4 Bake about 12 minutes or until bottoms are lightly
5 Combine chocolate pieces and shortening in a heavy ; stir over medium-low heat until melted. Dip a part of each cookie in chocolate mixture. Makes 18 to 24.
Make-Ahead Tip: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze undipped cookies up to 3 months; thaw, then dip.
Best Ever Chocolate Cutout Cookies
* 1 1/2 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder
* 1 1/4 teaspoons baking powder
* 1/8 teaspoon salt
* 3/4 cup butter, softened
* 1 1/4 cups white sugar
* 1 egg