Cooky Jar Sugar Cookies Recipes
COOKY-JAR SUGAR COOKIES
This is an adapted recipe from the 1953 Edition of Better Homes and Gardens New Cook Book, although I know this as my Great Aunt Mimi's recipe because she tweaked some of the ingredients. These cookies have a simple yet extraordinary flavor.
Provided by dk683
Categories Dessert
Time 2h10m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 9
Steps:
- Thoroughly cream the SOFTENED butter and the sugar, orange extract, and vanilla.
- NOTE: I prefer orange extract over the zest because I think it has a stronger flavor. Although zesting an orange is probably cheaper.
- Add egg; beat until fluffy, stir in the milk.
- sift the dry ingredients. (The flour, baking powder and salt.).
- Stir the dry ingredients into the wet and blend well.
- Divide the dough in half.
- Chill for 1 hour or overnight.
- After an hour or the next day, on a floured surface, roll half of the dough to 1/8 inch thick. (keep the remaining dough chilled until you are ready to roll it.).
- Cut into shapes and place them on a greased baking sheet.
- at this point you can decorate them with candy, raisins, nuts and colored sugars if you want.
- Bake at 375 degrees F for 6 to 8 minutes.
- Cool slightly and remove them from the pan.
- Enjoy!
CLASSIC SUGAR COOKIES
As you might expect from Betty Crocker, these are the classic version of a sugar cookie-the kind your grandma or even great-grandma would recognize. These cookies are the originals that provided a sweet, universally lovable starting point for generations of bakers to riff on, and we stand by them just as they are. With a tender, short texture that comes from a good buttery base, they break with just the right balance of bend and snap. And the taste? When we recently baked up a few batches for pre-Christmas testing, person after person in the Test Kitchens said, "Now THAT is a sugar cookie." While flavor and texture are arguably the key criteria on which cookies should be judged, when it comes to sugar cookies, there's another important factor: how easy they are to decorate. It's crucial that sugar cookie dough can be easily turned into cookies that are equal parts decorative and delicious. During our most recent testing of this recipe, we also noticed that there were no instructions for a glaze in this recipe. Not wanting to leave you-or your cookies-high and dry, we tested a few glazes. The one we landed on is simple and made with common pantry staples, but the magic is in the ratio of ingredients-we ensured that it results in a glaze that's easily tintable, covers smoothly and dries firmly so that you can stack the finished cookies without fear of smudging them. However you chose to decorate them, dress these classic sugar cookies up in holiday style and they'll be the star of every Christmas gathering.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h50m
Yield 55
Number Of Ingredients 13
Steps:
- In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
- Heat oven to 375°F.
- Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
- Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
- In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 10 g, TransFat 0 g
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