SOFT CUT-OUT SUGAR COOKIES
With crisp edges, thick centers, and room for lots of decorating icing, I know you'll love these soft sugar cookies as much as I do. The number of cookies this recipe yields depends on the size of the cookie cutter you use. If you'd like to make dozens of cookies for a large crowd, double the recipe.
Provided by Sally
Categories Cookies
Time 4h
Number Of Ingredients 9
Steps:
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it's sticking to the bottom, run your hand under it to help remove it- see me do this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. (Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
- Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
- Decorate the cooled cookies with royal icing or easy glaze icing. Feel free to tint either icing with gel food coloring. See post above for recommended decorating tools. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, decorate the cookies directly on a baking sheet so you can stick the entire baking sheet in the refrigerator to help speed up the icing setting.
- Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.
FRIED COOKIES
Steps:
- In a large bowl beat together eggs and sugar until thick and light colored. Then beat in shortening, brandy, anise seeds (optional) and salt. Beat in flour gradually.
- On a floured surface, knead dough into a smooth ball. Divide ball into two equal pieces, wrap in waxed paper and chill in refrigerator for at least two hours.
- Roll one piece of dough into a rectangle approximately 12 x 15 inches. (The other piece of dough should be left in refrigerator until ready to be rolled.) Using pastry wheel, cut dough into strips 6 x 1 inch.
- Make a vertical slit in top 1/3 of the strip and draw the bottom end of it through OR tie a knot in the center. Repeat with remaining dough and set aside.
- Heat oil in a deep frying pan to 360 degrees F (185 degrees C). Deep fry strips until golden brown. Drain on paper towels, cool, and sprinkle heavily with confectioners' sugar.
Nutrition Facts : Calories 23.9 calories, Carbohydrate 3.4 g, Cholesterol 4.4 mg, Fat 0.8 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 8.7 mg, Sugar 1.1 g
ROSETTES I
Cook this on a rosette iron, then sprinkle with sugar.
Provided by Pat Kersteter
Categories World Cuisine Recipes European Scandinavian
Time 1h45m
Yield 30
Number Of Ingredients 8
Steps:
- Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
- Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
- Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
- Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
- Reheat iron 1 minute; make next rosette.
- Sprinkle rosettes with confectioners' sugar.
Nutrition Facts : Calories 560.9 calories, Carbohydrate 8.2 g, Cholesterol 13.1 mg, Fat 59.2 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 7.8 g, Sodium 27.5 mg, Sugar 4.9 g
FRYING PAN COOKIES
Peculiar looking flourless cookies. For rum-packed flavor try using 2 teaspoons rum extract in place of the vanilla.
Provided by LG Burnett
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 48
Number Of Ingredients 10
Steps:
- Melt butter or margarine in heavy skillet. Add slightly beaten eggs. Stir in dates, sugar, salt and vanilla. Cook over low heat stirring constantly until thick and well blended.
- Have ready crisp rice cereal and chopped nuts in large bowl. Stir cooked mixture into them until coated.
- Chill. Put by teaspoonful on cookie sheet. Chill again. When cold roll in crisp rice crumb and coconut mixture or powdered sugar.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 10.5 g, Cholesterol 10.3 mg, Fat 2.2 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 37.5 mg, Sugar 8.4 g
DEEP FRIED COOKIES
A must-have for Fair food lovers!
Provided by MCCARTNEY4175
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 9m
Yield 20
Number Of Ingredients 5
Steps:
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Mix pancake mix with water according to package directions.
- When the oil comes up to temperature, dip 4 or 5 cookies at a time into the batter, and fry in hot oil, turning once, until golden brown. Remove from oil using tongs, and drain on paper towels. Sprinkle fried cookies with confectioners' sugar and serve.
Nutrition Facts : Calories 229.6 calories, Carbohydrate 33.4 g, Fat 10 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 328.7 mg, Sugar 14.4 g
FRIED SUGAR COOKIES
I grew up eating these crispy little Japanese cookie snacks called Karinto. Tastes a little like crunchy glazed donuts. You can buy these made with white sugar or brown. Cook time will change depending on how thick you cut your pieces. Okay, I've made these twice now ... just can't get them to come out with the right amount of crunch. If you try these, please know that this recipe needs a little 'help'.
Provided by marisk
Categories Dessert
Time 35m
Yield 25 cookies
Number Of Ingredients 9
Steps:
- Sift flour and baking powder together.
- Add sugar, salt, egg and milk. Blend to make a smooth dough.
- Roll out and cut into 1/2"X1/4"X1" strips. (sprinkle with a little flour if difficult to cut).
- Heat oil in deep skillet 1/3 full to 330 degrees F.
- Fry dough pieces, adding one at a time, making sure they don't stick together. Remove from oil when and drain on paper towel when evenly browned.
- To make the icing, heat the sugar and water in a small saucepan over medium heat, constantly stirring until it thickens. If a small drop immersed in water hardens, it is ready.
- Add fried dough pieces to syrup and gently stir to coat all pieces evenly.
- Place cookies on cookie sheet covered with parchment paper and allow to cool and set.
- Place in ziplock type bag or other container once coating dries and hardens.
BUTTERFLY SUGAR COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h
Yield 5 dozen cookies
Number Of Ingredients 13
Steps:
- For the cookies: Combine the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, about 2 minutes. Add the vanilla and eggs and beat until fully combined, scraping down the sides of the bowl halfway through with a spatula.
- Sift together the flour, baking powder and salt in a separate bowl.
- With the mixer on low speed, add the dry ingredients to the butter mixture, alternating with the milk in 2 batches; mix until the dough comes together.
- Divide the dough in half and flatten each portion into a disk. Place each disk into a separate resealable plastic bag. Refrigerate the dough until firm, about 2 hours.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out both pieces of dough until about 1/4 inch thick.
- Using 2 different sized butterfly cookie cutters (2-inch and 3-inch), cut out as many cookies as you can. Use the 2-inch cutter on one portion of dough and the 3-inch cutter on the other portion of dough. Be sure to dip the cutters in flour every other cookie or so while you are cutting them out to prevent the dough from sticking.
- Transfer as many of the cookies as will fit onto the prepared baking sheets and bake until they're just set but not browned, about 7 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely before decorating. Repeat with the remaining cookies.
- For the icing: Combine the powdered sugar, milk and egg whites in the bowl of an electric mixer fitted with a paddle attachment and beat on medium-high speed until thick and glossy. Add more powdered sugar if the icing seems too thin. Add more milk if it is too thick. You may need to play with it until it is just right. The icing should be loose enough to stick to the cookies in an even layer, but not too loose to slide off.
- For decorating: Divide the icing among 3 or 4 smaller bowls. Add 2 to 3 drops each of red and orange food coloring to each bowl, scattering it over the surface of the icing. Drag a toothpick through the drops a few times to make swirls.
- Dip the top of each cookie in the icing and let the excess drip off over the bowl. Transfer the dipped cookies to a rack and allow to dry completely. When the colors in the first bowl of icing become too muddled, move on to the next bowl of icing and so forth until all the cookies are iced. Let the icing dry completely, about 1 hour.
ROSETTES
Deep-fried cookies? These light, crispy cookies are fried to golden perfection using a special rosette iron.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- In deep medium bowl, beat granulated sugar, the salt and eggs with electric mixer on medium speed. Beat in 2 tablespoons oil, the water and flour until smooth. In 3-quart saucepan, heat oil (2 to 3 inches) to 400°F.
- Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron on paper towels. Dip hot iron into batter just to top edge (don't go over top). Fry about 30 seconds or until golden brown. Immediately remove rosette; invert onto paper towels to cool. (If rosette is not crisp, batter is too thick; stir in a small amount of water or milk.)
- Heat iron in hot oil and tap on paper towels before making each rosette. (If iron is not hot enough, batter will not stick.) Sprinkle with powdered sugar just before serving or drizzle with chocolate glaze.
- To make chocolate glaze, in 2-cup microwavable measuring cup, place chocolate chips, butter and corn syrup. Microwave uncovered on Medium 1 to 2 minutes or until chocolate can be stirred smooth. Drizzle glaze over rosettes.
Nutrition Facts : Calories 45, Carbohydrate 6 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Rosette, Sodium 70 mg
GRANDMA'S POLISH COOKIES
This traditional khruchiki recipe has been handed down through my mother's side from my great-grandmother. As a child, it was my job to loop the end of each cookie through its hole. -Sherine Elise Gilmour, Brooklyn, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 40 cookies.
Number Of Ingredients 8
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat egg yolks until foamy; add milk and vanilla. Stir into crumb mixture until dough is stiff enough to knead. , Turn onto a lightly floured surface; knead 8-10 times. Divide dough into 4 pieces. Roll each portion into a 1/4-in.-thick rectangle; cut into 4x1-1/2-in. strips. Cut a 2-in. lengthwise slit down the middle of each strip; pull one of the ends through the slit like a bow., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry dough strips, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar.
Nutrition Facts : Calories 122 calories, Fat 8g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 98mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
EASY SUGAR COOKIES
Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they're great!
Provided by Stephanie
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.7 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 60.1 mg, Sugar 6.3 g
DEEP-FRIED COOKIES
My kids love this delicious, indulgent treat. I like to give the batter a kick by adding a pinch of cinnamon and a teaspoon of vanilla extract. - Margarita Torres, Bayamon, Puerto Rico
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- On each of eighteen 4-in. wooden skewers, thread one cookie, inserting pointed end of skewer into filling. Freeze until firm, about 1 hour. , In a deep cast-iron skillet or deep fryer, heat oil to 375°. Place biscuit mix in a shallow bowl. In another bowl, combine egg and milk; whisk into biscuit mix just until moistened., Holding skewer, dip cookie into biscuit mixture to coat both sides; shake off excess., Fry cookies, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 100 calories, Fat 5g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 123mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
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