Heidesand My Famous Sugar Cookies Recipes

HEIDESAND (MY FAMOUS SUGAR COOKIES)

Steps:

• Cream butter or margarine and the sugars in a large bowl til fluffy.
• Add egg and vanilla to butter/sugar mixture and blend well.
• In another bowl combine flour, cream of tartar, baking soda and salt.
• Stir flour mixture into butter/sugar mixture til all is incorporated.
• Form dough into 1-inch balls (refrigerate for a few hours first if too soft to handle).
• Roll balls of dough in sugar (either regular granulated sugar or colored sugar as you prefer), place on an ungreased cookie sheet, and flatten.
• Bake at 350 degrees for 10-15 minutes, until very lightly brown.

BETTY CROCKER'S SUGAR COOKIES

Steps:

• Cream together butter, sugar, eggs, and vanilla.
• In a separate bowl combine flour, baking powder, and salt.
• Gradually mix dry ingredients into the butter/sugar mixture and stir until incorporated (can be done by hand, but I use a stand mixer).
• Cover with plastic wrap and let chill in fridge until cold (approx. 1 hour).
• Preheat oven to 400 degrees F.
• Roll out approximately 1 1/2-2 cups of dough at a time (or whatever amount you have room for on your workspace).
• Cut cookies with seasonal cookie cutters.
• Place cookies on parchment-lined cookie sheets for easy clean up.
• Sprinkle with colored sugar sprinkles.
• Bake 6-8 minutes or until edges turn golden brown.
• Cool on wire rack and store at room temperature in an air-tight container.

SHOTWELL'S FAMOUS SUGAR COOKIES

Steps:

• Mix 1 cup sugar with 5 cups flour and baking soda, baking powder, nutmeg, and salt.
• Blend butter in with pastry cutter/pastry blender until crumbly.
• Beat eggs slightly in separate bowl and add remaining sugar gradually to egg mixture.
• Blend buttermilk and vanilla into egg mixture, then blend egg mixture together with dry ingredients. I use powdered buttermilk mix.
• Chill dough in plastic wrap or plastic bags in refrigerator until ready to bake (or use immediately). If you are short on time, put the dough in the freezer for 15 minutes or so, rather than in the refrigerator overnight.
• Turn 1/4 of dough onto lightly floured board.
• Roll to about 1/8" to 1/4" thick. Cut with cookie cutters or hand-cut into circles or other shapes. Use cookie cutters that are relatively simple -- fancier cookie shapes tend to burn or break more easily with this recipe.
• Dip cookie top lightly into cinnamon/sugar blend or into nutmeg/sugar blend, or shake on top of cookies.
• Bake at 375 ° F for 6-9 minutes, until *very* light brown at edges.
• Put on wire rack to cool.
• Source: Barbara/Eric Shotwell.

WORLD FAMOUS PARADISE BAKERY SUGAR COOKIES

Steps:

• Preheat oven to 375°.
• In a medium bowl, cream together the sugars and shortening using an electric mixer.
• Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
• Increase speed to medium and mix for 3 minutes.
• Slowly add vanilla and beaten egg while mixing.
• In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
• Scoop with an ice-cream scoop and roll in sugar.
• Place directly on cookie sheet. Flatten slightly with palm of hand.
• Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.

JUNE'S FAMOUS SUGAR COOKIES

Steps:

• Begin by creaming the powdered and granulated sugars with the butter and vanilla.
• Add eggs one at a time and then oil until incorporated. Gradually beat in dry ingredients. Mix well.
• Use a large scoop to drop on a parchment lined cookie sheet.
• Bake at 350 degrees F for 8-10 minutes.