KITTENCAL'S BUTTERY CUT-OUT SUGAR COOKIES W/ ICING THAT HARDENS
You will not find a better sugar cookie anywhere you search, this will most likely be the only sugar cookie you will use, not only are these cookies buttery delicious, the dough is an absolute dream to work with, it rolls out easily and is easy to handle, also the cookies hold their shape when baked something many sugar cookies do not do --- make as many different colors as desired in separate bowls with the icing, the cookies must be completely cooled before icing --- plan ahead the dough must be chilled for at least 2 hours before rolling -- since these are topped with icing they are not a sweet cookie if you want a sweeter taste then increase the sugar amount
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h4m
Yield 35-40 serving(s)
Number Of Ingredients 14
Steps:
- For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
- In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
- Cover bowl with plastic wrap and chill for 2 hours.
- Set oven to 400°F.
- Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
- On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
- Cut into desired shapes using cookie cutters.
- Place cookies 2-inches apart on cookie sheet.
- Bake 4-6 minutes.
- Remove cookies to wire racks to cool completely before icing.
- For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
- Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
- Divide into as many separate bowls as you wish for different colours.
- Add in food colouring until desired intensity is achieved.
- Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
- Allow to set on waxed paper.
SLICE 'N' BAKE FRUITCAKE COOKIES
A cross between classic fruitcake and buttery cookies, these treats are perfect for Christmas. Each one is chock-full of raisins and candied cherries.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Fold in raisins and cherries. , Shape dough into two 2-in.-thick logs; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. , Cut logs into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 72 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 38mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
KITTENCAL'S SLICE N' BAKE REFRIGERATOR COOKIES
This is buttery tender dough that produces an excellent flavored and textured cookie --- servings is only estimated it will depend on how thick you slice the dough, I get about 12-15 cookies per roll if sliced just over a 1/4-inch thick, you may of coarse slice them thinner or thicker if desired and adjust baking time slightly --- plan ahead the dough needs to chill for about 4 or more hours or until very firm and may be frozen for up to 3 months.
Provided by Kittencalrecipezazz
Categories Dessert
Time 23m
Yield 24-30 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl cream the butter with sugar for about 3 minutes.
- Add in egg yolk and both extracts; beat until no sugar granules remain.
- Beat in vanilla pudding mix until combined.
- In a small bowl combine the flour with baking soda and salt; add to the creamed mixture and beat until combined (the mixture will be dry and slightly crumbly).
- Remove the dough to a surface and gently knead the dough until it comes together (this will take only a few seconds).
- Roll into one large log or two smaller logs.
- Wrap in plastic wrap and refrigerate until hard (about 4 or more hours).
- Set oven to 350 degrees F.
- Slice into slightly over 1/4-inch thickness (you may coat the slices in sugar if desired).
- Place onto a greased baking sheet/s.
- Bake for about 8 minutes or until light golden brown.
- Allow to sit and harden slightly in the pan before removing (the cookies will harden upon sitting in the pan).
Nutrition Facts : Calories 136.1, Fat 7.9, SaturatedFat 4.9, Cholesterol 28.2, Sodium 118.5, Carbohydrate 15.3, Fiber 0.2, Sugar 8.4, Protein 1.1
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