Sheepy Cookies Or Sugar Cookie Dough To Shape As You Wish Recipes

SHEEPY COOKIES (OR SUGAR COOKIE DOUGH TO SHAPE AS YOU WISH)

Steps:

• Cream butter and sugar.
• Add egg, vanilla, and almond extract.
• Add sifted dry ingredients.
• Remove 1/3 cup dough and tint it by stirring in a tablespoon or two of cocoa powder.
• Refrigerate at least an hour to make dough easier to handle.
• Form the dough into desired shapes.
• Bake at 325 degrees on an ungreased cookie sheet for 12 to 16 minutes or until edges are lightly browned.
• To Make Sheep:.
• Shape dough into little balls from 1/8 inch to 1/2 inch.
• Arrange white dough in ovals about 2 1/2 inches by 1 1/2 inches - as a wooly sheep.
• Roll four little chocolate dough balls between your fingers to form legs and attach.
• Form 1/2 inch chocolate ovals for heads. Add a bit of white dough for an eye.

BASIC SUGAR COOKIE DOUGH

Steps:

• Cream butter and sugar with an electric mixer until pale and fluffy (1 to 2 minutes). Add egg and vanilla and continue beating until mixture looks smooth (2 minutes). Incorporate flour and salt into butter mixture in low speed. Scrape down sides if bowl. Shape into 2 disks. Wrap disks in plastic wrap and refrigerate until firm, 45 to 60 minutes.
• Roll out, cut into desired shapes and bake in a preheated 350-degree oven on lightly greased cookie sheets for 8 to 10 minutes.

COUNTRY HOME'S SUGAR COOKIE DOUGH RECIPE

Steps:

• Beat butter and shortening in large bowl on medium to high speed for 30 seconds.
• Add sugar, baking powder and salt.
• Beat until combined.
• Beat in eggs and vanilla until combined.
• Beat in flour - if too stiff to use mixer - mix remaining flour by hand.
• Cover and chill dough for at least one hour so easy to handle.
• Bake in 375 degree oven for 6-8 minutes or until edges just brown.
• Cool.

CITRUS SUGAR COOKIE DOUGH

Steps:

• Sift flour, baking powder and salt into medium bowl.
• Using electric mixer, beat butter, lemon peel and tangerine peel in large bowl until light.
• Add 1/2 cup sugar and 1/4 cup powdered sugar and beat until fluffy.
• Beat in egg.
• Add dry ingredients. Using spoon, stir until mixture forms dough (dough will be soft).
• Divide dough into thirds. Gather each third into ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly, if necessary, before rolling out.).
• Preheat the oven to 350°F Generously flour work surface and rolling pin. Place 1 dough disk on work surface (keep remaining 2 dough disks refrigerated). Press rolling pin into dough several times to flatten slightly for easier rolling. Roll out dough to 1/8- to 1/4-inch thickness, frequently lifting and turning dough to prevent sticking. Using assorted cookie cutters dipped into flour, cut out cookies. Transfer cookies to ungreased nonstick baking sheets, spacing 1/2 inch apart. Gather dough scraps together and reserve.
• Bake until cookies turn brown on edges, about 15 minutes. Let cookies stand on sheets 1 minute. Using metal spatula, transfer cookies to racks and cool completely.
• Repeat rolling, cutting and baking with remaining 2 dough disks as described above, being sure to cool cookie sheets before making each batch. Combine all reserved dough scraps and shape into ball; flatten into disk. Wrap disk in plastic and freeze until firm enough to roll, about 30 minutes. Repeat rolling, cutting and baking as described above. Store cooled cookies in airtight container at room temperature until ready to decorate.
• Frosting:.
• Combine lemon juice and milk in large bowl. Whisk in 5 cups powdered sugar. Gradually whisk in enough remaining sugar by 1/2 cupfuls to form icing stiff enough to pipe (mixture will resemble stirred sour cream). Transfer 2/3 cup icing to small bowl to use as white icing; set aside. Divide remaining icing equally among 2 or more small bowls; mix food coloring by drops into each bowl, tinting icing to desired shade. If necessary, stir more sugar into icing to thicken.

SUGAR COOKIE DOUGH - OAMC

Steps:

• Place sugars, butter, and oil in a large bowl. Beat until fluffy.
• Add eggs and vanilla. Beat until incorporated.
• In a medium bowl, mix together the flour, salt, cream of tartar and baking soda.
• Add to butter mixture and mix until combined.
• To freeze:.
• Line a large cookie sheet with parchment paper.
• Roll dough into 1-1/2" balls and place on sheet. continue until all dough is used. Place in freezer and freeze until dough is firm, about 1 hour. Transfer dough balls to a large freezer bag. Seal and freeze.
• To bake:.
• Preheat oven to 350 degrees.
• Spray cookie sheet with cooking spray or line with parchment paper.
• Place dough balls on sheet about 2 inches apart.
• Bake for 10-15 minutes or until edges are starting to turn golden brown.
• Remove and cool on a rack.
• If baking immediately after mixing dough, reduce baking time to 8-10 minutes.
• You don't want the whole cookie to brown, just the edges.

BASIC SUGAR COOKIE DOUGH FROM GOOD HOUSEKEEPING

Steps:

• On waxed paper, combine flour, baking soda, and salt.
• In large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla, beat until well mixed. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. **This recipe calls for butter with no substitutions because the butter not only gives the best flavor, but also makes the dough more manageable. Margarines and spreads are too soft to produce a dough that can be rolled easily.
• Cover with plastic wrap; refrigerate 1 hour for easier handling.
• Heat oven to 400*.
• Lightly flour your rolling surface, roll out 1/3 of the dough at a time. Keep remaining dough refrigerated.
• Place cut cookies about an inch apart on ungreased cookie sheets.
• Bake 5 to 9 minutes or until edges are lightly golden brown. Remove immediately from cookie sheets place onto cooling racks.

VANILLA KIFLI -- A VANILLA COOKIE (HUNGARY)

Steps:

• In a large mixing bowl, cream together the butter & granulated sugar, then beat in the egg yolks & vanilla extract, before gradually beating in the flour.
• Form the dough into a ball & let it stand at room temperature for 2 hours.
• Preheat oven to 375 degrees F.
• To form the crescents, roll about 1 tablespoon of the dough in the palms of your hands, continuing to roll & form a rope about 3 inches long & 1/2 inch thick. Bend the rope to form a crescent, then repeat with the remaining dough, while placing the crescents on ungreased cookie sheets about 1 inch apart.
• Bake about 10-12 minutes (Cookies will STILL be white in color.), then let them cool on the cookie sheets for 5 minutes to prevent breaking.
• While cookies are still warm, carefully roll each one in vanilla sugar, before letting them cool completely.
• In a double boiler, melt chocolate over low heat, & when cookies are cool, dip one tip of each cookie into the melted chocolate, then set on waxed paper to dry.

RASPBERRY FILLED SUGAR COOKIE DOUGH

Steps:

• Preheat oven to 400°F.
• Cream together butter and sugar until smooth.
• Beat in egg and vanilla.
• Sift together flour, baking powder, and add to creamed mixture. Mix to combine.
• Roll dough into a log on plastic wrap and refrigerate for at least 1 hour.
• Slice roll into 1/4-1/2 inch disks. Shape dough into 1 inches balls then press a thumb print in the middle and fill with raspberry preserves before baking.
• Place 1-inch apart on ungreased cookie sheets. Bake 7-10 minutes Cool completely before removing from sheets.