Sugar Thins Recipes

THIN CRISPY AMISH SUGAR COOKIES

Steps:

• In a large mixing bowl, beat the butter, oil, and sugars until combined.
• Beat in eggs and extracts.
• In a large bowl, whisk together flour, baking soda, and cream of tartar.
• Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
• Line baking sheets with parchment paper or silicone baking mats.
• Drop dough by teaspoonfuls onto baking sheets, about two inches apart.
• Flatten with a glass dipped in sugar. Sprinkle a little extra on top, if you'd like!
• Bake at 350 for 12-15 minutes, or until edges and bottoms are golden brown.
• Remove to wire racks to cool.

SUGAR-DUSTED VANILLA SHORTBREAD

Steps:

• Tip the flour into a food processor. Cut the butter into small pieces and drop them into the bowl, then whizz until the mixture looks like breadcrumbs. Add the sugar, vanilla and egg yolks and whizz to a smooth dough.
• With your hands, roll the dough on a lightly floured surface into a sausage shape about 25cm/9in long and 5cm/2½in in diameter. Wrap the roll and chill for at least 1 hour. (The roll can be frozen for up to 6 weeks. To use, remove from the freezer and allow to thaw for one hour at room temperature so that the dough is soft enough to be sliced into biscuits.)
• Preheat the oven to 180C/gas 4/fan 160C and lightly grease 2 large baking sheets. Using a sharp knife, cut the dough into slices, each a generous 5mm/¼in thick, then arrange them on the greased baking sheets, spacing the biscuits slightly apart so they have a bit of room to spread as they cook.
• Bake for 20 minutes until the biscuits are just turning pale golden around the edges, then transfer to a wire rack to cool. Dust generously with icing sugar. The biscuits will keep fresh for up to one week stored in an airtight tin.

AGNES' SUGAR COOKIES (THIN & CRISPY)

Steps:

• Cream together the butter and the sugar.
• Beat in the eggs, cream, and vanilla.
• Combine flour, baking powder, and salt, then stir into the creamy mixture.
• Cover and chill until firm.
• Roll out on a very lightly floured surface very thin.
• Cut with lightly floured cookie cutters and set onto lightly greased cookie sheets (or line cookie sheets with parchment paper).
• Bake in a preheated 350°F oven for 12-15 minutes (or until light brown).

CARDAMOM SUGAR THINS

Steps:

• In medium bowl, stir together flour, cardamom, baking powder and salt until blended; set aside. In large bowl, beat butter and 1 cup granulated sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Add egg, egg yolk and vanilla; beat on low speed until combined. Add flour mixture; beat until soft dough forms. Cover and refrigerate 5 to 10 minutes or until firm.
• Heat oven to 350°F. On lightly floured surface, or between 2 sheets of waxed paper or cooking parchment paper, roll half of dough at a time to 1/8-inch thickness. Using 2-inch scalloped cookie cutter, cut out dough, gently pressing together and rerolling scraps as necessary. Onto ungreased cookie sheets, place about 1 1/2 inches apart.
• Bake 8 to 10 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with powdered sugar. Cool completely before storing in airtight container.

CRISP SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.