Sugar Cookies I
Makes 2-3 dozen
2 sticks (8 oz) unsalted butter at room temp for 1 hr
2 oz cream cheese at room temp
1 cup sugar
1 large egg
1 tsp vanilla
½ tsp almond extract
1 tsp lemon zest
3 cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
Place the butter, cream cheese, and sugar in the bowl of a stand mixer fitted with the blade attachment. Beat on medium speed for several minutes, or until light and fluffy. Beat in the egg, vanilla and almond extracts, and lemon zest.
Place the flour, baking powder, and salt in a large bowl and whisk together. With the mixer on low speed, gradually add to the butter and sugar mixture and beat until fully incorporated and a soft dough is formed.
At this point the dough can, and should be, chilled or frozen. If making cookies in the near future, divide the dough into 2 balls and roll each out to 1/4 to 1/8-inch thickness between large pieces of parchment paper. Refrigerate for at least 1 hour. Or freeze the dough balls, wrapped in plastic wrap and placed in a freezer bag, for up to 1 month. Thaw in the refrigerator overnight, then proceed with the recipe.
To bake the cookies, heat the oven to 350°F and prepare baking sheets by lining them with parchment paper or Silpats. Cut cookies out of the rolled dough and place on the prepared baking sheets.
Bake until set, 8 to 12 minutes depending on the thickness of the cookies. Let cool for 5 minutes on the cookie sheet, then transfer to a wire rack to cool completely before icing or decorating.
Place the flour, baking powder, and salt in a large bowl and whisk together. With the mixer on low speed, gradually add to the butter and sugar mixture and beat until fully incorporated and a soft dough is formed.
At this point the dough can, and should be, chilled or frozen. If making cookies in the near future, divide the dough into 2 balls and roll each out to 1/4 to 1/8-inch thickness between large pieces of parchment paper. Refrigerate for at least 1 hour. Or freeze the dough balls, wrapped in plastic wrap and placed in a freezer bag, for up to 1 month. Thaw in the refrigerator overnight, then proceed with the recipe.
To bake the cookies, heat the oven to 350°F and prepare baking sheets by lining them with parchment paper or Silpats. Cut cookies out of the rolled dough and place on the prepared baking sheets.
Bake until set, 8 to 12 minutes depending on the thickness of the cookies. Let cool for 5 minutes on the cookie sheet, then transfer to a wire rack to cool completely before icing or decorating.
Thekitchn.com
Easy Sugar Cookies
2 ¾ cups flour
1 tsp baking soda
½ tsp baking powder
1 cup butter, softened
1 ½ cup white sugar
1 egg
1 tsp vanilla
Preheat to 375˚F
In a small bowl, stir together flour, baking powder and baking soda. Set aside
In a large bowl cream together butter and sugar until smooth. Beat in egg and vanilla. Gradually add in the dry ingredients.
Roll rounded teaspoons of dough into balls and place onto ungreased cookie sheets.
Bake 8-10 minutes or until golden. Let stand on cookie sheet 2 minutes before moving to cool on cookie racks.
Allrecipes.com by Stephanie
The Ultimate Sugar Cookie
2 cups (500mL) all purpose flour
¼ tsp (1mL) salt
⅔ tsp (3mL) baking powder
½ cup (125mL) butter (refrigerated)
1 cup (250mL) sugar
1 Large egg
1 tsp (5mL) vanilla extract
Preheat oven to 325°F. In a large mix-master, beat butter and sugar until fluffy. Beat in vanilla and egg. Sift dry ingredients and add by cupful to sugar mixture. Mix well after each addition until no dry bits remain at the bottom of the bowl. If the dough looks dry, keep beating it (dough should pull away from the bowl). Place a damp towel under the pastry board (to stop it from moving if it doesn’t have stoppers on it). Roll dough ¼ inch thick on LIGHTLY FLOURED surface. Cut out shapes and place on parchment lined cookie sheet. Bake for 15 minutes. Even if the cookie doesn’t look brown-DO NOT cook longer. Remove and cool briefly before removing from cookie sheet.
HINTS
Avoid pressing to hard; for easy release-dip cutter edge in flour before cutting and always cut from outside edge and work towards center. If you must chill the dough, bring it to room temperature before rolling.
Cooking Class Grade 11
Jello Cookies
Makes 3 dozen
1 ½ cup unsalted butter, softened
1 cup sugar
1 egg
1 tsp vanilla
3 ¼ cup flour
1 tsp baking powder
½ tsp baking soda
¼ tsp cream of tartar
12 oz jello mix (4 pkgs)
Food colouring (optional)
Preheat oven to 350˚F.
In a large bowl cream together butter and sugar until light and fluffy. Blend in egg and vanilla.
In a separate bowl whisk together flour, baking powder, baking soda and cream of tartar. Gradually add flour mixture to the wet ingredients.
Divide the dough into 4 sections. Sprinkle 2 tablespoons of jello mix into each section and the knead the dough until combined. You can add a few drops of food colouring in, if you’d like the colour to be more vibrant.
Roll dough into 1” balls. If desired you can roll the balls into the extra jello powder or sugar for a sweeter cookie. Then place dough onto the baking sheet about 2” apart. Flatten the dough with the bottom of the cup or a bowl to allow the cookies to cook evenly.
Bake 8-10 min
Iheartnaptime.net
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