Sugar cookies come in a wide range of variations - usually rolled
out. These are drop cookies - although my son calls them "angel cake
cookies" because they taste that way.
Plain Sugar Cookies - "Angel Cookies"
1/2 Cup soft shortening (half butter)
3/4 Cup granulated sugar
1 egg
1 tablespoon milk or cream (skim milk
works)
1/2 teaspoon vanilla
1/2 teaspoon lemon flavoring
1 1/2 Cups sifted Gold Medal flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Chill dough. Drop by rounded teaspoons
onto a lightly greased cookie sheet. Use a flat-bottomed glass dipped
in sugar, flatten the cookies (leaves a light amount of sugar on them).
Bake at 425 degrees until lightly browned, 5-7 minutes.
Lemon Sugar Cookies
1/2 Cup soft shortening (half butter)
3/4 Cup granulated sugar
1 egg
1 tablespoon milk or cream (skim milk
works)
2 teaspoons grated lemon rind
1 teaspoon lemon juice
1 1/2 Cups sifted Gold Medal flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Chill dough. Drop by rounded teaspoons
onto a lightly greased cookie sheet. Use a flat-bottomed glass dipped
in sugar, flatten the cookies (leaves a light amount of sugar on them).
Bake at 425 degrees until lightly browned, 5-7 minutes.
Sugar Cookies - Better Homes and Garden
1/3 Cup Butter, softened
1/3 Cup shortening
3/4 Cup sugar
1 teaspoon baking powder
Dash Salt
1 egg
1 teaspoon vanilla
2 Cups all-purpose flour
1 Tablespoon milk
Beat butter and shortening with an electric
mixer for 30 seconds. Add sugar, baking powder and salt and beat until
combined, scraping down the bowl. Beat in egg and vanilla. Beat in
as much flour as possible with the mixer, then stir in the rest (wooden
spoon). Divide dough in half and cover. Chill for 3 hours or until
easy to handle. Dough can be kept chilled for a week and frozen for
a month.
Roll out 1/8 inch thick and cut out shapes.
Place on an ungreased cookie sheet and bake at 375 degrees 7-8 minutes
or until edges are just turning brown.
Trick: Add another 1/3 to 1/2 Cup of flour
to the batter - skip the chilling. Drop by teaspoons onto a cookie
sheet - well spaced. Whap them with a glass dipped in sugar. (Spray
a flat-bottomed glass with Pam, dip in a dish of granulated sugar,
flaten a cookie, redip the glass, do the next cookie, etc. ) Bake
at 375 until light brown on the edges.
Sugar Cookies - Betty Crocker
This and the above recipes are really really
close. Which means you and be sloppy in measurements and play with
the batter and not ruin the cookies! This is a good thing.
1/4 Cup Butter, softened
1/4 Cup shortening
3/4 Cup sugar
1 teaspoon baking powder
1/4 teaspoon Salt
1 egg
1 teaspoon vanilla or lemon or part of
each
1 1/4 Cups all-purpose flour
1 Tablespoon milk or cream
Chill dough. Roll very thin. Cut and place
on a cookie sheet. Sprinkle with sugar.
Better - add 1/2 Cup flour and drop onto
a cookie sheet - whap with a glass dipped in granulated sugar. Save
times. Irregular cookies - but who really cares? Mine never last long
enough to worry about.
For a richer cookie
Use 1/2 Cup of sugar - not 3/4 Cup
1 teaspoon cream of tarter
1/2 teaspoon baking soda
delete 1/4 teaspoon baking powder.
Proceed as above.
Caraway Cookies
I love to make Carroway cake - now here
is a cookie. Carroway seeds are those long things you see in really
good Rye bread. They have a distinctive flavor.
Use the sugar cookie recipe except
omit vanilla
Add:
1/4 teaspoon nutmeg
1 teaspoon Carroway seeds
Nut Sugar Cookies
Use any sugar cookie recipe and add 1 cup
finely chopped nuts (use a blender),
More Lemon Sugar Cookies
Use any sugar cookie recipe and add:
2 teaspoons grated lemon rind
1 teaspoon lemon juice
Gingerbread Rollouts
Notice how these are the same basic recipe,
with spices and molasses added. The molasses is replacing some of
the shortening and sugar.
1/2 cup shortening
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup molasses
1 egg
1 tablespoon vinegar
2-1/2 cups all-purpose flour
In a mixing bowl beat shortening with
an electric mixer on medium to high speed 30 seconds. Add sugar, baking
powder, ginger, baking soda, cinnamon, and cloves. Beat until combined,
scraping bowl. Beat in the molasses, egg, and vinegar until combined.
Beat in as much of the flour as you can with the mixer. Stir in remaining
flour. Divide dough in half.
Cover and chill for 3 hours or until easy
to handle.
Grease a cookie sheet; set aside. On a
lightly floured surface, roll half of the dough at a time to 1/8 inch
thick. Using a 2 1/2-inch cookie cutter, cut into desired shapes.
Place 1 inch apart on the prepared cookie sheet.
Bake in a 375 degrees F. oven for 5 to
6 minutes or until edges are lightly browned. Cool on cookie sheet
1 minute. Transfer cookies to a wire rack and let cool. If desired,
decorate cookies with icing and candies. Makes 36 to 48 cookies
Eggnog Cookies
2/3 cup butter, softened
1/2 cup granulated sugar
1/8 teaspoon ground nutmeg
2 egg yolks
1 teaspoon vanilla
1-1/2 cups all-purpose flour
2 slightly beaten egg whites
1 cup finely chopped walnuts
1/4 cup butter
1 cup sifted powdered sugar
1 teaspoon rum or 1/4 teaspoon rum extract
1 to 2 teaspoons milk
Ground nutmeg
Beat the 2/3 cup butter in a mixing bowl
with an electric mixer on medium to high speed for 30 seconds. Add
granulated sugar and the 1/8 teaspoon nutmeg; beat until combined.
Beat in egg yolks and vanilla. Beat in as much flour as you can. Stir
in any remaining flour with a wooden spoon. If necessary, cover and
chill dough about 1 hour or until easy to handle.
Shape into 1-inch balls. Roll balls in
egg whites, then in chopped walnuts. Place 1 inch apart on lightly
greased cookie sheets. Press centers with your thumb.
Bake in a 375 degrees F oven for 10 to
12 minutes or until edges are lightly browned. Cool on wire racks.
For filling, beat the 1/4 cup butter until
softened. Add powdered sugar and beat until fluffy.
Beat in rum or rum extract and enough
milk to make of spreading consistency. Spoon or pipe about 1/2 teaspoon
filling into center of each cookie. Sprinkle with nutmeg. Makes about
40.
Care Package Chocolate Sugar Cookies - from Hershey's
Ingredients:
2 egg whites, slightly beaten
1/4 cup (1/2 stick) butter or margarine,
melted
1 tablespoon water
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup plus 1/4 cup sugar, divided
1/3 cup HERSHEY'S Cocoa or HERSHEY'S Dutch
Processed Cocoa
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
PEANUT BUTTER GLAZE (recipe follows)
Directions:
1. Heat oven to 350¡F. Lightly spray cookie
sheet with vegetable cooking spray.
2. Beat egg whites slightly in medium
bowl; stir in melted butter, water and vanilla. Stir together flour,
3/4 cup sugar, cocoa, baking powder, baking soda and salt; stir into
egg white mixture until well blended. Shape into 1-inch balls; roll
balls in remaining 1/4 cup sugar. Place 2-inches apart on prepared
cookie sheet; press balls flat with bottom of glass. (This is what
I call whapping the dough.)
3. Bake 6 to 8 minutes or until set. Cool
5 minutes; remove from cookie sheet to wire rack. Cool completely.
Drizzle with PEANUT BUTTER GLAZE. About 2 dozen cookies.
PEANUT BUTTER GLAZE:
In small microwave-safe bowl, place 1/2
cup REESE'S Peanut Butter Chips and 1 teaspoon shortening (do not
use butter, margarine or oil).
Microwave at HIGH (100%) 30 to 45 seconds
or just until chips are melted and mixture is smooth when stirred;
use immediately.
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