Second Try: How long can Sugar Cookie Dough set out?
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4 years ago
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bbstx
4 years agoRelated Discussions
Rolling out cookie dough
Comments (19)I just made heart shaped cookies the other day. I use a marble rolling pin which I love and a Tupperware plastic mat to roll out the dough on (it is very old -- I don't know if they still make it). I like using the mat because I can put it in the sink and make sure it is really clean (I cannot put my granite counters in the sink and rinse them well). Anyhow, I always use this recipe from Taste of Home and they are THE BEST SUGAR COOKIES EVER! The secret that sets them apart is the 3 oz of cream cheese. You don't taste the cc in the recipe, but it makes them so yummy. I make the dough the night before and divide it into thirds to roll out. It is quite hard when right out of the refrig, so I let it sit for bit and then smash it down with my hands before rolling. A little flour when rolling out has never hurt these cookies. My other trick is, after rolling out the dough, use a thin metal spatula to unstick the dough from the mat before using the cookie cutters (metal is better, not plastic). Also, don't roll cookie dough too thin and only bake until you see a hint of brown on the edges or they will be crumbly. The end. Here is a link that might be useful: Sugar Cookies...See Moresugar cookie dough with toffee pieces bar cookies
Comments (4)I found these recipes in a book I'm giving to my daughter for Christmas...The Ultimate Short Cut Cookie Book. You may also want to check the web site of the brand of toffee bits you have used to see if they have a recipe. -Grainlady CASHEW BRICKLE COOKIES 1 (16.5-oz.) roll refrigerated sugar cookie dough 1 c. chopped lightly salted, roasted cashews 1/2 c. almond toffee baking bits Preheat oven to 375-degrees F. Spray two cookie sheets with nonstick cooking spray. Cut cookie dough in half. Roll out half of the dough between two sheets of wax paper to form a 10x6-inch rectangle. Remove top sheet of wax paper. Invert dough onto one of the prepared cookie sheets. Remove remaining sheet of wax paper. Sprinkle dough evenly with half of the nuts and half of the toffee bits. Repeat with remaining dough, nuts, and toffee bits on second cookie sheet. Bake cookies, one sheet at a time, for 10-12 minutes or until golden. Cool on cookie sheets on a wire rack. Remove cookies to cutting board using two spatulas. Use a sharp knife to cut cooled cookies into irregular shapes. Makes about 42 cookies. ALMOND TOFFEE BARS 1 (16.5-oz.) roll refrigerated sugar cookie dough, well chilled 1 c. semisweet (or milk) chocolate chips 1 c. toffee baking bits 1 c. sliced (or chopped) almonds 1 (14-oz.) can sweetened condensed milk Preheat oven to 350-degrees F. Spray a 13x9-inch pan with nonstick cooking spray or line with foil. Cut cookie dough into 1/4-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly to form crust. Sprinkle the chocolate chips, toffee bits, and almonds evenly over prepared crust. Drizzle evenly with sweetened condensed milk. Bake 25-28 minutes or until edges are bubbly and center is just lightly browned. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen. Cool completely in pan on a wire rack; cut into bars. Makes 36 bars....See MorePillsbury refrigerated sugar cookie dough
Comments (4)Can't help you with those, but I use the sugar cookie dough for Fruit Pizza... FRUIT PIZZA 1 batch sugar cookie dough OR 1 roll Slice and Bake sugar cookies - baked according to package directions. Put cookies close together so there won't be any space between them. Bake in a regular-sized pizza pan. COOL. Mix together: 4 oz. Cool Whip 8 oz. softened Cream Cheese 1 Tablespoon Sugar 1 teaspoon Vanilla Extract Spread mixture on cooled dough, almost to edge of pan. Top with circular pattern of any fresh fruit you like. I use canned sliced peaches, and whatever other fruit desired (i.e., kiwi, berries, etc.). Bananas are great, but put a little lemon juice on them first so they don't turn brown. Then spread peach, strawberry, or blueberry pie glaze over the top....See MoreCan you freeze cookie dough containing ground nuts?
Comments (8)Thank you all! My cookies are Swedish, too, colleenoz! All the cookies I make for Christmas are either Swedish or Danish, handed down from my Danish grandmother (who married a Swede). Your recipe is probably just like mine. With equal amounts finely ground nuts and flour, they break apart in your mouth in a flurry of tender texture and flavor. For the first time ever, we had problems with the recipe, which is why they didn’t all get baked. We didn’t know whether to blame the new oven (which was a problem for pretty much everything) or a difference in the dough. I think maybe both. Instead of the normal 20 minutes at 350 to get slightly brown on the bottom, they took 40 minutes plus. Then, they shattered when trying to roll them in powdered sugar. I’m not good at analyzing a problem and knowing how to fix it. We used to buy the pecans pre-ground. The nut store we bought them at went out of business. We bought a 3 lb bag of whole pecans and ground them ourselves in the food processor. Last year went fine. This year the dough seemed too moist. We had a problem even forming the balls, then they shattered as I wrote above. I was in the process of adding more flour to compensate, and doing test bakes, when I decided it was time to pull the plug and stop baking. I think the pecans must have been very fresh, and were too moist. We ground them a couple of days ahead and I should have turned them and let them dry a bit, instead of covering the bowl. I noticed the ground pecans were moist, but I didn’t do anything with the knowledge. The pecan meal I used to buy pre-ground was much drier. Either that or leave out the 3 T of water the recipe calls for....See Morebbstx
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