Share your Sugar Cookie recipe
nancyofnc
3 years ago
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Comments (17)
booberry85
3 years agolast modified: 3 years agoRelated Discussions
T&T Recipe for Sugar Cookies with less sugar
Comments (6)Here is the recipe that I have many, many times. It's not overly sweet. CREAM CHEESE COOKIES Here's my long time favorite cut out cookie dough. If I remember correctly it was originally in a BH+G magazine in the late 70's. I usually double it in my KA mixer and usually make at least three bowls of the dough. I have a very large tree shape cookie cutter (about 9") and love to make and decorate special cookies for those that love cutouts. This dough is one that you can roll thick, if you like a softer cutout, yet still holds up. 1 1/2 C sugar 1 C unsalted butter 1 8oz pkg cream cheese 1 egg 1 tsp vanilla 1/2 tsp almond extract 3 1/2 C flour (I like unbleached) 1 tsp baking powder In a mixing bowl cream sugar, butter and cream cheese until fluffy. Add egg and flavorings, beat smooth' Stir together the flour and baking powder, add to creamed mixture and mix thoroughly. FOR CUT-OUT COOKIES Chill dough. Roll out on surface dusted with a mixture of 1/2 powered sugar and 1/2 flour, 1/4 to 1/2 inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375� oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost. COOKIE PRESS COOKIES Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375� oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired. Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum! FAVORITE ICING FOR CUTOUT COOKIES 2 c powered sugar, sifted 2 Tbsp softened butter 1/4 tsp vanilla 1/4 tsp almond extract 1 egg white 1/4 C milk or cream Combine egg white and milk, set aside. Beat together powered sugar, butter and flavorings. Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors. Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside. Nancy...See MoreCookie recipes - requests from Whats on your cookie tray thread
Comments (12)Here's a couple thumbprint cookies that are tried & true. Imake them every year. Chocolate Caramel Treasures Cookie type: formed These are another variation of thumbprint cookie. This recipe came from Gourmet Magazine, December 1999. Ingredients For the cookies: 1 stick unsalted butter, softened 2/3 cup sugar 1 egg yolk 1 teas vanilla 1 cup flour 2 tbsp whole milk 1/3 cup unsweetened cocoa powder 1/4 teas salt 1 egg white, lightly beaten 1/2 cup chopped hazelnuts For the filling: 10 (1 x 1/2 inch) plain caramels, 2 tbsp heavy cream For the drizzle: 3 oz semisweet chocolate, finely chopped Directions For the cookies: Beat together butter, yolk, milk, sugar, and vanilla until well blended. Sift in flour, cocoa, and salt and mix until mixture forms a dough. Chill, wrapped in plastic wrap, until firm, at least 30 minutes. Preheat oven to 350 degrees. Roll tablespoons of dough into balls, then coat with egg white, and roll in nuts. Place balls 1 1/2 inches apart on a greased baking sheets. Press your thumb into center of the balls to flatten, leaving a depression. Bake until puffed slightly but centers are still soft, 10-12 minutes. Remove from oven and immediately press centers of cookies again with a spoon. Let cool. Make the filling while cookies are cooling. Heat caramels and cream in a small sauce pan over low heat, stirring occasionally, until melted and mixture is smooth. Spoon into centers of cookies and cool completely. Make chocolate drizzle one hour before serving. Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring until smooth. Cool to warm and pour into a heavy-duty sealable plastic bag. Seal bag and snip 1 corner to form a small hole. Drizzle chocolate over cookies and let stand until set, about 30 minutes. *I never bother with the drizzle. I also usually use walnuts and not hazelnuts. ***************** Austrian Jam Cookies Cookie type: formed My mom originally got the recipe out of a magazine years ago. I don’t know what magazine. These cookies nowadays go by the name thumb print cookies. I like to call them Austrian Jam cookies because they sound more sophisticated that way. I usually double the batch. A single batch will make about 15-18 cookies. A double batch, you will get closer to 3 dozen. Ingredients 1/2 cup butter (1 stick), softened (not melted) 1/2 cup sugar 1 teas vanilla* 1 egg, separated 1 1/4 cup sifted flour 2/3 cup chopped almonds** your favorite flavor of jam Directions Preheat oven to 300 degrees. Beat butter, sugar, vanilla and egg yolk in a medium bowl until fluffy. Stir in flour. Gather dough into a ball, cover and chill for several hours. Roll level teaspoonful of dough into balls. Dip the ball into a slightly beaten egg white. Roll the ball into the almonds. Place on a lightly greased cookie sheet. Space cookies 1 inch apart. These cookies will not spread very much. Press an indentation with your thumb in the middle of the cookie, careful not to go all the way through to the pan. Fill with jam. Bake at 300 degrees for 20 minutes. *Almond extract can be used in place of real vanilla. ** Generally, I think the almonds are a little too hard for the rest of the cookie. I usually use walnuts or pecans. I like using Polaners preserves for the jam centers. I have also used Smuckers as well as homemade jam....See MoreRECIPE: Sugar-free No Bake Cookies
Comments (6)I have been using your recipe for almost a year now. I love it. My daughter and grandchildren love it, but what surprises me is my little dog loves it. One addition I have tried a few times is: cut up about 6 dried dates into 1/2 cup of water (instead of the milk) and let sit for 15 minutes to rehydrate. Then follow recipe. I also add chopped nuts or chopped dried apples sometimes. I made a batch today and they're in the refrigerator chilling. Then I will try to dip the balls in melted chocolate. My diet allows me to have 8 grams of sugar so I can find dark chocolate with a lot of looking. One other point, I have found that two packets of sugar-free hot chocolate mix equal 6 tbs. of Quick. Thanks again for the recipe - it is wonderful. Monica...See More~*~Please share your Fancy T&T Cookies & Candy recipes~*~
Comments (26)I usually post on The Diet Chat, but since these aren't diet-friendly LOL, I am posting them here. They are quick and easy and look good. PECAN CARAMEL BROWNIE CUPS 18-22 individually wrapped choc. covered caramels (Milky Way Chocolate Covered Caramels work best!) Mini-fluted foil or paper baking cup liners ½ C butter (1 stick) 3 ounces unsweetened chocolate, chopped (I use the pre-melted NestléÂs*) 1 C sugar 1 tsp. vanilla 2 large eggs ½ C flour ¼ tsp. salt Pecan halves 1 bar (1.55 oz.) milk chocolate (optional) 1. Preheat oven to 350º F. Unwrap caramels and cut each in half with sharp knife. Line mini muffin tins with paper or foil liners. (Make sure to use liners in muffin cups; brownies will stick to pan, even if well greased.) 2. In large microwave-safe bowl, melt butter with unsweetened chocolate in microwave oven on High 1 minute; stir until smooth. (*30 sec. On high if using the pre-melted choc.) 3. With wire whisk, beat sugar, vanilla and eggs into melted chocolate mixture until blended. Whisk in flour and salt until smooth. Spoon batter by rounded measuring teaspoons into prepared muffin-pan cups. Top each with a caramel half and a pecan half (or quarter), lightly pressing caramel into the batter. 4. Bake brownie cups 10-12 minutes or until brownies are firm when lightly pressed. Do not over cook or they will be dry. Cool brownies in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. 5. In microwave-safe cup, melt milk chocolate in microwave oven on High 45 seconds; stir until smooth. Cool slightly. Place brownies on wax paper lined cookie sheet. Pour milk chocolate into small self-sealing plastic bag. Snip 1 corner to make a 1/16-inch opening and drizzle chocolate over brownies. Refrigerate brownies 30 minutes or until chocolate is set. Store brownies in tightly covered container, with waxed paper between layers, at room temperature up to 1 week, or in freezer up to 3 months. Makes 36  44 mini brownie cups. You could melt white chocolate to drizzle over the top to give them a different look. Or tint the white chocolate green or red for a festive look....See Morenekotish
3 years agochloebud
3 years agol pinkmountain
3 years agococaty
3 years ago
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