What is your favorite sugar cookie recipie?!


Question: IM HUNGRY! =)



(p.s.: george clooney and miley cirus WENT OUT!)...SERIOUSLY!...


Answers: IM HUNGRY! =)



(p.s.: george clooney and miley cirus WENT OUT!)...SERIOUSLY!...

the one we used today!

one that is from my great great grandmother

but sorry it's a family recipe....i won't give it out :-)

let's just let me say that they're the best sugar cookies ever!

u dumb b!tch
wat r u drinking?

Old Fashioned Sugar Cookies in a Jar SUBMITTED BY: Trina PHOTO BY: Minnie, Christina, & Liz
"I made some if these as Christmas gifts to give this year. I can't wait to see how they turn out."

PREP TIME 15 Min
READY IN 15 Min
SERVINGS & SCALING
Original recipe yield: 2 dozen
US METRIC

About scaling and conversions

INGREDIENTS
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups white sugar

1 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract


READ REVIEWS (16)

Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu

DIRECTIONS
In a medium bowl, stir together the flour, baking powder, baking soda and salt; set aside. In a 1 quart large mouth jar, layer the sugar on the bottom and the flour mixture on top. Attach a tag with the following instructions:
Empty the contents of the jar into a large bowl. Cut in 1 cup of softened butter until the mixture is crumbly. In a separate bowl, beat 2 eggs, 1 teaspoon vanilla and 1/2 teaspoon of lemon extract until light and fluffy. Pour into the dry ingredients and mix until well blended. Cover bowl and chill for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until edges begin to brown. You can decorate them with sugar before baking of frost after baking.
More Tips for Cookie and Brownie Mix in a Jar

Layered Enchilada Bake
This delicious & spicy Mexican inspired dish is layered instead of rolled to save time. View Video Now! ADVERTISE WITH US

The kind that are already made with no cooking required! YEAH!

1 c sugar
1 c butter
1 egg
3 tbs milk
1 tsp vanilla
3 c flour
1 1/2 tsp baking powder
1/2 tsp salt

In a large bowl, cream sugar and butter until fluffy. Add egg, then add milk and vanilla. Stir in dry ingredients. Sprinkle with sugar and bake at 400 for 8-10 minutes.

get out george clooney and miley cirus went out whoops got off topic 3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Shortbreads:

2 cups (280 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon (4 grams) pure vanilla extract
Maraschino cherries
Shortbreads: In a separate bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and add a small piece of cut cherry to the top of each cookie center and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.
Shortbread will keep in an airtight container for about a week or frozen for several months.
Makes about 20 shortbread cookies.

TENDER SUGAR COOKIES


1 cup butter softened
1cup granulated sugar
1 tsp. baking powder
? tsp. salt
1 egg
1 tsp. vanilla
2-? cups all-purpose flour
colored decorating sugar


Beat butter in large bowl w/electric mixer on medium to high speed for 30 seconds. Add sugar, powder & salt. Beat until combined. , scraping side of bowl occasionally. Beat in eggs & vanilla until combined. Beat in as much flour as you can w/mixer. Stir in remaining flour. If necessary, cover & chill dough in refrigerator until dough is easy to handle. Preheat oven to 350 degrees F. Shape dough into 1” balls & roll in colored sugar. Place balls 2” apart on ungreased cookie sheets. Bake about 15 minutes, or until tops are crackled & sides re set. Do not let edges brown. Transfer cookies to wire racks & cool completely. Place cookies in layers, separated by sheets of waxed paper, in airtight container. Store at room temperature for up to 3 days, or freeze for up to 3 months.


Yield: About 60 Cookies





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources