Cookie help!!?? PLEASE?!
And a good frosting recipe please?? One that stays creamy and doesn't harden. :]
THANKS!! :]
Answers: Alright, me and my friend need THE BEST SUGAR COOKIE RECIPE that you have EVER MADE!! Please don't give us one that you just found online. Give us ones that you've made, tryed, and that TASTED GOOOOD!!!
And a good frosting recipe please?? One that stays creamy and doesn't harden. :]
THANKS!! :]
Pressed sugar cookies
(my gf's moms recipe)
2 c. shortening
2 c. sugar
2 eggs
2 tsp. vanilla
1 tsp. almond extract
4 c. flour (unsifted)
1 tsp.cream of tartar
1 tsp. baking soda
1/2 tsp. salt
Beat shortening & sugar. Add eggs then beat WELL. Add vanilla & almond ext.
In a seperate bowl sift ( i just mix with fork)
together the dry ingredients then add to the wet ingredients allready mixed.
Roll into small balls, place on cookie sheet 2 inches apart.
Grease the bottom of a water glass(w/a bit of shortening) and press onto colored sugar, sprinkles etc. then press on to cookies to transfer sprinkles and flatten cookie.( Not too flat!)
375* 8-10 min.
Never tried it but could probably use to roll out for cookie cutter cookies also.
Good Luck!
ummm
sugar
flour
salt
chocolate chips?
lol
Try looking up the official M&M cookies recipe - have made these hundreds of times and they taste like a little piece of heaven :D
If you look on the back of the toll house chocolate chip package, you will find a recipe. Its for chocolate chip cookies (obviously) but if you leave the chocolate chips out they are THE best sugar cookies EVER. my friend makes them all the time and i eat them all haha =] They're very easy to make too
http://www.verybestbaking.com/recipes/de...
i have tryed the one on kraftfoods.com and they are really good
My kids love these choc sugar cookies. (if you ever ate archway cookies the double chocolate, this is same thing can't even tell the difference).
one box choc cake mix
2 eggs
1/2 cup veg. oil
hand mix with fork roll into balls about 1/2 inch in size, then roll into white sugar and bake 350 about 7-10 min.
I make these all the time. They melt in your mouth and the dough is easy to work with.
1C. Butter at room temp ( must be butter)
1 1/2C. Granulated sugar
1 teaspoon Vanilla
3 eggs
3 3/4 C Flour
pinch salt
2 teaspoons baking powder
3/4 teaspoon baking soda
Beat butter, sugar, vanilla and eggs until light and fluffy. Beat in flour, salt, bs,bp until blended. Divide dough into to portions wrap in plastic wrap and place in the fridge until firm (several hours) Roll dought, cut into cookies with a cutter and place on a baking sheet (greased) . Preheat oven to 350 bake 7 to 9 minutes until lightly brown. I do not frost my cookies, instead I use sprinkles. I hope these work for you!
here a secret if you put vanilla pudding in the cookie mix it supposed to stay soft and chewy try putting chocolate kisses in the middle of the cookies once they out of the oven yummy
These are the best ever!
Cut-Out Sugar Cookies
2 cups sifted all-purpose flour, plus more for work surface
1/4 tsp. salt
1/2 tsp. baking powder
1 stick butter, room temp.
1 cup sugar
1 large egg, room temp.
1 1/2 tsp. vanilla (scant)
In a large bowl, sift flour, salt and baking powder; set aside.
In the bowl of an electric mixer, beat butter and sugar on medium speed until fluffy. Beat in eggs and vanilla. Add flour mixture and mix on low speed until thoroughly combined.
Divide dough in half into 2 flat disks and wrap tightly in plastic wrap. Chill about at least one hour. If freezing, wrap in plastic wrap then heavy-duty foil. I store the foil-wrapped packages in Ziplock freezer bags. Thaw in fridge overnight.
Preheat oven to 375 (see Note following icing instructions). Have parchment-lined baking sheets ready.
Remove dough from fridge. If it’s very hard, let it stand at room temp to soften slightly.
Dust work surface with flour. If dough still feels hard, whack it several times with your rolling pin to help soften. Roll dough to about 1/4-inch thickness (thinner or thicker depending on your own taste), stopping often to release the dough by running an offset spatula under it. Dust with flour as necessary to prevent dough from sticking. Cut into desired shapes and transfer to prepared baking sheets with wide spatula (make sure you always place cookies on cool baking sheet). Dough can be re-rolled and cut...cookies will become tough if dough is rolled too often.
Place baking sheets in fridge and chill until dough is firm, about 10-15 minutes. Bake about 10 minutes or until edges just begin to brown, rotating halfway through baking time. Baking time will be slightly longer for thicker cookies. Cool on wire racks.
Note on oven temp: Martha Stewart's recipe called for 325 degrees and baking the cookies 15-18 minutes. The higher heat and shorter baking time just work better for me.