Annettes Basic Sugar Cookies Food

BASIC SUGAR COOKIES

Steps:

• Beat butter until fluffy, beat in sugar in 3 additions.
• Beat in egg and vanilla.
• In separate bowl mix flour, baking powder and salt; beat into butter mixture in 3 additions.
• Divide dough in 2 equal portions and shape into discs. Wrap in plastic wrap and place in fridge for 1 hour.
• Preheat oven to 375°F.
• On lightly floured surface roll out dough to 1/4 inch thickness, cut into shapes.
• Place cookies 1 inch apart on baking sheets, greased or lined with parchment paper (I spray mine with PAM).
• Bake until light golden for about 10 minutes. Depending on your oven you may have to turn pans halfway through.
• Mix cookie glaze ingredients until preferred consistency and have fun decorating!

CLASSIC SUGAR COOKIES

Steps:

• For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
• Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
• Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
• Gently gather any scraps of dough into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
• For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer on medium-high speed in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
• Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

ANNETTE'S BASIC SUGAR COOKIES

Steps:

• In a medium mixing bowl, cream together the butter and sugar.
• Beat in the egg and vanilla.
• In a small bowl, sift together the flour, salt and baking powder.
• Add the dry ingredients to the creamed mixture; mix well.
• Divide dough in half.
• Flatten halves into discs.
• Wrap in plastic wrap and freeze 20 minutes or longer.
• Remove from freezer and let stand 5 - 10 minutes.
• Place one disk on a lightly floured surface, roll 1/8 inch thick.
• Cut with your favorite cookie cutter shapes.
• Place on a greased or parchment lined baking sheet.
• Bake at 325F for 12-14 minutes.
• Allow to cool for a few minutes on the cookie sheet and then remove to cookie racks.
• In a small bowl, stir together the powdered sugar and lemon juice, adding only enough glaze to form a slow sticky stream when you dip into the glaze and let it flow back into the bowl.
• Spread glaze over top of each cookie. Enjoy!

BASIC SUGAR COOKIES - TRIED AND TRUE SINCE 1960

Steps:

• Mix self-rising flour, butter, sugar, eggs, vanilla extract, and salt thoroughly in a bowl; beat at least 5 minutes. Refrigerate dough at least 2 hours to overnight.
• Preheat oven to 275 degrees F (135 degrees C).
• Roll dough out on a floured work surface using a lightly floured rolling pin; cut cookies out with cutters. Place cookies onto baking sheets.
• Bake in the preheated oven until cookie bottoms are lightly golden brown, about 15 minutes.

BASIC SUGAR COOKIES

Steps:

• Sift the cake flour, baking powder and salt into a bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla; beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour.
• Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface until about inch thick. Cut out shapes with cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes soft, refrigerate until firm.) Refrigerate the cookies 30 minutes. Gather the scraps and refrigerate until firm; reroll and cut out more cookies.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely before icing.
• Basic Royal Icing
• Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. If not using the icing right away, cover the bowl with a damp paper towel and plastic wrap to prevent it from drying out. (Makes about 2 1/4 cups.)
• Decorating Instructions:
• Striped:Spread royal icing on the cookie using a small offset spatula. Let set slightly, then dip a wooden skewer in tinted icing to draw stripes.
• Pearled: Spread royal icing on the cookie using a small offset spatula. Let set slightly, then place sugar pearls around the edges.
• Windowpane: Spread tinted royal icing on the cookie using a small offset spatula. Let set slightly, then dip a wooden skewer in white icing to draw crisscross lines.
• Ombre: Tint half of the royal icing, then mix one-third of the tinted icing with one-third of the white icing. Spread the 3 shades on the cookie from dark to light, blending the sections.
• Floral: Spread royal icing on the cookie using a small offset spatula. Dip a wooden skewer in different colors of tinted icing to draw dots for flowers. Photograph by Jeff Harris/Studio D

BASIC SUGAR COOKIES

Steps:

• In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
• Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
• Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
• For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.

ANNE'S BASIC SUGAR COOKIES

Steps:

• Place a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).
• Combine cake mix, butter, egg, vanilla, and almond extract in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture comes together into a sticky ball, 30 to 45 seconds.
• Roll the dough to 1/4- to 1/2-inch thickness on a lightly floured board with a lightly floured rolling pin. Use cookie cutters to stamp out shapes and place them 2 inches apart on ungreased cookie sheets. (You can reroll the dough scraps once and cut out more cookies.) Brush the cookies with egg white and decorate with sprinkles.
• Place one pan in the oven at a time. Bake until the edges of the cookies are golden brown, 8 to 10 minutes for smaller cookies and 10 to 12 minutes for larger. Let the cookies rest on the cookie sheet for 1 minute, then remove to wire racks with a metal spatula to cool completely, about 20 minutes.

C & H BASIC SUGAR COOKIES RECIPE

Steps:

• In large bowl, beat sugar and butter until fluffy.
• Beat in egg and vanilla.
• Combine flour, baking powder and salt, stir into sugar mixture.
• Form dough into flat disc on lightly floured surface; wrap in plastic wrapand chill in fridge for 1 hour.
• Preheat oven to 350°F
• On lightly floured board, roll out half of dough to 1/8 inch thick.
• Using cookie cutters, cut out various shapes.
• Place 1 inch apart on cookie sheet.
• Sprinkle with extra sugar.
• Bake 10 to 12 minutes until lightly browned. Cool on rack.
• Variation: Can also use dough to make drop cookies, skip the time to chill the dough in this case.

SUGAR COOKIE FROSTING-ANNETTE'S

Steps:

• 1. Cream shortening and butter (if using) until smooth.
• 2. Add half the powdered sugar.
• 3. Add half the milk and mix. Repeat until all of the powdered sugar is mixed in.
• 4. Add almond (vanilla if using) extract. Beat until well mixed and creamy.
• 5. The frosting is spreadable or easily piped. Enjoy!