Aunt Anns Sugar Cookies Food

ANN'S SOFT SUGAR COOKIES

Steps:

• Mix together butter, sugar, egg, vanilla, and almond extract in a large bowl.
• In another bowl stir together flour, soda, and cream of tartar.
• Slowly add the dry mixture to the wet ingredients.
• Cover and refrigerate for 2 hours.
• Preheat oven to 375.
• Divide dough in half.
• On a lightly floured surface roll each half to 3/16 of an inch.
• Cut out shapes as desired and sprinkle with sugar.
• Bake on cookie sheets for about 8 minutes.

MARY'S SUGAR COOKIES

Steps:

• Mix sugar and butter. Add egg and flavorings; mix thoroughly. Measure flour. Stir dry ingredients together and blend in. Refrigerate for 2 hours.
• Heat oven to 350°F. Divide dough in half and roll 3/16" thick on lightly floured surface. (I roll it between two sheets of parchment.) Cut with cookie cutter. Place on lightly greased baking sheet or, if using parchment paper to roll out cookies, just place the parchment paper with cut cookies right onto a cookie sheet. Bake 7-9 minutes or until delicately golden. Makes 30 (3") round cookies.
• Meanwhile, make the frosting. Beat butter, sugar, milk and vanilla together until smooth and creamy. Frost cookies and add sprinkles, if desired.

CLASSIC AUNT SALLY (OR SALLY ANN) COOKIES

Steps:

• Cream shortening and sugar, add molasses and eggs and buttermilk.
• Mix dry ingredients thoroughly, then add to creamed mixture.
• Refrigerate for an hour or so, until slightly firm.
• Roll out at about 1/4" (thicker for more cakelike cookies, thinner for crispier ones - they're good both ways).
• Cut out (traditionally with a SPAM can, but to each her own).
• Bake at 325 for about 12-15 minutes.
• When cookies are cool, whip up the icing.
• In saucepan, dissolve gelatin in cold water.
• Bring to a boil and simmer for about 10 minutes.
• While simmering, add 3 C powdered sugar to a large straight-sided bowl and measure in soda. Stir.
• Pour hot liquid into sugar mixture and whisk. Add vanilla. Lumps are not good.
• If 3 C of powdered sugar is enough to produce a almost-set pudding-like icing, it is read. If it seems thin, add another cup and whisk inches.
• Take cooled cookies and dip the tops into the icing, wiping off excess on side of bowl.
• Set on wax paper until icing is hard.

AUNT ANNIE'S SUGAR COOKIES

Steps:

• Preheat the oven to 350°.
• Mix flour, baking powder, baking soda, salt and nutmeg together.
• In a large bowl, fully cream margarine and sugar together.
• Add soured milk alternately with the dry ingredients to the creamed mixture.
• Form dough into a ball, wrap and chill in the refrigerator for at least one hour.
• Cut the dough into quarters and roll out one quarter at a time (it rolls and cuts the best if it is chilled, so keep the remaining sections in the refrigerator until you're ready to use them).
• I use a pastry mat to cut my dough out on. I have never had a problem with the dough being sticky, but you can lightly flour your work surface, if necessary (beware that it might change the flavor a bit if you over flour).
• Transfer the cut out cookies to an ungreased baking sheet. I like to sprinkle a little sugar on the tops of them before baking. My children like to put sprinkles on top first. Or, you can leave them plain and put icing on afterwards. We have too big a sweet tooth here to eat them plain.
• Bake in a 350°F oven for 7-9 minutes. Do not brown!
• Enjoy!

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.

AUNT EDNA'S SUGAR COOKIES

Steps:

• In a large bowl, cream sugar and shortening together.
• Add salt and eggs and mix well.
• Add vanilla and mix well.
• Add flour, baking soda, baking powder and sour cream and mix well.
• Roll the dough out to 1/4" to 3/8" thick, and cut cookies out in whatever shape you wish. Transfer cookies to a cookie sheet, and bake at 350 degrees F for 10 minutes.
• Sprinkle with sugar. Cool on a wire rack.

AUNT FANNY'S COOKIES

Steps:

• Sift together flour, sugar and salt into a bowl. Add beaten egg yolks and milk and mix to a firm dough. Chill.
• Combine walnuts, sugar and cinnamon. Add a little cream to make a paste.
• Roll out dough in a long rectangle that is 1/8" thick. Spread walnut mixture over dough and roll up, starting with the long side. Cut into ¼" thick slices. Put onto greased cookie sheet.
• Bake @ 375 degrees until golden brown.

AUNT ANNE'S SESAME COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and anise extract until well blended. Sift together the flour, baking powder and salt; stir into the butter mixture until well incorporated. If you are using a stand mixer, let the dough mix for another minute to add lightness to the dough. The dough will be soft, but will hand roll easily.
• Pinch off pieces of dough slightly smaller than a walnut, and roll them into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a cookie sheet. Cookies will not spread very much.
• Bake for 17 to 20 minutes in the preheated oven, or until bottom and sides of cookies are lightly toasted. Remove from cookie sheets to cool on wire racks. Store in an airtight container at room temperature.