AUNT ESTHER'S SUGAR COOKIES RECIPE - (4/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Whisk the dry ingredients together, and set aside. With an electric mixer, cream the butter and sugar together 3 to 4 minutes. Add the powdered sugar and mix for about 1 minute. Add the eggs, one at a time Add the vegetable oil and vanilla. Add the dry ingredients, a bit at a time, just until combined. Don't over-mix. For best results, line a baking sheet with parchment paper (or a Silpat). NOTE: The dough will be soft, so a cookie scoop makes the task a lot easier. Otherwise, chill the dough for at least 15 minutes, if you don't have a cookie scoop. I like to use a 2-inch cookie scoop to measure 12 cookies per sheet, spaced about 2" apart. With the flat of your palm (I lightly moistened my hands with water so the dough doesn't stick), gently press the cookie down just enough to flatten it out to be even. Sprinkle sugar on top. Bake for 14 to 15 minutes, rotating the baking sheet halfway through. The cookies should be slightly brown around the edges. Allow them to cool for 5 minutes, then remove to a cooling rack. Once the cookies are completely cool, they will be crunchy, with a tender texture on the inside. Yield: 3 dozen cookies. If you make 1-inch cookies, you should have 5 to 6 dozen.
ESTHER'S SUGAR COOKIES
Decorating holiday cookies is an wonderful tradition! Esther's Sugar Cookies are tender and soft, and the dough can be rerolled as many times as you need. Happy baking...and decorating!
Provided by David
Categories Dessert
Time 2h20m
Number Of Ingredients 14
Steps:
- Using an electric mixer, add sugar, margarine, eggs and vanilla; beat on medium speed until well combined.
- In a separate bowl, sift flour, baking soda, baking powder and salt together. Add dry ingredients to the mixing bowl in several additions, beating after each addition.
- Cover and refrigerate dough for several hours or overnight.
- Preheat oven to 375°F.
- Working on a floured surface, roll dough to about 1/8" thick. Cut cookies into desired shapes. (Note: This dough can be rolled out again and again without getting tough.)
- Bake cookies on an ungreased cookie sheet for 8-10 minutes or until the edges begin to turn light brown.
- Sprinkle cookies generously with sugar or decorate as desired.
- Using a medium mixing bowl, add powdered sugar, milk, corn syrup and vanilla extract; stir until well combined.
- If coloring the frosting, divide frosting into bowls and color at this point.
- Transfer frosting into piping bags fitted with a piping tip or ziptop bags with the corners snipped off.
- Pipe frosting onto cookies and decorate with sprinkles (optional).
- Let cookies stand at room temperature for several hours, or until frosting has hardened.
Nutrition Facts : Calories 231 kcal, Carbohydrate 37 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 172 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
AUNT ESTHER'S SECRET RUM CAKE RECIPE
I lose this so often I'm "archiving" it here. It just isn't Christmas without gaining 5 pounds with this cake. But it's sooooo worth it! Note that I don't make this according to recipe. I add a healthy slosh of REAL rum into the batter as well as top this with extra sprinkling of sugar to achieve a wonderful crusty top.
Provided by VivaLaVaites
Categories Dessert
Time 3h
Yield 1 slice, 14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
- Beat butter and sugar thoroughly. Add yolks.
- In another bowl, combine flour, salt and baking soda.
- Alternately add flour mixture and sour cream to butter mixture.
- Add extracts and rum, if desired.
- In separate chilled bowl, beat whites to stiff peaks.
- Fold whites into batter.
- Spoon into pan.
- Coat top with additional sugar.
- Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.
Nutrition Facts : Calories 445.8, Fat 18.8, SaturatedFat 11, Cholesterol 123.5, Sodium 110.9, Carbohydrate 64.1, Fiber 0.7, Sugar 43.6, Protein 6
AUNT EDNA'S SUGAR COOKIES
My husband's aunt worked as a personal chef for many years. She was one of those incredible people who never measured anything, everything had become second nature. I convinced her to measure everything when she baked a batch--and I was lucky to get a written copy of this before she passed away. They are the most delicious soft sugar cookies I have ever had. :o)
Provided by Bridget Leigh
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 9
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 ANNIE'S SUGAR COOKIES
A wonderful vegan sugar cookie. I borrowed this recipe, but can't remember where I got it from. This is the title it came with, though, so thank you to the originator! I originally found it while looking for a recipe for Christmas cut out cookies. This one works great! I have altered it ever so slightly. I like to roll them thin (but not too thin). They get eaten very quickly, especially warm out of the oven. By the way, I'm fully guessing at the yield. It depends on what size cutters you use, and how thin you roll them out. Enjoy!
Provided by TheCookinMom
Categories Dessert
Time 33m
Yield 48 cookies
Number Of Ingredients 9
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!
Nutrition Facts : Calories 68.3, Fat 0.2, Sodium 48.2, Carbohydrate 15.5, Fiber 0.3, Sugar 7.3, Protein 1.2
AUNT BECKY'S SUGAR COOKIES
i got this recipe from my aunt who makes them every year for christmas. her instructions say to bake til light brown but I haven't made these cookies yet so i dont know how long that takes. i would probably let them cook for 8 minutes and then check every 2 minutes or so.
Provided by catalinacrawler
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 375 degrees.
- Combine the first 4 ingredients in a large mixing bowl.
- Combine the second 4 ingredients in another bowl.
- Mix both bowls together.
- Roll out and cut dough using cookie cutters.
- Bake until light brown, let cool then frost.
- For the frosting combine final 4 ingredients.
- If its too thin, add more sugar, too thick, add more milk.
Nutrition Facts : Calories 893.3, Fat 44.2, SaturatedFat 14.1, Cholesterol 91.5, Sodium 507.8, Carbohydrate 117.5, Fiber 1.6, Sugar 72.9, Protein 8.3
GREAT AUNT AUDRITA'S SOUR CREAM COOKIES (SUGAR COOKIE CUT-OUTS)
This is another treasured family recipe. These cookies are moist and light with a hint of nutmeg. Please note in the ingredients the amount of flour may be a bit off. You may need to use less or more than indicated. I haven't made these in a very long time, and my family doesn't always include measurements in recipes. Aunt Audrita noted on the recipe card "enough flour as needed to roll out properly". If anyone figures out (before I do) exactly how much that is, please write me a note!
Provided by MarthaStewartWanabe
Categories Dessert
Time 1h25m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl, cream together sugar, shortening, sour cream and eggs.
- Then stir into mixture the baking soda, nutmeg, vanilla, salt and cream of tartar. Do not add flour just yet.
- Chill mixture 1-24 hours.
- Gradually add flour to chilled mixture until dough is stiff enough to roll for cut-out cookies.
- On a generously floured work surface, roll out dough a little at a time with a rolling pin dusted with flour until 1/2-inch thick.
- Use flour-dipped cookie cutters to cut into desired shapes. Place cut-outs onto a lightly greased cookie sheet, making sure to space cookies two inches apart.
- Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
- Cool on a wire rack.
- Decorate with icing of your choice (optional) and store in an air-tight container.
Nutrition Facts : Calories 167.5, Fat 6.8, SaturatedFat 2.5, Cholesterol 21.8, Sodium 212.9, Carbohydrate 25.1, Fiber 0.3, Sugar 16.8, Protein 1.9
AUNT ANGIE'S SUGAR COOKIES
My great aunt's recipe is a Christmas tradition since I was so small I had to climb on a chair to make them. Now that I'm older, I know it's the generous amount of nutmeg that makes them so good. The original recipe calls for 1 nutmeg. I did some research and translated that to about 1 T ground. Enjoy!
Provided by Mom10
Categories Dessert
Time 2h8m
Yield 72 cookies, 72 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening and eggs.
- Stir baking soda into milk and add with remaining ingredients and 5 cups of the flour.
- Add the remaining flour gradually until the dough "feels right". A little sticky is better than too dry as you will be working with it on a floured surface.
- Chill dough.
- Roll out to desired thickness and cut with favorite cookie cutters. I like to roll mine on the thick side for a soft cookie, but if you want crisper just roll it thinner.
- You can brush with water and sprinkle with sugar before baking or leave plain and decorate with frosting after they are cooled. They are yummy either way.
- Bake at 400* about 8 minutes or until edges are lightly browned.
- This recipe makes a lot of cookies, depending of course upon the size cutters and thickness you choose.
Nutrition Facts : Calories 95.8, Fat 3.3, SaturatedFat 0.9, Cholesterol 9.2, Sodium 43.2, Carbohydrate 15.1, Fiber 0.3, Sugar 7.2, Protein 1.4
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