MARY'S SUGAR COOKIES
A very good sugar cookie with a hint of almond flavor.
Provided by Pat
Categories Desserts Cookies Sugar Cookies
Yield 30
Number Of Ingredients 9
Steps:
- In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
- Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
- Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 16 g, Cholesterol 22.5 mg, Fat 6.4 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 4 g, Sodium 88.2 mg, Sugar 7.9 g
MARY'S SUGAR COOKIES
A buttery sugar cookie with a bit of crispiness.
Provided by Mimi
Categories Cutout Cookies Rolled Cookies
Number Of Ingredients 10
Steps:
- Mix together sugar and butter. Add egg, vanilla, and almond extract; mix well. Blend in flour, baking soda and cream of tartar. Cover and chill for 2 to 3 hours. Heat oven to 375 F. Divide dough in half. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into shapes with cookie cutters. If desired, sprinkle with granulated sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edges. When cool, decorate with frosting or icing, as desired. Yield depends on the size of your cookies cutters.
Nutrition Facts :
CLASSIC SUGAR COOKIES
As you might expect from Betty Crocker, these are the classic version of a sugar cookie-the kind your grandma or even great-grandma would recognize. These cookies are the originals that provided a sweet, universally lovable starting point for generations of bakers to riff on, and we stand by them just as they are. With a tender, short texture that comes from a good buttery base, they break with just the right balance of bend and snap. And the taste? When we recently baked up a few batches for pre-Christmas testing, person after person in the Test Kitchens said, "Now THAT is a sugar cookie." While flavor and texture are arguably the key criteria on which cookies should be judged, when it comes to sugar cookies, there's another important factor: how easy they are to decorate. It's crucial that sugar cookie dough can be easily turned into cookies that are equal parts decorative and delicious. During our most recent testing of this recipe, we also noticed that there were no instructions for a glaze in this recipe. Not wanting to leave you-or your cookies-high and dry, we tested a few glazes. The one we landed on is simple and made with common pantry staples, but the magic is in the ratio of ingredients-we ensured that it results in a glaze that's easily tintable, covers smoothly and dries firmly so that you can stack the finished cookies without fear of smudging them. However you chose to decorate them, dress these classic sugar cookies up in holiday style and they'll be the star of every Christmas gathering.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h50m
Yield 55
Number Of Ingredients 13
Steps:
- In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
- Heat oven to 375°F.
- Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
- Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
- In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 10 g, TransFat 0 g
AUNT MARY'S PINEAPPLE DROP COOKIES
This recipe is my beautiful Aunt Mary's. She is no longer with us but remember how proud she was of her special pineapple drop cookies. She made them every year at Christmas time and lucky for me she gave me the recipe. Aunt Mary claimed these cookies as her gift to everyone and never went without making them. When she was on...
Provided by Janet Scott
Categories Cookies
Number Of Ingredients 11
Steps:
- 1. preheat your oven at 350 degrees In a large mixing bowl cream your butter, brown and white sugar. There is no need for a mixer on any part of this recipe.
- 2. add your eggs, pineapple and vanilla.
- 3. In another mixing bowl, blend your flour, soda, baking powder and salt. Gradually add the dry ingredients to the wet. Fold in your nuts.
- 4. Drop by spoonfuls on a lined cookie sheet with parchment paper. Bake for 12 to 15 minutes or until they start to brown.
- 5. Let cool on a cooling rack. Frost with pineapple butter cream frosting
- 6. Make your frosting
- 7. After your cookies are cooled frost a little or a lot! These cookies stay soft and are absolutely heavenly. The amount you get depends on if you want them big or tiny. "Enjoy"
AUNT MARY'S COOKIES
This was my great-grandma's sister's recipe. It's an oldie but a goodie!
Provided by Julie Rehagen
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h25m
Yield 60
Number Of Ingredients 6
Steps:
- Place sheets of waxed paper onto a work surface.
- Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
- Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 13.6 g, Cholesterol 4.3 mg, Fat 2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 44.9 mg, Sugar 10.1 g
MARY'S SUGAR COOKIES
Mary's Sugar Cookies are a classic sugar cookie recipe with buttercream icing and sprinkles.
Provided by Lise Sullivan Ode
Categories Dessert
Time 32m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 209 kcal, Carbohydrate 30 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 121 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
GRANDMA MINNIE'S OLD FASHIONED SUGAR COOKIES
This is my great-grandmother's sugar cookie recipe.
Provided by Jessica McDonald
Categories Desserts Cookies Sugar Cookies
Yield 78
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C) .
- Over a large bowl, sift together all-purpose flour, baking powder, salt, sugar. Cut in butter and blend with a pastry blender until mixture resembles cornmeal. Stir in lightly beaten egg, cream, and vanilla. Blend well. Dough may be chilled, if desired.
- On a floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar; cut into desired shapes. Transfer to ungreased baking sheets.
- Bake for 6 to 8 minutes, or until delicately brown.
Nutrition Facts : Calories 51.4 calories, Carbohydrate 6.3 g, Cholesterol 9.4 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.7 g, Sodium 39.8 mg, Sugar 2.6 g
AUNT MARY'S SQUARES
Make and share this Aunt Mary's Squares recipe from Food.com.
Provided by NovaLee
Categories Bar Cookie
Time 40m
Yield 3 dozen
Number Of Ingredients 8
Steps:
- Oven 350 Spread walnuts on baking sheet and toast turning frequently until golden brown about 10 minutes,remove,cool,and chop fine set aside.
- Grease a 15x10 jelly-roll pan With an electric mixer mix butter and sugar,beat in egg vanilla and salt,on very low speed add flour.
- Spread dough in jelly-roll pan bake 20 minutes or when it starts to pull away from sides of pan.
- Turn offoven sprinkle chocolate evenly over top let set in warm oven for 5 minutes or until soft then spread chocolate all over,sprinkle the walnuts on top chocolate.
- While still warm cut into diamond shapes cool in pan.
Nutrition Facts : Calories 2002.6, Fat 121.9, SaturatedFat 67.5, Cholesterol 233.2, Sodium 894.2, Carbohydrate 233.4, Fiber 12.5, Sugar 154, Protein 20.7
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