Beary Sugar Cookies Food

BEARY CUTE COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture (dough will be crumbly)., Set aside about 1/2 cup dough for ears. Shape remaining dough into 1-in. balls; roll in additional sugar. Place 3 in. apart on ungreased baking sheets. Flatten to about 1/2-in. thickness. Roll reserved dough into 1/2-in. balls; roll in sugar. Place two smaller balls about 1 in. apart touching each flattened ball (do not flatten smaller balls)., Bake 10-12 minutes or until set and edges are lightly browned. Remove from oven; immediately press one kiss and two baking bits into each cookie for nose and eyes. Cool on pans 5 minutes. Remove to wire racks to cool completely. If desired, pipe with colored icing.

ELOISE'S EASY SUGAR COOKIES

Steps:

• Preheat the oven to 400 degrees F.
• In the bowl of a stand mixer, cream butter and sugar. Add the egg and vanilla.
• In a separate bowl mix together baking powder and flour. Slowly add the flour mixture to the butter mixture until fully incorporated.
• Roll out on lightly floured board to desired thickness.
• Cutout 2-1/2" hearts and bake at 400 degrees for 7- 10 minutes.
• Should be light in color with light browning on the edges.
• Remove from oven and let cool on cookie sheet 5 minutes before transferring to a wire rack to cool completely.

BEARY CUTE COOKIES

Steps:

• In a mixing bowl, cream shortening and sugars. Beat in egg and vanilla; mix well. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well (dough will be crumbly).
• Set aside 1/2 cup of dough for ears. Shape remaining dough into 1 inch balls; roll in additional sugar. Place 3 inches apart on ungreased baking sheets. Flatten to about 1/2 inch thickness. Roll reserved dough into 1/2 inch balls; roll in sugar. Place two smaller balls about 1 inch apart touching each flattened ball (do not flatten smaller balls).
• Bake at 375 degrees for 10-12 minutes or until set and edges are lightly browned. Remove from oven; immediately press one kiss and two baking bits into each cookie for nose and eyes. Cool for 5 minutes before removing from pans to wire racks to cool completely.

QUICK, EASY SUGAR COOKIES RECIPE

Steps:

• Preheat oven to 375°F In a bowl, mix flour and baking soda.
• In a larger bowl, cream sugar and softened butter until smooth. Mix in the egg and vanilla extract. Blend in the dry ingredients slowly until combined. I first made these with a fork instead of a mixer and it was fine. Hand roll into balls (teaspoon size) and place on an ungreased cookie sheet. Optional: Roll the dough balls in a mix of cinnamon and sugar before placing on the baking sheet.
• Bake 8 - 10 minutes or until light golden brown. Let the cookies cool for 2 minutes away from the heat before devouring.

EASY SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
• Mix the flour, baking powder, and baking soda together in a bowl; set the mixture aside.
• Cream the butter and sugar.
• Beat in the egg and vanilla extract.
• Once combined, slowly blend in the dry ingredients until evenly mixed.
• Searate dough into tablespoon-sized balls.
• Place onto an ungreased cookie sheet.
• Place on center rack and bake for 5 to 7 minutes (or until golden brown). Let the cookies sit for 2 minutes before cooling on wire racks.

BEARY SUGAR COOKIES

Steps:

• In a medium bowl, beat sugar and butter until smooth. Stir in egg, milk, vanilla and almond extract until well blended. Stir in flour and salt until well blended. Cover and chill dough at least 1 hour.Lightly brush inside of decorative mold with vegetable oil. Sprinkle with flour, shaking out excess.Preheat oven to 375°. Using 1/2 cup chilled dough at a time, press firmly and evenly into mold. Keep unused dough in refrigerator. Use tip of a knife to loosen dough and carefully tap edges of mold on baking sheet until dough releases and falls out. Re-flour mold and repeat.Bake for 12 to 14 minutes or until edges are golden. Cool on baking sheet for 2 minutes. Carefully remove cookies and cool completely on wire racks.Variations: For brown bears, stir in 1 tablespoon unsweetened cocoa powder with flour. For speckled bears, stir in 1 teaspoon ground cinnamon with flour.Note: Keep dough well chilled and work quickly when pressing dough into mold.Hang this decorative cookie mold on your wall, or..... make and chill a refrigerator dough (see recipe below). oil and flour the mold3. press 1/2 cup of chilled dough into the mold4. use tip of knife to loosen dough and tap onto baking sheet5. re-flour mold and repeat6. bake as directed in recipe