BLUE RIBBON SUGAR COOKIES
Most sugar cookie recipes are tricky in that they have a tendency to be dry and tasteless if not done just right. These always come out good, and are perfect for decorating for any holiday. I make them for everything. Good way to try out all your cutters!!
Provided by pies and cakes and
Categories Dessert
Time 2h
Yield 2 dozen or so, depending on size of cutters., 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Mix margarine and sugar and beat till fluffy. Add egg and extracts. Mix in soda and cream of tartar, and then add flour. Wrap in a disc and chill for at least an hour, but no more than 24 or it will dry out.
- Roll to 1/4" thickness and cut with desired cookie cutters. Leave room between cookies on baking sheet ( I use parchment) because they do spread. Bake 8 minutes till set, but not browned.
- Frost with cream cheese frosting, or any other flavor if you like, and decorate with sugars or decors.
- Note: Since every oven varies, it may be a good idea to bake a few at first to determine how long a batch will take in your oven. Underbaking will cause cookies to break, and overbaking will make them crispy.
Nutrition Facts : Calories 148.3, Fat 7.9, SaturatedFat 1.4, Cholesterol 8.8, Sodium 144.4, Carbohydrate 17.6, Fiber 0.3, Sugar 7.4, Protein 1.7
BLUE RIBBON PEANUT BUTTER COOKIES
I used this recipe when I won a Blue Ribbon at the South Plains Fair in Lubbock, Texas in 1981. It came from a cookbook my mother received as a Wedding gift in 1952. I don't know the name of the Cookbook and the only copy of the recipe I have is hand written by my mother which is priceless to me. A batch of these cookies was the only thing my father in-law wanted from me for his birthday, Father's day and Christmas. I hope you enjoy them. The real trick to them is not to over cook them (it will make them to crunchy) or under cook them ( it will make them to soft), you want a balance between the two.
Provided by 1 Cookin Texan 1954
Categories Dessert
Time 25m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Cream butter, peanut butter, both sugars, egg and vanilla.
- Sift together all the dry ingredients; blend into creamed mixture.
- Shape in 1 inch balls; roll in granulated sugar.
- Place 2 inches apart on a ungreased cookie sheet.
- Press balls with a fork making a crisscross on top or press a peanut half into the top of the balls.
- Bake at 375 degree oven for 10 to 12 minutes.
- Cool slightly; remove from pan.
Nutrition Facts : Calories 852.6, Fat 40.8, SaturatedFat 18.4, Cholesterol 107.5, Sodium 758.7, Carbohydrate 113.2, Fiber 3, Sugar 79.8, Protein 14
RIBBON COOKIES
This recipe has been a Christmas tradition in my house for as long as I can remember. I'm not sure where it originally came from, I can only remember a tattered old page torn out of a magazine or cookbook that we would fish out of our recipe drawer every year when we got ready to make them. These are tri-color cookies with a fantastic buttery flavor. I've seen other variations using cherries and melted chocolate, but this is the version I grew up with, so I use this one. I don't have the original directions anymore, since I never write them down whenever I recopy the recipe, because I've made them so many times. But if you've made cookies a few times before, you know the order that everything should be mixed. The directions say to chill them in the fridge over night, but I usually just put them in the freezer for an hour or so, til they're firm enough to slice....because I don't like to wait.
Provided by NicolaWinston
Categories Dessert
Time 30m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter until light and fluffy. Add sugar gradually. Add egg and vanilla, mixing well after each addition.
- In another bowl, mix together the flour, salt, and baking powder. Slowly add to the butter mixture, making sure all ingredients are incorporated.
- Divide dough into three equal parts. Add a few drops of red food coloring to one third, mixing until the color is even. Add cocoa and pecans to one third, mixing well. Leave the other third plain.
- Line a loaf pan with wax paper or foil. Press the chocolate layer into the bottom of the pan, pressing firmly to make the dough as flat and even as possible on top. Add the plain dough to the pan, again making an even layer on top of the chocolate. On top of the plain dough, add the red, pressing down flat on top. Wrap the dough completely, leave it in the loaf pan, and chill over night, or until firm enough to slice.
- Preheat oven to 325 degrees. Remove dough from loaf pan and place on cutting board. Cut the dough lenghth-wise, down the middle, so you have two long "bars" of dough. Put one bar back in the refrigerator, to keep chilled while you work with the other.
- Slice into about 1/8" slices, or thicker if you like them a little softer. The thinner they are sliced, the crispier they will be.
- Bake for about 10 minutes at 325 degrees. Take them out when the bottoms are just browned. Try not to overbake, or they will lose their pretty color.
- Cool on wire rack.
Nutrition Facts : Calories 82.4, Fat 4.4, SaturatedFat 2.5, Cholesterol 14, Sodium 57, Carbohydrate 10, Fiber 0.3, Sugar 5.2, Protein 0.9
BLUE RIBBON ALMOND ROCA COOKIES
Steps:
- Preheat oven to 300 degrees F.
- In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
- Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
- Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.
BLUE RIBBON SUGAR COOKIES
A light, crispy but tender sugar cookie loaded with flavor. These cookies are especially requested at Christmas. They're easy and definitely a crowd-pleaser.
Provided by magicallydelicious
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, cream of tartar, baking soda and salt; set aside.
- In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended. Stir in the eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
- Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 16.8 g, Cholesterol 15.4 mg, Fat 7.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 98.3 mg, Sugar 8.7 g
BLUE RIBBON SOFT SUGAR COOKIES
Rich, buttery sugar cookies that melt in your mouth. This recipe is from a cookbook called "Country Fair Cookbook" in which all recipes are blue ribbon winners.
Provided by Sugarplum40
Categories Drop Cookies
Time 1h30m
Yield 7 dozen, 84 serving(s)
Number Of Ingredients 10
Steps:
- Cream together butter and sugars until light and fluffy. Add eggs, one at a time, beting well after each addition. Blend in the oil and vanilla.
- Sift together flour, baking soda, cream of tartar and salt. Gradually add dry ingredients to creamed mixture; mix well. Chill dough in refrigerator 8 hours or overnight.
- Shape dough in balls the size of a walnut. Place balls about 2" apart on ungreased baking sheets.
- Bake in 350 oven 10 to 12 minutes or until done. Remove from baking sheets: cool on racks. Makes 7 dozen.
Nutrition Facts : Calories 80.7, Fat 5, SaturatedFat 1.8, Cholesterol 10.8, Sodium 46.2, Carbohydrate 8.4, Fiber 0.2, Sugar 3.8, Protein 0.8
BLUE RIBBON CARROT CAKE COOKIES
I created this recipe because I just love carrot cake. I wanted something that I could take with me anywhere and not need a fork. I entered my recipe in the Los Angeles County Fair and the cookies not only won first place, but were also named Best of Division. -Marina Castle, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 24
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs and extracts. Combine the flour, oats, cinnamon, salt, baking soda, ginger and nutmeg; gradually add to creamed mixture and mix well. Stir in the walnuts, carrots and raisins., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 9-11 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until light and fluffy. Stir in walnuts and pineapple. Spread over the bottoms of half of the cookies; top with remaining cookies. Sprinkle both sides with additional confectioners' sugar. Store in the refrigerator.
Nutrition Facts : Calories 176 calories, Fat 10g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 117mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
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