Brookes Ultimate Sugar Cookies Food

ULTIMATE SUGAR COOKIES

Steps:

• Beat sugar and shortening at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla; beat well. Gradually add combined dry ingredients at low speed. Mix until well blended.
• Refrigerate dough 1 hour.
• Roll out dough between two sheets of lightly floured wax paper. Cut out with floured cutter.
• Bake on ungreased cookie sheets at 375 degrees F (190 degrees C) for 5-9 minutes, depending on size and thickness of cookies. Do not overbake. Cool 2 minutes, then remove from cookie sheets to cool.

ULTIMATE SUGAR COOKIES

Steps:

• Heat oven to 375.
• Place sheets of foil on countertop for cooling cookies. Combine sugar and butter flavor crisco in large bowl. Beat at medium speed of electric mixer until well blended.
• Add eggs, syrup, and vanilla. Beat until well blended and fluffy.
• Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters.
• TIP: If dough is too sticky or too soft to roll: Wrap each quarter of dough with plastic wrap.
• Refrigerate at least 1 hour.
• Spread 1 T of flour onto large sheet of waxed paper. Place one-fourth of dough on floured paper. Flatten slightly with hands.
• Turn dough over and cover with another large sheet of waxed paper.
• Roll dough to 1/4 inch thickness. Cut out with floured cutter. Transfer to ungreased baking sheet. Place 2 inches apart.
• Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.
• Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.Bake one baking sheet at a time at 375 for 5-9 minutes, depending on the size of your cookies[bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes].
• Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost if desired.

THE ULTIMATE SUGAR COOKIES

Steps:

• Set oven to 375 degrees.
• Prepare an ungreased cookie sheet.
• In a small bowl stir together flour, baking soda and baking powder.
• In a medium or large bowl cream butter with sugar for about 3-4 minutes or until smooth.
• Add in egg, vanilla and almond extract; beat until well combined.
• Add in the creamed ingredients into the flour mixture; blend well.
• Roll rounded teaspoonfuls of the dough into small balls.
• Place the balls onto an ungreased cookie/baking sheet.
• Bake for 8-10 minutes or until golden.
• Let stand on the cookie sheet for about 2-3 minutes before removing to wire racks to cool.

BROOKE'S ULTIMATE SUGAR COOKIES

Steps:

• Cream sugar and butter. Mix in egg and flavorings.
• Blend dry ingredients and stir into creamed mixture.
• Refrigerate 2 or 3 hours.
• Heat oven to 375*.
• Divide dough in half and roll out on lightly floured board 1/4 inch thickness. Cut into shapes. Sprinkle with plain or colored sugar -- or use the Royal Icing recipe below. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until golden brown. Makes 5 dozen 2 to 2 1/2 inch cookies.
• ROYAL ICING.
• In a microwave-safe bowl (I use a pyrex measuring cup) stir together until combined:.
• 2 large egg whites.
• 1 1/3 cups powdered sugar.
• Microwave on high 1 1/2 to 2 min until mixture is bubbly or it reaches 160°F
• Then add mixture to another 1 1/3 cups of powdered sugar and beat with an electric mixer at high speed (adding food coloring if desired while still runny) until the icing is cool and stiff peaks form when the beatersa re lifted out of the bowl.
• Keep a damp dishtowel over the bowl as you're working so it doesn't dry out -- and of you feel its getting too stiff, add a little water and stir or beat again -- its super easy to work with (I usually do mine with it the consistency of paint so it dries smooth on top) HAVE FUN!

BROOKIES (BROWNIE COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat softened butter, light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla extract together in a large bowl until creamy. Add 1 egg; beat until light and creamy, about 2 minutes.
• Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda together in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough into the bottom of the prepared baking dish to cover completely.
• Stir 1 cup white sugar, melted butter, and 1 teaspoon vanilla extract together in a bowl; add 2 eggs and beat well. Mix cocoa powder into butter mixture until well-combined. Stir 1/2 cup flour, baking powder, and 1/8 teaspoon salt into cocoa mixture until batter is combined. Pour brownie batter over cookie dough and spread to cover completely.
• Bake in the preheated oven until a toothpick inserted into the center of the brookies comes out clean, 20 to 25 minutes. Cool completely before cutting into bars.

THE ULTIMATE SUGAR COOKIES

Steps:

• Heat oven to 375.
• Combine sugar and shortening in large bowl.
• Beat at medium speed of electric mixer until well blended.
• Add eggs, syrup, and vanilla and beat well.
• Combine flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed.
• Mix until well blended.
• Divide dough into quarters.
• Refrigerate 1 hour.
• Keep refrigerated until ready to roll.
• Spread 1 tablespoon of flour on large sheet of waxed paper.
• Flatten dough slightly, turn over, and cover with another sheet of waxed paper.
• Roll dough into 1/4 inch thickness.
• Cut out with floured cutter.
• Transfer to ungreased baking sheet, 2 inches apart.
• Sprinkle with decors or leave plain to frost when cooled.
• Bake for 5 to 9 minutes (bake smaller, thinner cutouts closer 5 minutes and larger cutouts closer to 9 minutes).
• Cool 2 minutes on baking sheet.
• Remove to counter, cool, and frost if desired.

BROOKIES

Steps:

• Butter a 23cm square cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. First, make the cookie layer. Put the butter and both sugars in a bowl and beat with an electric whisk until just combined. Alternatively, do this in a stand mixer. Add the whole egg and egg yolk, and beat again until combined. Mix in the flour, ¼ tsp salt, the bicarbonate of soda and chocolate chunks. Press the cookie dough into the base of the prepared tin using the back of a spoon, then chill for 30 mins.
• For the brownie layer, melt the butter and chocolate in a heatproof bowl over a pan of just simmering water, stirring until smooth and combined. Leave to cool slightly, about 10 mins. Whisk the eggs, vanilla and sugar together in a large bowl with an electric whisk until slightly thickened, about 3 mins. Fold the cooled chocolate and butter mixture through the beaten eggs with a large spoon until well combined.
• Fold the buttery chocolate mixture, cocoa and flour together to combine. Spoon the brownie mixture over the cookie dough layer, dot with the chocolate chunks, and sprinkle with sea salt flakes, if you like. Bake in the centre of the oven for 50 mins-1 hr, or until a skewer inserted into the middle comes out with just a few crumbs clinging to it. Leave to cool completely in the tin before cutting into squares.

BROOKE'S BEST BOMBSHELL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
• Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
• Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
• Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.