Butter Crisco Sugar Cut Out Cookies Food

GRANDMA AMICO'S BUTTERMILK SUGAR COOKIE CUTOUTS

Steps:

• Mix sugar, shortening, buttermilk, and egg together in the bowl of an electric stand mixer (such as KitchenAid®) until creamy.
• Combine flour, baking powder, baking soda, vanilla extract, and salt in a bowl. Beat into sugar mixture, 1/2 cup at a time, mixing well after each addition. Leave dough to set in a refrigerator for at least 2 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C).
• Roll dough out on a lightly floured work surface using a lightly floured rolling pin to desired thickness. Cut into shapes using cookie cutters and place onto ungreased cookie sheets.
• Bake in the preheated oven until bottoms begin to lightly brown, 8 to 12 minutes. Let cookies cool completely on wax paper or a wire rack, 15 to 30 minutes.
• Combine confectioners' sugar and milk in a bowl. Mix into a paste, adding more sugar or milk as needed. Spread frosting thinly onto cooled cookies and cover with sprinkles.

CLASSIC SUGAR COOKIES BY CRISCO® BAKING STICKS

Steps:

• Combine shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla.
• Combine flour, baking soda, cream of tartar and salt in separate large bowl. Mix into shortening mixture until well blended. Chill 1 hour.
• Heat oven to 350 degrees F.
• Roll out 1/3 of dough at a time to about 1/4-inch thickness on floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled.
• Bake 6 to 8 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack.
• Combine powdered sugar, shortening and vanilla in bowl of electric mixer; slowly blend in milk to reach desired consistency.
• Beat on high speed for 5 minutes or until smooth and creamy. Tint frosting with food coloring, if desired.
• Spread a thin layer of frosting on cookies and decorate with sparkling sugars or sprinkles while frosting is still wet to ensure the decorations stay in place. If you're planning to pipe on frosting decorations, make sure to allow the base coat of frosting, and then each addition layer, to dry completely before adding another.

BEST EVER BUTTER SUGAR COOKIES

Steps:

• Combine butter, sugar, and egg in large mixer bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, orange juice, vanilla, and baking powder. Beat until well mixed. Divide dough into thirds. Wrap in plastic wrap and shape into disks. Refrigerate until firm (about 2-3 hours).
• Heat oven to 400 degrees. On lightly floured surface roll out dough, 1/3 at a time (keeping remaining dough refrigerated). Roll to 1/4 inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Sprinkle with decorative sugars if you don't plan on frosting them. Bake 6-10 minutes or until edges are very lightly browned. Cool completely.
• Frost or decorate as desired.
• Preparation time does not include time in refrigerator.

CREAM CHEESE COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine Crisco, cream cheese and milk in a medium bowl.
• Beat at medium speed of elecric mixer until well blended.
• Beat in sugar and vanilla.
• Mix in flour.
• Add nuts.
• Drop by rounded teaspoon about 2 inches apart onto ungreased cookie sheet.
• Bake for 10 minutes.
• Remove to cooling rack.

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.

GRANDMA'S CUT-OUT SUGAR COOKIES

Steps:

• In a mixer on high, cream the butter, sugar, and eggs together.
• Turn mixer to low and add baking soda, cream of tartar, salt, vanilla, and milk until well combined.
• Slowly add in the flour a little at a time until well combined.
• Chill dough 1 to 2 hours.
• Preheat the oven to 350°.
• Sprinkle the counter with a light dusting of flour.
• Roll out a handful of dough until it is an eighth- to a quarter-inch thick. The thinner the dough, the crispier the cookies will be. If you like them to be chewy on the inside, roll the dough thicker.
• Cut out cookies in desired shapes. Use a spatula to help get them off the counter. The dough is easier to work with when it's cool, so if it gets really sticky, put it back in the fridge.
• Bake cookies for about 9-12 minutes or until cookies are lightly brown.
• When cooled, decorate the cookies with butter cream frosting and sprinkles.
• In a mixer on high, beat the butter until it's fluffy, about 5 minutes.
• Beat in the powdered sugar, a little at a time.
• Add the almond extract.
• Add the half n' half a little at a time while still beating the frosting on high. Do this until desired fluffiness is achieved. It should look smooth and creamy with small peaks.
• Add food coloring of your choice.

ROLL OUT CLASSIC BUTTER - SUGAR COOKIES (CHRISTMAS OR HOLIDAYS)

Steps:

• Preheat oven to 350°F.
• Line some cookie sheets with either silicone baking mats or parchment paper.
• In a large bowl, cream the butter and sugar with a mixer paddle attachment for two minutes. Stop and scrape the bowl.
• Cream the mixture for an additional minute.
• Beat in the egg and vanilla extract. Beat until well combined.
• Sift together baking powder and flour. Add the flour mixture 1 cup at a time to the creamed butter and sugar mixture. Mix thoroughly after each addition. Blend in the last cup of flour by hand. The dough will be stiff.
• Divide the dough into two balls. Wrap with plastic wrap and refrigerate for at least one hour.
• Roll out one ball of dough between two sheets of parchment paper to about 1/4 inch thick. Remove the top sheet of parchment paper and run a floured metal spatula under the dough to loosen it a bit.
• Cut cookies with cookie cutters of your choice. Dip them in flour before each use.
• Carefully place the cut out cookies onto prepared cookie sheets.
• If you own a Dobord adjust to 1/4 inch. Line Dobord bottom plate with parchment paper. Cut another sheet of parchment paper and roll out dough between that and the lined bottom. Cut out cookies with cookie cutters dipped in flour before each use.
• Bake cookies for 8 to 10 minutes or until they just start to brown. Let the cookies rest on the cookie sheet for 5 to 10 minutes before removing them to a cooling rack. Cool completely before glazing. Repeat process with second ball of dough.
• For Glaze (if using): In a mixing bowl thoroughly mix the sugar and the milk. The mixture should be very soft and have a heavy cream texture before you add the corn syrup. Add the corn syrup and mix just until combined. Mix in the extract and food coloring if you are planning on using only one color. If using many colors, divide up the glaze in to as many bowls as you need. Color each one using gel or paste food coloring (mix in a small bit at a time using a toothpick until you get the color you want). Use a small pastry brush to glaze the cookies. Paint the entire tops of the cookies with a thin layer of glaze and place back on the cooling racks to dry. Depending on temperature and humidity it will take between 6 and 12 hours for the glaze to dry completely.

BUTTER CRISCO SUGAR CUT OUT COOKIES

Steps:

• 1. pre heat oven to 375
• 2. Foil on countertops for cooling
• 3. at medium speed combine and beatcrisco and sugar,adding eggs, syrup, vanilla and beat til fluffy
• 4. Combine flour, baking powder and soda and salt. Add gradually to creamed mixture.
• 5. Divide dough into 4 balls. If sticky, refrigerate.
• 6. Spread 1 tablespoon of flour on wax paper, flatten with hands, turn dough and cover with wax paper to roll out to 1/4 inch thick.
• 7. Cut with floured cutter, use a pancake turner to transfer to an ungreased baking sheet.
• 8. Bake at 375 for 5- 10 minutes depending on size of cut outs.They will look dry and slightly brown on the edges.
• 9. Cool on baking sheets for 2 minutes, then use a pancake turner to remove the cookies to the foil to cool completely.
• 10. Decorate with frosting and decorations. You can also put decorations only on before baking.