Cookie Jar Sugar Cookies Food

COOKIE JAR SUGAR COOKIE MIX IN A JAR

Steps:

• 1. Combine the flour with the baking powder, baking soda, salt and nutmeg. In a clean 1 quart sized glass jar with a wide mouth layer the white sugar followed by the flour mixture. Press firmly in place and seal.
• 2. Attach a card with the following instructions:
• 3. Sugar Cookies In a large bowl: beat 1 egg with 1 cup softened butter or margarine until light and fluffy. At low speed of an electric mixer add 1/2 cup sour cream, 1 teaspoon vanilla and contents of jar. Mix until combined, using hands if necessary. Cover dough and refrigerate for several hours or overnight. Remove dough from the refrigerator. Preheat oven to 375°F (190°C). Roll chilled dough out on a lightly floured surface to 1/8" thick. Cut dough into desired shapes. Place on an ungreased cookie sheet and bake at 375°F (190°C) for 10 to 12 minutes.

CHEWY SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
• Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.
• Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.

GIANT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
• Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
• With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)
• Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.

COOKY-JAR SUGAR COOKIES

Steps:

• Thoroughly cream the SOFTENED butter and the sugar, orange extract, and vanilla.
• NOTE: I prefer orange extract over the zest because I think it has a stronger flavor. Although zesting an orange is probably cheaper.
• Add egg; beat until fluffy, stir in the milk.
• sift the dry ingredients. (The flour, baking powder and salt.).
• Stir the dry ingredients into the wet and blend well.
• Divide the dough in half.
• Chill for 1 hour or overnight.
• After an hour or the next day, on a floured surface, roll half of the dough to 1/8 inch thick. (keep the remaining dough chilled until you are ready to roll it.).
• Cut into shapes and place them on a greased baking sheet.
• at this point you can decorate them with candy, raisins, nuts and colored sugars if you want.
• Bake at 375 degrees F for 6 to 8 minutes.
• Cool slightly and remove them from the pan.
• Enjoy!