Dutch Sugar Cookies Food

PENNSYLVANIA DUTCH SOFT SUGAR COOKIES

Steps:

• Will need 3 or 4 cookie sheets covered with parchment or foil; position oven racks in the upper and lower thirds of the oven; preheat oven to 375°.
• In a bowl, combine the flour, baking powder, baking soda, and salt; mix well.
• In the bowl of a stand electric mixer fitted with paddle attachment, beat the butter and sugar together until combined, then beat in the vanilla.
• Add the eggs one at a time, beating smooth after each addition.
• Decrease speed and beat in a third of the flour mixture, then half of the buttermilk, and another third of the flour mixture; scrape the bowl and beater often.
• Beat in the remaining buttermilk, then the remaining flour mixture; scrape the bowl/beater, then remove the bowl from the mixer and give the dough one final mixing with a large rubber spatula.
• Drop tablespoons of the dough 3 or 4 inches apart onto the prepared pans.
• Bake cookies for about 15 minutes or until they spread and rise-they should be lightly golden.
• Slide the papers off the pans onto racks; after the cookies have cooled, detach them from the paper and store them between layers of parchment or wax paper in a tin or plastic container with tight-fitting lid.

PENNSYLVANIA DUTCH SOFT SUGAR COOKIES

Steps:

• Preheat oven to 375; line cookie sheets with baking parchment paper for best results, but you can grease or use non-stick spray if necessar-- I use the non-stick spray all the time.
• Sift together flour, baking soda, baking powder and salt; set aside.
• Cream together sugar and butter.
• Add eggs one at a time and beat; then add the vanilla and beat.
• Stir the flour mixture, alternating with the buttermilk, into the sugar mixture, stirring until smooth.
• Drop by tablespoons or a small scoop (about 1 tablespoon capacity) onto the prepared cookie sheet.
• Sprinkle the tops of the cookies with additional granulated sugar (I will flatten the tops just very slightly to hold more sugar) and bake for 7-10 minutes, until just firm.
• Wait just a minute and then remove from the cookie sheets and cool on a rack.
• *Asa substitute for the buttermilk, add 1 tablespoon vinegar or lemon juice to a measuring cup and add milk to make 1 cup; let stand for 10 minutes before using.

DUTCH SPICE COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Combine the flour, spices, baking powder and salt; gradually add to creamed mixture and mix well. Stir in milk and almonds., Roll dough into a 16-in. x 10-in. rectangle between two sheets of waxed paper. Cut into 2-in. squares. Cover with waxed paper and refrigerate for 30 minutes., Place squares 1 in. apart on ungreased baking sheets. Bake 375° for 8-10 minutes or until firm. Remove to wire racks to cool.

COOKIE-CUTTER DUTCH SUGAR COOKIES WITH WHITE CHOCOLATE GLAZE

Steps:

• In a large bowl using an electric mixer beat sugar and butter until light (about 5 minutes).
• Beat in egg and vanilla.
• In a small bowl mix together flour, baking powder and salt; add to the creamed mixture JUST to combine.
• Divide the dough in half and gather each pieces into a ball, then flatten into a disc.
• Wrap in plastic wrap and chill for a minimum of 2 hours or more, or freeze.
• Set oven to 325°F (second-lowest rack).
• Roll out one disc on a lightly floured surface to about 1/8-inch thickness.
• Using assorted cookie cutter cut out cookies and transfer to a ungreased cookie sheet, leaving 1-inch between cookies.
• Gather dough scraps and re-roll.
• Repeat with remaining dough disc.
• Bake cookies until pale golden (about 13 minutes).
• Transfer to racks and cool.
• Melt the white chocolate and spoon into a pastry bag (1/16-inch tip size) or just drizzle with a small spoon.
• Pipe the chocolate onto the cookies in a decorative pattern.
• Sprinkle lightly with very finely chopped almonds if desired, then let stand until the chocolate sets.

SUGAR COOKIES

Steps:

• Whisk together flour and salt in a small bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a handheld. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
• Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
• Put oven rack in middle position and preheat oven to 350°F.
• Roll out 1 disk of dough (keep remaining dough chilled) into an 8 1/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.
• Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer to racks to cool completely.
• Meanwhile, gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll scraps only once) and bake on cooled baking sheets.
• If using icing and coloring it, transfer 1/4 cup icing to a small bowl for each color and tint with food coloring. Spoon each color icing into a sealable bag, pressing out excess air, and snip a 1/8-inch opening in 1 bottom corner of bag. Twisting bag firmly just above icing, decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour) before storing cookies.

DUTCH SUGAR COOKIES (ARNHEMSE MEISJES)

Steps:

• Line a baking sheet with parchment; sprinkle evenly with sugar to cover. Set aside.
• In a liquid-measuring cup, combine milk and yeast. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, salt, and vanilla. Beat in milk mixture on medium-high speed until thoroughly combined, about 2 minutes. With mixer running, add butter, 1 tablespoon at a time, making sure it is fully incorporated before adding the next one. Once all butter has been added, increase speed to high and beat 5 minutes. Turn out dough, wrap tightly in plastic, and refrigerate at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. Generously sprinkle sugar on work surface. Place dough on sugared surface; sprinkle with sugar to cover. Top with a piece of parchment, then roll out dough 1/4 inch thick. Using a 3-inch oval cutter, cut out cookies. Transfer to prepared baking sheet, spaced 1 inch apart. Sprinkle with additional sugar. Bake until deeply golden all over, 15 to 18 minutes. Let cool on sheet 5 minutes, then transfer to a wire rack and let cool completely.

DUTCH COOKIES

Steps:

• Put oven rack in middle position and preheat oven to 325°F
• Butter a 15- by 10- by 1-inch baking pan, then line bottom with foil, leaving a 2-inch overhang on 2 ends, and butter foil.
• Whisk together flour, cinnamon, and salt in a bowl until combined.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk; reduce speed to low, then mix in flour mixture until combined.
• Spread batter evenly in pan with an offset spatula.
• Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans.
• Bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes.
• Cool in pan on a rack 10 minutes, then transfer with foil to a cutting board; discard foil.
• Cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.

HOLLAND BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream butter to soften. Combine the flour, sugar and baking soda, stir into the softened butter. Drop by rounded spoonfuls onto the prepared cookie sheet. Press down sightly with a cold fork.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.