FARMHOUSE SUGAR COOKIES
these make the best puffy sugar cookies that just begs for lots of frosting..my favorite kind of cookie..this recipe came from a friend who is not retired from work..I was lucky enough to get this recipe into one of the Gooseberry Patch cookbooks...
Provided by grandma2969
Categories Dessert
Time 1h17m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 8
Steps:
- combine wet ingredients and blend well.1-2 minutes.
- sift dry ingredients together and combine with wet ingredients. Mix well.
- chill dough at least 1 hour for ease in rolling out.
- roll out on thoroughly floured surface -- to a little less than 1/2" thick.(if you like a thicker cookie).
- cut out with desired cutters, brush off excess flour. gently --.
- bake at 350* for 12 minutes.
- cool on sheets 5 minutes. Then remove to wire rack to cool completely.
- frost with your favorite icing.
Nutrition Facts : Calories 233.1, Fat 9.2, SaturatedFat 2.8, Cholesterol 17.6, Sodium 262.5, Carbohydrate 35.2, Fiber 0.6, Sugar 16.8, Protein 3
AIRPLANE SUGAR COOKIES WITH ROYAL ICING
Steps:
- For the sugar cookies: In a stand mixer fitted with the paddle attachment, beat the butter and sugar together just until combined, about 5 minutes. Add the vanilla and salt and beat a moment more, just to bring together.
- With the mixer on low speed, gradually add the flour. Beat just until it comes together. Form the dough into equal-sized balls (about 24). Cover in plastic and chill for at least 30 minutes.
- Preheat the oven to 350 degrees F.
- On a lightly floured work surface, use a lightly floured rolling pin to roll the dough balls out to a 1/4-inch thickness. With a lightly floured cookie cutter, cut the cookies out in desired shapes and transfer them to a parchment-lined cookie sheet. Bake until the cookies are very light golden brown around the edges, about 10 minutes. Let cool completely before decorating with royal icing.
- For the royal icing: Combine the confectioner's sugar, meringue powder and vanilla in a large bowl. With an electric hand mixer running on low speed, very gradually beat in 1/2 cup water, checking the consistency once most of the water has been added. Beat until the icing holds a ribbon, adding more water as needed. If too loose, add more sugar.
- If coloring the royal icing, add a few drops of food coloring to the finished icing and slowly mix until completely incorporated.
COPYCAT LOFTHOUSE COOKIES
These sweet, frosted, cake-like cookies taste just like the ones you find in your supermarket bakery, only better.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 18 cookies
Number Of Ingredients 15
Steps:
- For the cookie dough: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
- Whisk the cake flour, baking powder, baking soda and salt in a medium bowl. Mix the granulated sugar, butter and sour cream in the bowl of an electric mixer on medium-high speed until smooth, light and fluffy, about 3 minutes. Add the vanilla and egg and mix until combined. Reduce the speed to low, add the flour mixture and mix until just combined, about 1 minute.
- Using a 2-tablespoon ice cream scoop, drop level scoopfuls of dough onto the prepared baking sheets, making sure to leave 2 inches between each cookie. Dip the bottom of a glass cup into some cake flour. Gently press the cup on top of each mound of dough and flatten until you get a 1 1/2-inch circle, flouring the bottom of the cup as needed. Use a wet finger to smooth out any rough sides.
- Bake until the cookies puff up and are pale yellow and barely starting to brown on the bottoms, about 20 minutes. Let cool on the baking sheets for 1 minute, then transfer to a wire rack to cool completely, about 1 hour.
- For the frosting: Meanwhile, mix the confectioners' sugar, butter, cream, vanilla and 2 drops of the pink food coloring in the bowl of an electric mixer. Mix until light, fluffy and almost doubled in size, about 3 minutes.
- Frost the cookies with the frosting and sprinkle with confetti sprinkles.
SOUR CREAM SUGAR COOKIES I
Soft sugar cookies =)
Provided by Janel Deppe
Categories Desserts Cookies Sugar Cookies
Yield 30
Number Of Ingredients 14
Steps:
- Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream.
- Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.
- Cover and chill dough for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes.
- To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar. Beat until well blended. Color as desired and frost cooled cookies.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 42.6 g, Cholesterol 40.6 mg, Fat 11 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 6.7 g, Sodium 182.9 mg, Sugar 25.9 g
FARM COOKIES
Make and share this Farm Cookies recipe from Food.com.
Provided by Sky Valley Cook
Categories Dessert
Time 23m
Yield 60 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- In small bowl, mix together flour, baking powder, baking soda, and salt. Mixing well after each addition. Set aside.
- In large bowl, mix butter, both sugars, eggs, and vanilla. Mixing well after each addition. Add flour mixture and mix until blended.
- Add oatmeal, cornflakes, coconut, and nuts. Dough will be stiff. Roll dough into 1 inch balls and place onto ungreased cookie sheet. Slightly flatten balls of dough with bottom of glass.
- Bake for 8-10 minutes or until done.
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