Grammie Fifis Cutout Sugar Cookies Food

CUTOUT SUGAR COOKIES

Steps:

• In a medium bowl, sift together flour, baking soda, and salt. Set aside.
• In a large mixing bowl, cream together shortning, butter, and sugar.
• Add eggs, one one at a time, beating well after each addition.
• Add vanilla, beat until light and fluffy.
• Aleternately, add flour mixture and milk in halves, folding after each addition until just blended.
• Divide dough into thirds, wrap each third in plastic wrap and refrigerate for at least 2 hours.
• Preheat oven to 325°F
• Preferred method to baking - use parchment paper! Measure and cut pieces to fit on your cookie sheets. No need to grease cookie sheets. If not using parchment, lightly grease cookie sheets.
• Remove one package of dough. Place on a precut, lightly floured parchment paper, or a well floured surface, and roll out using a floured rolling pin to 1/8th inch thickness.
• Cut cookies with shaped cutters, dipping cutter into flour between each cut. Clean excess dough off as needed. Cut cookies with at least 1 inch space between.
• After cutting all the dough, pull away excess dough. Gather into a ball, rewrap with plastic wrap and refrigerate.
• Carefully slide parchment onto cookie sheet.
• Bake for 8 to 10 minutes, or until just set in middle. Time will depend greatlyon the size and shape of your cutters. Edges of cookies should not change color. Bottoms should be a VERY pale golden color.
• Let cookies cool on baking sheet for a few minutes. Carefully slide parchment off of cookie sheet and onto wire rack or clean counter to cool completely. Use thin spatula, and line counter with paper, if not using parchment.
• Repeat process with remaining packages of dough. Then combine all the excess dough from the original 3 packages and continue making cookies until all dough is used.
• Decorate when cooled, and store in an airtight container.

THE BEST CUT OUT SUGAR COOKIE RECIPE

Steps:

• Cream together butter and sugar in the bowl of a standing mixer.
• Add vanilla and eggs and beat until combined.
• Add flour, baking powder and salt and beat until combined.
• Divide dough into two equal portions.
• Shape each piece of dough into a round, flat disc and wrap tightly with plastic wrap.
• Chill in the refrigerator for at least 2 hours, or overnight.
• Preheat oven to 350 degrees F.
• Line two to four large baking sheets with parchment paper, set aside.
• Remove one sugar cookie dough disc from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.
• Place sugar cookie dough on a floured surface and roll to ½" or ¼" thickness (thicker = softer cookies).
• Use your favorite cookie cutter shapes and cut out the dough and place them 1" apart on the prepared cookie sheets.
• Repeat until all the dough is used. You can gather and re-roll the dough scraps two additional times (3 times total).
• Use a pastry brush and brush the cookies with a little bit of milk or cream. Then decorate with sprinkles, which will stick to the milk/cream.
• Bake in the preheated oven for 9-10 minutes or until cookies are puffed and just set around the edges.
• Remove and let sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
• Repeat with second disc of dough.
• Combine all frosting ingredients in a medium bowl and whisk to combine.
• Start with 2 TBS milk and increase until your desired consistency is achieved.
• If using food coloring, separate frosting into smaller bowls and add food coloring to your liking.
• Place each color in a disposable piping bag fitted with your tip of choice.
• Once cookies are completely cooled, decorate cookies.
• Let decorated cookies sit at room temperature for at least 3 hours, or until the frosting is completely hardened. Chilling them in the refrigerator helps speed up the setting process.
• Store in an airtight container or on a plate wrapped in plastic wrap at room temperature or in the refrigerator.

CUT-OUT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
• Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
• Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
• Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.

GRAMMIE FIFI'S CUTOUT SUGAR COOKIES

Steps:

• Cream butter, shortening and sugar until fluffy.
• Add eggs, vanilla and nutmeg and combine.
• Add dry ingredients and combine.
• Refrigerate dough.
• Take out enough dough to work with at one time.
• Flour rolling pin and rolling surface.
• Roll thin and cut out.
• Bake at 350 for about 7-8 minutes, watch closely!
• Cool.
• Frost with Icing of powdered sugar, milk and vanilla.
• Sprinkle with colored sugars.

SUGAR COOKIES

Steps:

• In a large bowl, sift together flour, salt, and baking powder.
• Set aside.
• Use an electric mixer to cream butter and sugar until fluffy.
• Beat in eggs.
• Add flour mixture, and mix on low speed until thoroughly combined.
• Stir in vanilla or lemon juice and zest.
• Wrap dough in plastic; chill for about 30 minutes.
• Preheat oven to 350 degrees F.
• On a floured surface, roll dough to 0.125 inch thick.
• Cut into desired shapes.
• Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes.
• Bake until edges just start to brown, 8-10 minutes .
• Cool on wire racks; decorate as desired.

CUTOUT SUGAR COOKIES WITH BUTTER ICING

Steps:

• Thoroughly cream butter and sugar.
• Add egg and beat well.
• Add dry ingredients alternately with milk and vanilla and mix thoroughly.
• Roll on lightly floured surface and cut with floured cookie cutter.
• Bake on greased cookie sheets at 375 for 5 minutes or until firm. Cool dough before icing.
• For icing, cream all ingredients. Add enough milk to make icing spread easily. Add food coloring if desired.