Heidesand My Famous Sugar Cookies Food

HEIDESAND (MY FAMOUS SUGAR COOKIES)

Steps:

• Cream butter or margarine and the sugars in a large bowl til fluffy.
• Add egg and vanilla to butter/sugar mixture and blend well.
• In another bowl combine flour, cream of tartar, baking soda and salt.
• Stir flour mixture into butter/sugar mixture til all is incorporated.
• Form dough into 1-inch balls (refrigerate for a few hours first if too soft to handle).
• Roll balls of dough in sugar (either regular granulated sugar or colored sugar as you prefer), place on an ungreased cookie sheet, and flatten.
• Bake at 350 degrees for 10-15 minutes, until very lightly brown.

GERMAN SAND COOKIES - HEIDESAND

Steps:

• Beat butter until light and fluffy using an electric mixer.
• Measure out just 125 grams of the granulated sugar and add to the butter, mixing well.
• Using a spoon, stir in the ground nuts, the flour, and 1 envelope of vanilla sugar (if you use the mixer now, you may toughen the dough).
• Form dough into two logs and wrap well in waxed paper; let chill until firm, at least 2 hours.
• Preheat oven to 150 C.
• Have ready baking sheets lined with parchment paper (or greased).
• Slice off rounds of dough, about 1 cm thick, and place onto baking sheets.
• Bake in the center of the oven approximately 20 minutes per batch (they will be fairly light in color when ready).
• While the cookies are baking, mix together the remaining 45 grams of granulated sugar and the remaining envelope of vanilla sugar and place in a bowl.
• When you pull the cookies out of the oven,give them a few seconds to cool enough to handle, then gently drop the warm cookies one at a time into the sugar mixture to coat, then let them cool completely.
• They should be covered in the sugar mixture on all sides.

SHOTWELL'S FAMOUS SUGAR COOKIES

Steps:

• Mix 1 cup sugar with 5 cups flour and baking soda, baking powder, nutmeg, and salt.
• Blend butter in with pastry cutter/pastry blender until crumbly.
• Beat eggs slightly in separate bowl and add remaining sugar gradually to egg mixture.
• Blend buttermilk and vanilla into egg mixture, then blend egg mixture together with dry ingredients. I use powdered buttermilk mix.
• Chill dough in plastic wrap or plastic bags in refrigerator until ready to bake (or use immediately). If you are short on time, put the dough in the freezer for 15 minutes or so, rather than in the refrigerator overnight.
• Turn 1/4 of dough onto lightly floured board.
• Roll to about 1/8" to 1/4" thick. Cut with cookie cutters or hand-cut into circles or other shapes. Use cookie cutters that are relatively simple -- fancier cookie shapes tend to burn or break more easily with this recipe.
• Dip cookie top lightly into cinnamon/sugar blend or into nutmeg/sugar blend, or shake on top of cookies.
• Bake at 375 ° F for 6-9 minutes, until *very* light brown at edges.
• Put on wire rack to cool.
• Source: Barbara/Eric Shotwell.

JUNE'S FAMOUS SUGAR COOKIES

Steps:

• Begin by creaming the powdered and granulated sugars with the butter and vanilla.
• Add eggs one at a time and then oil until incorporated. Gradually beat in dry ingredients. Mix well.
• Use a large scoop to drop on a parchment lined cookie sheet.
• Bake at 350 degrees F for 8-10 minutes.