Lizzys Sugar Cookies Food

BAKERY STYLE SUGAR COOKIES

Bakery Style Sugar Cookies image

Hints on how to get the thickest, softest, bakery style sugar cookies. It's the best sugar cookie recipe around!

Provided by Julie Clark

Categories Cookies

Time 25m

Number Of Ingredients 12

Ingredients

2 3/4 cups all purpose flour (358 grams)
1 teaspoon baking soda (6 grams)
1/2 teaspoon baking powder (2 grams)
1/2 teaspoon salt (4 grams)
1 cup European style salted butter (8 ounces, room temperature)
1 1/2 cups white granulated sugar (300 grams)
1 large egg
3/4 teaspoon LorAnn Princess Cake & Cookie Bakery Emulsion
1/2 tablespoon lemon juice (7 grams)
1/4 cup heavy cream
3/4 teaspoon white vinegar
Extra sugar for sprinkling on top

Steps:

In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, cream together butter and sugar until smooth. Beat in the egg, Princess emulsion and juice. Gradually blend in dry ingredients.
Scoop the dough into about 18 1-1/2" inch balls (about 53 grams each) and place on an ungreased cookie sheet. Slightly flatten the top of each cookie with the bottom of a glass that has been dipped in sugar.
Refrigerate the cookies for at least 1 hour.
In a small bowl, combine the heavy cream and vinegar. This mixture will get very thick and curdle. Use a pastry brush to brush this mixture on top of the cookies.
Sprinkle the top of the cookies with extra granulated sugar or sprinkles.
Bake at 375 degrees for 10 minutes, removing the cookies just before the edges get brown.
Allow the cookies to cool for 5 minutes, then move them to a flat surface to cool.
Store in an airtight container.

Nutrition Facts : Calories 240 kcal, Carbohydrate 31 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 156 mg, Sugar 16 g, ServingSize 1 serving

TEXAS LIZZIES

Texas Lizzies image

Make and share this Texas Lizzies recipe from Food.com.

Provided by True Texas

Categories Drop Cookies

Time 25m

Yield 60 cookies

Number Of Ingredients 14

Ingredients

2 1/2 cups golden raisins
1 1/4 cups raisins
1/2 cup whiskey
1/2 cup butter, softened
1 lb light brown sugar
3 eggs
3 1/2 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups walnuts, chopped
1 1/2 cups pecans, chopped
1 lb red glazed cherries, and
green glazed cherries, halved

Steps:

Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets by lining with parchment paper. In a medium bowl, toss together the golden raisins and dark raisins with the whiskey; set aside.
In a large bowl, cream together the sugar and butter. Add the eggs one at a time, mix until light and fluffy.
Sift together the flour, baking soda, cinnamon, and nutmeg; stir into the creamed mixture.
Stir in the walnuts, pecans, cherries, and finally, the raisin and whiskey mixture.
Drop cookies by rounded tablespoonfuls onto the prepared baking sheet about 2 inches apart.
Bake in the preheated oven for 10 minutes. Cool on the baking sheet for 1 minute before removing to cool on wire racks.

Nutrition Facts : Calories 173.1, Fat 6.4, SaturatedFat 1.5, Cholesterol 14.6, Sodium 88.7, Carbohydrate 27.4, Fiber 1.2, Sugar 19, Protein 2.3

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