Mums Tendercrips Cookies Food

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TENDER CRISP SUGAR COOKIES



Tender Crisp Sugar Cookies image

These no-roll sugar cookies are great for the holidays. Children like to shape the cookies into balls and dip them into the sprinkles!

Provided by ETHELMERTZ

Categories     Desserts     Cookies     Sugar Cookies

Time 35m

Yield 60

Number Of Ingredients 10

1 ½ cups butter
1 ½ cups shortening
1 ½ cups white sugar
1 ½ cups confectioners' sugar
4 ½ teaspoons vanilla extract
3 eggs
6 ¾ cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons cream of tartar
½ teaspoon salt

Steps:

  • Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients, add to creamed mixture; mix to blend.
  • Shape dough into 1 inch balls. Dip in regular or colored sugar or decorator sprinkles. Place on lightly greased cookie sheet. Flatten slightly with the bottom of a water glass.
  • Bake at 375 degrees F (190 degrees C) for 10-12 minutes. *Larger cookies bake at 350 degrees F (175 degrees C) for 15 minutes.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 18.8 g, Cholesterol 21.5 mg, Fat 10.1 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 87.4 mg, Sugar 8 g

THE BEST BUTTER COOKIES



The Best Butter Cookies image

Your search is over -- this perfect butter cookie will stay in your recipe box for years. It's crisp, yet tender and perfect for tea for two or cookies for Santa. Plus, you have the choice to make drop cookies or a slice-and-bake version!

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 36 cookies

Number Of Ingredients 8

2 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 sticks (16 tablespoons) good-quality unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/4 cup turbinado sugar

Steps:

  • Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
  • For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
  • Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.

MOTHER'S OATMEAL CRISPIES



Mother's Oatmeal Crispies image

Have been using this recipe for years for my cookie baskets during the holidays as well as sending to my brother when he was overseas. It is a basic,good refrigerator cookie dough that travels well.

Provided by Margie Brock

Categories     < 30 Mins

Time 20m

Yield 60 serving(s)

Number Of Ingredients 10

1 cup softened butter
1 cup light brown sugar
1 cup granulated sugar
2 eggs, beaten
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups old-fashioned oatmeal
1/2 cup chopped pecans or 1/2 cup walnuts

Steps:

  • Cream butter.
  • Add sugars; mix well.
  • Add eggs and vanilla and beat well.
  • Add flour, soda, salt, oatmeal and nuts and mix well.
  • Shape into rolls on waxed paper.
  • Chill in refrigerator or freezer.
  • Slice 1/4-inch thick.
  • Bake 10 minutes at 350°F.
  • Yield: 5 dozen cookies.

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