Old School Sugar Cookies Food

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OLD FASHIONED SUGAR COOKIES



Old Fashioned Sugar Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 4h40m

Yield 3 dozen cookies, depending on the size of the cutters

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter
1 cup granulated sugar
2 eggs, lightly beaten
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Colored sugar and milk, for decorating, or Royal Icing, recipe follows
2 pounds confectioners' sugar
1/2 cup plus 2 tablespoons meringue powder (egg white powder)
Food coloring, as desired

Steps:

  • Cream the butter and sugar in a large bowl with an electric mixer. Beat in the eggs and vanilla.
  • Combine the flour, baking powder and salt in a second large bowl and mix well. Stir the flour mixture into the butter mixture 1 cup at a time. Chill the dough for 3 to 4 hours.
  • Preheat the oven to 350 degrees F. Line a cookie sheet with parchment. Roll out the dough and cut it into shapes with cookie cutters or a knife. Place the shapes on the prepared cookie sheet. If decorating with colored sugar, brush the cookies with milk and sprinkle with colored sugar (if using royal icing, leave unfinished). Bake until the cookies are just beginning to brown around the edges, 10 to 15 minutes, depending on the size of the cookies.
  • Remove the cookies to a rack to cool completely. If using royal icing, decorate the cookies as desired.
  • Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Mix slowly with an electric mixer until stiff enough to form peaks; the icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over-beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting.
  • Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. Gels are best with royal icing. You don't want to thin them with liquid colors. Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days. Store the icing at room temperature, covered, with plastic wrap on the surface.
  • Yield: 3 1/2 cups icing

CLASSIC OLD-FASHIONED SUGAR COOKIES



Classic Old-Fashioned Sugar Cookies image

Handed down from my great-grandmother Ferdig, this classic sugar cookie recipe is rich in flavor and can be cut thick for softer cookies or rolled paper-thin for crispy cookies. They freeze very well and I've never found a recipe I like better ... but then I am a little biased. Prep time does not include time to chill cookie dough.

Provided by Park Rangerette

Categories     Dessert

Time 18m

Yield 2 dozen, 6 serving(s)

Number Of Ingredients 7

1 teaspoon baking soda
2 teaspoons cream of tartar
3 cups flour
1 cup butter, softened at room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla

Steps:

  • Combine baking soda, cream of tartar and flour mixing well. With your hands, knead in softened butter.
  • In a small bowl, beat eggs and mix well with sugar and vanilla.
  • Pour egg mixture into flour mixture and again using your hands, mix this really well.
  • Chill dough. It will be quite hard when it is completely chilled. Using a table knife, cut off chunks to roll out on a well-flour surface to desired thickness - thin cookies will get crispy when baked, thicker cookies will puff and stay soft. Cut into desired shapes.
  • Bake in a 350 degree oven until the edges begin to brown; be careful not to overcook if you want them to stay soft after cooling!
  • After completely cooled, decorate the cookies. These will freeze really well!

Nutrition Facts : Calories 658.9, Fat 33, SaturatedFat 20.1, Cholesterol 151.8, Sodium 452.9, Carbohydrate 82, Fiber 1.7, Sugar 33.8, Protein 8.9

OLD-FASHIONED SUGAR COOKIES



Old-Fashioned Sugar Cookies image

Categories     Cookies     Dessert     Bake     Gourmet     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 32 cookies

Number Of Ingredients 8

1/2 cup lard or vegetable shortening, melted and cooled
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 cup sugar plus additional for coating the cookies
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt

Steps:

  • In a large bowl stir together the lard or shortening, the butter, 1 cup of the sugar, the egg, and the vanilla. Into the bowl sift together the flour, the baking soda, and the salt and stir the mixture until it forms a dough. Chill the dough, covered, for at least 2 hours or overnight.
  • Preheat the oven to 375°F. Roll rounded tablespoons of the dough into balls, roll the balls in the additional sugar, coating them completely, and arrange them 3 inches apart on lightly greased baking sheets. Flatten the balls with the bottom of a glass dipped in the sugar (the edges will crack slightly) and bake the cookies in batches in the middle of the oven for 8 to 12 minutes, or until they are pale golden. Transfer the cookies to racks and let them cool. The cookies keep in an airtight container for 1 week.

GRANDMA MINNIE'S OLD FASHIONED SUGAR COOKIES



Grandma Minnie's Old Fashioned Sugar Cookies image

This is my great-grandmother's sugar cookie recipe.

Provided by Jessica McDonald

Categories     Desserts     Cookies     Sugar Cookies

Yield 78

Number Of Ingredients 8

3 cups sifted all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup white sugar
1 cup butter
1 egg, lightly beaten
3 tablespoons cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C) .
  • Over a large bowl, sift together all-purpose flour, baking powder, salt, sugar. Cut in butter and blend with a pastry blender until mixture resembles cornmeal. Stir in lightly beaten egg, cream, and vanilla. Blend well. Dough may be chilled, if desired.
  • On a floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar; cut into desired shapes. Transfer to ungreased baking sheets.
  • Bake for 6 to 8 minutes, or until delicately brown.

Nutrition Facts : Calories 51.4 calories, Carbohydrate 6.3 g, Cholesterol 9.4 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.7 g, Sodium 39.8 mg, Sugar 2.6 g

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