Paula Deen Sugar Cookies Food

DECORATED SUGAR COOKIES

Steps:

• In a large bowl, beat butter, sugar, and extracts with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
• In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Gradually add flour mixture to butter mixture, beating until combined. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 1 hour.
• Preheat oven to 350°. Line baking sheets with parchment paper.
• On a lightly floured surface, roll dough to ¼-inch thickness. Using assorted holiday cookie cutters, cut dough, gently rerolling scraps to use all dough. Place dough on prepared pans.
• Bake until edges are lightly browned, 10 to 12 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks.
• Pipe a thin border of white Meringue Powder Icing around edges of cookies. Let dry completely. Decorate cookies as desired with remaining white and colored icing and sprinkles. Let dry completely. Store in airtight containers for up to 1 week.
• In a medium bowl, beat ¼ cup cold water and meringue powder with a mixer at medium speed until frothy. Gradually beat in confectioners' sugar until smooth.
• Place a small amount of icing in a pastry bag fitted with a small round tip. Divide remaining icing among small bowls, and tint as desired with food coloring. Stir in additional water ½ teaspoon at a time as needed to create a spreadable consistency.

CLASSIC SUGAR COOKIES

Steps:

• Preheat oven to 350°. Line baking sheets with parchment paper. In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another large bowl, whisk together flour and next 3 ingredients. Gradually add flour mixture to butter mixture, beating just until combined. Shape dough into 1-inch balls, and roll in sparkling sugar. Place on prepared pans, and gently flatten cookies. Bake for 10 to 12 minutes or until edges are lightly browned. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks. Store in airtight containers for up to 3 days.

PAULA DEEN'S ICED CHRISTMAS SUGAR COOKIES

Steps:

• To make the cookies - in a large bowl, beat butter and next 3 ingredients at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each additon.
• In a medium bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture, beating until combined. Cover dough with plastic and chill for at least 1 hour or up to 3 days.
• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• On lightly flour surface roll dough to 1/4" thickness. Cut dough with desired cutters. Reroll dough scraps and cut out cookies until all dough has been used.
• Bake for 10-12 minutes or until edges are golden brown. Let cool on pans for 2 miutes and then remove to wire racks to cool completely.
• To make Royal Icing - In a small bowl, whisk water and meringue powder until foamy. Gradually add confectioners sugar, whisking until smooth. Divide into small bowls and tint with food coloring pastes, stirring to achieve desired colors.
• Decorate cookes as desired with Royal Icing, dragees and sugar sprinkles.
• Store in airtight containers for up to 1 week.

MONOGRAMMED SUGAR COOKIES

Steps:

• In a bowl, cream together 1 1/2 cups confectioner's sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda and 1 teaspoon cream of tartar; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.
• Preheat the oven to 350 °F.
• Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.
• Royal Icing:
• In a medium bowl, combine egg whites, 1 box confectioner's sugar, and cream of tartar. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak. Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired.

PAULA DEEN'S BROWN SUGAR CHEWIES

Steps:

• Preheat oven to 350 degrees F.
• Spray an 8-inch square pan with vegetable oil cooking spray.
• In a small saucepan, melt the butter.
• Turn off the heat, add the brown sugar and stir until smooth.
• Stir in the egg.
• Stir together the flour and baking powder and stir into the brown sugar mixture.
• Stir in the vanilla and pecans.
• Pour the batter into the prepared pan and bake for 20 minutes.
• When cool, dust the top with a sifting of confectioners' sugar.

PAULA DEEN'S MONSTER COOKIES

Steps:

• Preheat the oven to 350°F Line cookie sheets with parchment paper or nonstick baking mats.
• In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

PAULA DEEN'S GINGER COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Line cookie sheets with parchment paper or nonstick baking mats.
• Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined.
• Add the egg and molasses and beat until completely incorporated.
• Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture.
• Stir until combined.
• Roll the dough into balls about 1-inch in diameter.
• Roll the balls in sugar.
• Place 1/2-inch apart on the prepared cookie sheets.
• Flatten the balls slightly with your fingertips.
• Bake for 8-12 minutes.
• Cool on wire racks.

PAULA DEEN'S CHOCOLATE SUGAR COOKIES

Steps:

• Beat butter until soft and creamy. Gradually add sugar, beat well. Add eggs and vanilla, beat well.
• Combine flour, cocoa, baking powder, and salt; gradually add to butter mixture, mix well. Cover and chill for 1 hour. Preheat oven to 350 degrees and grease cookie sheets.
• Divide dough in half, roll 1 portion on a well floured surface to 1/8-inch thickness. Cut with cookie cutters and place on sheets. Sprinkle with colored sugar, if desired. Repeat with 2nd portion.
• Bake for 10 minutes, cool 2 minutes on sheets, then move to wire racks. When completely cooled, decorate with icing.
• For the icing, whisk together all the ingredients, add food coloring as desired. Makes 3/4 cup.