Roll Out Cookies Food

THE BEST ROLLED SUGAR COOKIES

Steps:

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
• Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
• Bake 6 to 8 minutes in preheated oven. Cool completely.

ROLL-OUT COOKIES

Steps:

• Pre heat oven to 400F degrees.
• In a large bowl cream butter and sugar with electric mixer.
• Beat in egg and vanilla.
• Mix flour and baking powder.
• Add 1 cup at a time,combining after each addition.
• You will need to add last 3/4 cup by hand.
• Do not chill dough it will be stiff.
• Divide dough into 2 balls.
• On floured surface roll out to 1/8 inch thickness.
• Use any cookie cutter and cut away.
• Bake for 6-10 minutes or until light brown.
• Enjoy!

ROLL-OUT COOKIES

Steps:

• In a bowl, cream butter and sugar. Add egg and extracts. Combine flour and baking powder; gradually add to creamed mixture and mix well. (Dough will be very stiff. If necessary, stir in the last cup of flour mixture by hand. Do not chill.) On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out cookies into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 6-7 minutes or until edges are lightly browned. Cool 2 minutes before removing to wire racks; cool completely. For glaze, combine the sugar, water and corn syrup until smooth. Tint with food coloring if desired. Using a small brush and stirring glaze often, brush on cookies, decorating as desired.

ROLL AND CUT COOKIES

Steps:

• Combine butter and sugar. Do not take this mixture to a "light cream." Think "incorporate" ? not "cream." Just make sure the mixture is smooth ? no butter lumps.
• In a small bowl mix egg, milk/cream, and extracts. Add this mixture all at once to the butter and sugar. Mix just until the egg is broken. The mixture will "curdle" but that's not a problem.
• In another small bowl, mix the flour and baking powder. Add these dry ingredients to the liquid ingredients in the mixing bowl. Process to form dough.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. It's just that simple! The beauty of this dough is that it does not need to chill before using it. Simply flour a work surface. Knead the dough a few times to smooth it out and with a rolling pin, roll dough. Cut into desired shapes. The dough scraps can be used several times. Bake for 8 to 10 minutes, or until golden brown. Cool on a wire rack.

MY FAVORITE ROLL OUT SUGAR COOKIES

Steps:

• Cream sugar and margarine; add egg and flavorings and mix well.
• Stir dry ingredients; mix into sugar and margarine mixture. Refrigerate 2 to 3 hours.
• Heat oven to 375°F.
• Roll out 3/16-inch thick.
• Bake 7-8 minutes until delicately brown.
• Let cool.
• Icing for Roll Out Sugar Cookies: 2 cups powdered sugar, milk and 1/2 tsp vanilla
• Icing for Roll Out Sugar Cookies: In a mixing bowl, sift powdered sugar.
• Gradually add milk, stirring continuously until mixture is the consistency of a thin glaze. Add vanilla.
• Blend well.
• Food coloring may be added, if desired.

THE BESTEST BUTTER COOKIES (ROLLED)

Steps:

• Cream butter and sugar well.
• Add egg and vanilla and beat well.
• Combine baking powder and flour.
• Add gradually to creamed mixture.
• Chill until firm.
• Preheat oven to 400 degrees.
• Roll out dough to about 1/4" thickness and cut into desired shapes.
• Bake for 6 to 8 minutes.
• When cool, decorate with frosting or icing if desired.

JOHN'S ROLL-OUT MOLASSES COOKIES

Steps:

• Mix together shortening, molasses and brown sugar. Stir in 1/4 cup cold water.
• Mix together the flour, salt and spices. Add to molasses mixture.
• Dissolve soda in 1.5 teaspoons cold water. Stir it into the above mixture.
• Gather up dough into a ball; on waxed paper, pat into a disk. Wrap up. Chill for at least an hour.
• Roll out between 1/4-inch and 1/2-inch thick. I thought 1/2-inch was a bit too thick, but it's up to you. Cut into shapes, specifically gingerbread men or bears. Gather up scraps, pat into a ball, reroll and cut into shapes, etc., until you have used most of your dough.
• On lightly greased or sprayed cookie sheets, bake at 350 degrees for 15-18 minutes.
• These swell a little during cooking, so be sure to leave some space between them on the cookie sheets. Also, they taste better the day after baking when the spices have had a chance to meld with each other.

BEST EVER CHOCOLATE CUTOUT COOKIES

Steps:

• Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

ROLL OUT CLASSIC BUTTER - SUGAR COOKIES (CHRISTMAS OR HOLIDAYS)

Steps:

• Preheat oven to 350°F.
• Line some cookie sheets with either silicone baking mats or parchment paper.
• In a large bowl, cream the butter and sugar with a mixer paddle attachment for two minutes. Stop and scrape the bowl.
• Cream the mixture for an additional minute.
• Beat in the egg and vanilla extract. Beat until well combined.
• Sift together baking powder and flour. Add the flour mixture 1 cup at a time to the creamed butter and sugar mixture. Mix thoroughly after each addition. Blend in the last cup of flour by hand. The dough will be stiff.
• Divide the dough into two balls. Wrap with plastic wrap and refrigerate for at least one hour.
• Roll out one ball of dough between two sheets of parchment paper to about 1/4 inch thick. Remove the top sheet of parchment paper and run a floured metal spatula under the dough to loosen it a bit.
• Cut cookies with cookie cutters of your choice. Dip them in flour before each use.
• Carefully place the cut out cookies onto prepared cookie sheets.
• If you own a Dobord adjust to 1/4 inch. Line Dobord bottom plate with parchment paper. Cut another sheet of parchment paper and roll out dough between that and the lined bottom. Cut out cookies with cookie cutters dipped in flour before each use.
• Bake cookies for 8 to 10 minutes or until they just start to brown. Let the cookies rest on the cookie sheet for 5 to 10 minutes before removing them to a cooling rack. Cool completely before glazing. Repeat process with second ball of dough.
• For Glaze (if using): In a mixing bowl thoroughly mix the sugar and the milk. The mixture should be very soft and have a heavy cream texture before you add the corn syrup. Add the corn syrup and mix just until combined. Mix in the extract and food coloring if you are planning on using only one color. If using many colors, divide up the glaze in to as many bowls as you need. Color each one using gel or paste food coloring (mix in a small bit at a time using a toothpick until you get the color you want). Use a small pastry brush to glaze the cookies. Paint the entire tops of the cookies with a thin layer of glaze and place back on the cooling racks to dry. Depending on temperature and humidity it will take between 6 and 12 hours for the glaze to dry completely.

SPICE ROLL-OUT COOKIES

Steps:

• Sift flour, ginger, cinnamon, baking soda, salt, allspice, nutmeg, mustard, and cloves into large bowl. Using electric mixer, beat butter in another large bowl at medium speed until smooth and creamy, about 2 minutes. Add brown sugar; beat 1 minute. Add molasses; beat until fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low; beat in vanilla. Add flour mixture; beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball; flatten into disk. Wrap disks separately in plastic; chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
• Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using decorative cookie cutters, cut out cookies and transfer to prepared sheets, spacing 1 inch apart. If cookies become too soft to transfer to baking sheets, place in freezer on waxed paper for 5 minutes before continuing. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired. Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 8 minutes for smaller cookies and up to 12 minutes for larger cookies. Cool completely on rack. Line baking sheets with fresh parchment as needed. Decorate cookies with Royal Icing, then sprinkles or other sugar toppings, if desired. Let stand until icing sets. DO AHEAD: Cookies can be made 4 days ahead. Store between sheets of waxed paper in airtight containers at room temperature.

ROLL ABOUT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream together the sugar, shortening, and eggs. Add dry ingredients and then add milk and vanilla.
• Roll out dough on floured surface and cut with cookie cutters. Place on cookie sheets. Bake for 8 to 10 minutes. Do not let cookies get too brown, only slightly around the edges. Store in a tightly closed container. They freeze well also.

VANILLA ROLL-OUT COOKIES

Steps:

• Using electric mixer, beat butter in large bowl at medium speed until smooth and creamy, about 2 minutes. Add sugar and salt and beat until pale and fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low and beat in vanilla. Add flour and beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic and chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
• Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using decorative cookie cutters, cut out cookies and transfer to prepared sheets, spacing 1 inch apart. If cookies become too soft to transfer to baking sheets, place in freezer on waxed paper for 5 minutes before continuing. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired.
• Bake 1 sheet at a time until cookies are firm on top and golden around edges, about 10 minutes for smaller cookies and up to 14 minutes for larger cookies. Cool completely on rack. Decorate with Royal Icing, then sprinkles or other sugar toppings, if desired. Let stand until icing sets. DO AHEAD: Can be made 4 days ahead. Store between sheets of waxed paper in airtight containers.