Rolled White Cookies Food

ROLLED WHITE COOKIES

Steps:

• Cream together 1 cup white sugar and butter. Beat in the eggs, milk and flavoring. Sift flour, cream of tartar and baking soda. Stir into butter mixture.
• Chill for a short time, until firm.
• Roll out on lightly floured board and cut with your favorite cookie cutters. Sprinkle with 1 tablespoon white sugar. Bake at 350 degrees F (175 degrees C) for 8 - 10 minutes.

MENNONITE SOFT WHITE COOKIES

Steps:

• Cream shortening and sugar together.
• Add eggs and vanilla, beat well.
• Mix flour, baking powder, baking soda, and salt in a separate bowl.
• Stir flour mixture, alternately with the buttermilk, into the creamed mixture, until it forms a soft ball. Add extra flour if necessary.
• Cover and chill in the fridge for about 1 hour.
• Roll out on a floured surface to about 1/4 inch thickness, cut into circles or desired shapes and place on cookie sheets.
• Bake at 375 degrees F. for 9 minute.
• Mix all icing ingredients until mixture is of spreading consistency. Make sure butter/margarine is softened before using. You can also add food colouring if desired!
• When cookies are cool, ice with icing.
• Sprinkle coconut on tops as desired.

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.

THE BEST ROLLED SUGAR COOKIES

Steps:

• Preheat oven to 400*F''
• Prepare 2 baking sheets and set aside. This can be done by greasing them with butter or Crisco, non-stick spray, parchment paper, non-stick foil or a baking mat. Whatever your preferred method is.
• Cream together sugar and butter for 3 minutes or until fluffy.
• Add eggs and mix again.
• Add salt, and baking powder. Blend.
• Add 1/4 cup buttermilk, vanilla and almond extract. Blend.
• Add 2 1/2 cups flour (1/2 cup at a time).
• Add remaining 1/4 cup buttermilk.
• Then remaining flour (for a total of 4 1/2 cups). Batter should be smooth, elastic like and slightly sticky. If too sticky, add more flour a little at a time (up to 1 cup - be careful to not put TOO much flour in the dough).
• When ready to roll out, sprinkle surface with powdered sugar, not flour. These are SUGAR cookies. Roll them out in sugar! Roll to 1/4 in thickness.
• Cut out with favorite shape and transfer to prepared pan.
• Bake 10 minutes. Watch carefully as every oven bakes differently. You want the cookies to be a hint of golden under them, not dark golden. Edges should not start to show golden, you'll have to gently flip a cookie to see for sure.
• Allow cookies to cool completely then frost.