Shotwells Famous Sugar Cookies Food

CLASSIC SUGAR COOKIES

Steps:

• For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
• Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
• Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
• Gently gather any scraps of dough into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
• For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer on medium-high speed in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
• Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

SHOTWELL'S FAMOUS SUGAR COOKIES

Steps:

• Mix 1 cup sugar with 5 cups flour and baking soda, baking powder, nutmeg, and salt.
• Blend butter in with pastry cutter/pastry blender until crumbly.
• Beat eggs slightly in separate bowl and add remaining sugar gradually to egg mixture.
• Blend buttermilk and vanilla into egg mixture, then blend egg mixture together with dry ingredients. I use powdered buttermilk mix.
• Chill dough in plastic wrap or plastic bags in refrigerator until ready to bake (or use immediately). If you are short on time, put the dough in the freezer for 15 minutes or so, rather than in the refrigerator overnight.
• Turn 1/4 of dough onto lightly floured board.
• Roll to about 1/8" to 1/4" thick. Cut with cookie cutters or hand-cut into circles or other shapes. Use cookie cutters that are relatively simple -- fancier cookie shapes tend to burn or break more easily with this recipe.
• Dip cookie top lightly into cinnamon/sugar blend or into nutmeg/sugar blend, or shake on top of cookies.
• Bake at 375 ° F for 6-9 minutes, until *very* light brown at edges.
• Put on wire rack to cool.
• Source: Barbara/Eric Shotwell.

EASY SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
• Mix the flour, baking powder, and baking soda together in a bowl; set the mixture aside.
• Cream the butter and sugar.
• Beat in the egg and vanilla extract.
• Once combined, slowly blend in the dry ingredients until evenly mixed.
• Searate dough into tablespoon-sized balls.
• Place onto an ungreased cookie sheet.
• Place on center rack and bake for 5 to 7 minutes (or until golden brown). Let the cookies sit for 2 minutes before cooling on wire racks.

SUGAR COOKIES

Steps:

• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

FAMOUS SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C) .
• In a I medium bowl, stir together the flour, baking soda, and salt; set aside.
• In a large bowl, cream together the margarine and 2 cups of sugar until lightly fluffy. Beat in the eggs one at s time, then add the vanilla. Gradually stir in the dry ingredients until just blended.
• Collect the dough into walnut sized balls and roll them in the remaining 1/4 cup of sugar for garnishing. Place them on an ungreased baking sheet spaced 2 inches apart and flattened slightly.
• Bake in the preheated oven for 8 to 10 minutes, until slightly browned at the edges. Allow cookies to cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely.
• Enjoy all the hard, loving work you've put into making these delicious cookies!

JUNE'S FAMOUS SUGAR COOKIES

Steps:

• Begin by creaming the powdered and granulated sugars with the butter and vanilla.
• Add eggs one at a time and then oil until incorporated. Gradually beat in dry ingredients. Mix well.
• Use a large scoop to drop on a parchment lined cookie sheet.
• Bake at 350 degrees F for 8-10 minutes.

FAMOUS SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the flour, baking soda, and salt; set aside.
• In a large bowl, cream together the margarine and 2 cups of sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla. Gradually stir in the dry ingredients until just blended.
• Collect the dough into walnut sized balls and roll them in the remaining 1/4 cups of sugar for garnishing. Place them on an ungreased baking sheet spaced 2 inches apart and flattened slightly.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on the baking sheet for about 5 minutes before putting them on a wire rack to dry completely.
• That's it! Now enjoy al the hard, loving work you put into making them!

MILDRED'S SUGAR COOKIES

Steps:

• Mix all ingredients.
• Chill for one hour.
• Roll and cut.
• (I use cutters) Bake at 375 for 10-12 minutes on ungreased baking sheet.
• Sprinkle with colored sugar.

BAKEWELL SHOTS

Steps:

• Take six shot glasses and drop a cherry into the bottom of each one along with a drizzle of the kirsch.
• Put all of the other ingredients, except for the ice, into a cocktail shaker and shake hard until frothy. You can also do this in a blender if that's easier. Once frothy add the ice and shake until the outside of the cocktail shaker feels very cold. Double strain the mixture into a jug then carefully share the mixture out between the glasses.