Sugar Cookie 2009 Food

SUGAR COOKIE 2009

Steps:

• Preheat oven 300 degrees.
• Line flat no sided cookie sheets with parchment.
• Cream butter and crisco until mixed only about 40 seconds
• Add in the sugar just til blended.
• Add in the soda, and salt, and cream of tartar.
• Add in the vanilla.
• Add in the yolks.
• Add in the flour, and just blend until a dough comes together.
• Roll into balls a little bigger than a hazel nut, but smaller than a walnut.
• Roll into coloured sugar.
• Place onto parchment two inches apart.
• Bake 12 to 14 minutes.
• The 12 minutes mark seems to be the one everyone here has good results with.
• Dont let cookies brown on edges, but golden light bottoms.
• They are still puffy looking when taken from the oven.

ROOM 157 SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix the white sugar, vegetable oil, eggs, and vanilla until smooth. In a separate bowl, mix the whole wheat flour, baking powder, and salt. Gradually mix the flour mixture into the sugar mixture. Roll into balls, and arrange 2 to 3 inches apart on cookie sheets.
• Bake 9 minutes in the preheated oven, or until lightly browned. Cool 5 minutes on cookie sheet before transferring to wire racks.

SUGAR COOKIES

Steps:

• Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.

GOOD HOUSEKEEPING'S CLASSIC SUGAR COOKIE

Steps:

• In a large bowl, whisk flour, baking powder and salt. In a separate large bowl, with mixer at low speed, beat butter and sugar until blended. On high speed, beat until light and fluffy, about 5 minutes. On low speed, beat in eggs and vanilla, then flour mixture just until blended, scraping bowl with a rubber spatula.
• Divide dough into 8 equal pieces; flatten each into a disk. Wrap in plastic wrap and refrigerate overnight.
• Preheat oven to 350 degrees. On floured surface, with floured rolling pin, roll 1 piece of dough to scant 1/4-inch thickness; keep remaining dough cold. With floured 3- to 4-inch cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies 1 inch apart on ungreased cookie sheets.
• Bake until edges are golden, 12 to 15 minutes. With wide metal spatula, transfer cookies to wire racks to cool. Repeat with remaining dough and trimmings.
• When cookies are cool, prepare frosting and decorate cookies. Allow frosting to dry. Store cookies in tightly sealed containers with waxed paper between layers, at room temperature up to 2 weeks or in freezer up to 3 months.