Sugar Cookie Medals Food

SUGAR COOKIE MEDALS

Steps:

• Preheat oven to 325 degrees. In a large mixing bowl, sift together flour, salt, and baking powder. Set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium speed until mixture is light and fluffy. Beat in egg and vanilla. Add flour mixture all at once; beat on low speed until mixture comes together to form a dough.
• Turn dough out onto a piece of lightly floured parchment paper; using a rolling pin, roll out to 1/8 inch thick. Using a 3 1/4- inch round cookie cutter and a 2-inch star cutter, cut out an equal number of rounds and stars. Remove scraps from around cutters as you work. Transfer parchment paper with the dough shapes to a baking sheet. On a lightly floured work surface, reroll scraps, and cut out shapes; transfer to baking sheet with other cookies. Place in refrigerator at least 15 minutes.
• Remove baking sheet from refrigerator, and arrange cookies so that they are at least 1/2 inch apart. Place in oven, and bake until edges are just starting to brown, about 20 minutes. Transfer baking sheet to a wire rack; using the blunt end of a skewer, immediately poke a hole in top center of each round cookie for the ribbon, if desired. Let cool completely.
• Place 1/3 cup royal icing in a small bowl, and tint with the color you wish to use for piping dots; add water as needed, but keep it fairly thick. Divide remaining royal icing into two small bowls, and tint them the remaining two colors; add water, making these slightly thinner for covering cookies. Place each tinted icing in a piping bag fitted with an Ateco #3 round tip.
• Using the thinner icings, outline and fill in round cookies with one color; use the other color to outline and fill in the stars. Let iced cookies set, at least 1 hour. Pipe dots around edges of round cookies with thicker icing. Sprinkle with sanding sugar, and shake off excess. Pipe a small dab of icing on the back of each star; attach stars to centers of round cookies. Let icing set, at least 1 hour. Thread thin ribbons through the poked holes and tie, if desired. Serve, or store in an airtight container at room temperature for up to 3 days.

GOLD-MEDAL WINNER COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a large bowl. Cream the butter and sugar in a large bowl with an electric mixer on medium for 3 minutes. Beat in the 2 beaten eggs and vanilla.
• Beat the flour mixture into the butter mixture 1 cup at a time. Divide the dough into 2 pieces and flatten them into neat rectangles about 3/4-inch thick. Wrap in plastic wrap and chill at least 3 hours.
• Set an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment. Working with 1 piece of dough at a time, remove the dough from the refrigerator and let it soften for about 10 minutes. Roll it out on a lightly-floured piece of parchment to 3/16-inch thick. Cut out rounds with a 3- to 3 1/4-inch cookie cutter and arrange them on the prepared cookie sheets at least 1 1/2 inches apart. Repeat with the second piece of dough, rerolling and cutting the scraps as necessary.
• To make ring imprints on the cookies, press the rim of a small glass or bowl (about 2 1/2-inches wide) halfway into each dough round. Freeze the cookies on the cookie sheets for 20 minutes. (This will help the cookies hold their imprints.)
• Combine the remaining egg with 6 drops of yellow food coloring and 1 teaspoon water. Whisk together with a fork to make an egg wash.
• At the top of each cookie, use a wide straw or the tip of a sharp paring knife to cut a circle or rectangle wide enough to thread a ribbon through. Working with 2 to 3 cookies at a time, lightly brush the rounds with egg wash (avoid the imprint) and sprinkle with the sanding sugar. Lightly tap each cookie on the counter to shake off excess (the frozen dough will be sturdy enough to withstand this).
• Bake the cookies until set and the edges are beginning to brown, 14 to 18 minutes, rotating the cookie sheets once. Transfer the sheets to a baking rack and cool the cookies completely on the sheets. (If the holes for the ribbon have closed up a bit, just cut away some of the dough with a paring knife while the cookies are still warm).
• Thread a yard of ribbon through each cookie and tie the ends.

MEDAL COOKIES RECIPE

Steps:

• Beat together the butter, icing sugar and vanilla, then beat in the flour to make a fairly stiff dough. Roll out on a lightly floured surface to about 3-4mm thick. Cut out rounds and place them on the baking sheet. Make a hole in the rounds, using the icing nozzle. Chill them while the oven heats up. Set the oven to 190°C/375°F/Gas Mark 5.
• Bake the biscuits in the middle of the oven for about 12 mins or until light golden. Leave to cool for a few minutes and then transfer to a wire rack to cool.
• To decorate: melt the chocolate in a bowl over a pan of hot water. Spread over the biscuits and leave to set. Spray them with the metal colours and use a bamboo stick to write the date, or a name on them. Leave to set. Thread ribbon through. These will keep for a couple of days in an airtight tin.

MEDAL COOKIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 baking trays with baking parchment. Melt the butter, sugar and syrup in a small saucepan. Mix in the vanilla, remove from the heat and leave to cool for 10 mins.
• Sieve the flour and bicarbonate of soda into a bowl. Pour in the melted butter mixture and the egg, and stir together to form a stiff-ish dough. Pop the dough in the fridge for 10 mins to chill and firm up.
• Roll the dough out on a floured surface to 5mm thick, then stamp out 15 circles using a 7.5cm round cookie cutter; you may need to re-roll the trimmings to get 15 cookies. Make a hole at the top of each circle with the end of a pencil.
• Place on the baking trays and bake for 12 mins until golden, swapping the trays around halfway through. Cool on a wire rack. Decorate the cookies (see below), making sure the hole is at the top of each one. Will keep for 3 days in an airtight container.

3-INGREDIENT SUGAR COOKIES

Steps:

• In large bowl, beat softened butter and granulated sugar with spoon until well mixed. Stir in flour until moistened, using hands to mix if needed (dough will be crumbly). Knead 5 to 10 times or until dough is smooth.
• Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter.
• Spread 2 tablespoons of the nonpareils or decorating sugar on plastic wrap; roll one log in nonpareils to cover. Repeat to cover remaining cookie log in nonpareils. Wrap dough logs tightly with plastic wrap. Refrigerate about 1 hour 30 minutes or until firm.
• Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart, reshaping if necessary.
• Bake 12 to 14 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 40 minutes.
• To make Powdered Sugar Icing Drizzle: In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Tint with food color. Drizzle over tops of cooled cookies. Sprinkle with nonpareils or decorating sugar. Let stand about 1 hour or until drizzle is set.

CLASSIC SUGAR COOKIES

Steps:

• In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F.
• Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
• Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

AUNT MARY'S SUGAR COOKIES RECIPE - (4.2/5)

Steps:

• On a floured board roll out pieces of fough in a smaller portion so easy to work with. Cut in desired shapes with cookie cutters. Decorated as desired. Using a spatula or flat lifter place on geased cookie sheets and bake about 12 minutes or till lightly browned at 325F.