Sugar Cookies Homestead Food

AMISH SUGAR COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture., Drop by small teaspoonfuls onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

SUGAR COOKIES - HOMESTEAD

Steps:

• - preheat oven to 375' F.
• - cream butter and sugar until light and fluffy.
• - add yolks and vanilla
• - in a separate bowl mix flour, baking powder and salt.
• - add flour mix to creamed mixture, do not overmix.
• - if the dough is too warm, then wrap in plastic and place in fridge for one hour.
• - roll out 1/4" and cut into shapes.
• - transfer cut cookies to cookie sheet (I use parchment paper).
• - bake for 10 - 12 minutes, watch as they brown quickly.
• - remove from oven, and immediately transfer to a wire rack with a spatula.
• - once cool, decorate as desired.

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.