WORLD FAMOUS PARADISE BAKERY SUGAR COOKIES
Make and share this World Famous Paradise Bakery Sugar Cookies recipe from Food.com.
Provided by Southern Polar Bear
Categories Drop Cookies
Time 55m
Yield 3 dozen small cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- In a medium bowl, cream together the sugars and shortening using an electric mixer.
- Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
- Increase speed to medium and mix for 3 minutes.
- Slowly add vanilla and beaten egg while mixing.
- In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
- Scoop with an ice-cream scoop and roll in sugar.
- Place directly on cookie sheet. Flatten slightly with palm of hand.
- Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.
Nutrition Facts : Calories 2365.5, Fat 139.9, SaturatedFat 34.9, Cholesterol 62, Sodium 628.4, Carbohydrate 261.5, Fiber 3.4, Sugar 106.5, Protein 18.3
WORLD FAMOUS PARADISE BAKERY SUGAR COOKIES RECIPE - (4.1/5)
Provided by carvalhohm
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. In a medium bowl, cream together the sugars and shortening using an electric mixer. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minutes. Slowly add vanilla and beaten egg while mixing. In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not over mix. Scoop with an ice-cream scoop if decorating with sugar only. Place directly on cookie sheet. Bake at 375°F for 9 to 10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown. Variation for cut out cookies: If making cut out cookies form dough in to 2 balls, chill dough in refrigerator for at least 2 hours covered. Roll out dough on floured surface and cut out cookies with desired shaped cookie cutters. If dough is too moist sprinkle small amount of flour directly on rolled dough Place directly on cookie sheet. Bake at 375° for 9 to 10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown. Decorate with Buttercream Frosting or Sugar. BUTTERCREAM FROSTING: Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days. Note: I have made these cookies several times lately, experimented with different amounts of cake flour since their seems to be some confusion over what the correct amount really is. Here is the conclusion that I have drawn. If you are using Cake Flour which I strongly suggest I would use 4 1/3 cups. I would chill them for at least 2 hours prior to baking. If you must use all purpose flour I would use 3 1/2 cups and chill for at least 2 hours. I have made these cookies with 3 1/2 cups cake flour and if your making drop cookies without chilling they spread too thin.
MILDRED'S SUGAR COOKIES
Mildred was a neighbor of mine growing up. I was always bugging her to make her famous cookies. I miss her. Mom came across her recipe in an old box of recipes. Thank you Mildred!!
Provided by TTK4997
Categories Dessert
Time 2h
Yield 36 cookies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 152.8, Fat 6.9, SaturatedFat 4.2, Cholesterol 28.1, Sodium 153.6, Carbohydrate 20.6, Fiber 0.4, Sugar 8.4, Protein 2.2
MOLASSES SUGAR COOKIES
Make and share this Molasses Sugar Cookies recipe from Food.com.
Provided by Leta8076
Categories Dessert
Time 1h10m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Cream together shortening and sugar.
- Add molasses and egg; beat well.
- Sift together flour, soda, cinnamon, cloves, ginger and salt; add to molasses mixture.
- Mix well; chill.
- Form into 1-inch balls, roll in granulated sugar and place on greased cookie sheets two inches apart.
- Bake in moderately hot oven, 375° for 8-10 minutes.
Nutrition Facts : Calories 140.5, Fat 6.7, SaturatedFat 1.7, Cholesterol 7.8, Sodium 158, Carbohydrate 19.1, Fiber 0.4, Sugar 10.3, Protein 1.4
PARADISE COOKIES
Make and share this Paradise Cookies recipe from Food.com.
Provided by SusieQusie
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Combine sugar and butter in a large bowl. Beat at medium speed until creamy.
- Add drained pineapple and vanilla; continue beating until well mixed.
- Reduce mixer speed to low; add flour and baking powder. Beat until well mixed.
- By hand, stir in nuts and 1/4 cup of the coconut.
- Place remaining coconut in a small bowl.
- Shape dough into 1-inch balls; dip tops in coconut and place onto ungreased cookie sheets.
- Bake 12-15 minutes or until set. Let cool for 2 minutes before removing from cookie sheets.
Nutrition Facts : Calories 90.2, Fat 5, SaturatedFat 2.4, Cholesterol 6.8, Sodium 32.5, Carbohydrate 10.9, Fiber 0.5, Sugar 5.9, Protein 0.9
WORLD'S BEST SUGAR COOKIES
I am so particular about my sugar cookies. Anyway, after trying many different recipes, I have to say I like this one. It was from the Los Angeles Times "My Best Recipe". I have used this recipe for many years now. Please try it out and tell me what you think. These are crispy not the soft kind. The yield is estimated since it depends on how large your cookies are.
Provided by YungB
Categories Drop Cookies
Time 25m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Cream butter with 1 cup powdered sugar and 1 cup granulated sugar.
- Beat in eggs until smooth.
- Slowly stir in oil, vanilla, baking soda, cream of tartar, salt and flour.
- Chill for easy handling.
- Shape into walnut-size balls. Dip in sugar. Place on baking sheet and press down with the bottom of a glass.
- Bake at 350 degrees 10 to 12 minutes.
- Make about 4 dozen.
Nutrition Facts : Calories 150.9, Fat 8.7, SaturatedFat 3.1, Cholesterol 17.9, Sodium 87.6, Carbohydrate 16.7, Fiber 0.3, Sugar 6.7, Protein 1.6
ELITE BAKERY COOKIES
This is a recipe we came up with when the Eilte Bakery in Rochester, NY closed. They had the most fantastic Christmas cookies. When the new owners took it over, they got rid of this recipe. It took along time, but we finally duplicated it. These cookies have just a little bit of anise flavoring. Its very distinct and delicious. Once you try this recipe, you will make it every Christmas! After we bake them, we frost and decorate them. Great way to get kids invloved.
Provided by Aimchick
Categories Dessert
Time 20m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, anise flavoring, and flour;
- mix together to form dough.
- On a floured work surface, roll and shape with cookie cutters.
- Spread out on cookie sheets and bake on the top shelf of the oven for about 10 minutes.
Nutrition Facts : Calories 40.7, Fat 3.3, SaturatedFat 2, Cholesterol 17.4, Sodium 26.1, Carbohydrate 2.1, Fiber 0.1, Protein 0.8
PINEAPPLE PARADISE COOKIES
Make and share this Pineapple Paradise Cookies recipe from Food.com.
Provided by Caryn
Categories Drop Cookies
Time 44m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F.
- In medium bowl, combine flour and baking soda.
- Mix well with a wire whisk; set aside.
- In large bowl with an electric mixer blend sugars.
- Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
- Add egg, vanilla, crushed pineapple, and pineapple juice and beat on medium speed until smooth.
- Add the flour mixture and blend at low speed until just combined.
- Do Not Overmix!
- Drop by rounded Tablespoonfuls onto ungreased baking sheets, 2-inches apart.
- Sprinkle lightly with shredded coconut, if desired.
- Bake 22 to 24 minutes or until cookies begin to turn lightly brown at edges.
- Transfer immediately to cool flat surface with spatula.
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