Yule Love These Sugar Plum Cookies Food

YULE LOVE THESE SUGAR PLUM COOKIES

Steps:

• Preheat oven to 400°F Slice cookies into 1/8 inch slices.
• To half the cookies, cut out centers using a small Christmas cookie cutter (or carefully use a sharp pointed knife to make a tree or simple design).
• To the other half, use a marble or small round item and indent a small well in the center, rolling almost to the edges with the marble.
• Place about 1/2 tsp of the plum preserves leaving the edges free of jam. Top with the cut out slices. Press edges to seal and sprinkle with the colored sugar crystals.
• Place onto a parchment lined baking sheet and bake aprox 8-10 minutes.

SUGAR PLUM COOKIES

Steps:

• Heat oven 350.
• degrees F.
• Chop your sugared gumdrops into small pieces, I use scissors, or a sugared or floured paring knife. A little tedious job, but once its done, the recipe is a breeze.
• Mix butter and sugar and cream well with wooden spoon.
• (If using hand mixer do not over beat the butter and sugar, this will make the butter ooozz out while baking and end up with a buttery greasy cookie.).
• Stir in the flour and the chopped gumdrops.( A tip is to use 1/4 cup of the flour tossed into the chopped gumdrops, so that they stay seperate after cutting.).
• Shape dough into balls. This doesnt want to hold together well, so just squeeze each ball tightly to form.
• Place onto cookie sheet.
• Press a greased glass into the granulated sugar, and then press down on each cookie to 1/2 inch thick.
• Cut the small drops into pieces and press a few into each cookie.
• Bake 10 minutes, or until edges are light golden.
• Remove to wire rack.
• Cool completely.
• You will see that these are crumbly to make balls, You might even think that they won't hold up.
• But do not add any more butter.
• That is the reason that the last drops are pressed into place before baking.

DELUXE SUGAR COOKIES - (COOKIE CUTTER TYPE)

Steps:

• Mix thoroughly butter, powdered sugar, egg, and vanilla. Blend in baking soda, cream of tartar, and flour. Cover and chill for 2 to 3 hours.
• Heat oven to 375 degrees.
• Divide the dough in half, and roll each half of dough 3/16" inch thick on a lightly floured or cloth-covered board.
• Cut into desired shapes and place on a lightly greased baking sheet. Decorate with colored sugar or candy sprinkles.
• Bake 7 to 8 minutes or until light brown on the edges.

NO FAIL SUGAR COOKIES

Steps:

• Cream butter and sugar.
• Add eggs and vanilla.
• Mix dry ingredients and add to butter mixture.
• Mix well.
• Chill for 1 to 2 hours or see HINT below.
• Roll to desired thickness and cut into desired shapes.
• Bake on an ungreased baking sheet at 350 degrees for 8-10 minutes or until just beginning to turn brown around the edges.
• HINT: Rolling out dough without the mess-rather than wait for the dough to chill, take freshly made dough and place a glob between two sheets of parchment paper.
• Roll it out to the desired thickness then place the dough with paper on a cookie sheet and pop it in the refrigerator.
• Continue rolling dough between paper until you have used it all.
• By the time you finish preparing the dough, the first batch will be chilled and ready to cut.
• Reroll left over dough and repeat the process.
• An added bonus is that you aren't adding any more flour to the cookies by rolling them out the old fashioned way.

PIE DOUGH COOKIES

Steps:

• Cut together flour, shortening and salt until it resembles small peas.
• Combine the egg, water and vinegar and gradually add to flour mixture.
• Stir just until moistened and a soft dough forms.
• Divide into 2 disks.
• Wrap and refrigerate until ready to use.
• Roll out with cookie cutters, put on a cookie sheet, sprinkle with cinnamon sugar mix.
• Bake for 10 min at 375 degrees.

WONDERFUL SUGAR PLUM COOKIES RECIPE - (4/5)

Steps:

• Cream butter and sugar. Add confectioner's sugar and vegetable oil; mix well. Add vanilla extract and egg; mix well. In a separate bowl, combine flour, baking powder, cream of tartar and salt. Add to first mixture; blend well. Fold in plums. Preheat oven to 350°F. Grease cookie sheets. Grease fingertips, roll dough into walnut size balls. Dip into colored sugar and place on cookie sheets, spacing 2 inches apart. Press down slightly with bottom of sugared glass. Bake for 12 minutes. Cool on cookie sheets 5 minutes. Then cool completely on a wire rack.

GIANT SUGAR PLUM COOKIES

Steps:

• To make the filling: Place plums, sugar and butter in saucepan; cook over low heat until juices flow.
• Heat to boil; simmer 3 minutes or until plums are tender when pierced.
• Add cornstarch/water mixture and cook until mixture is clear and thickened; stir in lemon juice and set aside to cool.
• Sift dry ingredients together.
• Cream butter and sugars.
• Beat in eggs and vanilla; stir in sifted dry ingredients.
• Chill dough one hour.
• Preheat oven to 400F and spray baking sheet with cooking spray.
• Roll dough on floured board to 1/8" thickness; cut into 3 1/2" circles.
• Work with only a portion of dough at a time for ease of handling.
• Cut a 1" hole in middle of half of the circles.
• Put 2 tablespoons plum filling on center of the other half of the circles.
• Top with holed circle and crimp edges decoratively with a fork.
• Arrange on a cookie sheet.
• Brush with egg and sprinkle with sugar.
• Bake for 10 to 12 minutes or until golden; cool on rack.

COOKIE CUTTER FUDGE

Steps:

• Place six 3x1/2" cookie cutters in simple shape, on 5-inch squares of foil.
• Seal foil around outside of cutters.
• Place on cookie sheet.
• Spray cutters with cooking spray.
• In glass bowl, mix chips, milk and butter.
• Microwave uncovered on high 1 to 2 minutes, stirring every 30 seconds, until chips are almost melted.
• Stir in vanilla.
• Pour mixture into cookie-cutter molds, filling to tops.
• Refrigerate uncovered 2 hours or until firm.
• Decorate as desired.
• Carefully remove foil. Gently press fudge out of molds.
• Recipe note: Run a thin knife around the cutters before attempting to push out fudge from the bottom.
• You can use an 8-inch square pan instead.
• Line with foil and pour the fudge into pan.
• Cover and refrigerate 2 hours. Cut into squares.

SNICKERDOODLE PINWHEELS

Steps:

• In a small bowl, combine the 1/3 cup sugar and the cinnamon and set aside.
• In a large mixing bowl, beat the 1/2 cup butter and cream cheese on medium-high speed for 30 seconds.
• Add the 1 cup sugar and baking powder.
• Beat until combined, scraping sides of bowl occasionally.
• Beat in egg and vanilla.
• Mix in as much of the flour as you can with the mixer and stir in any remaining flour by hand.
• Divide dough in half.
• Between 2 sheets of waxed paper, roll each half of the dough at a time into a 12x8-inch rectangle.
• Remove top sheet of waxed paper.
• Brush half of the melted butter over the dough rectangle and sprinkle with 2 tablespoons of the reserved cinnamon-sugar mixture.
• Starting from a short side, roll up into a spiral, removing waxed paper as you roll.
• Pinch edges to seal.
• Roll in the remaining cinnamon-sugar mixture to coat roll.
• Wrap each roll in plastic wrap and chill about 4 hours or until dough is firm.
• Using a sharp knife, cut dough into 1/4-inch thick slices.
• Place slices 1 inch apart on an ungreased cookie sheet.
• Bake in a 375° F oven for 8 to 10 minutes or until edges are firm.
• Cool on cookie sheet for 1 minute then transfer cookies to a wire rack to cool.