http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x51485Oh my.
franksolich buys sugar cookies at the grocery store. No mess, no fuss.
RushIsRot (1000+ posts) Thu Dec-18-08 12:19 AM
Original message
Need a Sugar Cookie recipe, please.
One of my favorite holiday treats is a Sugar Cookie. You know those little round things with the burned edges, sometimes colored red and green and sometimes topped by colorful sprinkles. I LOVE the charred parts the best and want to make some. Can you help me out? The simpler the recipe, the better.
sandnsea (1000+ posts) Thu Dec-18-08 02:35 AM
Response to Original message
1. Martha Stewart's works good
My daughter and I just did with the kiddles.
http://www.delish.com/recipes/cooking-recipes/martha-st...
MagickMuffin (1000+ posts) Thu Dec-18-08 04:15 AM
Response to Original message
3. Here's the recipe I got from Wilton's, it is a NO Chill dough
With the holidays coming up upon us I thought I would share this recipe. I have Autumn cookie cutters I use, but any ol' cutters will do.
Sugar Cookies:
• 1 cup butter or margarine, softened
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• 3 cups flour
Baking Directions:
Preheat oven to 400º.
In a large bowl, cream butter and sugar with an electric mixer; beat in egg and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. * Dough will be very stiff; blend last cup of flour by hand.
Divide dough into two balls. Roll each ball into a circle about 1`8“ thick. Cut out cookies with cookie cutters and transfer to ungreased cookie sheet.
**Bake cookies on middle rack of oven until lightly browned (4 to 12 minutes, depending on size and shape of cookie).
* I don't use my hands, I let my Kitchen Aid do ALL the work and it seems to handle it just fine.
** How long to bake them is tricky. I checked on them after 6 minutes and they still needed a little more time, so I gave them 2 extra minutes, however, that amount of time turned them to brown for my liking (hubby liked them that way) I ended up setting the next batch for 7 minutes and they came out just perfect.
Decorating Directions:
When cookies are cool, transfer them to a flat surface covered in waxed paper. Using ready-to-decorate icing, make a piped outline of the cookie shape.
Note: For pink- and yellow-coated cookies, outline the entire cookie with icing.
Transfer a small amount of icing into a bowl and gradually add water or milk to thin—but don’t let the mixture get too watery. Transfer the icing to a pastry bag and fill in the outlined area. Pipe small details such as eyes, ears and noses onto the cookie straight from the icing tube. For larger areas, outline the shape (such as the wing on the chick) and fill in with thinned icing. If desired, use a spoon to sprinkle on a thin layer of colored sugar on larger areas. For a pretty presentation, spread a thin layer of Easter grass on a ceramic dessert plate and top with iced cookies, or use egg cups and ceramic baskets to showcase your sweets.
http://www.democraticunderground.com/discuss/duboard.ph...
hippywife (1000+ posts) Thu Dec-18-08 11:08 AM
Response to Original message
4. I have a great basic butter shortbread cookie recipe that is out of a book I have called The Old Farm House Cookbook. I've used it for the basis for sugar cookies, chocolate wafers for cheesecake crusts, decorated christmas cookies, etc.
It's a very light, crisp cookie that browns nicely around the edges. I'll post it for you when I get home.
On second thought, I did a quick search here because I was sure I had posted it before with a mod to make it into chocolate cookie crumbs, and it's right here:
http://www.democraticunderground.com/discuss/duboard.ph...
I dunno; actually I'm not a big cookie fan, chomping on maybe two or three of them a month, those individual ones sold at convenience stores. Those cookies seem just as good as any other cookies.
With two exceptions:
(a) those Dutch-windmill shaped cookies.
I could eat those like popcorn--it's a holdover from childhood, but I have no idea why--which is why I purposely avoid cookie aisles in grocery stores.
(b) some sort of white cookies, apparently Swedish in origin, which I haven't had since childhood, they not being available in grocery stores.
They're made by rolling out the dough with a rolling-pin that has illustrations on them, after which the dough is cut into squares, and some little long black seed is sprinkled on them. During baking, the squares puff up.
The harder they are, the better they are.
