11/14/2023 0 Comments Classic sugar cookie recipes(Don't use toasted nuts the raw nuts will toast while baking.) Orange-Rosemary Cookies: Follow directions for making Sugar Cookie dough, substituting freshly grated zest of 2 oranges (1½–2 Tbsp) and 1 Tbsp finely minced rosemary leaves for the vanilla. (PLEASE NOTE there is 1 egg in this recipe.) In a separate bowl, COMBINE baking powder and salt with flour and add a little at a time to the wet ingredients. Sprinkle the tops of the cut-out dough with ½ cup chopped nuts before baking. In the bowl of your mixer, CREAM butter and sugar until smooth, at least 3 minutes. Nut Cookies: Follow directions for making Sugar Cookie dough. Lemon Cookies: Follow directions for making Sugar Cookie dough, substituting 1 Tbsp freshly grated lemon zest and 2 tsps fresh lemon juice for the vanilla. Optional variations: Coconut Cookies: Follow directions for making Sugar Cookie dough, substituting 1 tsp coconut extract for the vanilla. The cookies will keep for up to 2 weeks in an airtight container. Remove the cookies from the oven, and transfer them to a wire rack to cool completely. Remove the sheets from the refrigerator and bake for 7 to 9 minutes, until the edges are golden brown and the center is set. Repeat with the remaining sheets of dough. Decorate with sprinkles, and return the sheets to the refrigerator to chill again, for 30 minutes. Move the cookies to a baking sheet (lined with parchment paper) with a very thin, metal spatula. Beat in 2 egg yolks, 1 teaspoon vanilla and 1 teaspoon orange zest. Peel the top sheet of parchment paper from the dough, and cut shapes with cookie cutters. Beat 2 sticks butter, 1/2 cup granulated sugar and 3/4 cup confectioners sugar until fluffy. Remove one sheet of dough from the refrigerator. Refrigerate the sheets of dough for at least 4 hours. Add the egg and egg yolk to the bowl, and continue on medium speed.Add the sugars to the mixer, and mix on medium-high speed, until creamy and fluffy.Add the vanilla bean paste (or extract) to the mixing bowl, and continue to mix on medium-high, scraping down the bowl as necessary.With the mixer on low, add the flour in several batches, until it's all added.Ĭut 8 individual pieces of parchment paper and set aside.Divide the dough into 4 equal sized pieces, and roll each piece between two sheets of parchment paper, to less than 1/4-inch thick. Sift together the flour and salt and set aside. Sift together the flour and salt and set aside.Ĭream the butter on medium speed. Add the softened butter to the bowl of a standing mixer, fitted with the paddle attachment. Add the softened butter to the bowl of a standing mixer, fitted with the paddle attachment.
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