Showing posts with label sugar cookies. Show all posts
Showing posts with label sugar cookies. Show all posts
Monday, October 16, 2023
Monday, February 24, 2020
The Best Sugar Cookies
Please come and join me for my birthday and share some tea and the Best Sugar Cookies.
My friend Rosie, gifted me this gorgeous Royal Albert Purple Violet teacup, that she had saved her money, and bought for her late mother years ago, when Rosie was just a young girl. I was honored to receive this teacup, because I knew how much it meant to Rosie, and she knew that I would lovingly care for it. When I told Rosie that violets are my birth month flower, she was so surprised and thrilled.
This gifted February teacup is always special to use during my birth month.
My late Aunt Kitty painted this teacup, along with the matching luncheon plate, as a bridal shower gift. I have a set of six different designs, and they are just so special to me. I keep the plates on display in plate racks, on either side of my hutch.
Click on the link where you can find the recipe for the Best Sugar Cookies.
We celebrated my birthday a day early at my youngest son and daughter-in-law's with most of my family there. Don't you love how Hayden is looking at me? She kept singing "Happy Birthday" to me! When it was time to leave, she said, "Don't go!" It's so nice to be loved.
I am sharing this with these lovely parties:
Monday, February 27, 2017
Sugar Cookies
It's after school Cooking Camp at Nana's again! Look at the pretty tea time tray for Cissy.
This is the pretty teacup that Cissy picked out for today. It's one that my daughter (Cissy's mom) gave to me. it goes with Cissy's shirt and the cookies! Good choice, Cissy!
In this picture, Cissy has outlined the cookie first and is now flooding the center with icing.
Cissy is doing more flooding and then decorating with sprinkles that she chose. I said to her, "Cissy, you're doing so well. You're my top student!" Cissy replied, "Uh Nana, I'm you're only student!" Oh, funny girl!
yield: About 3 dozen
Sugar Cookies
This recipe always turns out great! It came from a local grocery store, and I hope you give it a try.
INGREDIENTS:
- 3 cups flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- 1 t. vanilla (my addition)
- Powdered sugar for rolling out the dough
INSTRUCTIONS:
To make the dough:
- Sift together the flour, baking powder, and salt. Set aside.
- Place the butter and sugaar in large bowl of electric mixer and beat until light in color. Add egg, milk, and vanilla and beat to combine.
- Put mixer on low speed, gradually add flour mixture, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
To make the cookies:
- Preheat oven to 375 degrees.
- Sprinkle the surface where you will roll out the dough, with powdered sugar.
- Remove 1 wrapped pack of dough from the refrigerator at a time. Sprinkle rolling pin with powdered sugar, and roll out dough to 1/4" thick. Move the dough around and check underneath frequently to make sure it isn't sticking. If dough has warmed during rolling, place a cold cookie sheet on top for 10 minutes to chill.
- Cut into desired shapes, place at least 1" apart on greased cookie sheet, parchment covered baking sheets, or silicone baking mats. Bake for 7-9 minutes or until cookies are just beginning to brown around the edges, rotating cookie sheet halfway through baking time.
- Let sit on baking sheet for 2 minutes after removal from the oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Easy Icing:
- Mix together: 1 and 1/2 cups powdered sugar, 1/2 teaspoon vanilla or almond flavoring, 1 teaspoon light corn syrup, 2 and 1/2 tablespoons room temperature water, pinch of salt. If icing is too thick, add a little water. If too thin, add a little powdered sugar. Add gel or liquid food coloring. Use squeeze bottle for easy decorating, outlining your design first, and then flooding the center and spreading with a knife.
Created using The Recipes Generator
I am sharing this with these lovely parties:
Monday, July 11, 2016
Soft Frosted Sugar Cookies at Nana's Cooking Camp
Three of my grands and I decided to make our very favorite soft sugar cookies. When I mentioned the name of the cookies, they all said, "yeah"!! The daisies in my lady vase are from my garden. They're a special variety that do well in Texas. I started with three plants and now I have a whole row of them.
Doesn't this pretty teacup that my sister gave me, look perfect with the cookies? I think so, too!
Don't the kids look proud with their bakery cookies? Yes, we get sprinkles all over, but it's so worth it.
The dough for these cookies chills for an hour, which gives us time to play several rounds of Uno. You can see how the kids have grown from this post. I'm sharing the recipe again, in case you'd like to make some big, or little kids happy!
Soft Frosted Sugar Cookies
Cookies
4 1/2 c. flour
4 1/2 t. baking powder
3/4 t. salt
2 sticks butter, softened
1/2 c. shortening (I used butter-flavored)
1 1/2 c. sugar
3 eggs
5 t. vanilla
In a medium bowl, combine the flour, baking powder & salt &
whisk together. In bowl of mixer, combine the butter, shortening &
sugar & beat until soft & fluffy, about 3 minutes. Beat in the
eggs, one at a time, mixing well after each & scraping down the
bowl Blend in the vanilla. With the mixer on low speed, add the dry
ingredients mixing until incorporated & evenly mixed. Cover &
chill for 1 hour.
When you are ready to bake, preheat the oven to 350 degrees. Line
baking sheets with silpats or parchment paper. Scoop the dough into
about a 2" ball & roll. I used my ice cream scoop for this part.
Flatten the cookies slightly & space them about 2-3" apart. Bake
10-12 minutes. Don' t overbake! The cookies should remain very light
in color. Let cool on baking sheet for a few minutes & then
transfer to a wire rack to cool.
Frosting
4 c. powdered sugar
1/4 c. butter, softened
2 t. vanilla
1/4 c. butter, softened
2 t. vanilla
5-6 T. milk (plus more, if needed)
food coloring
sprinkles
Cream together the powdered sugar & butter with an electric mixer.
Add the vanilla & milk. The frosting should be fairly thick.
Divide into bowls for coloring & tint. Spoon the frosting onto the
cooled cookies. (Add a little milk if the frosting thickens.) Top with
sprinkles before the frosting sets.
Store in an airtight container. These cookies will stay soft & delicious for several days, if they last that long!!!
Yield: about 3 dozen good-sized cookie
On June 30th my Mom celebrated her 87th birthday and my sister and I took her to a restaurant that had the most beautiful patio, with a waterfall, and all these gorgeous flowers and plants.
My Mom is always coordinated from head to toe, and always has on a pretty belt, too. You can see that she wore pretty yellow sandals in the above photo.
I am sharing this with these lovely parties:
Thank you for your visit! xo
Monday, February 6, 2012
Sugar Cookies
This recipe is from a local grocery store & it makes the best sugar cookies! I went to a class & the two ladies that gave it, said that even when they have other chefs come in with their own sugar cookies to demo, they always substitute this one because it never fails. Here's the recipe:
Ingredients:
3 cups flour
3/4 t. baking powder
1/4 t. salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 T. milk
powdered sugar for rolling out dough
To make the dough:
Sift together the flour, baking powder & salt. Set aside.
Place butter & sugar in large bowl of stand mixer & beat until light in color. Add egg & milk
& beat to combine.
Put mixer on low speed, gradually add flour & beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper & refrigerate for 2 hours.
Preheat oven to 375 degrees.
To make the cookies:
Sprinkle surface where you will roll out dough with powdered sugar.
Remove 1 wrapped pack of dough from fridge at a time. Sprinkle rolling pin with powdered sugar and roll out dough to 1/4" thick. Move the dough around to make sure it is not sticking.
Cut into desired shape, place at least 1" apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7-9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking.
Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
For icing: Use a royal icing or some other icing recipe that you prefer. To make the heart, put a drop of icing in the center & take a toothpick from the top of the dot & pull it through & down.
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