Cookie Cutter Sugar Cookies
1) Beat butter and shortening thoroughly with an electric mixer or pastry cutter.
2) Add sugar, baking powder and a pinch of salt and mix until well combined.
3) Beat in egg and vanilla then as much flour as you can with the electric mixer.
4) Stir in the remaining flour.
Cover and chill for at least 1 hour;
5) Split the dough in 1/2 and roll one half at a time.
Cut out with a cookie cutter. Keep the piece you aren't using in the fridge.
6) Bake at 325 degrees F, on ungreased cookie sheets for about 7 to 8 minutes, until edges are firm and bottoms are lightly browned (careful not to over cook).
Makes 36 cookies.
Sugar Cookie Icing
1) In a small bowl, stir together the confectioners' sugar and milk until smooth.
2) Add the corn syrup and almond extract; mix well. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to desired intensity. Dip cookies or paint them with a brush.
Sweetie, this is a great cookie, lots of great flavor, I saw it as I was looking for the one you asked for..Our Sweet Limey Sugar Cookie
1) Whisk together flour, cornmeal, baking soda, cream of tartar, and salt in a large bowl. Set aside.
- 2 cups all-purpose flour
- 1/4 cup yellow cornmeal
- 1 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1/2 tsp. salt
- 6 Tbls. butter, softened (no substitutes)
- 6 Tbls. vegetable shortening
- 1-1/2 cups sugar, divided
- 2 Tbls. light-colored corn syrup
- 1 large egg
- 1 tsp. vanilla extract
- 3 Tbls. plus 1/2 teaspoon grated lime peel, divided (about 4 limes)
2) Beat butter, shortening, and 1 cup sugar in a large mixer bowl on medium high speed until light and creamy, 2 to 3 minutes. Beat in corn syrup, then egg until combined. Beat in vanilla and 3 tablespoons lime peel, scraping side of bowl until blended. At low speed, beat in flour mixture just until combined. Cover and refrigerate dough 1 hour.
3) Heat oven to 350 degree F. Mix together 2 tablespoons sugar and remaining 1/2 teaspoon lime peel in a small bowl until well combined. Set aside.
4) Spread remaining 1/3 cup sugar on a plate. Line 2 cookie sheets with foil. Fill a 1/4 cup dry measuring cup with dough. Shape dough into a ball; then roll in sugar. Place on prepared cookie sheet. With bottom of a glass, gently press top of ball into a 2 1/2-inch circle. Repeat with remaining dough and sugar, arranging 4 cookies on each cookie sheet. Bake cookies until edges begin to color, 12 to 15 minutes. Cool cookies on pan 5 minutes. Sprinkle warm cookies with lime-sugar mixture. Transfer to wire racks and cool completely. Makes 12 cookies.
BESTEST EVER BUTTER COOKIES These crisp, tender, buttery cut-out cookies can be decorated to capture the spirit of the holiday season.
Frosting
- 1 cup Butter, softened
- 1 cup sugar
- 1 egg
- 2 tablespoons orange juice
- 1 tablespoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
1) Blend 1 cup butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and vanilla; mix well. Reduce speed to low; add flour and baking powder. Beat until well mixed.
- 3 cups powdered sugar
- 1/3 cup Butter, softened
- 1 teaspoon vanilla
- 1 to 2 tablespoons milk
2) Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm (2 to 3 hours).
3) Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4 inch thickness. Cut with 3 inch cookie cutters.
4) Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned.
Cool completely.
5) Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl. Beat at low speed, scraping bowl often and adding enough milk for desired spreading consistency. Frost and decorate cooled cookies as desired.