Yield Makes about 4 dozen cookies Number Of Ingredients 11 Steps:
Make dough: Beat together butter, sugar, and salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then mix in flour. Halve dough and form each half into a disk, then wrap in wax paper. Put each disk in a resealable plastic bag and chill until firm enough to roll into balls, about 1 hour. Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper. Bake and decorate cookies: While oven heats, work with 1 piece of dough (keep remaining dough chilled). Roll 1 level tablespoon of dough into a ball, then roll in coarse sugar in a shallow bowl to coat completely. (If dough becomes too soft to roll easily into balls, quick-chill in the freezer or chill in the refrigerator.) Place balls 2 inches apart on a lined baking sheet. With the flat bottom of a glass, flatten balls into 2-inch rounds. Bake cookies, one sheet at time, until bottoms are golden, 12 to 15 minutes total. Cool on sheets 2 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place parchment paper on or grease 1 baking pan. In a small mixing bowl combine flour, baking powder, and salt. With an electric mixer, cream butter. Add sugar and beat until light and fluffy. Add egg yolk and vanilla. Mix until well combined. Add dry mixture and milk alternately, starting and ending with dry. You should have a dough that is soft but not sticky. Place in fridge for 30-60 minutes. Remove dough from fridge and roll out to 1/4 inch thick on a lightly floured surface. Use chosen cookie cutters to cut out shapes. Place shapes on baking pan and bake for 10-12 minutes, until lightly browned on edges. Allow to cool completely before icing. Beat butter with an electric mixer. Add powdered sugar and beat until smooth and creamy. Add vanilla. Add milk, a tablespoon at a time, until desired consistency is reached. Spread on cookies, or pipe icing on with a piping bag. Feel free to decorate with sprinkles!
Time 15m Yield 36 cookies Number Of Ingredients 7 Steps:
Combine butter, sugar, and egg in large mixer bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, orange juice, vanilla, and baking powder. Beat until well mixed. Divide dough into thirds. Wrap in plastic wrap and shape into disks. Refrigerate until firm (about 2-3 hours). Heat oven to 400 degrees. On lightly floured surface roll out dough, 1/3 at a time (keeping remaining dough refrigerated). Roll to 1/4 inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Sprinkle with decorative sugars if you don’t plan on frosting them. Bake 6-10 minutes or until edges are very lightly browned. Cool completely. Frost or decorate as desired. Preparation time does not include time in refrigerator.
Time 35m Yield about 11-1/2 dozen. Number Of Ingredients 11 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets. Sprinkle with sugar; place a walnut or raisin in the center of each if desired. , Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Time 4h39m Yield 36 cookies, 18 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (325 for convection ovens). Beat the butter and sugars on medium speed until fluffy (1-2 minutes). Add the oil, eggs, and vanilla and beat for another minute. In a separate bowl, whisk together flour, salt, baking soda, and cream of tartar. Slowly mix in flour mixture in two parts, on low until dough is just combined. Form dough into a ball and wrap in plastic wrap and refrigerate 4 hours or overnight (this will make for a much flakier, tender texture, and gives time for the flavors to meld and mature. It will also make the dough much easier to handle). Cut off sections of dough and roll into 1 inch balls. Place on ungreased cookie sheet spaced apart 2-3 inches. Coat the base of a flat-bottomed glass in a thin smear of butter and dip in granulated sugar. Gently press the glass onto each dough ball until approximately 1/4 " thick (can be pressed thinner, which produces a slightly crisper, more delicate cookie). Bake on rack in bottom third of oven and bake for 9-11 minutes. Light cookie sheets work best, but if using a dark cookie sheet, adjust oven temp to 325 and begin checking for doneness after 8 minutes or so. Cookies are done when they are just starting to darken slightly around the edges. (Try not to overcook–this may produce a “burnt butter” taste. Err on the side of underdone.). Move promptly to cooling rack for 10 minutes before eating or storing. Enjoy!
Time 45m Yield about 7 dozen. Number Of Ingredients 15 Steps:
Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks. , For frosting, beat confectioners’ sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar. Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired.
Yield 12 cookies Number Of Ingredients 17 Steps:
Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture. Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl. Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour. Then beat on low speed, just until incorporated and the dough comes together. Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days. When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper. Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly. On a lightly floured surface, roll out the cookie dough with a rolling pin to ¼-inch (6mm) thick. Dip cookie cutters of your choice in some extra flour and cut out shapes from the dough. Gather any excess dough into a ball and chill in the fridge to firm, then re-roll and cut out more cookies. Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes. Bake the cookies for 10-12 minutes, or until the edges just barely start to turn golden brown. Cool completely on a wire rack before decorating with royal icing or frosting. To make the royal icing, sift the powdered sugar into a large bowl and add the salt. On one side of the bowl, add the vanilla and egg whites. Where you added the liquids, begin whisking the powdered sugar into the liquids, gathering a bit more as you whisk to prevent lumps from forming, until all of the powdered sugar is incorporated. Add food coloring, if desired, and whisk to incorporate. You can divide the icing into smaller bowls to make more than one color. At this point, the icing should be a good consistency for piping borders. If you’d like the frosting to be looser to flood or dip your cookies, add a few tablespoons of water, 1 tablespoon at a time, until it reaches your desired consistency. Decorate the cookies as desired. Enjoy!
Yield 48 Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Time 1h Yield About 4 dozen cookies Number Of Ingredients 15 Steps:
In a large bowl, stir together flours, cornstarch, baking powder and salt. In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix. Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight. When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment. Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets. Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely. Make the icing: In a large bowl, whisk together confectioners’ sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn’t thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream. Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.
Yield 24 cookies Number Of Ingredients 13 Steps:
In a medium bowl, whisk the flour, baking soda, and salt to combine. In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined. Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator. Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper. Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter. Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack. Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired. Frost the cooled cookies and decorate as you wish. Enjoy!
Time 55m Yield 24 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Sift flour, cream of tartar, baking soda, and salt together in a large bowl. Beat butter and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in vanilla extract. Add eggs one at a time, beating well after each addition. Gradually add flour mixture to butter mixture on low speed until dough is just-combined. Divide dough into 4 portions; refrigerate 3 portions. Roll remaining portion out on a lightly-floured work surface to 1/4-inch thick. Use cookie cutters to cut dough into desired shapes and transfer cookies to prepared baking sheet. Bake in the preheated oven until slightly golden at the edges, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat rolling, cutting, and baking process with remaining dough portions.
Time 4h Yield 20 Number Of Ingredients 8 Steps:
In large bowl, beat softened butter and granulated sugar with spoon until well mixed. Stir in flour until moistened, using hands to mix if needed (dough will be crumbly). Knead 5 to 10 times or until dough is smooth. Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter. Spread 2 tablespoons of the nonpareils or decorating sugar on plastic wrap; roll one log in nonpareils to cover. Repeat to cover remaining cookie log in nonpareils. Wrap dough logs tightly with plastic wrap. Refrigerate about 1 hour 30 minutes or until firm. Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart, reshaping if necessary. Bake 12 to 14 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 40 minutes. To make Powdered Sugar Icing Drizzle: In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Tint with food color. Drizzle over tops of cooled cookies. Sprinkle with nonpareils or decorating sugar. Let stand about 1 hour or until drizzle is set.
