Wednesday, November 30, 2011

✾ ✿ ❀ Sugar Cookies Recipes ✾ ✿ ❀


Lately rasa mcm nak mencuba plak SUGAR COOKIE RECIPES, sbb ter'FALL IN LOVE' ngan design2 yang menarik .. but i'm not a fan of ROYAL ICING and COOKIES (Prefer cupcakes better !!) ...so, tgk design aje la hehehe ...

How to Fill a Piping Bag & My Favorite Cookie Decorating Tools
see the VIDEO




These are the best sugar cookies (in my opinion), so I’m sharing the recipe with you.


Ingredients 
Source : http://iambaker.net
  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Directions

  • In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). I have a tendency to do this 30 mins max due to time and they taste awesome!
  • Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  • Bake 6 to 8 minutes in preheated oven. Cool completely.


    I hope you enjoy!







      Sugar Cookie Recipe
      Source : http://sweetopia.net

      Ingredients:

      • 2  1/2 cups butter (at room temperature)
      • 2 cups sugar
      • 2 large eggs
      • seeds from 1 vanilla bean (or 3 tsp vanilla)
      • 5 cups flour
      • 1 tsp baking powder
      • 1 tsp salt

      Instructions:

      • Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed.  (Use the paddle attachment).  Mix until thoroughly incorporated – for about one minute.  Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more.
      • Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough.  If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.
      • Add eggs slowly and mix.  Scrape down the bowl with your spatula at least once and mix again.
      • Cut open your vanilla bean and scrape the seeds out.  Add to mixing bowl.  Alternatively, add liquid vanilla extract.  Stir briefly.
      • Sift your dry ingredients together.  (Flour, baking powder and salt).
      • Add all of the flour mixture to the bowl.  Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won’t escape.  Mix on low speed for 3o seconds.  Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it’s ready.  It’s also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough).
      • Roll the dough out between 2 large pieces of parchment paper.  Place on a baking sheet and into the fridge for a minimum of 1 hour.
      • Roll out the dough further if you need to, and cut out cookie shapes.  Place on parchment paper-lined baking sheet.  Re-roll scraps and repeat.
      • Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again.  They will then hold their shape better when baked.
      • Preheat your oven to 350°F or 176°C.
      • Bake cookies for 8-12 minutes or until the edges become golden brown.  The baking time will depend on the size of your cookie.
      • Let cookies cool to room temperature and decorate!


       See TUTORIAL to Decorate Butterly Cookies HERE



      {Video} How to Marble or Swirl Royal Icing - HERE !!!

       

      A few notes about the recipe:


      *Butter – The butter needs to be soft, or room temperature.  I leave mine out the night before I do my baking.  If you forget, you can grate the butter on the largest hole of your box grater, so that the sugar and butter will mix together better.
      *Baking powder – I hardly use any baking powder in my recipe because the dough will spread and rise more during baking, thereby making the shape of the cookie less crisp.
      *Read these tips here on preventing your dough from spreading.
      Click here for a Printer-Friendly Version of the Sugar Cookie Recipe
      I’ll do an in-depth tutorial with pictures on making the sugar cookie dough in a future post.


      Hope you enjoy this recipe!
      xo,
      Marian (from http://sweatopia.net)
      This post is supported by Reader’s Digest. Try out their recipe for sugar cookies and other yummy treats!





      Post a Comment