Caribbean Sugar Cookies Recipes

CARIBBEAN SUGAR COOKIES

Steps:

• FOR COOKIES: Sift together flour and salt and set aside. Cream butter and sugar together until pale yellow and fluffy, about 6 mins in stand mixer or 10 mins in hand mixer. Add egg and mixed essence and beat until well combined, about 45 seconds. Add flour mixture in three equal batches, stirring well after each addition. Divide dough into 2 disks and wrap in plastic wrap. Chill for at least 1 hour or until firm. Preheat oven to 350 degrees. Line cookie sheets with parchment. Flour work surface lightly and roll each disk out to 1/4 inch thickness. Cut with cookie cutters. Bake for 12 minutes. FOR MIXED ESSENCE: Using a mortar and pestle, crush the cinnamon stick into small pieces about 1/3 inch long. Place the cinnamon in a small, sealable container with the grated nutmeg and the rum. Set aside in a cool, dark cupboard for 1 - 2 weeks. Check the mixture every 1 - 2 days; add more rum if necessary. Strain the rum mixture into a sealable, dark glass jar and add the remaining ingredients. Seal,shake gently, store in cool, dry place. Use in baked goods in place of vanilla. FOR ICING: I like to use food coloring to mix bright tropical colors like lime green, pink, light orange and turquoise. In the bowl of a stand mixer, using the whisk attachment, combine the powdered sugar and meringue powder and whisk for 10 seconds to combine. Add rum to the mixture along with 1/4 cup water and whisk for 5 to 7 minutes using stand mixer, 8 to 10 minutes with hand mixer, or 12 minutes by hand, adding more water as necessary to form a thick glossy icing. Test the consistency by spooning up some of the icing and allowing it to drizzle back into the icing on the bowl; if it remains on the surface for a few seconds before being absorbed it is ready. Divide the icing into smaller bowls and add colors.

SUGAR-FREE "SUGAR" COOKIES WITH SUGAR-FREE "SUGAR" ICING

Steps:

• Beat butter with Pyure Organic All Purpose Stevia Blend until light and fluffy.
• Beat in egg until well blended. Beat in vanilla.
• Whisk flour, baking powder and salt together. Stir into butter mixture in two additions.
• Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Roll on lightly floured surface or between sheets of waxed paper to 1/4-inch thick.
• Using desired cookie cutter, cut out desired shapes.
• Preheat oven to 350 degrees F. Place cookies 2-inches apart on parchment paper lined baking sheets. Bake for 10 to 12 minutes or until golden. Let cool on racks.
• Glaze cookies with Pyure Sugar Free Cookie Icing.
• Icing Directions: Beat cornstarch, Pyure Organic All Purpose Stevia Blend and butter with a mixer on medium-high speed until well combined.
• Gradually add milk and vanilla until smooth. Add more milk if icing mixture is too dry.
• If adding food coloring, add a drop at a time until desired color is reached.
• Refrigerate icing for 10 minutes until set.
• Spread or pipe over cooled Sugar Free "Sugar" Cookies. Use day of.

SUGAR COOKIES IV

Steps:

• Mix confectioners' sugar, butter or margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar.
• Roll into big ball and wrap in plastic wrap and let chill for at least 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide dough into halves. Roll each half 3/16 inch thick on lightly floured board. Cut desired shapes with 2 to 2 1/2 inch cookie cutters. Sprinkle with granulated sugar. Place on lightly greased cookie sheets. Bake until edges are a light brown, 6 - 8 minutes.

STIR AND DROP SUGAR COOKIES II

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Beat egg whites with fork. Stir in vegetable oil, vanilla, and lemon rind. Blend in sugar until mixture thickens.
• Measure flour by dipping method or by sifting. Stir together flour, baking powder, and salt; blend into egg mixture. Drop dough by teaspoonfuls about 2 inches apart on ungreased baking sheet. Flatten with oiled bottom of glass dipped in sugar.
• Bake 8 to 10 minutes or until a delicate brown. Remove from baking sheet immediately.