Eight In One Sugar Cookies Recipes

CHOCOLATE SUGAR COOKIES

Steps:

• Heat oven to 375 degrees and line baking sheets with silicone baking sheets or parchment paper.
• In a stand mixer fitted with the paddle attachment, or by hand, cream together the butter, shortening and sugar at medium speed, about 3 to 5 minutes. (The mixture needn't be fluffy.) Scrape down the sides with a silicone spatula and mix in the eggs, vanilla, baking powder and salt. Combine well. Scrape down the sides and stir in the cocoa until well blended. Add the flour, and mix until the flour is completely incorporated and the dough comes together into a ball. At this point, you can refrigerate the dough up to 2 days or freeze it up to 3 months, tightly wrapped in plastic. (The dough will seem soft, but that's O.K. If you are going to roll out the cookies and bake them immediately, mix in the other 1/2 cup of flour.)
• On a lightly floured surface, roll out the dough to 1/4-inch thickness and use cookie cutters to cut into shapes, rerolling dough scraps as necessary and arranging shapes 1/4 inch apart on prepared baking sheets. Bake for 7 to 10 minutes. Smaller shapes will cook more quickly. Because these are chocolate, it can be hard to determine when they are done. Err on the side of underbaking. You can tell the cookies are ready when the surface changes from wet- or glossy-looking to dry. Remove cookies to a rack and allow them to cool completely before decorating.

EIGHT IN ONE SUGAR COOKIES

Steps:

• TO MAKE THE COOKIE DOUGH: Cream together butter and sugars until smooth and fluffy.
• Stir in unbeaten eggs, one at a time.
• Sift together dry ingredients; add to creamed mixture alternately with milk.
• Mix thoroughly.
• Divide dough in eight 1-cup lots.
• Wrap each tightly in foil or plastic wrap; freeze.
• Then place in plastic bag.
• TO USE, THAW DOUGH JUST ENOUGH THAT YOU CAN SHAPE OR DROP IT.
• This dough, tightly wrapped, will keep several days in refrigerator.
• Place about 2" apart on greased baking sheet and bake in moderate oven 375°F for.
• 10-15 minutes.
• Spread cookies on racks to cool.
• Mix makes 8 cups dough; each cup makes 2-3 dozen cookies, depending on the kind you bake.
• CHOCOLATE CHIP BALLS: Knead into 1 cup cookie dough, 1 Tbsp cocoa and 1/3 cup semisweet chocolate pieces.
• Shape into about 24 round balls; flatten slightly with spatula.
• Bake as directed.
• COCONUT/ALMOND COOKIES: Knead into 1 cup cookie dough, 1 cup flaked coconut and 1/4 to 1/2 tsp almond extract.
• Shape into about 24 balls; place on greased baking sheet and press flat with spatula.
• Top each with a piece of candied cherry.
• Bake as directed.
• PECAN BALLS: Knead into 1 cup cookie dough, 1/2 cup finely chopped pecans and 1/4 tsp.
• vanilla. Shape into 24 round balls.
• Bake as directed.
• GINGER COOKIE BALLS: Stir into 1 cup cookie dough, 1 Tbsp dark molasses and 1/4 tsp ground ginger.
• Shape into about 24 balls (dip fingers occasionally in water so dough doesn't stick to hands). Bake as directed.
• GUMDROP COOKIE BALLS: Mix into 1 cup cookie dough, 1/2 cup finely cut gumdrops (cut with scissors).
• Shape into 24 balls; cross-cross with a fork. Bake as directed.
• FRUIT'N' SPICE DROP COOKIES: Stir into 1 cup cookie dough, 1/2 cup cooked and drained, chopped dried fruit, 2 Tbsp brown sugar, 1/4 tsp ground cinnamon and 1/8 tsp, ground cloves.
• Drop by teaspoonfuls 2" apart onto greased baking sheet. Bake as directed.
• Makes 30.
• ORANGE WAFERS: Stir into 1 cup cookie dough, 1/4 tsp grated orange peel and 1/4 cup sugar mixed with 4 tsp orange juice.
• Drop by teaspoonfuls 2" apart onto greased baking sheet. Bake as directed.
• Makes 24 thin cookies.
• BANANA/LEMON DROPS: Stir into 1 cup cookie dough, 1/4 cup mashed ripe banana, 1/2 tsp
• grated lemon peel and 1/4 tsp lemon juice.
• Drop 1 teaspoonful at a time into finely rolled corn flakes.
• Coat by turning gently with spoon.
• (Dough is very soft) Place 2" apart on greased baking sheet and bake as directed.
• Watch carefully so cookies do not scorch.
• Makes 2 dozen.