Flaky Sugar Cookies Recipe 45

FLAKY CREME-FILLED COOKIES

Steps:

• In a large bowl, combine flour and salt. Cut in cold butter and cream cheese until mixture resembles coarse crumbs. Shape into a disk; wrap in plastic. Refrigerate 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out with a floured 1-1/2-in. cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Bake 7-10 minutes or until light golden brown. Remove to wire racks to cool completely., Meanwhile, in a large bowl, beat marshmallow creme and softened butter until light and fluffy. Gradually beat in confectioners' sugar., TO MAKE CHOCOLATE-RASPBERRY COOKIES: Beat cocoa into marshmallow creme mixture. Spread on the bottoms of half of the cookies. Spread raspberry preserves on the bottoms of remaining cookies; top with creme-topped cookies. Sprinkle with confectioners' sugar., TO MAKE LEMON-BLUEBERRY COOKIES: Beat lemon extract into marshmallow creme mixture. Spread on the bottoms of half of the cookies. Spread blueberry preserves on the bottoms of remaining cookies; top with creme-topped cookies. Sprinkle with confectioners' sugar., TO MAKE PEPPERMINT COOKIES: Beat peppermint extract into marshmallow creme mixture. (Tint with 1 drop red food coloring if desired.) Spread on the bottoms of half of the cookies; top with remaining cookies. Roll sides in peppermint candies if desired. Sprinkle with confectioners' sugar.

BAKERY STYLE SUGAR COOKIE RECIPE

Steps:

• In a large mixing bowl combine butter, shortening and sugar. Beat until fluffy. Turn mixer down and add egg, vanilla and almond extract. Add baking powder. Sift in and flour* and cornstarch and mix thoroughly. *Start with 3 1/2 cups of flour, and if the dough seems too soft add the last 1/2 cup of flour. If it seems too dry, add a tablespoon or two of water.
• Lightly flour your working surface and shape dough into a large ball.
• No refrigeration necessary.
• Roll dough out to desired thickness using a rolling pin (I usually do 1/4- 3/8″) and cut into shapes. Add flour to dough if it feels too sticky but a nice soft dough is what you want. Carefully transfer cut out cookie shapes with a spatula to a baking sheet.
• Bake on baking sheets at 325 degrees for 10 minutes. Cookies will be soft. Let sit on baking sheet for 5 minutes before carefully moving to a cooling rack. Cool completely before frosting.

PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
• In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
• Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
• Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.

SHORTBREAD COOKIES

Steps:

• Preheat oven to 300 degrees
• In a large bowl add butter cubed
• Place large sieve over the bowl and add flour and icing sugar to sieve
• Run flour and icing sugar through sieve to ensure well blended and no lumps
• Blend by hand the icing sugar and flour into the butter until it forms an oatmeal like texture
• Knead mixture to form a large ball
• Bake for 30 minutes or until cookies are firm to the touch and only just starting to brown on the bottom
• Remove cookies from the oven and using a sharp knife cut into even squares. Let cool completely before eating.

EASY SUGAR COOKIES

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.

WORLD'S GREATEST SUGAR COOKIES

Steps:

• Cream Crisco and sugar together.
• Add all other ingredients except flour.
• Slowly add flour until you can handle it enough to roll out on a floured surface (Dough can also be used for filled cookies).
• Cut dough with cookie cutters into fun shapes.
• Bake at 350 degrees F for 8-10 minutes.
• Don't overcook.
• They will look pretty lightly colored when done.
• If they start to brown, you've cooked them too long and they won't be soft.

KOLACZKI (POLISH COOKIES)

Steps:

• In a large mixing bowl cream together butter and cream cheese until smooth at medium-high speed. Beat in the almond extract.
• Add the salt and all-purpose flour in 3 additions, scraping down the bowl as needed to combine. Do not over mix to keep the pastry light and flaky.
• Once the dough is combined form it into a ball and dump it onto a large piece of plastic wrap. Flatten the dough down into a square shape and cover it completely with plastic wrap. Place it in the refrigerator to chill for 45 minutes to 1 hour.
• Line 2 baking sheets with parchment paper (or bake one batch at a time if you only have one baking sheet) and set aside.
• When the dough has chilled, sprinkle a clean work surface and a rolling pin with powedered sugar.
• Divide the dough in half (return the other half to the refrigerator until ready to use) and roll the dough into a large square, 7½ x 7½, 1⁄4 inch thick. Trim the edges with a pizza cutter. Using a pizza cutter or sharp knife, cut the dough into 2 1⁄2 inch squares. (Re-roll the scraps to cut more cookies.)
• Preheat the oven to 350°F.
• Carefully transfer the squares to the prepared baking sheets and spoon 1⁄2 teaspoon of jam in the middle of each square.
• Cross one corner of the pastry square over the jam filling. Rub a small drop of water on the corner of the pastry square and then seal the cookie by overlapping with the opposite pastry square corner. Carefully pinch the dough to seal it with your thumb and index finger. Continue until all the cookies are sealed.
• Bake for 10 to 12 minutes until the edges are just slightly golden. Transfer the cookies to a cooling rack after 3 minutes to cool completely.
• Sprinkle with powdered sugar before serving and enjoy!

CINNAMON PINWHEELS

Steps:

• Combine the granulated sugar and the cinnamon in a small dish and set aside.
• To make the pie crust: In the bowl of a food processor, add the flour and salt. Pulse a few times to combine.
• Add in cold, cubed butter and pulse until the mixture looks like coarse sand.
• Alternatively, you can cut the butter into the flour with your fingertips or a pastry cutter if you don't have a food processor. You'll need to work quickly so the butter doesn't melt.
• Drizzle in the water and pulse until the mixture starts to form clumps.
• Add more water a tablespoon at a time if the mixture looks too dry and won't clump together when squeezed in your hand.
• Once mixed, pour the pie dough onto a piece of plastic wrap.
• Quickly and gently press the dough together into a rectangle. Do not work the dough too much, or the crust will be tough.
• Wrap in the plastic and chill in the fridge for one hour.
• Preheat the oven to 375° and adjust your oven rack to the middle height position in your oven (I have 8 shelves, so I put my rack on the 4th shelf up from the bottom).
• Rolling and Shaping the Cookies: once the dough has chilled, cut the dough in half and roll out to about 1/4" thick.
• Make a rectangle about two times wider than it is tall.
• Feel free to trim the edges of your rectangle to make them all neater if you desire.
• Pour 1 tablespoon of melted butter onto your rolled out dough.
• Using a pastry brush, spread the melted butter over the dough until it's evenly coated.
• Sprinkle on a generous 2 tablespoons of the cinnamon sugar mixture.
• Starting from the bottom edge of the rectangle, roll up the pinwheels tightly until you have a nice even log.
• Trim off the ends and cut into 1" slices.
• Place the slices onto a parchment paper lined cookie sheet, cinnamon swirl side facing up.
• Repeat the rolling, filling, and slicing process with your second half of dough.
• If you have extra cinnamon sugar left over--that's ok! You can use it to sprinkle over the tops of the cookies before baking!
• If the dough is really soft, pop it in the fridge for 30 minutes to firm up.
• Bake in a 375° oven for 15-18 minutes, until the sides are puffed, and the bottom edge is lightly golden brown.

TAHINI THUMBPRINTS COOKIES WITH DULCE DE LECHE

Steps:

• Place racks in the upper and lower thirds of an oven and heat the oven to 350 degrees. Line 2 sheet pans with parchment paper.
• In a small bowl, whisk together the flour, baking powder and baking soda, and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add the tahini and mix on medium speed until well combined, stopping to scrape down the sides and bottom of the bowl as needed with a rubber spatula.
• Add the egg, egg yolk, vanilla extract and salt to the butter-tahini mixture, and mix on medium speed until emulsified, about 1 minute. Scrape down the sides and bottom of the bowl to ensure the dough is evenly mixed.
• Add the flour mixture, and mix on low speed until just combined and no streaks of flour remain. Scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.
• Roll the cookies into tablespoon-size balls and place them on the baking sheets about 2 inches apart.
• Bake the cookies for 7 minutes, then remove them from the oven and very carefully use your thumb or the handle of a wooden spoon to make a teaspoon-size indent in the center of each cookie. The cookies will crack slightly along the edges; that's OK. Return the cookies to the oven, rotating the pans from front to back and top to bottom. Bake until the cookies are set and just barely golden at the edges, another 5 to 7 minutes. Set the pans on cooling racks and press on the indentations slightly if they have puffed up during the baking process. Let the cookies cool for 10 minutes.
• Use a small spoon or pastry bag to fill the indentation of each cookie with about 1 teaspoon of dulce de leche, and sprinkle with flaky salt, if using. Let cool completely on the pans. Store in a single layer in an airtight container for up to 5 days.

FLAKY SUGAR COOKIES RECIPE - (4/5)

Steps:

• Cream butter and sugar well. Add eggs one at a time beating well after each addition. Mix flour, salt, baking powder and soda. Add to creamed mixture. Drop by spoonfuls on a greased cookie sheet at least 1 inch apart. Flatten with a spatula into circles about 2" in diameter. Sprinkle with sugar and cinnamon sugar mixture to make Snickerdoodles if you wish. Bake at 400 degrees 10 to 12 min.

FLAKY SUGAR COOKIES

Steps:

• 1. Beat together first 7 ingredients until fluffy.
• 2. Slowly add flour, soda salt and cream of tartar until dough is soft and pliant.
• 3. Shape into 1/2 inch balls.
• 4. Press down with base of a glass dipped in sugar.
• 5. Bake at 350 degrees 8-10 minutes. Remove promptly from cookie sheet onto racks to cool.