Wilton Sugar Cookies For Their Shaped Pans Recipe 385

WILTON SUGAR COOKIES FOR THEIR SHAPED PANS RECIPE - (3.8/5)

Steps:

• Beat butter and sugar at medium speed with electric mixer until well blended. Beat in egg, vanilla and almond extracts. Mix well. Combine flour and salt and gradually add to butter mixture. Beat until well blended. Pre-heat oven to 350 degrees. Spray cavities with vegetable pan spray or Wilton Bake Easy spray as I did. Press the dough into the cavities, filling 2/3 full. Bake 9-10 minutes or until light brown around the edges. Cool in pan 5 minutes before turning over and tapping lightly to remove cookies. If this is unsuccessful, I found gently lifting the edge of the cookie with my fingers and removing worked well. Cool completely on cooling grid/rack. to create the perfect snowflake look. If this all looks pretty easy, that is because it is! Since the snowflakes have patterns on them already, if you can outline, fill and dip you can make gorgeous cookies with little effort or skill! For a clean look, simply use a toothpick to push sugars or icing back into place.

CHOCOLATE CHIP PAN COOKIE (WILTON HEART PAN)

Steps:

• Preheat oven to 350.
• spray pan with vegetable pan spray.
• In large bowl, with electric mixer, beat butter and sugars until light and fluffy.
• Add egg and vanilla; mix well.
• Stir in flour, baking soda, and salt; mix well.
• Stir in chocolate chips.
• Oil your hands and pat dough into pan almost to the edges. You can now sprinkle with sugar in you want a "sparkly" finish and plan not to decorate.
• Bake 15-20 minutes or until light golden brown.
• Cool on rack for 5 minutes.
• Put cooling rack over top of cookie and gently flip to remove cookie.
• Let cool completely before cutting on decorating.

WILTON COOKIE BLOSSOM SUGAR COOKIES

Steps:

• Preheat oven to 400°.
• In large bowl, cream butter and sugar with electric mixer for 2 minutes; scrape down bowl.
• Cream the mixture for an additional minute.
• Beat in egg and vanilla extract.
• Sift baking powder and flour.
• Add flour mixture 1 cup at a time, mixing well after each addition.
• The dough will be very stiff.
• Blend in the last of the flour by hand.
• Do not chill dough.
• Roll dough to 3/8" thickness and cut out using cookie cutters.
• Bake 8-10 minutes or until cookies are lightly browned.
• Remove cookies to cooling grid to cool completely.
• Note: I got 12-14 4" round cookies out of one batch.
• My convection oven baked them at 350° for 10 minutes.