Sugar Cookies Good Recipe: Bakes up Nice and Doesn T Spread Much

Sugar Cookies Yield: 36 cookies ⅓ cup Butter, softened 1. Using the paddle attachment mix the butter and ⅓ cup Shortening shortening to combine.

¾ cup Sugar 2. Sift the baking powder into the sugar and salt and add 1 teaspoon Baking powder to the butter mixture, mix until smooth and combined with ⅛ teaspoon Salt the fat.

1 each Egg 3. Scrape down the bowl well; add the vanilla and milk 1 teaspoon Vanilla and then the egg, mix until fully incorporated. 1Tablespoon Milk 2 cups Flour 4. Add half of the flour, mix together, scrape the bowl and then mix in the remaining flour. 5. Divide the dough into manageable portions, wrap and refrigerate overnight or 3 + hours. 6. Roll out on parchment paper 1/8", cut into desired shapes and bake at 375° F for 7-8 minutes until edges are firm and bottoms are slightly browned; cool.

Sugar Cookies Good recipe: bakes up nice and doesn’t spread much.

1 cup butter, softened 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 3 3/4 cups all-purpose flour 2 teaspoons baking powder 1/4 cup heavy whipping cream 1/2 cup colored sugar for decoration

Directions In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container. Sugar Cookies (prefer) ½ cup butter 1 cup sugar 1 egg ½ tea vanilla 2 cups AP flour ¼ tea Salt ½ tea baking powder 1. cream butter and sugar to a smooth paste. 2. add egg and vanilla, mix to combine. 3. sift dry ingredients over the mixing bowl and mix to combine, do not over mix. 4. place the dough in a gallon ziplock and flatten out. Refrigerate overnight or until firm. 5. roll ¼” thick using flour on parchment or foil, cut out cookies and remove excess dough, bake at 350 for about 8 minutes until golden around the edge.

Glaze or decorative frosting Yield: 2 cups

1 pound or 4 cups Powdered sugar, sifted 2 T to 1/4 cup Milk and additional milk until desired consistency is reached

Method of preparation: 1. Combine sifted sugar and 1/4 cup milk, combine. 2. Add additional milk 1 t at a time until glaze is easy to drizzle. 3. Color as desired.

Royal Icing 1 (dries hard)

1 ½ c powdered sugar ¼ tea cream of tartar 1 egg white ¼ tea vanilla Food coloring Add water as needed to thin frosting.

Method of preparation: 1. Combine all ingredients in mixer and blend while adding the water slowly until the icing stiffens. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. * Cream of Tartar may be omitted if you don’t have any.

Royal Icing 2 (dries hard) Yield: 3 cups 3 tablespoons meringue powder 6-7 tablespoons of water 1/2 teaspoon cream of tartar 1 pound or 4 cups Powdered' sugar

Method of preparation: 2. Combine all ingredients in mixer and blend while adding the water slowly until the icing stiffens. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. * The meringue powder can be substituted with 1 egg white, just omit some water. * Cream of Tartar may be omitted if you don’t have any.

Quantity: Sugar Cookies

36 cookies 216 cookies / 20 quart Ingredients mixer 1/3 cup 2 cups Butter, soft 1/3 cup 2 cups Shortening 3/4 cup 4 1/2 cups Sugar 1 t 3 T Baking powder pinch 1 t. Salt 1 each 6 each Eggs 1 t 1 T Vanilla 1 T 1/3 cup Milk 2 cups 12 cups Flour

Method: 1. Beat butter and shortening to combine. 2. Sift the baking powder into the sugar and salt and add to the butter mixture, cream. 3. Scrape down the bowl well; add the vanilla and milk and then one egg at a time until fully incorporated. 4. Add half of the flour, mix together, scrape the bowl and them mix in the remaining flour. 5. Divide the dough into manageable portions, wrap and refrigerate overnight or 3 + hours. 6. Roll out on a lightly floured surface 1/8" or roll out onto parchment paper, cut into desired shapes and bake at 375* F for 7-8 minutes until edges are firm and bottoms are slightly browned; cool.