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Discussion Starter · #1 ·
I know there are LOTS of great bakers here!!!
I am looking for the basic cookie recipe for those cutout cookies we can decorate. Would that be a sugar cookie type batter?
Please let me know what your best is - that Christmas thread reallly got me in the mood for baking (at least for getting my ingredients and recipes in place!) :banana02: Thanks!!!
 

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Butter cookies:

1 3/4 cups flour
1/2 teaspoon baking powder
2/3 cup soft butter (this is the secret..it must be real unsalted butter only. it makes this cookie so rich and delicious)
1 small egg, well beaten
1/2 teaspoon vanilla (not imitation...it makes a real difference)
1/2 cup sugar
(I triple this recipe. (or more) this is my family' favorite cookie at Christmas)

cream butter, add sugar and continue creaming til well mixed. mix in the well beaten egg. add vanilla. stir in dry ingredients in 2 or 3 portions til dough is just smooth. chill (about an hour or so) roll out 1/8 in. thick. I use Christmas cookie cutters. bake in 400 degree oven (this seems to vary alot....so watch them closely) 6 to 8 minutes until delicately browned. no need to grease the cookie sheet.

I then ice in assorted colors (food coloring), with sprinkles and such
powdered sugar
melted butter
dash of milk (to make a stiff icing)
vanilla...dash

(I don't measure the icing...I just go by texture mostly)

I've had soooo many comments on how rich these are compared to a standard sugar cookie recipe. :)
 

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Discussion Starter · #3 ·
Thank you very much Mamita! I can't wait to try these! :)
 

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my MIL, who is the ultimate baker, first made these and complained that they weren't as good as mine. turned out she substituted margarine for the butter. while that makes them 'ok'....it really is the butter that makes them amazing. I've got a couple batches in the freezer already. it's a recipe I use for Thanksgiving cookies, too. I just cut into pumpkin shape, then color the icing orange. the kids love them. :)
 

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Use just the dough recipe to make wonderful roll out sugar cookies.....


RAISIN FILLED COOKIES

Dough:

3 cups brown sugar

1 cup Crisco Shortening

2 eggs

1 cup milk

Cream together and add:

2 teaspoons baking soda

3 teaspoons Cream of Tartar

6 cups flour

Mix all together. This makes a lovely soft, brown dough. Refrigerate at least 30

minutes or more before rolling out. I roll out just small batches at a time.(This

also makes just wonderful, plain sugar cookies)

Filling:

1 box of raisins (I prefer the dark brown ones)

Cover with water and add sugar to taste, I like mine sweet. Simmer

till done, use flour to thicken. (Use a couple spoons of flour to make

a paste, drop in the hot raisins, and stir till nice and thick. Cool filling.

Cut out the rolled dough. I usually just use a glass, and dip the rim in

flour, then cut out my circles. Works great for a cookie pattern. Pinch

the edges of the cookie together after you put about a TBSP of filling

in it, use the amount you want, or use a fork and dip the tines in flour,

press all around the circle of the cookie if you want them to be fancy.

Bake at 375 degrees for 10-15 minutes. Reduce heat to 350 degrees

if the cookies seem too brown. I use Pam spray on my cookie sheets.
 

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we used these recipes growing up....
from KathyJ

Spritz Cookies

1 cup butter
1/2 cup sugar
1 egg
1/2 teaspoon salt
1 teaspoon flavoring (vanilla or almond extract)
2 1/4 cups all-purpose flour

Heat oven to 400. Mix butter, sugar, egg, salt and flavoring thoroughly.
Add flour and mix together.
Using 1/4 of the dough at a time, force dough through cooky press on ungreased baking sheet in desired shapes.
Bake 6 - 9 minutes, or until set but not brown.

On subsequent panfuls, make sure baking sheet is cooled or cookie will pull away from pan
when you lift up on the press.

Variations:
Chocolate Spritz
Blend 2 squares (2 ounces) unsweetened chocolate, melted, into the butter mixture.

Dough can be tinted using food coloring.



Sugar Cookies

3 cups flour
1 cup sugar
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
3 Tablespoons milk
2 eggs
1 teaspoon vanilla
1 1/4 cup butter/Crisco mix

Mix dry ingredients together. Add rest of ingredients. Mix.
Roll out thin and cut out with cookie cutters.
Decorate with sugar before baking.
Bake at 350 until lightly brown around edges.
Can be decorated after cooled with powdered sugar glaze.
 

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Wow, I LOVE butter cookies. Thanks for that recipe. I'll see what I can dig up... I have a few favorites.
 

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My friend, Sharon, makes these at Christmastime. She got the recipe from her mom.
from KathyJ


Gingerbread Cookies

1/2 cup shortening
2 1/2 cup flour
1/2 cup sugar
1/2 cup molasses
1 Tablespoon vinegar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/2 teaspoon each: ginger, cloves, cinnamon (all ground)

Beat shortening for 30 seconds. Add half of flour with rest of ingredients, mix, then add rest of flour.
Cover and chill for 3 hours. Roll dough to desired thickness.
Cut out cookies with cookie cutters.
Bake in pre-heated oven at 375 for 5-6 minutes until edges are slightly brown.
 

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I've been baking these since the 70s and always get raves on them! A group of women used to get together one weekend to make cookies for Christmas and then another weekend to make candy. Although the choices changed from year to year, this cookie was always in demand. We divided the frosting into multiple batches, each tinted a different color, and we actually used paint brushes to frost and decorate them. HTH :)

BETTY CROCKER SUGAR COOKIES

1-1/2 cups powdered sugar
1 cup butter, softened
1 egg
1 tsp. vanilla extract
1/2 tsp. almond extract
2-1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
granulated sugar

Mix powdered sugar, butter, egg, and vanilla and almond extracta. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

Divide dough into halves. Roll each half 3/16-inch thick on lightly floured cloth covered board. Cut into desired shapes with 2 to 2-1/2-inch cookie cutters, sprinkle with granulated sugar. Place on lightly greased cookie sheet.

Bake until edges are light brown, 7-8 minutes.

DECORATED COOKIES
Omit granulated sugar. Frost and decorate cooled cookies with Creamy vanilla Frosting (below), tinted with food colors, if desired. Decorate with colored sugar, small candies, candied fruit or nuts, if desired.

CREAMY VANILLA FROSTING

3 cups powdered sugar
1/3 cup margarine or butter, softened
1-1/2 tsps. vanilla extract
about 2 Tbsp. milk.

Mix sugar and margarine. Stir in vanilla and milk; beat until smooth and of spreading consistency.
 

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Gingerbread Cookies

1/2 cup shortening
2 1/2 cup flour
1/2 cup sugar
1/2 cup molasses
1 Tablespoon vinegar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/2 teaspoon each: ginger, cloves, cinnamon (all ground)
I hope this isn't a stupid question but.... Which type of vinegar?
 

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Mamita, are those soft cookies or crunchy?
mine are soft, but be very careful watching. since oven temps vary so much, a minute or two makes a huge difference. I usually check after 6 mins., but often it is the 8. the edges are golden, and they will be soft when you take them off the cookie sheet so beware of that. they should be golden brown on the bottom, but soft.

all these cookie recipes! GREAT!! I've got them all written. :)

I swear...I can almost smell cookies baking. lol somebody tell me not to raid the freezer of my Thanksgiving 'stash'. this is a great cookie with coffee or hot tea. I'm getting weak....LOL
 

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Use just the dough recipe to make wonderful roll out sugar cookies.....


RAISIN FILLED COOKIES

Dough:

3 cups brown sugar

1 cup Crisco Shortening

2 eggs

1 cup milk

Cream together and add:

2 teaspoons baking soda

3 teaspoons Cream of Tartar

6 cups flour

Mix all together. This makes a lovely soft, brown dough. Refrigerate at least 30

minutes or more before rolling out. I roll out just small batches at a time.(This

also makes just wonderful, plain sugar cookies)

Filling:

1 box of raisins (I prefer the dark brown ones)

Cover with water and add sugar to taste, I like mine sweet. Simmer

till done, use flour to thicken. (Use a couple spoons of flour to make

a paste, drop in the hot raisins, and stir till nice and thick. Cool filling.

Cut out the rolled dough. I usually just use a glass, and dip the rim in

flour, then cut out my circles. Works great for a cookie pattern. Pinch

the edges of the cookie together after you put about a TBSP of filling

in it, use the amount you want, or use a fork and dip the tines in flour,

press all around the circle of the cookie if you want them to be fancy.

Bake at 375 degrees for 10-15 minutes. Reduce heat to 350 degrees

if the cookies seem too brown. I use Pam spray on my cookie sheets.
oh..this is wonderful! my Mom made raisin cookies, and I stupidly never got her recipe. this will be like 'home'. thanks so much for this recipe!!
 

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The one I use every Christmas for sugar cookies (to decorate) is one I got decades ago from a sister-in-law (now deceased), so I just call them Marilyn's Sugar Cookies. I think they have a wonderful flavor, due to the real butter and sour cream:
1 C. BUTTER (not margarine)
2 C. sugar
2 eggs
2 teaspoons real vanilla
1 C. sour cream
2 teaspoons soda
Beat until smooth and add:
6 & 1/2 C. all purpose flour

Mix well, chill if needed (to make it easier to work with), roll out and cut. Temp. 350 - 375 degrees, depending on your oven.
 

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Here are the recipes I use to make cut-out cookies...


Cream Cheese Sugar Cookies

1 cup sugar
1/2 tsp. salt
1 cup butter, softened
1 (3 oz.) pkg. cream cheese, softened
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 egg yolk
2-1/4 cups All-Purpose or Self-Rising Flour


In a large bowl, combine the first 7 ingredients; blend well.

Stir in flour.

Chill dough 2 to 3 hours in the refrigerator.

Heat oven to 350 degrees.

On a lightly floured surface, roll out dough,
a third at a time (an 1/8 to 1/4-inch thickness).

Cut into desired shapes, with lightly floured cookie cutters.

Place 1-inch apart on ungreased cookie sheets.

Sprinkle with sugar, if desired.

Bake 7 to 10 minutes, or until lightly golden brown around the edges.

Cool, frost and decorate.

About 5-1/2 dozen cookies.


(Recipe source: Pillsbury)
.... ... ... ... ... ... ... ... ... ...


You can find this recipe in the 2003 Country Woman Christmas Cookbook,
as well as the Taste of Home's 2004 Treasury of Christmas Recipes



Peanut Butter Cut-Out Cookies

1/2 cup butter, softened
1 cup creamy peanut butter
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1/3 cup milk
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
Vanilla frosting
Assorted colored crystal sugar
Candy sprinkles


In a large mixing bowl, cream butter, peanut butter and sugars.

Beat in eggs, milk and vanilla extract.

Combine the flour, baking powder and baking soda;
add to creamed mixture and mix well.

Cover, and refrigerate for 2 hours, or until easy to handle.

On a lightly floured surface, roll out dough to 1/4-inch thickness.

Cut with 2-inch to 4-inch cookie cutters.

Place 2-inches apart on ungreased baking sheets.

Bake at 375 degrees for 7 to 9 minutes, or until firm,
and edges are golden brown.

Cool for 1 minute, (on baking sheets) before removing from pans,
to wire rack to cool completely.

Frost and decorate as desired.

About 4-1/2 dozen cookies.

Note: I bake my cookies in a 350 degree oven.
.... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...



Gingerbread Boys

1/2 cup shortening
1/2 cup sugar
1/2 cup dark molasses
1/4 cup water
2-1/2 cups all-purpose flour
3/4 tsp. salt
1/2 tsp. baking soda
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground allspice


Cream shortening and sugar.
Blend in molasses, water, flour, salt, soda, ginger, nutmeg, and allspice.
Cover; chill 2 to 3 hours.

Heat oven to 375 degrees.

Roll dough 1/4-inch thick on lightly floured, cloth-covered board.
Cut with gingerbread boy cutter; place on ungreased baking sheet.
Bake 10 to 12 minutes. Immediately remove from baking sheet.

Cool. Trim with Decrator's Icing. About 15 (4-inch cookies).

Decorator's Icing:
Mix 2 cups Confectioners' Sugar and 1 Tbsp. water.
Add more water, (1 tsp. at a time) until icing is of the consistency
that can be used easily in a decorators' tube, and yet hold it's shape.
Yield: 3/4 cup of icing.

Note: For a crisper cookie, roll dough 1/8-inch thick.
Bake 8 minutes. About 2 dozen cookies.


(Recipe source: 1973 Betty Crocker Cookbook)
 
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