holbear
09-29-2005, 03:22 PM
These sound good!
Sugar Cookies (Just Like Pillsbury)
Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
3 teaspoons baking soda
1/2 teaspoon salt
2 cups sugar
1 cup butter (2 sticks) -- at room temperature
2 eggs
2 teaspoons vanilla
Preheat oven to 350 degrees F
Combine all ingredients in a large mixing bowl and mix well.
Shape into 2 15-inch logs and wrap in plastic wrap.
Refrigerate at least two hours and up to 3 days. Dough may be
frozen for up to 3 months until ready to use.
Cut dough into 1/4 inch-thick slices.
Bake in 350 degree oven for 10 to 12 minutes or until lightly
golden brown around the edges. Remove baking sheet to wire rack
and cool for 1-2 minutes. Then remove the cookies to the wire
rack and let cookies cool on the wire rack.
Variations:
Thumb Print: Cut log into 1/2 inch thick slices. Roll each slice
into a ball. (If ball is too stiff to work with, let soften at
room temperature for about 10 minutes.) Place on ungreased baking
sheets, spacing about 2 inches apart. Press thumb print in center
of each cookie. Spoon about 1/2 teaspoon of desired flavor jam
into each indentation. Bake at 350 degrees for 12 to 14 minutes
or until lightly golden brown around edges. Makes about 60
cookies.
Lemon: Add 8 teaspoons grated lemon rind to dough after adding
dry ingredients. Shape into 2- 15 inch logs. cut into 1/4
inch-thick slices. Place on ungreased baking sheets. Sprinkle
with about 6 tablespoons decorating sugar. Bake at 350 degrees
for 8 to 10 minutes until golden brown around edges. Makes about
120 cookies.
Almond: Toast 1 1/2 cups slivered almonds; cool. Grind nuts (you
should have 1 1/2 cups). Add 1 cup ground nuts and 1 teaspoon
almond extract to dough. Shape into 2- 15 inch- long logs. Cut
into 1/4 inch-thick slices. Place on ungreased baking sheets.
Sprinkle about 1/8 to 1/4 teaspoon remaining ground nuts over
each cookie. Bake at 350 degrees for 8 to 10 minutes until golden
brown around edges. Makes about 120 cookies.
Ginger: Add additional 1/2 cup flour and 2 teaspoons ground
ginger to ingredients. Add 2 tablespoons mild molasses. Shape
dough into 2- 10 inch logs. Slice 1/4 inch thick and place on an
ungreased cookie sheet. Lightly dip tines of fork into flour and
press into cookie to make a criss cross design on the top of each
cookie. Bake at 350 degrees for 8 to 10 minutes or until darkened
around edges. Makes about 80 cookies.
Chocolate chip: Gently stir in 2 cups chocolate chips into
finished dough. Shape dough into two 10 inch logs. Cut into 1/2
inch slices and place on ungreased cookie sheet. Bake at 350
degrees for 12 to 15 minutes until golden brown around edges.
Makes about 40 cookies.
Mocha: Add 1/2 cup unsweetened cocoa powder and additional 1/2
teaspoon of salt to dough. Dissolve 2 teaspoons instant espresso
powder into egg before mixing. Shape into two 15 inch logs. Cut
into 1/4 inch slices and bake at 350 degrees on an ungreased
cookie sheet. Bake for 8 to 10 minutes or until darkened around
edges. Makes 120 cookies. Melt 3 ounces semi-sweet chocolate and
spoon into a small plastic bag. snip off corner of bag and
drizzle over 30 cookies. Repeat with 3 ounces white chocolate
baking bars. Repeat for each 30 cookies you wish to decorate.
Chocolate Chocolate Chip: Add 1/2 cup unsweetened cocoa powder to
ingredients before mixing. Gently mix in 1 cup mini-chocolate
chips and 1 cup finely chopped nuts into finished dough. Shape
into two 15 inch logs. Cut into 1/2 inch slices and place on an
ungreased cookie sheet. Dampen bottom of a small glass, dip in
sugar and flatten each cookie to a 2 inch diameter. Bake at 350
degrees for 12 to 15 minutes until cookies are darkened around
edges. Mix 2 1/2 cups creamy peanut butter with 1 cup
confectioners sugar. Spread half of cookies with about 2
teaspoons of the mixture. Sandwich with remaining cookies. Makes
30 sandwich cookies.
Sugar Cookies (Just Like Pillsbury)
Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
3 teaspoons baking soda
1/2 teaspoon salt
2 cups sugar
1 cup butter (2 sticks) -- at room temperature
2 eggs
2 teaspoons vanilla
Preheat oven to 350 degrees F
Combine all ingredients in a large mixing bowl and mix well.
Shape into 2 15-inch logs and wrap in plastic wrap.
Refrigerate at least two hours and up to 3 days. Dough may be
frozen for up to 3 months until ready to use.
Cut dough into 1/4 inch-thick slices.
Bake in 350 degree oven for 10 to 12 minutes or until lightly
golden brown around the edges. Remove baking sheet to wire rack
and cool for 1-2 minutes. Then remove the cookies to the wire
rack and let cookies cool on the wire rack.
Variations:
Thumb Print: Cut log into 1/2 inch thick slices. Roll each slice
into a ball. (If ball is too stiff to work with, let soften at
room temperature for about 10 minutes.) Place on ungreased baking
sheets, spacing about 2 inches apart. Press thumb print in center
of each cookie. Spoon about 1/2 teaspoon of desired flavor jam
into each indentation. Bake at 350 degrees for 12 to 14 minutes
or until lightly golden brown around edges. Makes about 60
cookies.
Lemon: Add 8 teaspoons grated lemon rind to dough after adding
dry ingredients. Shape into 2- 15 inch logs. cut into 1/4
inch-thick slices. Place on ungreased baking sheets. Sprinkle
with about 6 tablespoons decorating sugar. Bake at 350 degrees
for 8 to 10 minutes until golden brown around edges. Makes about
120 cookies.
Almond: Toast 1 1/2 cups slivered almonds; cool. Grind nuts (you
should have 1 1/2 cups). Add 1 cup ground nuts and 1 teaspoon
almond extract to dough. Shape into 2- 15 inch- long logs. Cut
into 1/4 inch-thick slices. Place on ungreased baking sheets.
Sprinkle about 1/8 to 1/4 teaspoon remaining ground nuts over
each cookie. Bake at 350 degrees for 8 to 10 minutes until golden
brown around edges. Makes about 120 cookies.
Ginger: Add additional 1/2 cup flour and 2 teaspoons ground
ginger to ingredients. Add 2 tablespoons mild molasses. Shape
dough into 2- 10 inch logs. Slice 1/4 inch thick and place on an
ungreased cookie sheet. Lightly dip tines of fork into flour and
press into cookie to make a criss cross design on the top of each
cookie. Bake at 350 degrees for 8 to 10 minutes or until darkened
around edges. Makes about 80 cookies.
Chocolate chip: Gently stir in 2 cups chocolate chips into
finished dough. Shape dough into two 10 inch logs. Cut into 1/2
inch slices and place on ungreased cookie sheet. Bake at 350
degrees for 12 to 15 minutes until golden brown around edges.
Makes about 40 cookies.
Mocha: Add 1/2 cup unsweetened cocoa powder and additional 1/2
teaspoon of salt to dough. Dissolve 2 teaspoons instant espresso
powder into egg before mixing. Shape into two 15 inch logs. Cut
into 1/4 inch slices and bake at 350 degrees on an ungreased
cookie sheet. Bake for 8 to 10 minutes or until darkened around
edges. Makes 120 cookies. Melt 3 ounces semi-sweet chocolate and
spoon into a small plastic bag. snip off corner of bag and
drizzle over 30 cookies. Repeat with 3 ounces white chocolate
baking bars. Repeat for each 30 cookies you wish to decorate.
Chocolate Chocolate Chip: Add 1/2 cup unsweetened cocoa powder to
ingredients before mixing. Gently mix in 1 cup mini-chocolate
chips and 1 cup finely chopped nuts into finished dough. Shape
into two 15 inch logs. Cut into 1/2 inch slices and place on an
ungreased cookie sheet. Dampen bottom of a small glass, dip in
sugar and flatten each cookie to a 2 inch diameter. Bake at 350
degrees for 12 to 15 minutes until cookies are darkened around
edges. Mix 2 1/2 cups creamy peanut butter with 1 cup
confectioners sugar. Spread half of cookies with about 2
teaspoons of the mixture. Sandwich with remaining cookies. Makes
30 sandwich cookies.