These sugar cookies are the best that I have ever made, seen and tasted. They are beautiful and come out perfect every time! I got this recipe last year and loved making them for neighbors for Christmas. Obviously, you don't have to do snowflakes. They'd be cute in any shape for any occasion, but the edible glitter it calls for just adds that extra touch!
Ingredients:
1 C butter
1 1/2 C sugar
4 eggs
4 tsp baking powder
Dash of salt
2 tsp vanilla
5 1/2 C flour
1 cream cheese frosting recipe
Edible Glitter (Michael's cake isle)
Directions:
Cream butter and sugar. Beat until light and fluffy.
Add eggs, one at a time, beating well until light and fluffy.
Add baking powder, salt, vanilla, mix well.
Add three cups of flour, mixing gently. Gently work in remaining 2 1/2 C flour, mixing as little as possible (hands work well at this point).
Roll out 3/8" - 1/2" thick. Cut shapes.
Bake at 375 for 6-7 min. until centers are higher than the sides.
Apply cream cheese frosting while cookie is slightly warm.
Sprinkle with Edible Glitter.
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Wednesday
Tuesday
Jeremy's Famous Oatmeal Chocolate Chip Cookies
Ok so I have to explain these cookies because they seriously are the best! No kidding- I don't bake cookies anymore. These are Jeremy's specialty that he is known for. His trick though... is set the timer a few mins early and take them out a little doughy still so that when they cool and set up, they are still nice and soft. Enjoy!!
-Genevieve
Ingredients:
2 eggs
3/4 c brown sugar
3/4 c granulated sugar
1 c shortening - butter flavor
1 tsp baking soda
1 tsp salt
1 c oatmeal (regular)
1 pkg Ghiradelli chocolate chips
1 1/2 tsp vanilla
2 c flour
chopped pecans- opt
Directions:
Mix first 5 ingredients together. Then mix last four ingredients together. Mix the two together and add 1/2 bag Ghiradelli chocolate chips and chopped pecans. Refrigerate. Put on ungreased cookie sheet and bake at 325 for approx 10-12 (usually 12 min). Let sit on pan for about 3-5 minutes and let cool on wire rack.
-Genevieve
Ingredients:
2 eggs
3/4 c brown sugar
3/4 c granulated sugar
1 c shortening - butter flavor
1 tsp baking soda
1 tsp salt
1 c oatmeal (regular)
1 pkg Ghiradelli chocolate chips
1 1/2 tsp vanilla
2 c flour
chopped pecans- opt
Directions:
Mix first 5 ingredients together. Then mix last four ingredients together. Mix the two together and add 1/2 bag Ghiradelli chocolate chips and chopped pecans. Refrigerate. Put on ungreased cookie sheet and bake at 325 for approx 10-12 (usually 12 min). Let sit on pan for about 3-5 minutes and let cool on wire rack.
Oreo Cookies
Ingredients:
2 pkg Devil’s food cake (powder only)
1 c vegetable oil
4 eggs
Directions:
Mix together well. Scoop in matching sizes. Bake at 350 for 8-10 min
Cream Filling Ingredients:
8 oz cream cheese softened
1/4 c butter softened
2 1/2 c powder sugar
1 tsp vanilla
Directions:
Mix well together and frost cookies. Best if cookies are made the day before and cooled overnight before frosting.
Variations:
1/4 tsp mint extract and green food coloring in cream filling.
2 pkg Devil’s food cake (powder only)
1 c vegetable oil
4 eggs
Directions:
Mix together well. Scoop in matching sizes. Bake at 350 for 8-10 min
Cream Filling Ingredients:
8 oz cream cheese softened
1/4 c butter softened
2 1/2 c powder sugar
1 tsp vanilla
Directions:
Mix well together and frost cookies. Best if cookies are made the day before and cooled overnight before frosting.
Variations:
1/4 tsp mint extract and green food coloring in cream filling.
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