Most little bakeries don't give out their recipes. But I do. This is my favorite sugar cookie hands down! It's not overly sweet, but has the perfect amount of sweetness.
Sugar Cutout Cookies
1 c. shortening
2-1/4 c. granulated sugar
4 eggs, beaten
1 tsp. salt
1 tsp. vanilla
2 tsp. baking powder
1 c. sour cream
6 c. flour
Directions:
- Using whip attachment, beat shortening and sugar together until well blended. Add in beaten eggs, two at a time. Add salt, vanilla, baking powder, and sour cream.
- Using paddle attachment, add flour one cup at a time and mix after each addition. Scrape sides and bottom of bowl and mix until consistent throughout.
- Scrape dough into smaller metal bowl and wrap with plastic wrap. Place in fridge to chill for 2+ hours.
- Roll out 1/4" thick and cut with cookie cutter. Place cookies 1" apart on cookie sheet lined with parchment paper.
- Bake for 8 minutes at 375 degrees (or 350 degrees convection--I always use convection). They will not brown. Do not overbake. These cookies should remain soft.
- Allow to cool before placing in airtight container.
- Can be frozen up to 2 weeks. To thaw, place container on counter for 2 hours.
Cream Cheese Butter Cream Frosting (Stabilized)
8 oz. cream cheese, cold
1/2 c. butter, room temperature (not melted)
3 c. powdered sugar
1/2 t. butter vanilla emulsion
1/4 t. almond flavoring
2-1/4 t. meringue powder (optional)
Directions
In a KitchenAid or using a hand mixer, beat cream cheese and butter until smooth. (You won't be able to beat the lumps out once you've added the powdered sugar.)
Add powdered sugar 1 c. at a time. (To stabilize to the point of crusting, add 1 T. meringue powder per 1 lb powdered sugar, or about 2-1/4 tsp for this recipe.)
Mix in flavoring. Add desired gel food coloring.
Whip until fluffy and smooth, about 6-10 minutes.
Spoon into piping bag.
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