87 hard sugar cookies Recipes

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

tube (16-1/2 oz) refrigerated sugar cookie dough, king arthur unbleached all-purpose flour, lollipop sticks or pretzel sticks, jolly rancher hard candies, coarsely crushed, royal icing

pillsbury create n bake refrigerated sugar cookie dough, all-purpose flour, pumpkin pie spice, butterscotch candies , disk decorative candies, crushed, hard cinnamon candies , disk decorative candies, crushed

assorted hard candies , unwrapped, refrigerated sugar cookie dough, flour , as needed, red and green sugar candy sprinkles

butter, powdered sugar, egg, vanilla, almond extract, all-purpose flour, baking soda, cream of tartar, hard cinnamon candies, crushed, powdered sugar, milk, almond extract

hard round peppermint candies, finely crushed (1/4 cup), powdered sugar, butter, softened (don tsp use margarine), hard round peppermint candies, finely crushed (1/4 cup), vanilla, all-purpose flour, salt

hard-cooked eggs, butter-flavored shortening, sugar, uncooked egg yolks, almond extract, king arthur unbleached all-purpose flour, salt, half-and-half cream, egg white, lightly beaten, red and green sugar, red-hot candies

sugar, butter or 1/2 cup hard margarine, softened, all-purpose flour, vanilla extract, salt, egg, walnuts, poppy seed, honey, grated orange peel, ground cinnamon, butter, softened

sugar, honey, egg, ground cinnamon, ground ginger, salt, baking soda, water, all-purpose flour, almonds

sugar cookie mix (recommended : betty crocker), cream cheese , softened in microwave for 45 seconds, egg, lemon extract, cake flour, hard candies, assorted colors (recommended : jolly ranchers or lifesavers), baking sheets, aluminum foil and cooking spray, mixing bowl, flour, rolling pin, oversized (4 to 5-inch) ornament-shaped cookie cutter, smaller cutters , round or square, cooling rack

peppermint ice cream, slightly softened, refrigerated sliceable sugar cookie dough, hot fudge topping, hard peppermint candy, coarsely crushed , or multicolored decorator sprinkles

roll refrigerated sugar cookies, white vanilla baking chips or semi-sweet chocolate chips, hard peppermint candies, flour

refrigerated sugar cookie dough, pillsbury, well chilled, peppermint candies , the hard candies, finely crushed, semi-sweet chocolate chips, shortening

light butter, unsweetened chocolate, melted, splenda granular, sugar substitute, egg substitute, mint extract, all-purpose flour, baking powder, baking soda, fat free cream cheese, reduced-fat cream cheese, vanilla extract, hard sugar-free peppermint candies, very finely crushed, garnish

ottavio offers the cooking time as being until golden - could run you as little time as 8 minutes or as long as 12 minutes - not all ovens are created equal, albeit golden is your cooking time., k , 10 cups) flour, eggs ; with three of the whites set aside, half a glass (about a third of a cup) anise liqueur, lemon juice, rendered lard (or unsalted butter), a pinch of salt, powdered sugar

hard candies, butter, at room temperature, sugar, egg, lemon zest , optional, lemon juice, red and yellow liquid coloring or orange paste coloring, all-purpose flour, baking powder, salt

sugar, butter, eggs, pure vanilla extract, all-purpose flour, assorted brightly colored , hard candies, star cookie cutter, special equipment : 1 small triangle cookie cutter

sugar, butter, eggs, vanilla, flour, assorted brightly colored , hard candies, star cookie cutter, triangle cookie cutter