Hi...I wanted to make Fall themed cookies this weekend and unfortunately, my Pretty Party Cakes book is in another state! Does anyone have the "basic sugar cookie" recipe that Peggy uses in her book? I would really appreciate it! Thanks
I did a quick google search and found this information:
Attempt #6a. Beautiful Cakes by Peggy Porschen, p.118
Sugar cookie ingredients:
Unsalted Butter - 1.75 sticks
Sugar - 1 cup
Large Egg - 1
All-Purpose Flour - 3 cups
Vanilla Extract - 2 tsp
**Sorry, it didn't mention the baking time and temperature. **
I also got this information from a different website:
BASIC SUGAR COOKIES
Makes about 25 medium size cookies
200g unsalted soft butter
200g caster sugar (aku pakek gula halus)
1 egg lightly beaten
400g plain flour, plus more for dusting
For vanilla cookies, add seeds from 1 vanilla pod
For lemon cookie, add finely grated zest of lemon
For orange cookie, add finely grated zest of orange
For chocolate cookie, replace 50g of the plain flour with 50g of cocoa powder
1.With paddle attachment of electric mixer, cream the butter and sugar and choosen flavouring until well mixed and just creamy in the texture. Do not overwork, or the cookies will spread during baking.
2. Beat in the egg until well combined. Add the flour and mix on low speed until a dough forms. Gather into ball, wrap in cling film and chill for at least 1 hour.
3.Place the dough on floured surface and knead briefly. Using two Â¼ inch (5mm) guide sticks, roll out to an even thickness.
4. Use cookie cutter to cut out shapes and using a palette knife, lay on a baking tray lined with greaseproof paper. Chill again for about 30 minutes, preheat the oven to 180 degress celcius, gas 4.
5. Bake for 8-12 minutes, depending on size, until golden brown at the edges. Let cool on wire rack.
I've never personally tried her recipe. Would you recommend it? Thanks!
I love this recipe! The cookbook actually calls for the seeds of one vanilla bean and doesn't give an amount for extract. You bake 8-10 min at 350. They turn out so well - firm enough to hold their shape and not crumble, but still so soft and moist in your mouth! I've been addicted to these lately!! And her awesome gingerbread recipe too!
thanks for posting these recipes, sounds really yummy!
Thanks for that It really is a great recipe - I only recently started getting into doing cookies in the past half year or so and it is the best! I made over 200 for my sister's wedding and everyone raved about them and how good they were. They really don't seem to spread and do end up with a really nice texture. Just my 2 cents!
KrissieCakes - Gingerbread Cookies????? Are you able to post the recipe. Sounds like a winner for the holidays.
Just happen to have both her books next to me waiting to be returned to the library tomorrow. Here is the gingerbread recipe:
Makes about 30 cookies
1 3/4 sticks butter, diced
1 teaspoon baking soda
3 2/3 cups all-purpose flour
for the Hot Mix:
3/4 c packed dark brown sugar
6 T honey
2 T orange juice
2 T ground cinnamon
2 T ground giner
1 t allspice
seeds from 1 vanilla bean
pinch of salt
1. Place all the ingredients for the hot mix in a deep heavy-bottom saucepan and bring to a boi, stirring from time to time
2. Remove the pan from the heat and, using a wooden spoon, carefully stir in the butter
3. Once well combined, add the baking soda and whisk the mixture through briefly
4. Pour into the bowl of a Kitchen Aid and leave to cool until it is just slightly warm
5. Sift the flour over the mixtrue and combine on low speed, using the paddle until a dough forms
6. Wrap the dough in plastic wrap and chill for a couple of hours or overnight
7. Place the dough on a floured clean surface and knead it briefly. Then roll it between two 1/4 inch guide sticks to an even thickness
8. Use cookie cutters to cut out shapes and, using a spatula, lay these on a cookie sheet lined with parchment or waxed paper.
9. Chill again for about 30 minutes. Preheat the over to 400F
10. Bake the cookies for 10 minutes until just firm to the touch.
11. Lift the cookies off the tray and leave to cool on a wire rack. Wrapped in foil or plastic wrap, these will keep well in a cook dry placle for up to a month. (The basic sugar cookies will also keep this way).
Enjoy! I haven't made cookies yet but good luck with it and let us know how they turn out...
FYI - To eliminate any misunderstanding...just wanted to state that BOTH of the 2 recipes that I posted were listed as Peggy Porschen's basic cookie recipe. Can't wait to try it!
She has a couple of variations to the sugar cookie recipe that I'm hoping to try soon too. Instead of the vanilla bean you can add lemon zest or orange zest for a citrusy cookie. Also, for chocolate cookies you can replace scant 1/2 cup flour with scant 1/2 cup unsweetened cocoa powder. I really want to try the chocolate ones!! I haven't tried her royal recipe, but I've been making the sugar cookies with Antonia74's royal and they are sooooo good! I made a batch on Monday night and they are already gone! Everyone that comes to my house always asks if I have any cookies! I'm not able to make them very pretty yet, but they sure taste good.