ddaigle: interesting. This is a 'must try'. Much easier than adding it to the dough.
AI still put flavorings in the dough MB...put it in royal & dough
I still put flavorings in the dough MB...put it in royal & dough
yes yes I only mean that increasing the liquid in the dough, changes the consistency of the dough and has to be compensated for. I don't ever mess with my recipe now that I've got one that is successful. Measure and weight everything exactly.
but..... adding more liquid extract to the RI, reducing the water, duh why didn't I think of that before.
cause You're the Sgt. and I'm the buck.....
Original message sent by ddaigle
I love mine...I did not like the NFSC recipe. To "floury" for me. This is mine:
2 sticks butter 2 c. sugar 1T. Vanilla 1T. Almond 3 1/2 c. Flour 1/2 tsp salt
Yes....No baking powder or baking soda!
I do not refrigerate the dough...I roll out immediately...but after they are cut out, I put the entire pan in the freezer for about 15 minutes...or while I'm cutting out the next tray. They do not spread.
I have a commercial oven...so my baking time is different. I bake at 350 and when my timer goes off...I look to make sure the "shine" is gone from the top of the cookie. That lets you know they are done.
I loved your sugar cookie recipe! do you think I can exchange some of the flour for cocoa powder?? Thank you :-)
AI have seen recipes for chocolate sugar cookies though I have never made them so I don't know how much cocoa powder you would need to use. Maybe someone else can answer that or you could google chocolate sugar cookies and see what they use for their ratios Let me know if you make them and how they tasted.
MB... You're a hoot!
ATo clarify....I goofed earlier in this post & left out the eggs...pleas re-read....there should be 2 eggs
Re posting adding the eggs. Sorry folks.
2 sticks butter
2 c. sugar
3 1/2 c. Flour
1/2 tsp salt
Yes....No baking powder or baking soda! Don't refrigerate dough. Cut out-freeze for 15 minutes on the baking tray and then straight into a 350 oven. My time is for a commercial oven so your time will vary...look for shine to disappear on top of cookie.
AI did a blind sugar cookie taste test with my hubby and neighbor and of course the one with the most ingredients won haha!! But it makes a nice large batch of cookies. I divide and roll between plastic before refrigerating Modified from an allrecipes recipe 1 cup butter(softened) 1 cup margarine or shortening 2 cups sugar 6 egg yolks 4 whole eggs 2tsp vanilla (I like to add vanilla bean paste) 1tsp almond extract 7 cups flour 1tablespoon baking powder 1tsp salt
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Holy Moly...that's a lot of eggs. What is the texture of the baked cookie Rexy?
AVery soft more cake like nice and stable for decorating! When I was making the taste test batches I knew this one would b the winner, just so I would have to separate all those eggs every time:grin:
That sounds like the Lofthouse sugar cookies that walmart sells...that everyone I know loves.
ANever had those ddaigle I'll have to see if my local walmart has them and report back if they r close to this recipe
ddaigle, I've never made scratch sugar cookies to decorate, I'm wondering how long these stay fresh? If I bake them tomorrow for Tuesday is that a no-no? I'm excited that I found your recipe!
also, is that AP flour?
I'm getting confused, (well situation normal I suppose) My 'sugar cookie' recipe is much different from my 'roll-out / cut-out' cookie recipe.
Sugar cookies are made into balls and rolled in granulated sugar. They are softer in texture & puff up nicely.
Roll-out cookies are for cutting -out cookies with cutters or knives. They are firmer & flat.
AI guess that's kinda like a regional thing....ie I live in southern New Jersey I don't say I'm goin to the beach today it's I'm goin to the shore lol tomatoe tomato I suppose but we call both what you describe as puffy sugar cookies and roll out style both sugar cookies in my neck of the woods :)
Jae....I use AP flour. Mine sit out for at least 2 days because I decorate and the icing needs to dry. After that I store in ziplocks or air tight container.
MB....I think the roll outs tend to have more flour..??? There are probably tons of different recipes. I like my soft. Some sugar cookies are hard. Just like gingerbread cookies...I like mine soft but my husband likes more of the ginger "snap" texture.
AThank you! :)