Makes: 6 to 7 dozen, 2-inch or 4 dozen, 4-inch cookies

Prep: 30 minutes
Chill: 30 minutes
Bake: 7 minutes per batch

Image: BHG.com

Candy Cane Sugar Cookies

Ingredients:

• 2/3 cup butter, softened
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 recipe Powdered Sugar Icing* and/or 1 recipe Creamy White Frosting (optional)
• Creamy White Icing
• Sanding sugar and/or small hard peppermint candies
• Red food coloring (optional)

Directions:

1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.

2. On a lightly floured surface, roll half the dough at a time to 1/8 inch thick. Use a 2-or 4-inch candy-cane-shape cookie cutter to cut dough. Place cutouts 1 inch apart on an ungreased cookie sheet.

3. Bake for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack and let cool. If desired, tint part of the Powdered Sugar Icing and/or Creamy White Frosting bright red with food coloring; decorate cookies with white and red icing and/or frosting, sanding sugar, and candies. Makes 6 to 7 dozen, 2-inch or 4 dozen, 4-inch cookies.

*Powdered Sugar Icing: In a small bowl combine 2 cups powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk. Stir in additional milk 1 teaspoon at a time until icing reaches desired consistency.

*Creamy White Frosting: In a large mixing bowl beat 1 cup shortening, 1-1/2 teaspoons vanilla, and 1/2 teaspoon of almond extract with an electric mixer on medium speed for 30 seconds. Slowly add in about half of the 4 cups of powdered sugar, beating well. Add 2 tablespoons of milk. Gradually beat in the remaining 2 cups of powdered sugar and 1-3 tablespoons more milk to reach spreading consistency.

To Store: Place undecorated cookies in an airtight container; cover. Store at room temperature for up to 3 days, or place in a freezer container and store for up to 3 months. Thaw frozen cookies before decorating. Or, allow decorated cookies to stand until completely set. Layer decorated cookies between sheets of waxed paper in an airtight container. Store in refrigerator up to 3 days or freeze up to 3 months.

Nutrition Facts:

Servings Per Recipe 6 to 7 dozen, 2-inch or 4 dozen, 4-inch cookies

Calories 73, Total Fat (g) 4, Saturated Fat (g) 2, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, Cholesterol (mg) 16, Sodium (mg) 66, Carbohydrate (g) 9, Total Sugar (g) 4, Fiber (g) 0, Protein (g) 1, Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 1, Iron (DV%) 2, Other Carbohydrates (d.e.) .5, Fat (d.e.) 1, Percent Daily Values are based on a 2,000 calorie diet

Post from: Blisstree

Candy Cane Sugar Cookies

(c) L Gerlach

Old Fashioned Sugar Cookies

1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons baking powder
2 teaspoons vanilla
2 teaspoons baking soda
4 1/2 cup flour
1/2 teaspoon salt
1 cup sourcream or buttermilk

Mix in the order given with a mixer. Drop by tablespoons on a lightly greased cookie sheet. Flatten with the floured bottom of a small glass, sprinkle with a mixture of nutmeg and sugar. (1/2 teaspoon nutmeg to 2 teaspoons sugar) Bake at 375` for 10-12 minutes.

Post from: Blisstree

National Sugar Cookie Day