1 cup butter
1 cup sugar
1 large egg 1 tsp vanilla
2 tsp baking powder
3 cups flour
Preheat oven to 400 degrees. In a large bowl, cream butter and sugar with an electic mixer. Beat in eggs and vanilla. Mix baking powder and flour, add one cup at a time. Beat in the last cup by hand. If the dough is too stiff add water a teaspoon at a time. Do not chill dough. You can tint this dough with icing colors. Add a small amount at a time until desired color is reached. For chocolate cookies stir in 3 ounces melted semi sweetened chocolate.
Divide dough into 2 balls. On a floured surface, roll each ball into a circle approx 12 inches in diameter and 1/8″ thick. Dip cutters in flour before each use. Bake cookies on an ungreased cookie sheet on top rack for 6-7 minutes or until cookies are slightly browned.
Large batch roll out cookies
1 ¼ cups butter
2 cups sugar
5 cups flour 2 tsps. Baking powder
1 tsps salt
½ cup milk
1 tsp almond or vanilla flavoring
Preheat oven to 375 degrees. Cream butter and sugar together, then add eggs and flavoring, beat until fluffy. Sift dry ingredients together and add alternately to creamed mixture with milk. If mixture is too sticky add a little more flour. Roll dough 1/8″ thick and cut. Dip cutters in flour before each use. Bake for 8 minutes or until edges are lightly browned.
Makes 36 – 42 average size cookies.
Roll out cookies
5 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 tsp ginger
2 tsp cinnamon
1 tsp nutmeg 1 tsp cloves
1 cup shortening
1 cup sugar
1 ¼ cups molasses
2 eggs well beaten
Throughly mix flour, soda, salt and spices. Melt shortening in a large saucepan. Cool slightly, add sugar, molasses and eggs. Mix well. Turn mixture onto a lightly floured surface. Knead in remaining dry ingridents by hand. Add more flour if necessary to make a firm dough. Roll out on a floured surface to ¼” thick for cutout cookies. Bake on an ungreased cookie sheet at 375 degrees 6 – 10 minutes for small and medium cookies and 10 – 15 minutes for large cookies. Wrap unused dough in platic wrap and refrigerate for up to one week. Remove from fridge to give time to soften prior to use.
This cookie does not have an overwhelming almond taste. The recipe yields up to 3 dozen cookies. For a chewier cookie, add up to 1 oz of additional almond paste.
¾ cup unsalted butter
4 oz almond paste
1 cup granulated sugar
1 large egg
1 egg yolk 1tsp almond extract
2 ½ cups all purpose flour, plus extra for rolling out dough
1 tsp baking power
½ tsp salt
In a lare bowl, cream the butter, sugar and almond paste with the mixer’s paddle for 2 minutes. Scrape the bowl sides, cream the mixture for 60 seconds. Beat in the whole egg, the yolk and almond extract. Beat until the liquid is well mixed.
Sift together the baking powder, salt and flour mixture one cup at a time to the creamed butter and sugar mixture. Blend in the last cup of flour by hand. The mixture will be very stiff.
Divide the dough into two balls. Wrap one ball in plastic wrap until ready to use. Roll out the other ball on a floured surface to 1/8″ thick. Use a large off set metal spatula to run under the dough to prevent it from sticking. Use cookie cutters dipped in flour before each use to cut out the cookie. Carefully place each cookie onto an ungreased parchment sheet of a cookie pan. Bake for 6 to 8 minutes in a preheated 350 degree oven or until the edges begin to brown lightly. Let the cookie rest on the cookie pan until ready to use.
This dough can be rolled our right away. It also refrigerates well, it will keep at least 2 weeks and can be frozen for up to 2 months.
Almond paste cookies
1 lb margarine, room temperature 3 cups granulated sugar
4 large eggs
1 tbl vanilla (mexican vanilla if you can get it) 1 tbl butter flavoring
7 cups flour
2 tsp baking powder
1 tsp salt
Cream margarine and sugar. Add eggs and flavoring and mix well. Stir in flour mixed with baking powder and salt. Chill before using. Bake cookies at 350 degrees for 8-10 minutes. (This dough keeps well in a covered container in the refrigerator for a couple of weeks.)
Glaze: 1 cup powdered sugar.
1 tbl. White corn syrup.
2 tbl. Water.
Stir well each time you use it, even if it has only been a few minutes since you last used it. The glaze will dry mottled instead of a clear solid color if you don’t stir.
Sugar Cookies For Decorating
1/2 tsp vanilla
3/4 cup lt. brown sugar 1 egg white
2 cups pecan halves
Beat egg white until stiff. Add sugar a little at a time, continuing to beat until all is added. Add vanilla. Stir in the pecan halves and drop onto buttered cookie sheet one at a time. Bake at 200 degrees F for 1-1/2 hours. Cut off oven and let cool in oven.
2 cups pecans
2 cups coconut
7 oz pack of dates
1 teaspoon vanilla
1 cup brown sugar
Grind dates, pecans and coconut with coarse blade. Beat eggs, add sugar and blend. Add ground mixture and stir together. With dampened hands, shape into oblong pieces about one inch long. Place on parchment paper on a cookie sheet. Bake at 350 degrees F for 12 minutes. May be rolled in confectioners sugar or left plain.
Hedge Hogs Cookies
1 pkg butter cake mix
1 cup sour cream
1/2 cup vegetable oil
1/4 cup sugar
1/4 cup milk
1 cup chopped pecans
2 tablespoons brown sugar
2 teaspoons cinnamon
Blend together the cake mix, sour cream, oil, 1/4 cup sugar, milk and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter into a greased and floured tube pan or bundt pan. Sprinkle filling mixture over the batter. Spread remaining batter into the pan evenly and bake at 350 degrees F for about 25 minutes. Drizzle glaze over cake when finished baking.
Glaze: blend 1 cup confectioners’ sugar and 2 tablespoons milk together thoroughly.
Sock It To Me Cake
2 2/3 cups sugar
2 sticks butter
1/3 cup fresh lemon juice
1 teaspoon vanilla
1 teaspoon lemon extract
2 tablespoons grated lemon peel
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
In a large bowl, cream sugar and butter with electric mixer.
Add eggs and mix well.
Add lemon juice and extracts and mix well.
Place dry ingredients in a separate bowl and blend with a whisk.
Add creamed ingredients to dry ingredients and mix with whisk and spoon. Place batter in a prepared bundt pan, grease/flour mixture such as Wilton® cake release.
Bake at 325 for 55 to 60 minutes.
Lemon Pound Cake
2 lbs 10xxx powdered sugar
1 1/2 cups shortening
1/2 cup water
1 tsp flavoring (vanilla, almond etc.)
Use a heavy duty mixer and beat until spreading consistency. This is the recipe we use at the shop for our wedding cakes. It is a fairly stiff icing and does well for flowers and borders.
Stabilized Whipped Cream
1/2 pint (1 cup) heavy whipping cream
2 tablespoons confectioners’ sugar
2 tablespoons piping gel
1/2 teaspoon clear vanilla
Combine whipping cream and sugar in a mixing bowl, whip to a soft peak stage. Add piping gel and flavoring and continue to whip to stiff peaks. Do not overbeat. Yields approximately 2 cups.
Cream Cheese Icing
1/2 cup (1 stick) butter
8 oz package cream cheese (softened)
1 lb (4 cups) confectioner’s sugar
1 tablespoon milk
In a mixing bowl cream butter and cream cheese together until smooth. Add milk and sugar, beat on high speed until smooth. This is a delicious icing but difficult to do much other than borders. The cake must be refrigerated after decorating.
Quick Pour Fondant
6 cups confectioner’s sugar (sifted)
1/2 cup water
2 tablespoons white corn syrup
1 teaspoon flavoring
Combine water and corn syrup, add sugar in a saucepan. Stir over low heat until well mixed and heated until thin enough to pour, but thick enough to not run off the cake (92 deg F). Stir in flavoring and icing color, if desired. This is a great recipe for petit fours. The cakes should be crumb coated before covering with the glaze. Place cakes on a wire rack over a jellyroll pan to catch the excess icing.
2 1/2 cups heavy cream
2 1/4 cups (14ozs) dark chocolate, chopped very fine
Place the cream in a saucepan and scald. Add the chopped chocolate to the scalded cream. Stir until smooth. Glaze a chilled cake with the ganache.