BASIC SUGAR COOKIE RECIPESFollowing are two basic sugar cookie recipes that are excellent. The cut-out sugar cookie recipe is a dream to work with. After kneading the dough, it rolls out easily and holds different shapes very well. The other homemade sugar cookie recipe is for soft sugar cookies. These cookies are great iced, yet they are still delicious when sprinkled with decorator colored sugar. 
COOKIE TIPS: I roll the cookie dough out on parchment paper only and then pull away the scraps from around the cutout cookies. This eliminates damaging the cookies while transferring them to a cookie sheet. Then, just slide the parchment paper onto the cookie sheet. If you like a chewier cookie, roll thicker. If you want a hard crunchy cookie, roll out thinner. When baking watch these CLOSELY, and remove from oven when edges just begin to brown. If you leave them in too long, get them off the cookie sheet FAST- they will cool faster. Make sure to cool the baking sheet between batches; just run cold water over and and dry. So now let's tackle my basic sugar cookie recipes.
You are going to fall in love with the first one of my homemade sugar cookie recipes... CUT OUT BASIC SUGAR COOKIE RECIPE 1-1/2 cups butter, softened 1/3 cup cream cheese, softened 3 cups white sugar 4 eggs 1 TBS homemade pure vanilla extract 1 tsp almond extract 5 cups flour 2 tsp baking powder substitute 1 tsp salt PREHEAT oven to 400 degrees. Line the cookie sheets with parchment paper. Sift the flour, baking powder and salt together; set aside. Cream the butter and sugar until smooth and fluffy. Beat in the eggs, one at a time, and mix well after each addition. Add the vanilla. In 1 cup measurements, add the dry ingredients to the creamed mixture; mixing well after each addition. Cover and chill the dough for at least 1 hour. Roll the dough out on a sugared surface (do not put flour down) to 1/2 inches thick. Cut into shapes and place carefully one inch apart, on the prepared cookie sheet. Bake for 6-8 minutes. This is a wonderful basic sugar cookie recipe.
This recipe can easily be made into snicker doodle cookies by rolling the dough in cinnamon-sugar before baking. I also sometimes add almond extract for a different flavor. Roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly. Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. You can add almond extract, or lemon juice and then use vanilla frosting or glaze. Red hots are great also. Yummy. |
More sugar cookie recipes...I love sugar cookies that are crisp on the outside and very chewy on the inside and this recipe fits the bill. These cookies are soft, and tender with a slight buttery flavor.
and receive Free Recipes
delivered directly to you...
...Cooking and Baking Tips too!
FEATURED RECIPE:
SECRET #1
There are many way to prepare these strawberries, but I am going to give you my easy methods. When you are melting the chocolate over a double boiler, don't let the water touch the bottom of your upper pan. Heat until only 1/2 of the chocolate is melted, then remove from heat and stir gently until it is all melted.
The chocolate should actually be cool or tepid to the touch. If it's hot, chances are it will seize up and thicken. If it does that, no amount of heating or stirring will fix it.
If you don't have a double-boiler, use a saucepan - bring the water to a boil, and then use a stainless steel bowl to rest in the saucepan to melt the chocolate.
SECRET #2
Strawberries are grown with many pesticides, so rinse the strawberries first with a veggie wash, and let them drain on paper towels until they were thoroughly dry so the chocolate would adhere properly. Any moisture would have interfered with the chocolate adhering.
SECRET #3
Spike the strawberries! Fill a syringe with a sweet white dessert wine, and slowly inject the wine into the strawberries from near the stem (after you've done the dipping in chocolate.) You want to inject enough wine to saturate the berries, but watch not to add too much otherwise they end up becoming runny. These are always a hit when I bring them to dinner parties.
SECRET #4
Pierce the strawberries on the stem side with a toothpick. Holding the strawberry by the toothpick, dip into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
PERFECT Chocolate Covered Strawberries Recipes
A delicious twist on my favorite red velvet cake recipe. Yum.
HOMEMADE RED VELVET CHEESECAKE RECIPE
Ingredients
CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 TBS white sugar
shaved chocolate bar
CHEESECAKE:
3 (8oz) pkgs cream cheese, softened
1-1/2 cups white sugar
4 eggs, beaten
3 TBS cocoa, unsweetened
1 cup sour cream
1/2 cup buttermilk*
1 TBS pure vanilla extract
1 tsp white vinegar
2 (1oz) bottles of red food coloring
TOPPING:
3 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar, sifted
2 tsp pure vanilla extract
shaved chocolate bar, for garnish
Directions
PREHEAT oven to 325 degrees. The cake is baked with a water bath to prevent cracking. Wrap a large pan with foil (big enough for the spring form pan to fit in).
Mix the graham crackers and sugar together and add the melted butter. Mix with a fork and press into a 9 inch spring form pan. Sprinkle the bottom of the crust with chocolate shavings from a candy bar.
Beat 3 packages of cream cheese with 1-1/2 cups white sugar until fluffy. Add the remaining ingredients and mix well. Pour into the prepared spring form pan and place in the center of the foil covered pan. Fill with water.
Bake for 10 minutes and lower oven temperature to 300 degrees and bake for 70-80 minutes. The cheesecake is done when the center is firm. Cool completely on a wire rack.
TOPPING:
Beat the cream cheese with the butter until fluffy. Add the powdered sugar and vanilla extract and mix until smooth and creamy. Spread evenly over the top of the cooled cheesecake. Garnish with the shaved chocolate bar.
*Buttermilk:
Place 1-1/2 tsp vinegar or lemon juice in 1/2 measuring cup and fill remainder with milk. Wait 15 minutes, stir, and it's ready for this recipe.