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SUGAR sweetie BUTTER cookies (2 recipes)


Sugar and butter get whipped with few ingredients to offer a…
soft center encased by a crunchy outer bite.


Strangely, I'm fairly new to sugar cookies…
that is…making them of course ;o)
It was last year when I finally gave a whirl to a few recipes that were passed on to me.

Through trials, errors and lots of sacrificial nibbling…
I'm proud to share two excellent versions that will adorn your sweets table.


I also decided to re-name these adorable bites…
Sugar sweetie Butter cookies.

These versions are versatile enough to create several enticing looking cookies.
Enough to establish the holiday cheer we tend to crave at this time of year.


simple SUGAR sweetie BUTTER cookies
(An eggless, melt-in-your-mouth version)

makes 24 small cookies with sprinkles

PRINTER VERSION



INGREDIENTS:
(American measures)

. 3/4 cup unsalted butter (softened)
. 1/2 cup confectioners' sugar
. 1-1/4 cups All Purpose flour
. 1/4 cup Cornstarch
. 1/4 tsp. baking powder
. 1/8 tsp. sea salt
. 1 tsp. pure Vanilla extract

Topping suggestion:
. colored sugar or candy sprinkles.



PREPARATION:
. Position the rack in the center of the oven.
. Pre-heat the oven to 325F.
. Parchment line 2 large baking pans.


1. In a medium bowl, sift together the flour, cornstarch, baking powder and salt.  Set aside.
2. In a large bowl, cream together the butter and confectioners' sugar together until very fluffy (about 5 minutes).  Beat in vanilla extract last.
3. On LOW-MEDIUM speed, gradually add in the flour mix.  Do not over mix because the dough will toughen.   Scrape out the dough into a medium, deep bowl.
4. With the aid of a mini ice-cream scoop (#60), pack in the dough and level off each portion before releasing.  Place 12 cookies per prepared baking sheet.  Gently roll each one before lightly flattening them with the tine of a fork.  Sprinkle each cookie with colored sugar or candy.   BAKE them for 15 minutes.  Leave them to cool on the pan and then transfer to a metal rack.  Repeat with the next pan.
Storing: Cookies will generally keep in an airtight tin for about 2 weeks or 2 months in the freezer.

***


SUGAR sweetie BUTTER cookies

This cookie dough is very versatile.  
Soft enough to bake up drop cookies or thumbprints and firm enough to frost.

makes 28 small cookies with sprinkles...OR
makes 18 medium cookies (thumbprints)
Note: (cut-outs depend on forms used)

PRINTER VERSION


INGREDIENTS:
(American / Metric measures)

. 3/4 cup (180g) unsalted butter, softened
. 1 cup (110g) granulated sugar
. 1 tsp. (5ml) pure Vanilla extract
. 1 xLarge egg (room temp.)
. 1 small orange, finely zested (optional)
. 2 cups + 3 Tbsps. (325g) All-Purpose flour
. 1/4 tsp. (1.25ml) baking powder
. 1/4 tsp. (1.25ml) sea salt

Topping or Filling suggestions:
. colored sugar or candy sprinkles for drop cookies
. thumbprint fillings: jam, caramel, chocolate spread
. icing: use 'ROYAL icing' for best results

Variation
. Add 1 tsp. ground cardamom and about 1/8 tsp. of freshly grated nutmeg



PREPARATION:
. Position the rack in the center of the oven.
. Pre-heat the oven to 350F/180C/Gas4.
. Parchment line 2 large baking pans.

DOUGH:
1. In a medium bowl, sift together the flour, baking powder and salt.  Set aside.
2. In a large bowl, cream together the butter, sugar and vanilla together until very fluffy (about 5 minutes).
3. Add in the egg and beat for about 1 more minute.
4. On LOW-MEDIUM speed, gradually add in the flour mix.  Do not over mix because the dough will toughen.   Scrape out the dough into a medium, deep bowl.
Note - if making cut-out cookies: plastic wrap the dough into a disc and refrigerate for about 1 hour.
Storing: Cookies will generally keep in an airtight tin for about 2 weeks or 2 months in the freezer.
...

For DROP cookies:
. With the aid of a mini ice-cream scoop (#60), pack in the dough and level off each portion before releasing.  Place 14 cookies per prepared baking sheet.  Gently roll each one before lightly flattening them with the tine of a fork.  Sprinkle each cookie with colored sugar or candy.   BAKE them for 14 minutes.  Leave them to cool on the pan and then transfer to a metal rack.  Repeat with the next pan.

For CUT-OUT cookies:  
Make-ahead: Chill for a minimum of 2 hours up to 24 hours.  Let stand 15 minutes before rolling.
. Remove the dough from the refrigerator.  Lightly flour a surface and roll out the dough to a 1/4 inch (5mm) thickness.  Use chosen cookie cutters.  Re-roll the remaining dough and repeat.
. Gently place the cookies onto the prepared baking sheets.  BAKE them for about 10 minutes.  Leave them to cool on the pan and then transfer to a metal rack.  Repeat with the next pan.  When completely cooled…decorate to your liking.

 These very elegant cookies were creatively and patiently made by a fellow blogger: Leah
I did mention how new I am at this...including the frosting part.  Maybe by next year...I'll honour her talent.


For THUMBPRINT cookies:
. With the aid of a medium ice-cream scoop (#30), pack in the dough and level off each portion before releasing.  Place 9 cookies per prepared baking sheet.  Gently roll each one before lightly depressing each center with the aid of a very small melon ball scoop.  Add about 1 tsp. (5ml) of chosen jam in the center.  BAKE them for 18 minutes.  Leave them to cool on the pan and then transfer to a metal rack.  Repeat with the next pan.


Thumbprint cookies are made from several cookie doughs…
and using this particular one to lull some scrumptious jam did not disappoint.

...

I'm sure that during this holiday baking season...
I'll be re-visiting these recipes with creative variation.
If proved successful, they will be added to this post in time.




Well, my holiday baking has finally begun.
Hopefully, you are also in that mood and wish to share some of your wonderful treats.


Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.



Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.