JennieL
10-23-2001, 09:42 PM
I highly recommend Chefmom's (Tammi's) sugar cookies. These were the best sugar cookies I have ever made! I made them into ghosts and iced them with her Royal Icing for Halloween. I was thrilled to finally make an icing that hardens. Also, I froze them after icing and they came out perfect.
Recipe By : Chefmom (Tami)
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Bars Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 sticks Butter -- room temperature
3/4 cup Crisco
2 cups Sugar
4 Eggs
2 Tbsp Vanilla
1/4 tsp Lemon Extract
2 tsp Baking Powder
5 cups Flour
Cream butter and Crisco until light and fluffy, several minutes. Scrape bowl and add sugar, continue to cream until a very pale ivory color, another 3 - 5 minutes.
Add eggs one at a time, allow each to incorporate before adding next addition. Scrape bowl, add flavorings and baking powder.
Stir in flour, adding extra flour if dough is sticky.
Wrap tightly in saran and refrigerate 12 or more hours, or freeze.
Preheat oven to 350.
Divide dough into thirds. Roll one piece to a rectangle 1/4" to 3/8" thick on a lightly floured surface, turning and adding a dusting of flour as needed.
Cut into shapes and bake 350º 2" apart on lightly greased or parchment paper covered sheet pans until edges just begin to turn golden (7+ minutes).
Allow to cool on pans completely and then remove.
Royal Icing: 2 large egg whites (or equivelent powdered egg whites); 4 cups sifted confectioners' sugar; juice of 1 lemon.
Beat the egg whites until stiff but not dry. Add sugar, lemon juice and beat for 1 minute more. If icing is too thick, add a little water. If too thin, add more sugar. Spread on cookies or decorate with pastry bag and tip.
Recipe By : Chefmom (Tami)
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Bars Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 sticks Butter -- room temperature
3/4 cup Crisco
2 cups Sugar
4 Eggs
2 Tbsp Vanilla
1/4 tsp Lemon Extract
2 tsp Baking Powder
5 cups Flour
Cream butter and Crisco until light and fluffy, several minutes. Scrape bowl and add sugar, continue to cream until a very pale ivory color, another 3 - 5 minutes.
Add eggs one at a time, allow each to incorporate before adding next addition. Scrape bowl, add flavorings and baking powder.
Stir in flour, adding extra flour if dough is sticky.
Wrap tightly in saran and refrigerate 12 or more hours, or freeze.
Preheat oven to 350.
Divide dough into thirds. Roll one piece to a rectangle 1/4" to 3/8" thick on a lightly floured surface, turning and adding a dusting of flour as needed.
Cut into shapes and bake 350º 2" apart on lightly greased or parchment paper covered sheet pans until edges just begin to turn golden (7+ minutes).
Allow to cool on pans completely and then remove.
Royal Icing: 2 large egg whites (or equivelent powdered egg whites); 4 cups sifted confectioners' sugar; juice of 1 lemon.
Beat the egg whites until stiff but not dry. Add sugar, lemon juice and beat for 1 minute more. If icing is too thick, add a little water. If too thin, add more sugar. Spread on cookies or decorate with pastry bag and tip.