Sugar Cookies From Scratch How Do I Make Sugar Cookies From Scratch?
How do I make sugar cookies from scratch? - sugar cookies from scratch
Ingredients
3 cups all purpose flour
3 / 4 c. Tea baking powder
Salt 1 / 4 teaspoon tea
1 cup butter, soft
1 cup sugar
1 beaten egg
1 tablespoon milk
Icing sugar, to the mass market
Arrival
Flour, baking powder and salt. Set aside. Place the butter and sugar in a large bowl of electric food processor and beat until light in color. Egg and milk and beat until blended. Turn mixer on low speed, gradually add the flour and beat until the mixture separates from the cup. Divide dough in half, wrap in wax paper and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle the surface, where the mass deployment Sprinkle with powdered sugar. Remove 1 package wrapped in dough from the refrigerator at a time when sprinkled with powdered sugar and pastry dough to 1/4-inch thickness. Move the dough around and with frequent monitoring to ensure it does not stick. If dough during rolling, place cold cookie sheet to cool heated for 10 minutes at the beginning. Cut into the desired shapeat least 1 square inch apart on a greased baking sheet of parchment paper or silicone mat and bake for 7 to 9 minutes or until cookies begin to brown around the edges, half rotating baking sheet with cooking. Let stand, move on baking sheet for 2 minutes after the oven, then on a rack to complete cooling. Serve the ice, as desired. Store in an airtight container up to 1 week.
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Ingredients
* 3 cups all purpose flour
* 3 / 4 c. Tea baking powder
* 1 / 4 c. Tea Salt
* 1 cup butter, soft
* 1 cup sugar
* 1 beaten egg
1 tablespoon milk
* The icing sugar, for mass market
Arrival
Flour, baking powder and salt. Set aside. Place the butter and sugar in a large bowl of electric food processor and beat until light in color. Egg and milk and beat until blended. Turn mixer on low speed, gradually add the flour and beat until the mixture separates from the cup. Divide dough in half, wrap in wax paper and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle the surface, where the mass deployment Sprinkle with powdered sugar. Remove 1 package wrapped in dough from the refrigerator at a time when sprinkled with powdered sugar and pastry dough to 1/4-inch thickness. Move the dough around and with frequent monitoring to ensure it does not stick. If dough during rolling, place cold cookie sheet heatedcool at the top for 10 minutes. Cut into the desired shape, place at least 1 inch apart on a greased baking sheet of parchment paper or silicone mat and bake for 7 to 9 minutes or until cookies begin to brown on edges, turning baking pan half-time. Let stand, move on baking sheet for 2 minutes after the oven, then on a rack to complete cooling. Serve the ice, as desired. Store in an airtight container up to 1 week.
Chocolate Cookies Recipe
Ingredients.
Chocolate Chip Cookies:
2 3 / 4 cup (355 g) flour
3 / 4 cup (75 grams) unsweetened Dutch processed cocoa powder
Salt 1 / 2 teaspoon
1 teaspoon of tea (4 g) baking powder
1 cup (227g) butter, at room temperature
1 3 / 4 cup (350 g) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Royal Icing with Egg yolks:
2 large egg whites
2 teaspoons lemon juice
3 cups (330 grams) candy (powder or ice) sugar, sifted
or
Royal Icing with Meringue Powder:
4 cups (440 grams) icing (powder or ice) sugar, sifted
3 tablespoons (30 grams) meringue powder
1 / 2 teaspoon almond extract (optional)
1 / 2 cup - 3 / 4 cup (120 - 180 ml) hot water
Food coloring (with gel pastes can shop and cake decorating parties, or look online)
ToChocolate Cookies: In a large bowl, flour, cocoa powder, salt and yeast.
In bowl of electric mixer (or) with an electric mixer, butter and sugar until fluffy (3 to 4 minutes). Eggs, one at a time, beating after each addition. Add vanilla extract and beat until smooth. Add flour mixture and beat until batter is smooth.
Divide dough in half and wrap each half in plastic wrap. To roll fridge for an hour or until firm enough.
Preheat oven to 350 degrees F (177 ° C) and rack space in the middle of the oven. Line two baking sheets with parchment paper to interpret.
Remove half of dough from the refrigerator, cold, and on a lightly floured surface, stretch the dough to a thickness of 1 / 4 inch (1 cm). (Turn the dough as you roll, make sure the dough does not stick to the counter.) Cut out desired shapes with a cutter lightly floured baking cookies and transfer to baking sheet. The plate with theRaw cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the spread of cookies, and lose their shape during cooking.
Note: If you are not going to be able to frost the cookies, sprinkle the unbaked cookies with crystal or sparkling sugar.
Bake cookies) for 10 to 12 minutes (depending on size or until firm around the edges. Remove from oven and allow to cool cookies cool completely on baking sheet for several minutes before transferring to a rack. Frost with Royal Icing, if desired. Make sure the icing to dry completely on the browser before saving it. (This may take several hours.) Frosted cookies will keep several days in an airtight container. Store between layers of parchment or wax paper.
Makes about 36 to 4 inches (10 cm) cookies.
For Royal Icing with egg whites: In the bowl of your electric mixer (or) with an electric mixer, beat egg whites with lemon juice. Add the sifted icing sugar and beat at low speed until well combined and smooth. Stir in food coloring, ifis desired. The icing should be used immediately or transferred to an airtight container cures than Royal Icing, if exposed to air. Cover with plastic wrap when not in use.
For Royal Icing with Meringue Powder: In the bowl (of your electric mixer or with a hand blender), sugar, powdered sugar and meringue powder until blended. With water and beat at medium speed until very high gloss and hard peaks (form 5 to 7 minutes). If necessary, add the desired consistency, more powdered sugar or water. Stir in food coloring, if desired. Is to cover or 'flood' the entire surface of the sponge with the desired glaze consistency when you lift the bat, the ribbon of ice that falls into the container, remains on the surface of the ice for a few seconds before disappearing.
The icing should be used immediately or transferred to an airtight container cures than Royal Icing, if exposed to air. Cover with plastic wrap when not in use.
Makes about 3 cups.
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