Sugar Cookie Day 2020 is on Thursday, July 9, 2020: cookies!!!?

Agoda

Thursday, July 9, 2020 is Sugar Cookie Day 2020. National Sugar Cookie Day National Sugar Cookie Day is a

Sugar Cookie Day

Sugar Cookie Day is all about releasing your inner child and honoring the straightforward sugary-goodness of the traditional treat. Within the 1700s several German settlers showed up in Pennsylvania, by mixing sugar, butter, eggs, vanilla and sodium bicarbonate they produced an easy yet scrumptious food, now referred to as Sugar Cookie. Obviously, the initial recipe never does not please, but nowadays it's very easy allow it a contemporary twist – adding sprinkles, choc chips and frosting may be the simplest method to jazz up.Sugar snacks are an easy way to help keep the children entertained too give them the dough, cookie blades, a variety of toppings, and let their creativeness go wild! For that ultimate Sugar Cookie Day experience, you are able to organize a Cookie Exchange party together with your buddies and neighbours – just remember to create your sweet tooth!

cookies!!!?

Sugar Cookies

INGREDIENTS

1 cup unsalted butter, room temperature

1 cup vegetable oil

1 cup granulated sugar

1 cup confectioners' sugar

2 eggs

1 teaspoon vanilla

4 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

DIRECTIONS

Combine butter or margarine, oil and sugars in large mixing bowl; mix well. Add eggs; beat 1 minute until well blended. Add vanilla; beat well. In separate bowl, combine flour, baking soda and cream of tartar; add to creamed mixture, mixing well. Drop by small teaspoonfuls on ungreased baking sheet. Bake at 375 degrees F for 8-10 minutes.

Buckeye Balls

INGREDIENTS

4 (16 ounce) jars peanut butter

3 1/2 (16 ounce) packages confectioners' sugar

1 cup butter, melted

3 (12 ounce) packages semi-sweet chocolate chips

2 tablespoons shortening

DIRECTIONS

Blend together the peanut butter, sugar and melted butter. Allow to chill in refrigerator.

Roll into 1 inch round balls and return to refrigerator.

In a double boiler over medium heat, melt the chocolate and shortening. Whisk together until smooth.

With a toothpick inserted in the balls, dip them into the chocolate so they look like buckeyes. Place on waxed paper and allow to set in refrigerator.

Chewy Chocolate Chip Cookies

INGREDIENTS

1 cup butter, softened

3/4 cup packed brown sugar

1/4 cup white sugar

1 (3.5 ounce) package instant vanilla pudding mix

2 eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

2 cups semisweet chocolate chips

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.

Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.

Chocolate Crackled Cookies

INGREDIENTS

1 (18.25 ounce) package devil's food cake mix

1/2 cup butter flavored shortening

1 tablespoon water

2 eggs

1 cup confectioners' sugar

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a medium bowl, beat together the shortening, water, and eggs. Add the cake mix, and mix until smooth.

Roll the dough into walnut sized balls, and roll the balls in the confectioners' sugar. Place cookies 2 inches apart on the prepared cookie sheets. Bake for 10 minutes in the preheated oven. These are best served the same day, as the confectioners' sugar becomes absorbed by the cookie giving it a pasty look. This can be fixed by dusting the cookies with sugar again.

Oatmeal Raisin Cookies

INGREDIENTS

1 cup butter

1 1/4 cups packed brown sugar

2 eggs

2 teaspoons vanilla extract

1 tablespoon honey

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 cups rolled oats

1 cup raisins

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter and brown sugar until smooth. Stir in the eggs, vanilla and honey. Sift together the flour, baking soda and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats and raisins.

Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven, until cookies start to brown. Remove from baking sheets to cool on wire racks.

Thanksgiving cookies?

Thanksgiving cookies?

Tender Sugar Cookies

about 60

Prep: 40 min.

Chill: 30 min.

Bake: 15 min. per batch

Ingredients

1 cup butter, softened

1-1/4 cups sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 egg

1 teaspoon vanilla

2-1/4 cups all-purpose flour

Directions

1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.

2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.

3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.

4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Maple-Nut Diamonds 72 Prep: 30 minutes

Chill: 1 hour

Bake: 7 minutes per batch

Ingredients

1 recipe Basic Dough (see Recipe Center)

1/2 cup finely chopped pecans, toasted

3 tablespoons maple syrup

Maple sugar or raw sugar

Finely chopped pecans (optional)

Directions

1. Prepare Basic Dough. Knead in the 1/2 cup nuts and the maple syrup. If necessary, cover and chill dough 1 to 2 hours or until dough is easy to handle.

2. Preheat oven to 350 degree F. On a lightly floured surface, roll half the dough at a time to a 1/4-inch thickness. Using a 2-1/2x1-3/4-inch diamond-shape cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet; sprinkle with maple sugar and, if desired, additional nuts.

3. Bake in preheated oven for 7 to 9 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack and let cool. Makes 72.

To Store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Basic Dough

Prep: 15 minutes

1/2 cup butter, softened

1/2 cup shortening

1 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 egg

1 teaspoon vanilla

2-1/4 cups all-purpose flour

Directions

1. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.

2. Continue as directed in individual recipes.

To Store: Pack dough into an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month.

Old-Fashioned Soft Pumpkin Cookies

Estimated Times:

Preparation - 10 min

sugar cookies!?

sugar cookies!?

TENDER SUGAR COOKIES

1 cup butter softened

1cup granulated sugar

1 tsp. baking powder

¼ tsp. salt

1 egg

1 tsp. vanilla

2-¼ cups all-purpose flour

colored decorating sugar

Beat butter in large bowl w/electric mixer on medium to high speed for 30 seconds. Add sugar, powder & salt. Beat until combined. , scraping side of bowl occasionally. Beat in eggs & vanilla until combined. Beat in as much flour as you can w/mixer. Stir in remaining flour. If necessary, cover & chill dough in refrigerator until dough is easy to handle. Preheat oven to 350 degrees F. Shape dough into 1” balls & roll in colored sugar. Place balls 2” apart on ungreased cookie sheets. Bake about 15 minutes, or until tops are crackled & sides re set. Do not let edges brown. Transfer cookies to wire racks & cool completely. Place cookies in layers, separated by sheets of waxed paper, in airtight container. Store at room temperature for up to 3 days, or freeze for up to 3 months.

Yield: About 60 Cookies

Agoda
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