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Originally from Gail's. Here it is, posted by Lisa in LA
Joined: Dec 24, 2005
Posted to Thread #12903 at 12:58 pm on Dec 6, 2008
Hi Deb - Marilyn in FL referred me to these, with much success: REC: Penny's Cookies
I've done both the regular and chocolate versions of this cookie - both outstanding!
Ann: Rec: Penny's Cookies
Posted: May 25, 2003 10:39 AM
Dana from the sugarcraft board shared this butter-sugar cookie recipe. I tried it yesterday and the cookies are sturdy and delicious. I would pay for these. I was lazy so I rolled them into balls and flattened with the bottom of a glass dipped in sugar. Even better would be to use the Sugar Baby frosting recipe below.
Penny McConnell who has a wholesale cookie business and sells decorated cookies to Starbucks. I took a class with her recently and this is the recipe she gave out. She said it is the same recipe they use. I have made the cookies and they are great. Very little spread, if any. You can roll them very thin if you like crunchy cookies or make them a bit thicker. She recommends baking on parchment paper. I use a silpat and it works great. Be sure to add ALL the flavoring specified. It is a lot, but makes all the difference in the world.
1 C salted butter (if you use unsalted, add 1 tsp salt)
1 C granulated sugar
1 large egg
2 Tbsp whipping cream (can use half and half)
2 Tablespoon pure vanilla
1 tsp pure almond extract
3 C unbleached flour
1 teaspoon baking powder
Preheat oven to 325 degrees. In a mixer combine butter and sugar. Beat only until combined and no lumps of butter remain. DON'T cream until fluffy.
Add egg, cream, vanilla and almond extract all at once and thoroughly blend. The mixture will look curdleddont worry!
In a separate bowl, stir together the flour and baking powder. Add the mixture to the wet ingredients and blend.
Roll out to a thickness of < of an inch and cut with a cookie cutter. Bake on parchment sheets for 8-12 minutes (depending on thickness and size of cutters) and cool on a rack. Makes about 3 dozen cookies depending on cutter size.
Dough does not need to be chilled before using. Hope you enjoy this recipe. I've thoroughly enjoyed it and if you want to make chocolate flavored cookies, you can replace = cup of the flour with powder cocoa. Yum!! ____
This is the best cookie icing I have ever used and it hardens nicely for bagging but is not rock hard like royal icing. You will love it. Sugar Baby Frosting from: www.wildwestcookies.com
1 32 oz. pkg. confectioners sugar, sifted
1/3 cup evaporated skimmed milk
1/3 cup white corn syrup
1 teaspoon pure vanilla
1/3 cup water, boiling
Combine milk, syrup and vanilla in a saucepan over heat and add boiling water. Blend together with electric mixer. Add confectioners sugar and continue mixing until smooth. The frosting consistency is similar to a glaze. Color with powdered food coloring for decorating cookies.
You may purchase the powdered food coloring at cake decorating specialty stores, Walmart cake decorating department, or Hobby Lobby cake decorating department.
Other messages in this thread:
- 12903. Last year I made snowflake cookies out of gingerbread. Really pretty but I just did - CynUpstateNY - 4:07pm on 12/05/08 (7)
- Not T&T, but in our newspaper this week: Chocolate Ornament Cookies - MarilynFL - 4:34pm on 12/05/08
- Alas, no. The one I have is tasty but doesn't keep its shape well. - Mimi - 6:50pm on 12/05/08
- You might try Penny's Rolled Sugar Cookies with the cocoa variation - Ann - 1:09am on 12/06/08
- I both googled and searched with no results. Where do I find the recipe? [NT] - CynUpstateNY - 11:43am on 12/06/08
- Originally from Gail's. Here it is, posted by Lisa in LA - KC_ - 12:58pm on 12/06/08
- The regular recipe is a charm to work with...not much lift and spread. [NT] - MarilynFL - 7:37pm on 12/06/08
- Yes - this is an excellent recipe - Thanks to Marilyn for originally sharing it - LisainLA - 5:32am on 12/08/08