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Joined: Jun 15, 2006
Posted to Thread #30510 at 10:14 am on Sep 25, 2018
Marilyn, This is a very tasty, scientific recipe from Marcy Goldman in Cook's Illustrated Magazine, Nov/Dec '93, that uses corn starch to make amazing shaped sugar cookies. Colleen
Holiday Sugar Cookie (with cornstarch) and frosting/glaze
2 1/2 cups unbleached all-purpose flour
1/4 cup cornstarch
2 tsp baking powder
tiny pinch of salt
2 egg yolks
3 Tbs. light cream
1 1/2 tsp vanilla extract
12 Tbs. unsalted butter, softened
4 Tbs. vegetable shortening
1 cup sugar
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment or silicone paper.
2. Stir dry ingredients together in a medium bowl
3. In a mixing cup or small bowl, stir yolks, cream, and vanilla together
4. In a large mixing bowl, cream butter, shortening and sugar until lightened and pasty.
5. Beat yolk mixture into creamed butter until just combined
6. Add dry ingredients into wet and beat until mixture begins to clump (about 18-20 seconds on lowest speed of electric mixer).
7. Turn dough out onto floured surface and kneed, adding a little flour until a soft dough forms. (Can be separated into quarters, wrapped in plastic wrap, sealed in a zip bag, and refrigerated up to 3 days or frozen up to 6 months.)
1. Working with 1/4 of the dough at a time, roll dough to about 1/8' thick on a well-floured work surface with floured rolling pin. Cut with cookie cutter rolled in flour. Repeat with remaining dough.
2. Using a spatula, transfer cut-outs to parchment lined baking sheets, placing them about 1" apart.
3. Bake at 350 degrees until golden, 10-12 minutes. Transfer to a wire rack and cool to room temperature.
4. When completely cool, frost or glaze. Store in a sealed container.
Colleen's notes: I use salted butter and no additional salt. I also use butter flavored Crisco (in the stick) instead of plain shortening. I rolled the cookies 1/4"+ thick and made big 4" cookies using a Tupperware container as my cookie cutter (for 17 cookies with a little scrap). I cooked them slightly longer at a slightly lower temperature without parchment paper. Make sure you put a nice amount of flour down on your work surface before you roll the dough out. (This is easier to do with chilled dough if you plan ahead).
1# powdered sugar
1/2 cup (1 stick) butter, softened
1/4 cup milk (use more if glazing)
1 tsp vanilla extract
Frosting: Beat 1-2 minutes until creamy (for whipped frosting, beat 1 additional minute). Makes 2 1/4 cups, enough to fill 2 layer cake, 24 cup cakes, 2 batches of cookies. Freezes well
Glaze: Add additional milk until thin and pourable.
Other messages in this thread:
- 30510. Is there a better sugar cookie than Penny's? It's been my go-to since forever, but - MarilynFL - 8:12pm on 09/23/18 (13)
- Rec: The Balsams Sugar Cookie [LINK] - Ann - 9:21pm on 09/23/18
- We are very partial to this humble Sugar Cookie from the prairies... - Richard in Cincy - 11:21pm on 09/23/18
- Let's Sugar Cookie (Beard Family Cook Recipe) [LINK] - GayR - 11:41pm on 09/23/18
- Thank you all. I'm thinking of making little batches of each and sending a test set out to her. [NT] - MarilynFL - 8:49pm on 09/24/18
- This is what I do - deb-in-MI - 10:59pm on 09/24/18
- Excellent suggestions - colleenmomof2 - 10:21am on 09/25/18
- Corn starch! - colleenmomof2 - 10:14am on 09/25/18
- Added recipe to above (and shout-out DM sent to Marilyn) - colleenmomof2 - 3:30pm on 10/05/18
- Thanks to Gayle Cameron I add a little Fiori Di Sicilia to plain cookie and cake recipes! [NT] - CynUpstateNY - 11:56am on 09/25/18
- Fiore Di Scilial is so strong--do you use an eyedropper? I do! (nt) [NT] - mistral - 4:31am on 09/27/18
- Oh, you guys are going to make Sandy SOOO happy. [NT] - MarilynFL - 12:47pm on 09/25/18
- I sub 1/4 c brown sugar sometimes. Bumps the flavor a bit [NT] - AngAk1 - 8:49pm on 09/29/18
- Bummer. Four batches of test cookies are already done. Mailing them tomorrow. - MarilynFL - 10:23pm on 09/30/18