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Sugar Cookies you'll Never Forget!

12/5/2015

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If you’ve been looking for the perfect sugar cookie recipe for cutouts….then this is definitely it! I’ve been making these delicious cookies for…… oh my goodness, I’m not going to actually tell you how many years! Deliciously mild flavor….. and the best part is, they don't spread out in the oven!  These pictured are my Cocoa Version. Such a nice twist and makes these cookies much more than your everyday, run of the mill sugar cookie:)  Gingerbread can be frosted the same way....Stay tuned for that recipe next!  I make my gingerbread cookies with Coconut Oil rather than butter.  So much better for you.

So Here we go.................................................


Ingredients

For the Cookies
  • 5 cups all-purpose flour, plus more for rolling out your dough
  • 2 cups granulated sugar
  • 4 eggs
  • 1 1/2 cups unsalted butter (3 sticks), softened
  • 1 1/2 teaspoons vanilla, almond, peppermint, or coconut extract
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 Cup of Dark Cocoa Powder (if desired)
For the Frosting
  • 2 cups powdered sugar
  • 1 tablespoon honey or lite corn syrup
  • 2-4 tbsp. milk
  • 1 teaspoon vanilla, almond, peppermint, or coconut extract
  • Food coloring
    Instructions
  1. In the bowl of a mixer fitted with the paddle attachment, cream together butter and sugar. Mix in eggs and extract until well-combined.
  1. In a separate bowl, whisk together remainder of cookie ingredients. Add dry ingredients to wet in batches until combined.
  1. Divide dough into quarters, form into discs, and wrap in plastic wrap and chill for at least 2 hours.
  1. Preheat oven to 400°.
  1. Removed one disc from fridge and roll out on floured surface until dough is 1/8"-1/4" thick.
  1. Cut with cookie cutter and baked on an ungreased cookie sheet for 6-8 minutes, watching closely. Cookies are done when bottoms are just barely golden brown. Let cool completely on wire racks before frosting. Make sure cookie sheets are cool to touch before place more cookie dough on them.
  1. For frosting, combine sugar, two tablespoons milk, and honey or Corn Syrup, adding more milk until frosting reaches desired consistency. For piping and spreading, you're looking for a thicker frosting (like cake frosting), for dipping or brushing cookies, you'll want it a little bit thinner.
  1. Pipe, spread, brush or dip onto cookies. Will dry to a soft frosting with a glossy coating. If you'd like to use sprinkles, apply them before the frosting dries.
  1. ENJOY FOLKS….AND SO WILL YOUR FRIENDS!
 




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    Chef Notes!


    Welcome!

    I'm a Personal Chef , Sweet Maker, Event Planner and Philanthropist.......Creating and Celebrating the Art of Food, 
    an Organized Home and Fresh, Healthy Living.


    Each Day is a Gift! Open it, Celebrate it, Enjoy it, Share it!

    Most of all....Eat D'Liciously!
    A percentage of our proceeds are donated to Feeding the Poor,
    Animal Cruelty and Preserving our Beautiful Planet!


    I'm the youngest of six girls, happily married and have two wonderful sons, two new amazing granddaughters (OMG)...and a fabulous French Bulldog Gizmo.  I enjoy spending quality time with friends and family, reading home improvement mags, playing with my dog, gardening, fishing, cooking & baking (of course), entertaining and helping others in need.  I write poetry and dabble in painting and other artwork.  The joy of cooking and designing food has always been a part of my life......and quite naturally.....The Domestic Stylist was finally born! Rebranded to EatD'Licious - D'Licious Chef Services, Confections & Events - October 2016! (WooHoo).

    I'm a personal chef and our services extend beyond just that.  We also provide meals to the home-bound and elderly, design fabulous wedding and event cakes, cookies, pastries and desserts!  I hope to share all of my passions here with you!

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