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Sugar Cookie Recipe

Giant Lime Sugar Cookies
Makes 12 cookies

Ingredients
2 cups all-purpose flour
1/4 cup yellow cornmeal
1-teaspoon baking soda
1/2-teaspoon cream of tartar
1/2-teaspoon salt
6 tablespoons butter, softened (no substitutes)
6 tablespoons vegetable shortening
1-1/2 cups sugar, divided
2 tablespoons light-colored corn syrup
1 large egg
1-teaspoon vanilla extract
3 tablespoons plus 1/2 teaspoon grated lime peel, divided (about 4 limes)

Whisk together flour, cornmeal, baking soda, cream of tartar, and salt in a large bowl. Set aside. Beat butter, shortening, and 1 cup sugar in a large mixer bowl on medium-high speed until light and creamy, 2 to 3 minutes. Beat in corn syrup, then egg until combined. Beat in vanilla and 3 tablespoons lime peel, scraping side of bowl until blended. At low speed, beat in flour mixture just until combined. Cover and refrigerate dough 1 hour. Heat oven to 350 degree F. Mix together 2 tablespoons sugar and remaining 1/2-teaspoon lime peel in a small bowl until well combined. Set aside. Spread remaining 1/3-cup sugar on a plate. Line 2 cookie sheets with foil. Fill a 1/4-cup dry measuring cup with dough. Shape dough into a ball; then roll in sugar. Place on prepared cookie sheet. With bottom of a glass, gently press top of ball into a 2 1/2-inch circle. Repeat with remaining dough and sugar, arranging 4 cookies on each cookie sheet. Bake cookies until edges begin to color, 12 to 15 minutes. Cool cookies on pan 5 minutes. Sprinkle warm cookies with lime-sugar mixture. Transfer to wire racks and cool completely. Makes 12 cookies. Make-Ahead Tip: Cookies can be made ahead. Freeze in airtight container up to one month.

Vanilla Sugar Cookies

Ingredients:
1/4 cup (1-1/2 sticks) butter, softened
1-cup sugar
1 egg
1-teaspoon vanilla extract
1/8-teaspoon salt
2 cups all-purpose flour

Preheat the oven to 350°F (175°C). In a large bowl, beat together the butter and sugar with an electric beater. Add the egg, vanilla, and salt; beat until smooth. Stir in the flour and knead lightly until a soft dough forms. Divide the dough in half, then wrap each half in waxed paper to form a cylinder about 1-1/2 inches in diameter. Refrigerate the dough until firm, about 2 hours. Cut the dough into 1/4-inch slices and arrange on greased cookie sheets. Bake for 12 to 15 minutes. Yield: 3-1/2 to 4 dozen cookies

Super Simple Cranberry Sugar Cookies Recipe

1 15.6-oz. package Pillsbury Cranberry Quick Bread & Muffin Mix
3/4 C. butter, softened
3 T. sugar

Heat oven to 350° F. In large bowl, combine quick bread mix and butter; mix well. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten balls to 1/8-inch thickness with bottom of glass dipped in sugar. Bake at 350° F. for 9 to 11 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets. Makes 3 1/2 dozen cookies

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