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Holiday Sugar / butter cookies (cookie cutter friendly)

Holiday Sugar / butter cookies (cookie cutter friendly)
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  • Post #31 - December 9th, 2015, 9:21 pm
    Post #31 - December 9th, 2015, 9:21 pm Post #31 - December 9th, 2015, 9:21 pm
    Michael's is usually a very good source for that stuff too.
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #32 - December 10th, 2015, 9:58 am
    Post #32 - December 10th, 2015, 9:58 am Post #32 - December 10th, 2015, 9:58 am
    My favorite sugar cookie recipe came from the vintage Good Housekeeping "Book of Cookies" paperback cookbook. I think this recipe works well because it uses well sifted cake flour. All purpose flour's protein content is too high. Although the recipe calls for shortening, I usually use butter and chill the dough well (very well) before rolling it out. I can make cracker thin or thick, softer cookies from it. The recipe uses very little milk, mostly the milk helps the dry ingredients blend into the butter/sugar/egg mixture.

    Hope this helps
    "The only thing I have to eat is Yoo-hoo and Cocoa puffs so if you want anything else, you have to bring it with you."
  • Post #33 - December 20th, 2018, 8:31 am
    Post #33 - December 20th, 2018, 8:31 am Post #33 - December 20th, 2018, 8:31 am
    HI,

    I have two goals: make butter cookies and/or a recipe consuming lots of Confectioner's sugar.

    From Costco, I bought a seven-pound bag of Confectioner's sugar. I am seeking a recipe that puts a big dent in this bag. It is just too big to conveniently store, so it sits on the counter top. While I can make decorative icing with it, it sure is not a pretty to look at or best use of counter space.

    Any thoughts? (Of course, I could just portion and bring to the next dessert exchange.)

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #34 - December 20th, 2018, 9:22 am
    Post #34 - December 20th, 2018, 9:22 am Post #34 - December 20th, 2018, 9:22 am
    Greek Koubiethas (sp?) or Mexican Wedding Cookies. Practically the same thing with minor spicing differences.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #35 - December 20th, 2018, 10:32 am
    Post #35 - December 20th, 2018, 10:32 am Post #35 - December 20th, 2018, 10:32 am
    I don't know about using up a ton, but I made this salted pistachio shortbread and it used powdered sugar, and was quite tasty and easy to make: https://cooking.nytimes.com/recipes/101 ... shortbread
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #36 - December 20th, 2018, 10:36 am
    Post #36 - December 20th, 2018, 10:36 am Post #36 - December 20th, 2018, 10:36 am
    French macarons require a lot of powdered sugar.
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #37 - December 20th, 2018, 12:47 pm
    Post #37 - December 20th, 2018, 12:47 pm Post #37 - December 20th, 2018, 12:47 pm
    Linzer cookies, almond crescents, and lemon bars come to mind, but only the first are cookie cutter friendly.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"

    As Carl Sagan once said, to make an apple pie truly from scratch, you must first invent the universe. And sometimes I just don't have the time and energy to invent the universe. So I figure it's okay to buy some stuff.
  • Post #38 - December 20th, 2018, 1:32 pm
    Post #38 - December 20th, 2018, 1:32 pm Post #38 - December 20th, 2018, 1:32 pm
    Katie wrote:Linzer cookies, almond crescents, and lemon bars come to mind, but only the first are cookie cutter friendly.

    I am not concerned about cookie cutting. I do want to stop looking at this sugar AND get my Dad some sugar cookies. I learned only recently this is his preferred cookie.

    Thanks for the ideas, because it really does help.

    Regards,
    CAthy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #39 - December 20th, 2018, 1:50 pm
    Post #39 - December 20th, 2018, 1:50 pm Post #39 - December 20th, 2018, 1:50 pm
    Here's another one: brown butter wedding cookies. Each batch of 24 uses a cup and a half of confectioner's sugar.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"

    As Carl Sagan once said, to make an apple pie truly from scratch, you must first invent the universe. And sometimes I just don't have the time and energy to invent the universe. So I figure it's okay to buy some stuff.
  • Post #40 - December 22nd, 2018, 6:43 pm
    Post #40 - December 22nd, 2018, 6:43 pm Post #40 - December 22nd, 2018, 6:43 pm
    Here's another good-looking recipe. A cup and a half of confectioner's sugar per batch. An aunt of mine of St. Louis Italian heritage shared this recipe from the Italian Sons and Daughters of America website.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"

    As Carl Sagan once said, to make an apple pie truly from scratch, you must first invent the universe. And sometimes I just don't have the time and energy to invent the universe. So I figure it's okay to buy some stuff.
  • Post #41 - December 23rd, 2018, 5:16 pm
    Post #41 - December 23rd, 2018, 5:16 pm Post #41 - December 23rd, 2018, 5:16 pm
    I've made this Canal House sugar cookie recipe and cut using cookie cutters. I don't have a good frosting recipe, however. I would definitely heed the suggestion of using Irish butter. I used Kerrygold, and it made all the difference. https://www.pannacooking.com/recipes/holiday-cookies/

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