Pumpkin Spice Cut Out Cookies

Transcription

1 Ariel Osborn Armstrong Pumpkin Spice Cut Out Cookies Ingredients 1 cup butter softened 1/3 cup sugar 1/2 cup light brown sugar 2 tsp vanilla extract 1 tsp salt 1 large egg yolk 2 1/2 cups all purpose flour 1 cup pumpkin chips Instructions In large bowl cream the butter,sugar,and salt until creamy. Add vanilla and egg yolk beat well. Gradually add flour and beat until combined. Stir in chips. Divide the dough into two equal sections. Wrap in cling wrap allow to chill for one hour. Preheat oven to 350degrees. Roll dough out into 1/4 inch thickness. Cut into desired shapes. Bake for 10 min or until golden brown. Once the cookies are cooled they can be iced or eaten as is.

2 Haley Court Briscoe Sugar Cookies Ingredients 1 1/2 cups butter, softened 2 cups white sugar 4 eggs 1 teaspoon vanilla extract 5 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt Directions 1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). 2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. 3. Bake 6 to 8 minutes in preheated oven. Cool completely. Decorating Icing Ingredients 1 cup confectioners' sugar 2 teaspoons milk 2 teaspoons light corn syrup 1/4 teaspoon almond extract assorted food coloring Directions 1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. 2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

3 Molly Babcock Carson FROSTED PEANUT BUTTER COOKIES INGREDIENTS * 1/2 cup butter * 1 cup peanut butter * 1 cup sugar * 1 cup brown sugar * 2 1/2 cups flour * 1/2 teaspoon baking soda * 2 eggs * 1 teaspoon vanilla ICING * 1/3 cup butter or margarine * 4 1/2 cup sifted powdered sugar * 1/4 cup milk * 1 1/2 teaspoon vanilla * 1/2 cup unsweetened cocoa INSTRUCTIONS 1. Preheat oven to 350 degrees. 2. Mix all cookie ingredients well. 3. Roll into balls, then press with fork making cross cut patterns on top of cookie. 4. Bake in the preheated 350 degree over for 10 to 12 minutes. 5. Once done, set aside and let cool. 6. While cookies are cooling, mix together all Icing ingredients until fluffy. 7. Spread fluffy icing over cooled peanut butter cookies and enjoy.

4 Hannah Brown FIRST PLACE Dallam Story of My Life Cookies Cut-out-cookies 1 cup Crisco shortening 4 cups of flour 1 tsp. vanilla extract 1 tsp. almond extract 4 Tbsp. milk 1 tsp. baking soda 2 eggs Cookie icing 1 bag of powdered sugar 1 stick of butter softened Milk (add to your liking) 1 tsp. almond extract 1 tsp. vanilla extract Directions: Mix dry ingredients in a bowl then set aside. Cream the sugar and Crisco together, then add eggs and mix then milk and mix. Slowly add the dry ingredients and the flavoring until well mixed. Now cover the bowl that the cookie dough is in and set it in the fridge for 30 minutes. While that is setting you can make the frosting. Add your bag of powdered sugar, butter, almond, vanilla and start mixing then add the milk until you get the right texture. Once your cookies are done setting in the fridge, you can take the cookie dough and roll it and cut into your desired shapes. Place them on a greased cookie sheet and cook for 8-9 minutes in a preheated 350 degree oven. Place on a cooling rack. Once they are cooled, you can put your icing in bags and color them if you wish. Once you're done decorating, enjoy your cookies.

5 Tony Soria Gray Marbled Chocolate Sugar Cookies Cookie Ingredients: 2 cups unsalted butter (at room temperature) 2 cups sugar 2 large eggs 3 teaspoons vanilla 4 cups all-purpose flour 1 1/2 cups cocoa powder 1 teaspoon salt 1. Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. Mix until thoroughly incorporated- for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. 2. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again. 3. Add liquid vanilla extract. Stir briefly. 4. Sift your dry ingredients together. (Flour, cocoa powder, and salt). 5. Add all of the four mixture to the bowl. Mix on low speed for 30 seconds. Observe the dough mixing; when it clumps around the paddle attachment it is ready. Do not over mix the dough. 6. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the refrigerator for a minimum of 1 hour. 7. Roll out the dough further if you need to, and cut out cookie shapes. Place cookies on parchment paper-lined baking sheet. Re-roll scraps and repeat. 8. Put cookie dough shapes back into the refrigerator for 10 minutes to 1 hour to chill again. 9. Preheat your oven to 350 degrees F. 10. Bake cookies for 8-12 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of cookie. 11. Let cookies cool to room temperature and decorate! YIELD : 36 cookies Marble Icing Glaze Ingredients: 3 cups powdered sugar 3 Tablespoons light corn syrup 3-4 Tablespoons milk 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract (Optional) gel food coloring silver star sprinkles (Optional) 1. In a large bowl, combine sifted powdered sugar, light corn syrup, and milk. Whisk until smooth. If mixture is too dry, add additional milk, one teaspoon at a time until mixture can be stirred. Next, stir in extracts. Glaze should be thick. If it settles down smoothly on the cookie, it is just right. 2. Divide glaze into four small bowls. Working with one bowl at a time, use a toothpick (a different toothpick for each color) and dip it into the food coloring bottle and then into the glaze. You want a small dot of food coloring. Drag a clean toothpick through the food coloring and glaze until is is swirled marbled. 3. Holding your cookie at the base, dip the surface of each cookie into the glaze. Move to the next bowl when colors become too muddled together from dipping. 4. Allow cookie glaze at least 30 minutes to set.

6 Cailin Rose THIRD PLACE Hall Sugar Cookies Ingredients: 1 lb softened butter 1/4 c. sweetened condensed milk 1 c. sugar 4 c. flour 1/8 tsp. salt 1 tsp. vanilla Directions: Preheat oven to 350F. Mix together all ingredients thoroughly until dough is formed. Form dough into a ball and cover with plastic wrap. Place dough in refrigerator and chill for one hour. Form dough into log and cut 1/4in. slices OR Roll dough with rolling pin until flattened to 1/4in. thickness, then use cookie cutters to make shapes. Places slices and/or shapes on an ungreased baking sheet. Place in oven and bake 7-9 minutes at 350F until edges are golden brown. Cool completely about an hour. Decorate. Glossy Royal Icing Ingredients: 1/4 c. 1 Tbsp. 1/4 tsp. 3 c. Food coloring if desired Directions: warm water light corn syrup almond extract (can substitute orange or lemon extract) powdered sugar, more as needed Stir together water, extract, and corn syrup in small bowl until dissolved. Place powdered sugar in separate bowl. Add liquid ingredients and desired amount of food coloring to powdered sugar. Whisk or beat with electric mixer on low speed until smooth. Notes: To thicken icing, add more powdered sugar until desired thickness. To thin icing, add a few drops of water until desired thickness. Icing hardens into a shiny glaze quickly. Keep stirring your bowl of icing as you work with it.

7 Name Zaylee Rodriguez Hemphill Sugar Delight Cookies Ingredients 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract Directions Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Whipped Cream Topping 1 1/2 tbsp sugar 1 cup heavy whipping cream 1 cup cream cheese Put all ingredients in a small bowl and mix all together until it was smooth. Strawberry topping 1 cup strawberry 1 tsp sugar Cut strawberries in 1" circles and mixed the sugar in for a sweet taste.

8 Leif Nelson Hutchinson Sugar Cookies Ingredients: 2 cups sugar 1 cup butter 1 cup milk 2 eggs 2 teaspoons vanilla 7 cups flour 1 teaspoon salt 2 teaspoons baking soda 4 teaspoons baking powder Extra flour for rolling Cream together sugar and butter. Next mix in milk, eggs and vanilla. In a separate bowl, mix together flour, salt, baking soda and baking powder. Combine the dry mixture with the wet mixture. Place into refrigerator for at least 1 hour. Preheat oven to 400 F. Roll out dough on a floured surface and cut into shapes. Bake on a cookie sheet or baking stone for 5-6 minutes.

9 London Davis Potter Cream Cheese Sugar Cookies 3 cups of AP flour l tsp of baking povvder Y2 tsp of salt l ~ cups of granulated sugar l 8 oz. package of cream cheese softened Y2 cup of butter softened l egg 2 tsp vanilla extract 5 cups of povvdered sugar l tsp vanilla extract Y2 cup butter softened 4 ~ 8 tbsp milk Heat oven to 350. Ingredients for cookies: Ingredients for Frosting: Cream Cheese Sugar Cookies Part Two Mix flour, baking powder and salt, then set aside. Beat sugar, cream cheese and butter until fluffy, scrape bowl, add egg and beat until smooth, stir in vanilla. Mix flour in on low speed until blended, cover and refrigerate for at least 20 minutes. Roll dough out to about 14 inch thick and cut out with cookie cutters. Place cookies o cookie sheet and bake for 10 ~ 14 minutes or until the edges are golden brown. Frosting Beat butter until fluffy, slowly add powdered sugar and milk alternating until combined. Add vanilla extract and then mix on high speed for one minute or until fluffy. Enjoy!

10 SECOND PLACE Galaxy Cookies Lilly Montandon Randall E1 G B Sugar Cookie Ingredients: 3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup softened unsalted butter 1 cup sugar 1 beaten egg 1 tablespoon milk 2 tablespoons powdered sugar (for rolling out dough) Icing Ingredients: 3 tablespoons meringue powder 4 cups powdered sugar 5 tablespoons warm water, plus additional water for flood consistency gel food coloring (black, blue, purple, and pink) Directions: Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees Fahrenheit. Sprinkle surface with powdered sugar. Remove 1 wrapped pack of dough from refrigerator, sprinkle rolling in with powdered sugar, and roll out dough to 1/4-inch thick. Cut into various sizes of circles, place at least 1-inch apart on parchment paper-lined cookie sheet. Bake for 7 to 9 minutes. Remove from oven and let sit on baking sheet for 2 minutes. Move to wire rack to cool completely. To make the icing, beat all ingredients together until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer). Divide into 5 small bowls and add a few drops of one food color to 4 of the bowls until desired color is reached. Leave 1 bowl white. Transfer icing to pastry bags with #3 tips. Outline each cookie with several rounds of black icing. Leaving a bit of space inside the black icing, go around each cookie several times with blue icing. Flll in the center with white icing. Add pink, purple, and white as desired for various designs. Using a toothpick, pull the colors together to resemble a galaxy. Add drops of white to resemble stars. Allow cookies to dry 5 hours. Store at room temperatire in an air-tight container for up to one week. Serving size is 1 cookie. Recipe yields 36 servings.

11 Addy Kimbro Wheeler Sugar Cookie 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoons baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract Steps: 1. Preheat over to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking, soda, and baking powder. set aside 2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoon full of dough into balls, and place onto ungreased cookie sheets. 3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookies sheet two minutes before removing to col on wire racks. Vanilla Butter Cream Frosting 3 cups powdered sugar 1/3 cup butter or margarine, softened 1 1/2 teaspoons vanilla 1 to 2 tablespoons milk Steps: In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9 inch cake generously, or fills and frost an 8- or 9-inch two layer cake.