Bet You Can't Eat Just One Sugar Cookies

Recipe from Use edible glitter instead of frosting to decorate these holiday cookies.

Servings:Makes 72 small cookies or 36 large cookies.

Ingredients
1/2 cup butter, softened 1/2 cup cooking oil 1/2 cup granulated sugar 1/2 cup powdered sugar 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar 1/2 teaspoon salt 1 egg 1/2 teaspoon vanilla 2 cups all-purpose flour Granulated or colored sugar Edible glitter (optional)

Directions

In a large mixing bowl, beat butter and oil with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup granulated sugar, powdered sugar, baking soda, cream of tartar and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in the flour. Cover and chill 4 to 24 hours or until easy to handle. Shape dough into 1/2-inch balls for small cookies or 1-1/4-inch balls for larger cookies. Place small balls 1-1/2 inches apart on ungreased cookie sheets or large balls 2 inches apart. Flatten balls with the bottom of a glass dipped in granulated or colored sugar. Or, sprinkle flattened cookies with edible glitter, if you like. Bake in a 375 degree F oven for 8 to 10 minutes for small or 10 to 12 minutes for large cookies or until bottoms are lightly browned. Transfer cookies to wire racks and let cool. Makes 72 small cookies or 36 large cookies. NOTE So sugar will stick to the glass, first dip the bottom of the glass in the cookie dough. Next, dip into the sugar. If you like, add a little cinnamon and nutmeg to the dipping sugar. TO STORE Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.
3 2

Dark Chocolate and Orange Butter Cookies

Recipe from The butter makes these cookies melt in your mouth. The dark chocolate and the orange are a perfect combination.

Total Time: 9 mins Servings:36

Ingredients
1/2 cup sugar 3/4 cup butter 1 egg yolk 1 teaspoon orange extract 1 1/2 cups all purpose flour 1/4 cup dark unsweetened cocoa Confectioners sugar for dusting

Directions

Preheat oven to 375 degrees F.

1 2

In the bowl of a stand up mixer (or use a hand mixer), combine the sugar, butter, egg yolk, and orange extract. Beat on medium speed until fluffy. Gradually add flour and dark cocoa until well incorporated (about 2-3 minutes). Shape into 1-inch balls and place 1 inch apart on a greased cookie sheet. Bake for 7-9 minutes or until set. Allow to cool. Roll in confectioners sugar
4 3

Favorite Old-Fashioned Sugar Cookies

Here's your go-to recipe when you want to make sugar cookies. These are great for cutouts during the holidays or any other time of year. Total Time:3 hrs 36 mins Servings:about 64 cookies

Ingredients
1 cup oleo (80 percent vegetable oil margarine) or butter, softened 1 cup granulated sugar 1 egg 1 teaspoon vanilla 3 cups all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1 egg white, lightly beaten Colored sugar or colored nonpareils Prep Time: 30 mins

Directions
In a large bowl, beat oleo with an electric mixer on medium speed for 30 seconds. Add granulated sugar. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. In a medium bowl, combine flour, baking powder, and salt. Stir the flour mixture into the oleo mixture. Divide dough in half.* Shape each portion of dough into a 12-inch-long roll (about 1-1/2 inches in diameter). Wrap in plastic wrap and chill for 3 to 4 hours or until dough is firm enough to slice. Preheat oven to 375 degrees F. Brush chilled logs with beaten egg white, then roll in colored sugar or nonpareils to coat.** Cut rolls into 1/3-inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 6 to 7 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Makes about 64 cookies. CUTOUT COOKIES Instead of rolling dough into logs, cover each dough half and chill for 3 to 4 hours or until easy to handle. On a lightly floured surface, roll half the dough at a time to 1/4 inch thick. Continue to chill remaining dough. Using 2-1/2- to 3-inch cookie cutters, cut into desired shapes. Place cutouts 1 inch apart on an ungreased cookie sheet. If desired, sprinkle cutouts with colored sugar and bake as above. Makes about 48 cookies. NOTE For frosted cookies, prepare cookies as directed above, except don't roll or sprinkle with sugar before baking. Bake and cool cookies as directed. Frost cookies with purchased or homemade frosting. TO STORE Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.
4 3 2 1

Sugar Cookies
Prep Time: 45 mins Total Time: 53 mins Servings:3 to 4 dozen

Ingredients
1 cup butter, softened 1 cup sugar 1 large egg 2 tablespoons orange juice 3 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt

Directions
In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Add egg and orange juice, beating well. In another bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, beating at low speed until blended. Cover, and Refrigerate dough for 1 hour.
3 2 1

FOR PINWHEEL COOKIES: Divide chilled dough in half. On a lightly floured surface, roll each portion into an 18-x-12-inch rectangle. Sprinkle colored sugar evenly over dough, pressing down gently with hands. Roll-up dough jellyroll fashion, beginning at a long side. Wrap in waxed paper and Refrigerate for 1 hour. Preheat oven to 350 degrees F. Cut roll into 1/4 inch thick slices. Place on lightly greased baking sheets. Bake for 8 to 10 minutes. FOR CUT-OUT COOKIES: Preheat oven to 350 degrees F. Divide chilled dough in half. On a lightly floured surface, roll each portion to 1/8-inch thickness. Cut out shapes with cookie cutters. Place on lightly greased baking sheets. Sprinkle with colored sugar, if desired. Bake for 8 minutes. Transfer to wire racks to cool.

Pop Art Cookies

Party time? Pop cookies-on-a-stick into glasses and let the good times roll! Cookie mix and readyto-spread frosting make for fast festivities.

Ingredients
1 pouch Betty Crocker sugar cookie mix (1 pound 1.5 ounces) 1/3 cup butter or margarine, softened 2 tablespoons Gold Medal all-purpose flour 1 egg 12 wooden sticks with rounded ends 1 container Betty Crocker Rich & Creamy frosting (any white variety, 1 pound) Food colors in desired colors Assorted candy decorations

Prep Time: 25 mins Total Time:1 hr 5 mins Servings:1 dozen cookies

Directions
Heat oven to 375 degrees F. In medium bowl, stir cookie mix, butter, flour and egg until dough forms. Roll dough on floured surface until about 1/4 inch thick. Cut with 3-inch round cookie cutter. Place 2 inches apart on ungreased cookie sheet. Carefully insert a wooden stick into side of each cookie. Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. Divide frosting among 4 small bowls. Tint frosting in 3 of the bowls with different color of food color. Reserve some of the tinted frostings for piping on designs. Frost cookies with remaining white and tinted frostings. For piping, place each tinted frosting in small resealable food-storage plastic bag; snip off tiny corner of bag. Pipe frostings on cookies in desired designs. Decorate with candy decorations.
3 2 1

Fancy Liqueur Chocolates

Flavored with almond liqueur, then dipped in chocolate, these candies look and taste like expensive purchased chocolates. Servings:about 40 pieces

Ingredients
2 cups sugar 1/2 cup water 1/4 cup half-and-half or light cream 1 tablespoon light-colored corn syrup 2 tablespoons Amaretto or coffee liqueur 1 pound dipping chocolate or confectioner's coating

Prep Time: 45 mins Total Time:2 hrs 10 mins

Directions
Butter the sides of a heavy 2-quart saucepan. In the saucepan combine sugar, water, cream, and light corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 6 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of saucepan. Cook over medium-low heat, stirring occasionally, until the thermometer registers 240 degree F, soft-ball stage. The mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 15 to 20 minutes. Remove saucepan from heat. Cool, without stirring, to lukewarm (110 degree F). This should take about 45 minutes. Remove candy thermometer from saucepan. Add Amaretto or coffee liqueur; beat with the wooden spoon until candy becomes creamy and slightly stiff. This should take about 10 minutes. Shape candy into 1-inch balls; place balls on a baking sheet lined with waxed paper. Let the balls stand at room temperature about 20 minutes or until dry. Melt the dipping chocolate or confectioner's coating. Carefully dip balls into melted chocolate. Let excess chocolate drip off balls. Place the dipped balls on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place. Makes about 40 pieces. FANCY VANILLA CHOCOLATES Prepare Fancy Liqueur Chocolates as directed above, except substitute 2 teaspoons vanilla for the Amaretto or coffee liqueur.
5 4 3 2 1

Almond Truffle Temptations

Cream and chocolate combine in these decadent truffles. Give them as a gift or set them out on a holiday dessert tray. Total Time: 55 mins Servings:34 pieces

Ingredients
1 pound milk chocolate, cut up 1/3 cup whipping cream 1/2 teaspoon almond extract 10 ounces vanilla- and/or chocolate-flavored candy coating

Prep Time: 35 mins

Directions
In a heavy medium saucepan, combine milk chocolate and whipping cream. Place over very low heat, stirring occasionally until just melted (mixture may appear curdled). Stir in the almond extract. Cover and chill for 1 to 2 hours or until firm. Line a cookie sheet with waxed paper. Shape candy into 1-inch balls; place on waxed paper. Chill, uncovered, for 20 minutes. Meanwhile, place candy coating in a medium saucepan over very low heat, stirring constantly until it's melted. (Or melt the two candy coatings in separate pans.) Cool slightly to avoid melting the chocolate balls. Quickly dip balls, one at a time, into melted candy coating. Lift out with a fork and let excess coating drip off truffles. Place truffles on the same cookie sheet. Let stand until coating is set. If you like, drizzle tops with the same or opposite color melted candy coating. Let stand until set. Store in a tightly covered container at room temperature up to 24 hours or freeze for longer storage. Makes 34 pieces.
4 3 2 1

Lemony Spritz Cookies

A lemon glaze tops off these delightful cookies. Serve with fresh fruit for a light dessert. Servings:Makes about 70 cookies.

Ingredients
1-1/2 cups butter, softened 1 cup granulated sugar 1 tsp. baking powder 1 egg 1 tsp. vanilla 1/2 tsp. lemon extract 3-1/2 cups all-purpose flour Lemon Glaze (recipe below) Colored sugar (optional)

Prep Time: 50 mins Total Time:1 hr 28 mins

Directions
1

In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar and baking powder. Beat the cookie mixture until combined, scraping sides of bowl occasionally. Beat in egg, vanilla and lemon extract until combined. Beat in as much flour as you can. Stir in any remaining flour with a wood spoon. Do not chill the cookie dough. Pack unchilled dough into a cookie press. (Chilled dough won't work in the cookie press.) Force dough through the press onto ungreased cookie sheets. Bake in a 375 degree F oven for 8 to 10 minutes, or until edges of cookies are firm but not brown. Transfer to a wire rack and let cool. Drizzle or brush with Lemon Glaze; sprinkle with sugar, if you like. Dry for 30 minutes on waxed paper. Makes about 70 cookies. LEMON GLAZE In a small bowl, stir together 1-1/2 cups powdered sugar, 2 teaspoons finely shredded lemon peel and 1-1/2 teaspoons lemon juice. Stir in milk, 1 teaspoon at a time, until icing is a drizzling consistency. MAKE-AHEAD TIP Bake and cool cookies completely. In an airtight container, arrange the unglazed cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze the cookies for up to 1 month. Thaw before drizzling or brushing with the lemon glaze and sprinkling with sugar.
3 2

Fabulous Red Velvet Cake

We used a chocolate cake mix to make this bright red dessert easy to make.

Ingredients
1 2-layer size pkg. German chocolate cake mix 1 8-oz. container dairy sour cream 3/4 cup water 1/3 cup cooking oil 3 eggs 1 1-oz. bottle red food coloring (2 tablespoons) White Chocolate-Cream Cheese Frosting (recipe follows) 1-1/2 cups coconut shards, purchased coconut chips or flaked coconut, toasted (see note) Sugared cranberries (optional)

Prep Time: 50 mins Total Time:1 hr 15 mins Servings:Makes about 2-2/3 cups.

Directions
Preheat oven to 350 degrees F. Grease and flour two 9x1-1/2-inch round cake pans or two 8x8x2inch square baking pans or coat with nonstick spray for baking; set aside. In a large bowl, beat cake mix, sour cream, water, oil, eggs, and food coloring with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl. Beat mixture on medium speed for beat 2 minutes more, scraping down the sides again if needed. Spread batter evenly into prepared pans. Bake cakes for 25 to 30 minutes for 9-inch pans or 30 to 35 minutes for square pans or until a toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks. Spread White Chocolate-Cream Cheese Frosting between layers and over sides and top of cake. Sprinkle with toasted coconut. Cover and chill cake to store. If you like, garnish with sugared cranberries. Makes 12 to 16 servings. NOTE To toast coconut, spread coconut in a single layer in a shallow baking pan. Bake in a 350 degree Foven for 3 to 4 minutes for shards or 6 to 7 minutes for larger flakes or until just starting to brown, stirring once halfway through baking. For sugared cranberries, toss frozen cranberries with granulated sugar to coat. WHITE CHOCOLATE-CREAM CHEESE FROSTING In a small saucepan, melt 4 ounces white baking chocolate over low heat, stirring frequently; cool 10 minutes. Meanwhile, in a very large mixing bowl, beat 1/3 cup butter, softened; 1/2 of an 8ounce package cream cheese, softened; and 1-1/2 teaspoons vanilla with an electric mixer on medium speed for 30 seconds or until smooth. Gradually beat in 2 cups powdered sugar. Beat in 1 tablespoon milk. Gradually beat in an additional 2 cups powdered sugar. Beat in melted white chocolate until well combined. If needed, beat in additional milk, 1 teaspoon at a time, to make frosting spreading consistency. Makes about 2-2/3 cups.
3 2 1

Chocolate Truffles
Use your food processor to mix these decadent chocolate candies. They're made with three kinds of chocolate--semisweet, bittersweet, and unsweetened--and dusted with cocoa powder.

Prep Time: 10 mins Total Time:2 hrs Servings:3 dozen truffles

Ingredients
2/3 cup heavy cream 3 tablespoons almond-flavored liqueur (such as Amaretto) or your favorite flavor 6 ounces semisweet chocolate 6 ounces bittersweet chocolate 2 ounces unsweetened chocolate 2/3 cup confectioners' sugar 3 tablespoons unsweetened cocoa powder

Directions

Line an 8-inch square baking pan with nonstick foil, leaving a small overhang on two sides. Line a large baking sheet with waxed paper. Heat cream and liqueur in a small saucepan just to simmer. Process chocolates and confectioners' sugar in food processor 1 to 2 minutes, until finely chopped. With machine running, add cream-liqueur mixture in steady stream. Process until smooth. Scrape into foil-lined pan. Refrigerate just until thick enough to hold shape, 1 to 1-1/2 hours. Lift chocolate from pan using foil. Cut chocolate into 36 pieces. With hands, quickly shape into balls. Place on waxed-paper-lined baking sheet. Refrigerate 15 minutes. Reroll truffles to smooth out surface, if needed. Sift cocoa into small bowl. Add truffles, three at a time; tossing to coat. Refrigerate in airtight containers up to 1 month, placing each in a small paper or foil candy cup, if desired. Note: Look for paper candy cups at confectioneryhouse.com.
4 3 2