COLORED SUGAR RECIPE RECIPES
DIY COLORED SUGAR RECIPE: HOW TO MAKE IT - TASTE OF HOME
Creating your own colored sugar is so simple and easy. It's a great way to add your own distinctive pop of color to cookies, cupcakes and other baked treats. —Sarah Thompson, Test Kitchen Director, Taste of Home magazine
Provided by Taste of Home
Categories Desserts
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
Yield 1/4 cup
Number Of Ingredients 2
Steps:
- In a small resealable plastic bag, combine sugar and a few drops of food coloring. Seal bag and shake to tint the sugar. Allow sugar to dry on flat surface for 15-20 minutes before using.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
COLORED SUGAR RECIPE - FOOD.COM
Colored sugar to top cookies with, or roll them in .. sometimes I use it to top muffins when I make them for kids .. I usually use coarse sugar, and it works well ..
Total Time 5 minutes
Prep Time 5 minutes
Yield 2 tablespoons sugar
Number Of Ingredients 2
Steps:
- Place sugar on waxed paper.
- Add one drop of food color, work in with your fingertips.
- Repeat step 2 until you reach the color you want.
Nutrition Facts : Calories 48.8, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 12.6, FiberContent 0, SugarContent 12.6, ProteinContent 0
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- Put the sugar into separate bowls to get different colors instead of having to buy a whole container of colored sugar if you only want just a little bit.
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- Combine all ingredients in a small mixing bowl; stir until dry ingredients are moistened. Press mixture firmly into an ungreased 3-cup mold. Let stand at least 30 minutes. Unmold and place in an airtight container. Break pieces from mold, and serve in tea or coffee.
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Sugar cookies everyone will love! Decorate these buttery, crisp sugar cookies with colored sugar for a special touch.
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Reviews 4.4
Total Time 0 minutes
Category Shaped, Sugar, Sweet, Baking, Cookie, Dessert, Cookie, Dessert
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Reviews 4.4
Total Time 0 minutes
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Calories 45 calories per serving
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You know those tri-color cookies that line the cases of Italian bakeries and are always the star of the holiday cookie swap? Well, we used our berries and cream cookie recipe as a rubric to create a crackly, chewy sugar cookie version of the layered classic. They’re flavored with matcha,...
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Calories 186 calories per serving
- 1. In a medium bowl, whisk together the flour, salt and baking soda to combine. 2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar on medium speed until pale and fluffy, about 3 minutes. Add the egg and egg yolk, and mix to combine. Add the vanilla and mix to combine. Add the flour mixture and mix until just combined. (Try to not overmix the dough or the cookies will be tough.) 3. In in a food processor or high-speed blender, pulse the freeze-dried berries into a fine powder. 4. Divide the dough in thirds, keeping one third in the mixer bowl and transferring the other two to separate bowls; set aside. To the stand mixer bowl, add the berry powder and mix on medium speed until just combined. Remove the berry dough; wipe out the mixer bowl and repeat with another third of dough and the matcha powder. Wipe out the bowl a final time and repeat with the remaining dough and almond extract. 5. Preheat the oven to 350?F and line three baking sheets with parchment paper. 6. To form the cookies, pinch off a small piece (about a tablespoon) of each dough and lightly press them together, then roll the dough into a ball. Arrange the dough balls between the baking sheets (about 8 per sheet). 7. Bake the cookies one baking sheet at a time, until they are puffed and set but not golden on the edges, 9 to 10 minutes. Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Drizzle with the melted chocolate (if using). The cookies will keep in an airtight container at room temperature for 3 days.
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COLORED SUGAR | MCCORMICK
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