FAT T'S COOKIES RECIPES

Name: Thick Sugar Cookies
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: about 3 dozen.
Ingredients: 1 cup butter, softened; 1 cup sugar; 2 large eggs, room temperature; 3 large egg yolks, room temperature; 1-1/2 teaspoons vanilla extract; 3/4 teaspoon almond extract; 3-1/2 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1/4 teaspoon salt; FROSTING:; 4 cups confectioners' sugar; 1/2 cup butter, softened; 1/2 cup shortening; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2 to 3 tablespoons 2% milk; Assorted colored nonpareils, optional

THICK SUGAR COOKIES RECIPE: HOW TO MAKE IT

Thick Sugar Cookies Recipe: How to Make It image

A bit thicker than the norm, this sugar cookie is just like one you might find at a good bakery. My children often request these sweet treats for their birthdays and are always happy to help me decorate. —Heather Biedler, Martinsburg, West Virginia

Provided by Taste of Home

Categories Desserts

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield about 3 dozen.

Number Of Ingredients 17

Ingredients

1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
3 large egg yolks, room temperature
1-1/2 teaspoons vanilla extract
3/4 teaspoon almond extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
FROSTING:
4 cups confectioners' sugar
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons 2% milk
Assorted colored nonpareils, optional

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, egg yolks and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Shape into a disk; wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake until edges begin to brown, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, in a large bowl, beat confectioners’ sugar, butter, shortening, extracts and enough milk to reach desired consistency. Spread over cookies. If desired, sprinkle with nonpareils.

Nutrition Facts : Calories 219 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 92mg sodium, CarbohydrateContent 28g carbohydrate (18g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

PERFECT THUMBPRINT COOKIES | ALLRECIPES

Perfect Thumbprint Cookies | Allrecipes image

My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.

Provided by Chef John

Categories Desserts Cookies Thumbprint Cookie Recipes

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 20 to 24 cookies

Number Of Ingredients 11

Ingredients

1 stick unsalted butter, at room temperature
? cup unsifted powdered sugar
1 teaspoon vanilla extract
? teaspoon almond extract
¼ teaspoon fine salt
1 large egg yolk
1?¼ cups all-purpose flour
? cup white sugar, or as needed
½ cup fruit jam, divided
1 cup powdered sugar, or as needed
1 tablespoon milk, or as needed

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

Nutrition Facts : Calories 138.9 calories, CarbohydrateContent 22.8 g, CholesterolContent 22.5 mg, FatContent 4.9 g, FiberContent 0.3 g, ProteinContent 1 g, SaturatedFatContent 3 g, SodiumContent 33.2 mg, SugarContent 15.1 g

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PERFECT THUMBPRINT COOKIES | ALLRECIPES

My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.
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Reviews 4.5
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