PRESS-AND-BAKE SUGAR COOKIES RECIPE - BETTYCROCKER.COM
No need to hassle with counter space and rolling pins with these press-and-bake sugar cookies.
Provided by Betty Crocker Kitchens
Total Time 3 hours 20 minutes
Prep Time 1 hours 20 minutes
Yield 120
Number Of Ingredients 11
Steps:
- In large bowl with electric mixer, beat granulated sugar, powdered sugar and butter on medium speed until light and fluffy. Beat in oil, vanilla and eggs until well blended.
- On low speed, beat in flour, baking soda, cream of tartar and salt until a dough forms. Cover with plastic wrap; refrigerate at least 2 hours or overnight for easier handling.
- Heat oven to 375°F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten each with bottom of glass dipped in colored sugar.
- Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheets.
Nutrition Facts : Calories 60 , CarbohydrateContent 6 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 g, ServingSize 1 Cookie, SodiumContent 40 mg, SugarContent 3 g, TransFatContent 0 g
COOKIE PRESS COOKIES RECIPE - FOOD.COM
Rich, buttery and made with lots of vanilla, these cookies are simple to make. Use a cookie press to press the cookies directly onto the baking sheet.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 24-36 cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350°F In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix thoroughly.
- Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sanding sugars.
- Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.
Nutrition Facts : Calories 211.2, FatContent 12.1, SaturatedFatContent 7.5, CholesterolContent 48, SodiumContent 26.9, CarbohydrateContent 23.4, FiberContent 0.5, SugarContent 8.5, ProteinContent 2.4
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