Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2013
These really are the BEST Sugar Cookies you will ever eat! Quite a boast, I know, but I can back it up. I think what makes these cookies so spectacular is they have LOTS of sugar and they have both vanilla and almond extract in the batter. Your heard that right. Almond extract is my secret ingredient in these luscious cookies. These literally melt in your mouth, which is probably why they are my favorite cookie of all time. No kidding. They really are. We absolutely adore these heavenly cookies, and every time we bring them somewhere, everyone always wants more! They are incredibly rich and sweet.
We make these cookies frequently for our Christmas Cookie Extravaganzas, but they are very labor intensive–especially when you bake 5 or 6 batches at a time like we usually do (300-400 cookies). I made five batches of the cookies and eight batches of the icing so no matter how you shake it out, it’s a lot of work. Plus, of course, there have to be sprinkles on the cookies! 🙂 It does take a long time to frost all those cookies by hand and then sprinkle jimmies or sprinkles over the top. It works best to sprinkle the jimmies on top of the cookie right after you ice it and before the icing has a chance to dry, set up, and harden. After that, the sprinkles won’t adhere to the icing. So there’s about a 5-10 minute window and then all bets are off!
When we lived in Florida back in the 80s, our neighbors across the street brought a plate of these wonderful cookies to us for Christmas one year. Debbie’s recipe only called for pressing the cookies with sugar from the bottom of a glass–no icing. And while these cookies were amazing to the taste, they became sensational when I added one of my mom’s icing recipes from an old 4-H Dessert cookbook, circa 1960s.
BEST Sugar Cookies are sensational as you will find out when you make them. I’m sure anyone who’s ever eaten these cookies (and that’s been hundreds of people over the last three decades) will attest to how wonderful these cookies are. So, if you want a fabulous sugar cookie with icing,then consider making BEST Sugar Cookies at your next opportunity. You will be lucky if you get any. They will be gobbled down in no time! Seriously.
These really are the BEST Sugar Cookies I’ve ever eaten.
I could gobble these cookies down by the handful. They are absolutely my FAVORITE cookie (and they don’t even have chocolate!)
You haven’t eaten Sugar Cookies, until you’ve eaten BEST Sugar Cookies! These cookies are to die for!
Whenever we bring trays of these scrumptious cookies to office parties, they are snatched up pronto!
Here’s what I did
Soften butter. Add it to a large mixing bowl with canola oil. I was making 5 batches of this recipe so don’t let the amounts scare you off!
Add vanilla and almond extracts.
Add sugar and powdered sugar.
Add eggs, cream of tartar, salt and baking soda.
Cream with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.
Here’s the dough after combining all the ingredients.
Spray cookie sheets with cooking spray. Roll dough into balls and bake at 350 for about 10-12 minutes.
Meanwhile, as the cookies are baking prepare icing: Place Crisco shortening, dry milk powder and salt in a large mixing bowl.
Add powdered sugar and water and mix with an electric mixer to combine.
I usually color my icing. When I make these around Halloween I use orange or purple icing, around Easter I use pink and yellow.
Any kind of food coloring will work. Add as much as you need to achieve the color you want.
I started off with green and pink frostings. I colored the other bowl blue after these two were gone.
Here’s what the cookies look like just out of the oven.
Allow the cookies to cool completely before icing them.
I still do this the old-fashioned way with a knife. I really don’t like piping the icing on.
Now add sprinkles or jimmies. You need to do this right away or the icing dries and hardens up and you won’t be able to get the sprinkles to adhere to the icing after that.
Here’s a batch done with sprinkles.
Don’t BEST Sugar Cookies look appetizing? Make up a batch of BEST Sugar Cookies and you will see why they are my favorite cookies in the world!
BEST Sugar Cookies are heavenly. I have a tough time stopping after just one. These cookies are highly addictive so look out!
Here’s the recipe.
BEST SUGAR COOKIES
(Cookie recipe adapted from Debbie Rambaum, when we attended First Baptist Church of Indian Rocks, Largo, FL, Frosting recipe source: Rea’s Icing Delight, 4-H Dessert cookbook)
- 1 cup butter
- 1 cup canola oil
- 2 cups sugar
- 1 cup powdered sugar
- 5 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- ½ tsp. salt
- 1 tsp. cream of tartar
- 1 tsp. vanilla
- 1 tsp. almond extract
- 1 tsp. baking soda
- 2 eggs, beaten[br]
- 1 lb. confectioner’s sugar
- 1 tbsp. powdered milk
- Pinch of salt
- 1 cup vegetable shortening (Crisco)
- ¼ cup water
- Cream butter, oil and sugars; add extracts.
- Stir in eggs one at a time, beating well.
- Sift dry ingredients and add to creamed mixture.
- Chill and roll into balls the size of walnuts; flatten with glass dipped in sugar.
- Place on cookie sheets that have been sprayed with cooking spray.
- Bake at 350° for 10-12 minutes.
- Recipe may be cut in half. Makes 5 dozen.
- (I don’t flatten with glass dipped in sugar. Instead, I frost with icing below.)[br]
- Thoroughly mix confectioner’s sugar, milk and salt.
- Cream shortening and dry ingredients.
- Gradually add water and beat at high speed until fluffy. (Can add food coloring and sprinkles if decorating for the holidays).
Are you drooling yet? I also made a bowl of blue frosting and decorated some of the cookies with frosty blue.
Your family will love these rich, decadent sugar cookies. I like to apply the icing on quite thick.
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