Swedish Dream Cookies

Amish Sugar Cakes


Big, soft, Amish sugar cookies, called sugar 'cakes'."
Original recipe yield: 2 1/2 dozen.
Prep Time:15 MinutesCook Time:12 MinutesReady In:30 MinutesServings:30 (change)

INGREDIENTS:
1 cup butter flavored shortening
2 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1 pinch salt
1 cup buttermilk
1/4 cup white sugar

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and 2 cups sugar until smooth. Stir in the eggs, one at a time, then the vanilla. Combine the flour, baking powder, baking soda, cream of tartar and salt; stir into the creamed mixture alternately with the buttermilk until well blended. Place big heaping tablespoonfuls onto prepared cookie sheets about 3 inches apart. Sprinkle each cookie with some of the remaining sugar.
Bake for 10 to 12 minutes in the preheated oven, until edges begin to turn golden. Remove from baking sheets to cool on wire racks. When cool, store in an airtight container.
--------------------------
Buttermilk Cookies


"These are a soft, delicious, sugar cookie but with a hint of buttermilk.

A friend of mine gave this recipe to me years ago and my family loves them

so much that I have a hard time keeping them in the cookie jar!

You can sprinkle the tops of these with a little granulated sugar just before baking or ice after completely cooled."

Original recipe yield: 3 dozen.


INGREDIENTS:
1 cup shortening
2 cups white sugar
4 eggs
4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
4 teaspoons vanilla extract

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
===========
Sugar Cookies

"These cookies are a family favorite. This recipe has been in our family for generations. We love them!"
Original recipe yield: 3 dozen.
Servings:18


--------------------------------------------------------------------------------

INGREDIENTS:
1 cup butter
1 1/4 cups white sugar
1 egg
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 teaspoon orange extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Mix the butter, sugar and egg until light and fluffy. Stir in the vanilla, lemon and orange extracts.
Mix the flour and baking soda together and add it to the butter mixture. Mix until combined.
Bake spoon-sized drop cookies on an ungreased cookie sheet for 10 to 12 minutes or until the edges are golden brown. Remove and place cookies on a cooling rack.
=====================
Cream Cheese Sugar Cookies

Makes about 60

1 cup granulated sugar
1 cup softened butter
3 ouncese cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1 egg yolk (reserve white)
2-1/4 cup all-purpose flour


In large bowl combine sugars, butter, cream cheese, salt, extracts and egg yolk; blend well. Stir in flour until well blended. Chill dough for 2 hours. Pre-heat oven to 375 F. On lightly floured surface, roll out dough, one-third at a time to 1/8-inch thickness. Cut into
desired shaped with lightly floured cookie cutter. Place 1 inch apart on ungreased cookie sheet. Leave cookie plain, or brush with lightly beaten egg white and sprinkle with colored sugar. Bake for 7-10 minutes or until light golden brown. Cool completely on wire racks.

Note: Posted by "Kathy S." to the now-defunct Holiday Cookie Club at Epicurious.com.

=================

Swedish Dream Cookies

Makes about 48

1 1/2 cups sugar
2/3 cup butter, softened
2/3 cup shortening
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/3 cup coarsely chopped pecans
1/4 cup shredded coconut


Preheat oven to 375 F. In a large mixing bowl with an electric mixer, beat sugar, butter, shortening and vanilla until light and fluffy. Stir in flour and baking soda by hand. Mix in pecans and coconut. Roll cookie dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet. Bake for 9 to 10 minutes or till the edges are lightly browned. Transfer to wire racks to cool.

----------------------
Sugar Cookies

simple sugar cookie recipe with a tender, flakey texture and a buttery taste.

Yum! In spite of the humble name, this is THE BEST sugar cookie recipe at christmas-cookies.com.

Makes about 24

1 cup butter, softened
1 cup granulated sugar
1 large egg
1-1/2 teaspoons vanilla
3 cups all-purpose flour
1-1/4 teaspoons baking powder




Beat together butter and sugar until light and fluffy. Add egg and vanilla, mix until just combined. Add flour and baking powder in intervals. Dough will seem as if doesn't have enough moisture but continue to mix with mixer until combined (it will come together when chilled). Divide the dough into four equal parts, shape into four disks, wrap with plastic wrap and refrigerate about an hour or until firm. Preheat oven to 375 F. Lightly grease baking sheets or line with parchment paper or a non-stick baking mat. Roll out dough between 2 sheets of waxed paper, about 1/4 inch thick for crispier cookies and 1/3 inch thick for softer cookies. Cut out shapes with cookie cutters and place on prepared baking sheets. Bake for 7-8 minutes or until edges just start to turn a golden color. For softer cookies, do not allow the cookies to take on color. Remove from oven, let cool for one minute and then transfer to wire rack. Allow cookie sheet to cool thoroughly before placing uncooked dough on it. Decorate cookies with Royal Icing or Buttercream Frosting and sprinkles.

Can be stored in freezer undecorated for 2 months. Dough also freezes well.

Note: Yield varies greatly depending on how thin you roll out the dough and how large your cookie cutters are, but an overall guideline is 24 cookies.