Mom's & Grandma Lynch's Shortbread Cookies

Silver Dollar Sugar Cookies with Cream Cheese Frosting

From: Jaime Pace
 Really Yummy. Silver dollar size is perfect for a couple of delicious bites.

Sour Cream Cookies

1 cup sugar

½ c. butter softened

1 tsp. vanilla

1 egg

2 ⅔ c. flour

½ c. sour cream

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

¼ tsp. nutmeg (optional, I don’t add)

Heat oven to 425.  Cream sugar and butter until pebbly. Add vanilla, and egg. Fold in sour cream. Sift together flour, powder, soda, and salt, and add to wet mixture just until mixed.  

Stick one piece of saran wrap to the counter with flecks of water.  You will cover the dough with another piece and roll it between the saran wrap. This way you can add minimal flour to keep the stickiness down and it won’t change the flavor too much.

Spoon about a baseball size of dough onto the plastic wrap, and roll ¼ inch thick.  Cut with 2 in diameter circle cutter, dipped in flour each cut. 12 fit on a sheet. Use left over dough to roll out again with the next dough blog.

Bake 6-8 minutes.  Approx 2-3 dozen cookies. Just until edges and bottom are barely golden brown.

The smaller the cookie the less time you cook them.  If you make super small ones like I do, they only need to cook for 4 min.

Let cool completely before frosting.  

Cream Cheese Frosting (1 batch will frost 1 batch of cookies)

8 oz cream cheese, room temp.

½ c. margarine or butter, softened

2 tsp. vanilla

4 ½ - 4 ¾ cups powdered sugar

Frosting tip:  Put more than you think you should, and then put some more! About a 1:1 ratio of frosting to cookie.

Spread frosting on the cookie and then dip, upside-down into a bowl of Sanding Sugar. Cover frosting completely with sanding sugar. Let sit for frosting to set a bit. To transport you need a tray with a lip of some sort.

Sanding sugar can be purchased online or at ABC Cake Decorating Supplies, 2853 E. Indian School Rd.  Phoenix, Az. 85016

Wookie Cookies

(Adapted from the Star Wars Cookbook)

-2 1/4 cups flour

-1 tsp baking soda

-1 tsp salt

-1 tsp cinnamon (I like to put a little extra, but it's up to you)

-1 cup unsalted butter, softened (not melted)

-1 cup packed brown sugar

-1/2 cup granulated sugar

-2 large eggs

-1 1/2 tsp vanilla extract

-2 cups milk chocolate chips (we usually put 1 cup milk chocolate and 1 cup semi-sweet)

-1 pkg (6 oz) instant chocolate pudding

Preheat oven to 375 degrees.  Mix flour, baking soda, salt, cinnamon, and pudding.  In another bowl mix butter, brown sugar, and granulated sugar until smoothe.  Mix in eggs and vanilla extract.  Add the flour mixture and stir until blended.  Add the chocolate chips and mix.  Scoop dough on an ungreased cookie sheet leaving 1" between each scoop.  Bake for about 10 minutes.

Swig Sugar Cookie Copy Cat

Swig Cookie Copy Cat Recipe

I combined two of them together and man these cookies are good!!! If you do a normal size cookie dough ball, (the second size scooper) it makes 4 dozen. If you made them Swig size it'd make 2 dozen.  DON'T cook them longer than 7-8 min. You don't want any brown

Ingredients

• Dry ingredients:
• 6 cups flour
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon cream of tarter
• 1 teaspoon baking powder

• Wet ingredients:
• 2 sticks (salted) butter (1 cup), room temperature
• ¾ cup vegetable oil
• 1¼ cup sugar
• 1 cup powdered sugar
• 2 tablespoons water
• 2 eggs, room temperature (important)
• 1 teaspoon vanilla
• For the Icing:
• 1 stick (salted) butter, room temperature
• ⅓ cup sour cream
• ¼ teaspoon salt
• 2-3 tablespoons milk
• 4 cups powdered sugar
• ¼ teaspoon vanilla
• 1 – 2 drops red food coloring

Instructions

1. Preheat oven to 350 degrees F.
2. In a mixing bowl with a metal whisk, mix together flour, salt, baking soda, and cream of tarter. Set aside.
3. In the bowl of a standing mixer, cream together the butter and sugars for 2 minutes. Slowly stream in the oil while beating. Add the water and vanilla and then beat the eggs in one at a time until combined. Now add the dry ingredients to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed).
4. Using a 1½inch ice cream scoop, scoop out the cookie dough into uniform sized scoops onto a parchment lined baking sheet pan. 12 cookies per pan. With this size of ice cream scoop, you can get about 40 to 48 cookies from this recipe.
5. Place 2 tablespoons sugar in a small dish with a pinch of salt, use more if needed. Take a drinking glass or something about 2 inches in diameter (I used an empty Star Bucks frappuchino glass…you know the kind shaped like an old fashioned milk glass?…it worked great!). Dip it into the sugar (you may need to press the glass into the first cookie dough scoop to grease it up for the sugar to stick to the glass). Press the glass into the cookie dough scoops to form a jagged edge around the cookie. The dough will spill past the edge of the glass. You might need to use your fingers to press pieces of the dough back into the cookie. Repeat this process of dipping the glass into the sugar and pressing it into each scoop of sugar cookie dough.
6. Bake the cookies for only 8 minutes. You don’t want to over bake. You can either let them cool right on the pan (because they are not baked that long in the oven, that is if you have enough baking pans for the rest of the cookies…this is what I did), OR you can gently move the cookies onto a cooling rack and let them cool completely this way.
7. For the Icing:
8. Cream the butter, sour cream, and salt together. Add powdered sugar a little at a time, alternating with adding the milk. Add extra milk or powdered sugar if needed to reach your desired consistency. Add food coloring and vanilla and mix until combined. Using a rubber spatular add a big dollop of icing onto each cookie. With the backside of a spoon, spread the icing over the center circle of the cookie. Let the icing dry and set to the touch and then store in an air-tight container in the fridge. I used a 9×13 glass pyrex dish with plastic wrap over the top and parchment sheets between the stacked cookies, and it worked great.These cookies are served chilled because of the sour cream in the pink frosting.