Best Aunt Marys Sugar Cookies Recipes

AUNT MARY'S COOKIES

Steps:

• Place sheets of waxed paper onto a work surface.
• Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
• Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.

MARY'S SUGAR COOKIES

Steps:

• Mix sugar and butter. Add egg and flavorings; mix thoroughly. Measure flour. Stir dry ingredients together and blend in. Refrigerate for 2 hours.
• Heat oven to 350°F. Divide dough in half and roll 3/16" thick on lightly floured surface. (I roll it between two sheets of parchment.) Cut with cookie cutter. Place on lightly greased baking sheet or, if using parchment paper to roll out cookies, just place the parchment paper with cut cookies right onto a cookie sheet. Bake 7-9 minutes or until delicately golden. Makes 30 (3") round cookies.
• Meanwhile, make the frosting. Beat butter, sugar, milk and vanilla together until smooth and creamy. Frost cookies and add sprinkles, if desired.

MARY'S SUGAR COOKIES

Steps:

• Mix together sugar and butter. Add egg, vanilla, and almond extract; mix well. Blend in flour, baking soda and cream of tartar. Cover and chill for 2 to 3 hours. Heat oven to 375 F. Divide dough in half. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into shapes with cookie cutters. If desired, sprinkle with granulated sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edges. When cool, decorate with frosting or icing, as desired. Yield depends on the size of your cookies cutters.

AUNT MARY'S OLD FASHIONED SUGAR COOKIES

Steps:

• Cream butter and sugar until fluffy. Add eggs, one at a time, then the lemon juice.
• In another bowl sift together the flour, baking soda, cream of tartar and salt.
• Gradually add the dry ingredients to the creamed mixture and mix well.
• Gather dough into a ball, divide in half and pat into two disks. Chill for an hour or overnight.
• Roll out dough on a floured surface ¼ to ½ inch thick. Cut into shapes. Transfer cookies to a parchment lined baking sheet and bake for about 10 minutes. (Watch closely, you don't want them to get too brown.)
• Cool and paint with tinted icing and decorative sprinkles.

CLASSIC SUGAR COOKIES

Steps:

• In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F.
• Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
• Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

AUNT MARY'S PINEAPPLE DROP COOKIES

Steps:

• 1. preheat your oven at 350 degrees In a large mixing bowl cream your butter, brown and white sugar. There is no need for a mixer on any part of this recipe.
• 2. add your eggs, pineapple and vanilla.
• 3. In another mixing bowl, blend your flour, soda, baking powder and salt. Gradually add the dry ingredients to the wet. Fold in your nuts.
• 4. Drop by spoonfuls on a lined cookie sheet with parchment paper. Bake for 12 to 15 minutes or until they start to brown.
• 5. Let cool on a cooling rack. Frost with pineapple butter cream frosting
• 6. Make your frosting
• 7. After your cookies are cooled frost a little or a lot! These cookies stay soft and are absolutely heavenly. The amount you get depends on if you want them big or tiny. "Enjoy"

AUNTIE MARY’S COOKIES

Steps:

• Combine the flour baking powder, and salt in a medium bowl. Beat the butter, cream cheese, granulated sugar and brown sugar in a large mixing bowl at medium speed until light and fluffy. Add the egg and vanilla and beat until well blended. Beat flour mixture at low speed just until combined. Divide dough in quarters. Wrap each piece and refrigerate 2 hours or overnight. Combine the condensed milk and chocolate in a medium saucepan and cook over medium heat until chocolate is melted. Remove from heat and stir in the walnuts. Cool to room temperature. Preheat oven to 350F. Grease 2 cookie sheets. Roll each dough quarter on a well floured surface into a 10x6 inch rectangle. Spread one quarter of the filling lengthwise down the center of each rectangle. Fold the dough lengthwise in thirds over filling. With a metal spatula, transfer rolls seam side down to cookie sheets. Bake 20 minutes, until lightly browned. Transfer the rolls to a wire rack and cool completely. Sprinkle each roll with confectioners' sugar and cut into 12 triangles.

AUNT MARY DILLON'S PRALINE COOKIES

Steps:

• Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
• Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
• In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.