Best Giant Sugar Plum Cookies Recipes

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GIANT SUGAR PLUM COOKIES



Giant Sugar Plum Cookies image

A lovely filled cookie from an old newspaper clipping. Roll some out for your family gatherings or for story time with a glass of icy cold milk. Chilling time not included in preparation time.

Provided by Molly53

Categories     Dessert

Time 27m

Yield 8-10 serving(s)

Number Of Ingredients 16

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
2 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 lb fresh plum, thinly sliced
1/2 cup granulated sugar
1 tablespoon butter
2 tablespoons cornstarch, mixed with
2 tablespoons water
2 teaspoons lemon juice (fresh is best)
egg, lightly beaten
sugar

Steps:

  • To make the filling: Place plums, sugar and butter in saucepan; cook over low heat until juices flow.
  • Heat to boil; simmer 3 minutes or until plums are tender when pierced.
  • Add cornstarch/water mixture and cook until mixture is clear and thickened; stir in lemon juice and set aside to cool.
  • Sift dry ingredients together.
  • Cream butter and sugars.
  • Beat in eggs and vanilla; stir in sifted dry ingredients.
  • Chill dough one hour.
  • Preheat oven to 400F and spray baking sheet with cooking spray.
  • Roll dough on floured board to 1/8" thickness; cut into 3 1/2" circles.
  • Work with only a portion of dough at a time for ease of handling.
  • Cut a 1" hole in middle of half of the circles.
  • Put 2 tablespoons plum filling on center of the other half of the circles.
  • Top with holed circle and crimp edges decoratively with a fork.
  • Arrange on a cookie sheet.
  • Brush with egg and sprinkle with sugar.
  • Bake for 10 to 12 minutes or until golden; cool on rack.

YULE LOVE THESE SUGAR PLUM COOKIES



Yule Love These Sugar Plum Cookies image

A simple recipe using cookie dough and jam, yet eye-catching elegant at your buffet table. You will need a small 3/4" cookie cutter with a simple design. You can also make your own sugar cookies or slice the pre-made ones thicker, then roll them out with a rolling pin to make larger cookies. :)

Provided by 2Bleu

Categories     Dessert

Time 30m

Yield 2 dozen

Number Of Ingredients 3

16 ounces refrigerated sugar cookie dough (Pillsbury refrigerated log style)
1/4 cup plum preserves
colored crystal sugar (green and or red)

Steps:

  • Preheat oven to 400°F Slice cookies into 1/8 inch slices.
  • To half the cookies, cut out centers using a small Christmas cookie cutter (or carefully use a sharp pointed knife to make a tree or simple design).
  • To the other half, use a marble or small round item and indent a small well in the center, rolling almost to the edges with the marble.
  • Place about 1/2 tsp of the plum preserves leaving the edges free of jam. Top with the cut out slices. Press edges to seal and sprinkle with the colored sugar crystals.
  • Place onto a parchment lined baking sheet and bake aprox 8-10 minutes.

Nutrition Facts : Calories 1100, Fat 47, SaturatedFat 11.9, Cholesterol 65.8, Sodium 969.9, Carbohydrate 161.4, Fiber 2, Sugar 68.3, Protein 9.7

GIANT SUGAR COOKIES



Giant Sugar Cookies image

from Cooks.com. I used a giant bear shaped cutter and iced with royal frosting (chocolate for the main parts).

Provided by Cathleen Colbert

Categories     Dessert

Time 2h6m

Yield 24 large cookies

Number Of Ingredients 10

1 cup shortening
1/2 cup sugar
1/2 cup brown sugar
2 egg yolks (or 1 whole egg)
3 tablespoons milk
2 teaspoons vanilla
2 2/3 cups sifted flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Prehat oven to 350 degrees.
  • Cream shortening and sugars.
  • Add egg yolks, milk and vanilla.
  • Beat well.
  • Sift dry ingredients together and add to sugar mixture.
  • Chill dough at least 1 hour.
  • On a well floured board, roll dough to 1/8 inch thickness and cut with cookie cutters.
  • Sprinkle with sugar and bake for 6-8 minutes on a ungreased cookie sheet.

Nutrition Facts : Calories 166.4, Fat 9.1, SaturatedFat 2.3, Cholesterol 16, Sodium 104.7, Carbohydrate 19.6, Fiber 0.4, Sugar 8.7, Protein 1.7

SUGAR PLUM COOKIES



Sugar Plum Cookies image

Make and share this Sugar Plum Cookies recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 6

1 cup butter, room temp
3/4 cup packed brown sugar
2 cups all-purpose flour
3/4 cup chopped sugared gumdrop
1/4 cup granulated sugar, for dipping into
26 small sugared gumdrops

Steps:

  • Heat oven 350.
  • degrees F.
  • Chop your sugared gumdrops into small pieces, I use scissors, or a sugared or floured paring knife. A little tedious job, but once its done, the recipe is a breeze.
  • Mix butter and sugar and cream well with wooden spoon.
  • (If using hand mixer do not over beat the butter and sugar, this will make the butter ooozz out while baking and end up with a buttery greasy cookie.).
  • Stir in the flour and the chopped gumdrops.( A tip is to use 1/4 cup of the flour tossed into the chopped gumdrops, so that they stay seperate after cutting.).
  • Shape dough into balls. This doesnt want to hold together well, so just squeeze each ball tightly to form.
  • Place onto cookie sheet.
  • Press a greased glass into the granulated sugar, and then press down on each cookie to 1/2 inch thick.
  • Cut the small drops into pieces and press a few into each cookie.
  • Bake 10 minutes, or until edges are light golden.
  • Remove to wire rack.
  • Cool completely.
  • You will see that these are crumbly to make balls, You might even think that they won't hold up.
  • But do not add any more butter.
  • That is the reason that the last drops are pressed into place before baking.

Nutrition Facts : Calories 117.3, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.6, Sodium 40.9, Carbohydrate 17.2, Fiber 0.2, Sugar 9.4, Protein 0.8

SUGAR PLUM DREAMS COOKIES



Sugar Plum Dreams Cookies image

From Betty Crocker's "Bake Up A Story," posted by request. Prep time does not include chilling time. The recipe I had did not specify number of servings.

Provided by Charmed

Categories     Dessert

Time 1h22m

Yield 40 per rolled out sheet

Number Of Ingredients 10

3 1/2 cups flour
1 cup butter
1/4 cup warm water
2 eggs, slightly beaten
1 tablespoon almond extract (or other flavor)
1 teaspoon salt
2 1/4 teaspoons yeast (1 package)
3/4 cup sour cream
sugar
food coloring

Steps:

  • Cover cookie sheets with foil or parchment paper.
  • In a bowl, whisk together the flour and salt. Cut in the cold butter.
  • Dissolve the yeast in the 1/4 cup warm water. Add the eggs, sour cream and flavoring. Cover and chill for 2 hours, but it can sit longer if necessary. The dough does not need to rise.
  • Make colored sugar by mixing sugar with food coloring.
  • Preheat the oven to 350.
  • Sprinkle some of the colored sugar in whatever color you desire onto wax paper.
  • Divide dough into thirds, and return the remainder to the refrigerator.
  • Roll the dough out to a 10" x 8" rectangle, then fold the ends in to the center. Resugar the surface and roll out again to an 10x8 inch rectangle. Repeat the rolling and folding process 2 more times (a total of 3).
  • Cut rolled out dough into 4" by 1/2" strips, then twist and shape as desired -- candy canes, rosettes, pretzels, rope twists, etc. Place the cookies on the prepared cookie sheets
  • Bake immediately, 10 to 12 minutes. Watch carefully as the sugar has a tendency to burn the cookies. When done, remove from the sheets at once.

Nutrition Facts : Calories 94.1, Fat 5.8, SaturatedFat 3.5, Cholesterol 23.7, Sodium 106.1, Carbohydrate 8.6, Fiber 0.4, Sugar 0.2, Protein 1.7

GIANT SUGAR COOKIES



Giant Sugar Cookies image

Start filling up your cookie jar with those popular treats.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 10

Number Of Ingredients 9

2 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/2 cups sugar, plus more for sprinkling
1 large egg
1 teaspoon pure vanilla extract
1/4 cup sour cream

Steps:

  • Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
  • Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
  • With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)
  • Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.

FESTIVE SUGAR PLUMS - OLD FASHIONED SWEETMEATS



Festive Sugar Plums - Old Fashioned Sweetmeats image

I love the Nutcracker Ballet and the music that accompanies it, especially the dance of the Sugar Plum Fairies! These fabulous little festive sweetmeats are based on a recipe that I adapted from Delia Smith's latest and BRILLIANT cookbook, "Happy Christmas". I have made these TWICE already - as a pre-Christmas dummy run, and they are SO easy as well as being extremely delicious! Sugar plums are mentioned in all forms of literature; most famously in "The Night Before Christmas"............"The children were nestled, all snug in their beds, While visions of sugar plums danced in their heads". However, they are a VERY old kind of sweet/candy, and I have traced some recipes right back to the Middle Ages in one guise or another, usually with minced meat hence "sweet meat". This recipe can be made as a boozy after dinner adult treat, or with orange juice so the children can dream of them dancing in their heads! NB: These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates!

Provided by French Tart

Categories     Candy

Time 5m

Yield 12 Sugar Plums, 12 serving(s)

Number Of Ingredients 9

200 g luxury dried fruits (a medley of raisins, currants, citrus peel, sultanas, apricots, figs, dates etc.)
25 g ground almonds
2 tablespoons glace ginger, chopped
1 orange, zest of, grated medium
2 -3 teaspoons brandy or 2 -3 teaspoons orange juice
2 tablespoons caster sugar (superfine sugar)
1 teaspoon mixed spice (or a mixture of ground cinnamon, ground nutmeg, ground cloves and allspice)
12 pistachio nuts
3 red glace cherries

Steps:

  • Put all of the dried fruit, ground almonds and glace ginger into a food processor and pulse until finely chopped. Add the grated orange zest and mix well. Then add the brandy or orange juice and pulse briefly until the mixture comes together.
  • Mix the sugar and mixed spice together.
  • Divide the sugar plum fruit mixture into 12 pieces and then roll into small balls, before rolling them in the spiced sugar to coat them all thoroughly.
  • Cut the pistachios into slivers and cut the cherries into quarters, then push the pistachio slivers and cherry pieces into the top of the sugar plums, to imitate leaves and berries.
  • Place them into small paper cases if you wish and store them in an airtight tin for up to 4 weeks if made with brandy, or up to 2 weeks in the fridge if made with orange juice.
  • You may be able to perform the Nutcracker ballet now - or not!

Nutrition Facts : Calories 26.4, Fat 1.4, SaturatedFat 0.1, Carbohydrate 2.7, Fiber 0.3, Sugar 2.2, Protein 0.6

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