Best Sumac Sugar Cookies Recipes
SUGAR COOKIES
This sugar cookie dates back to a Swedish woman born in 1877! Her daughter, Esther Davis, shared the recipe with me and she came up with all the exact measurements, since the original cookies were mixed by feel and taste. These are my favorite cookies and I hope they'll become yours as well. -Helen Wallis, Vancouver, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture., Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
THE BEST ROLLED SUGAR COOKIES
Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.
Provided by J. Saunders
Categories Desserts Cookies Sugar Cookies
Yield 60
Number Of Ingredients 7
Steps:
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 14.7 g, Cholesterol 24.6 mg, Fat 5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 92.6 mg, Sugar 6.7 g
SUMAC AND VANILLA SHORTBREAD
An outer coating of sumac-sugar gives these slice-and-bake cookies a bright pop of flavor that balances the rich, buttery shortbread.
Provided by Sarit Packer
Yield Makes 24-28 shortbreads
Number Of Ingredients 7
Steps:
- Use a food processor or an electric mixer with a paddle attachment to work the butter, icing sugar, flour, vanilla seeds and salt until the mixture just forms a ball of dough. It takes a while to come together, so don't lose faith. Once it has formed, turn the dough out onto the work surface. Divide into two pieces and shape each one into a log - I prefer to make it rectangular but it is tasty in any shape.
- Mix the sumac and sugar on the work surface. Roll the log in the sumac-sugar to coat all over, then place in the fridge to set for at least 1 hour (or freeze it until you want to bake them).
- Heat your oven to 190°C/170°C fan/375°F/gas mark 5. Line two baking trays with baking paper. Use a sharp knife to cut each log into 12-14 slices and place them flat on the trays.
- Bake for 10-12 minutes until light golden, then remove from the oven. Leave to cool on the tray before eating.
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