Sugar Cookie Stockings
Mary’s Sugar Cookies — (see recipe)
Food colors, if desired
Thin Cookie Glaze — (recipe follows)
OR
2/3 cup Decorator’s Frosting — (see recipe)
THIN COOKIE GLAZE
2 cups powdered sugar
2 tablespoons milk
1/4 teaspoon almond extract
4 drops red or green food color (4 to 5 drops)
1/3 cup (about) powdered sugar
Prepare and refrigerate dough for Mary’s Sugar Cookies as directed,
tinting dough with desired food colors.
Heat oven to 375ş. Roll one third of dough at a time 3/16 inch thick on
lightly floured cloth-covered surface. Cut into 6- to 8-inch stockings.
Place stockings on ungreased cookie sheet. Cut accent dough (toes, heels,
cuffs) to place on stockings if desired. Bake about 9 minutes or until
light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Cool completely. Spread with Thin Cookie Glaze.
THIN COOKIE GLAZE:
Mix 2 cups powdered sugar, the milk, and almond extract. Tint half of the
mixture with food color. Add additional milk, a few drops at a time, if
necessary, or until desired spreading consistency. Place baked cookies on
wire rack. Pour small amount of tinted glaze over each cookie; spread to
edge with spatula. Add enough powdered sugar to remaining glaze to make
frosting that can be used in a decorating bag and will hold its shape.
Place in decorating bag with #2 writing tip. Decorate cookies as desired.
Makes enough to glaze and decorate 8 to 10 stockings.
YIELD: 7 to 12 cookies
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1. Enlarge grid to desired size and draw in stocking shapes.
2. Add toy-shape cookies to top of stocking and accent dough to toes,
heels and cuffs if desired.
Yield:
“12 Cookies”
Chill:
“2:00″
Per serving: 468 Calories (kcal); 16g Total Fat; (30% calories from fat); 3g Protein; 79g Carbohydrate; 16mg Cholesterol; 291mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 4 Other Carbohydrates
NOTES : Cookie Tips
Feel free to make any shape you like. Draw a Santa’s hat,
Christmas tree or bell and use that as the pattern to make a host
of holiday cookies.
Start a tradition by making these cookies with your family to
enjoy during the holidays or to give as gifts.
No-Roll Sugar Cookies
1 cup granulated sugar
1 cup powdered sugar
1 cup butter or margarine — softened
1 cup vegetable oil
2 teaspoons vanilla
3 1/2 cups all-purpose flour
3/4 cup cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
Granulated sugar
Beat sugars, butter, oil and vanilla in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in remaining ingredients except
granulated sugar. Cover and refrigerate about 2 hours or until firm.
Heat oven to 375ş. Shape dough into 1-inch balls. Place about 2 inches
apart on ungreased cookie sheet. Press bottom of glass into dough to
grease, then dip into granulated sugar; press on shaped dough until about
1/4 inch thick. Bake 6 to 8 minutes or until set but not brown.
Immediately remove from cookie sheet to wire rack.
Description:
“The powdered sugar and cornstarch in these cookies produce a very
delicate, tender, melt-in-your mouth cookie.”
Yield:
“114 Cookies”
Chill:
“2:00″
Per serving: 60 Calories (kcal); 4g Total Fat; (53% calories from fat); trace Protein; 7g Carbohydrate; 0mg Cholesterol; 39mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Make It Your Way
To make Brown Sugar Maple No-Roll Sugar Cookies, substitute 1 cup
packed brown sugar for the 1 cup granulated sugar and substitute 2
teaspoons maple extract for the 2 teaspoons vanilla.
Sugar Cookies with Brandy
2 cups flour
¼ tsp. salt
½ tsp. salt
½ tsp. baling powder
¼ pound (1 stick) butter, softened
1 cup sugar
1 egg
2 tbs. brandy
½ tsp. vanilla extract
Icing (see below)
• Sift together the dry ingredients.
• In an electric mixer, cream butter and sugar until light.
• Add the egg, brandy and vanilla and beat well.
• Add the dry ingredients a little at a time and mix until well blended.
• Wrap and chill the dough for 1 hour before rolling.
Preheat the oven to 400 degrees F.
• On a lightly floured board, rollout one third of the dough at a time.
• Roll to about 1/8 inch thick and cut out with cookie cutters.
• Place the cookies carefully on parchment lined cookie sheets and bake for 10 minutes. Do not allow to brown.
• Cool on racks.
• Decorate with the icing below.
Yield: 2 dozen
Icing for Cookies
1 cup powdered sugar
1 egg white
1 tsp. freshly squeezed lemon juice
Food coloring
• Mix together the sugar, egg white and lemon juice in a small bowl until smooth and creamy.
• It will be like thick cream.
• Add food coloring in the color you like.
• This will dry hard.
Yield: ¾ of a cup
Sugar Cookies
1/2 cup vegetable shortening, melted and cooled
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 cup sugar plus additional for coating the cookies
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
Preheat the oven to 375 degrees F.
• In a large bowl stir together the lard or shortening, the butter, 1 cup of the sugar, the egg, and the vanilla.
• Into the bowl sift together the flour, the baking soda, and the salt and stir the mixture until it forms dough.
• Chill it, covered, for at least 2 hours or overnight.
• Roll rounded tablespoons of the dough into balls, roll the balls in the additional sugar, coating them completely, and arrange them 3 inches apart on lightly greased baking sheets.
• Flatten the balls with the bottom of a glass dipped in the sugar (the edges will crack slightly) and bake the cookies in batches in the middle of the oven for 8 to 12 minutes, or until they are pale golden.
• Transfer the cookies to racks and let them cool.
• The cookies keep in an airtight container for 1 week.
Yield: 2 ½ dozen cookies.