In honor of National Cookie Day, we have attached some great cookie recipes. Try them out and let us know how they go. Don't forget to use your FotoDialer to call and invite your family and friends to come enjoy this wonderful day with you! Visit us HERE.
These recipes were given by Harmons grocery and listed on KSL. If you have questions, you can contact a Harmons chef at askachef@harmonsgrocery.com
Enjoy!
Classic Christmas Sugar Cookies
Servings: Approximately 2 DozenIngredients
- 1 cup butter
- ½ cup sour cream
- 2 eggs
- 1 tablespoon vanilla bean paste
- 3 cups flour
- 1 ¼ cup powdered sugar
- ¾ teaspoon salt
- 1 teaspoon baking soda
1. In stand mixer, with paddle attachment, cream together butter, sour cream and sugar. Add eggs one at a time, stopping and scrapping the sides of bowl twice. Cream in vanilla bean paste.
2. In medium mixing bowl, combined flour, salt and baking powder. Add to mixing bowl with butter and sugar. On low speed, mix just until dough comes together Place into medium mixing bowl. Cover and place in refrigerator for at least 30 minutes, or until chilled completely.
3. Preheat oven to 350 degrees. Split dough in half. Place one half into refrigerator. Roll second half out until 1/4 inch thick. Cut shapes or circles. Place onto lightly greased cookie sheet. Place in refrigerator for 30 minutes to chill. Repeat procedure with second half of dough.
4. Bake cookies for 7-9 minutes, or until poufy but not brown. Remove form oven. Cool one minute on baking sheet. Remove and cool on wire rack completely.
5. Frost with favorite frosting or decorate with icing, candies, etc. Another fun option is to put decorative sugar or crystal sprinkles onto your dough just before baking. That will create a beautiful, sweet pop of color and you won't need any frosting at all!
The refrigeration trick also works with my famous Gingerbread Cookies. Follow this recipe and you'll have delicious gingerbread cookies every time.
Ingredients
1 cup butter
1 cup brown sugar, for soft cookies (or)
*½ cup brown sugar & ¾ cup granulated sugar for crisp cookies (better for gingerbread houses)
2 eggs
¾ cup molasses
1 tablespoon vanilla bean paste or 1 teaspoon vanilla extract
1 teaspoon salt
1 tablespoon cinnamon
1 tablespoon ginger powder
1 teaspoon nutmeg spice
1 teaspoon cloves spice 4 ½ cups cake flour
Directions
1. In stand mixer with paddle attachment, cream together butter, sugar and molasses for 2 minutes. Stopping and scraping after 1 minute.
2. Add eggs, one at a time, stop and scrape. Add vanilla bean paste with last egg.
3. Sift together cinnamon, ginger, nutmeg, cloves, baking soda and flour and mix into mixture. Sprinkle in salt.
4. Separate into two balls and wrap in plastic. Refrigerate for several hours or overnight.
5. Roll out to 1/4"-1/2" depending on desired softness. Cut into desired shape. Place on parchment lined cookie sheet.
6. Bake at 400 for 6-7 minutes. Remove from oven and slide cookies off cookie sheet. Cool completely. Decorate with icing, candy and sprinkles if desired.
2. In medium mixing bowl, combined flour, salt and baking powder. Add to mixing bowl with butter and sugar. On low speed, mix just until dough comes together Place into medium mixing bowl. Cover and place in refrigerator for at least 30 minutes, or until chilled completely.
3. Preheat oven to 350 degrees. Split dough in half. Place one half into refrigerator. Roll second half out until 1/4 inch thick. Cut shapes or circles. Place onto lightly greased cookie sheet. Place in refrigerator for 30 minutes to chill. Repeat procedure with second half of dough.
4. Bake cookies for 7-9 minutes, or until poufy but not brown. Remove form oven. Cool one minute on baking sheet. Remove and cool on wire rack completely.
5. Frost with favorite frosting or decorate with icing, candies, etc. Another fun option is to put decorative sugar or crystal sprinkles onto your dough just before baking. That will create a beautiful, sweet pop of color and you won't need any frosting at all!
The refrigeration trick also works with my famous Gingerbread Cookies. Follow this recipe and you'll have delicious gingerbread cookies every time.
Classic Gingerbread Cookies
Servings: Approximately 2 DozenIngredients
2. Add eggs, one at a time, stop and scrape. Add vanilla bean paste with last egg.
3. Sift together cinnamon, ginger, nutmeg, cloves, baking soda and flour and mix into mixture. Sprinkle in salt.
4. Separate into two balls and wrap in plastic. Refrigerate for several hours or overnight.
5. Roll out to 1/4"-1/2" depending on desired softness. Cut into desired shape. Place on parchment lined cookie sheet.
6. Bake at 400 for 6-7 minutes. Remove from oven and slide cookies off cookie sheet. Cool completely. Decorate with icing, candy and sprinkles if desired.
