Comments on: Sugar Cookie Recipe http://www.reluctantgourmet.com/blog/dessert-recipes/sugar-cookie-recipe/ A Culinary Guide for Home Cooks Wed, 07 Jan 2009 14:11:29 +0000 http://wordpress.org/?v=2.7 hourly 1 By: Stephanie http://www.reluctantgourmet.com/blog/dessert-recipes/sugar-cookie-recipe/comment-page-1/#comment-60689 Stephanie Fri, 19 Dec 2008 17:07:51 +0000 http://www.reluctantgourmet.com/blog/dessert-recipes/sugar-cookie-recipe/#comment-60689 hi!!! i was joyed when i saw this recipe i wanted to make a dessert for christmas 2008 but i had no clue what i was going to do forsure im trying the sugar cookies thank you! :) soon to be pastry chief , stephanie hi!!!
i was joyed when i saw this recipe
i wanted to make a dessert for christmas 2008 but i had no clue what i was going to do
forsure im trying the sugar cookies
thank you! :)
soon to be pastry chief ,
stephanie

]]> By: amira http://www.reluctantgourmet.com/blog/dessert-recipes/sugar-cookie-recipe/comment-page-1/#comment-57961 amira Tue, 02 Dec 2008 00:59:40 +0000 http://www.reluctantgourmet.com/blog/dessert-recipes/sugar-cookie-recipe/#comment-57961 wow this recipe was great i am using it at my holiday parties thanks so much! wow this recipe was great i am using it at my holiday parties thanks so much!

]]> By: jfield http://www.reluctantgourmet.com/blog/dessert-recipes/sugar-cookie-recipe/comment-page-1/#comment-54216 jfield Mon, 29 Sep 2008 14:05:08 +0000 http://www.reluctantgourmet.com/blog/dessert-recipes/sugar-cookie-recipe/#comment-54216 to avoid issues with measuring flour by volume, I generally consider "1 cup" of flour to equal 4 ounces. In the original recipe calling for 4 cups of flour, I would use a pound. 1 cup of creamed butter + 1/2 cup of oil + 2 eggs should give you a dough with a good consistency. If you don't measure your flour by weight, it is possible that you might have 4-5 more ounces of flour than you need. to avoid issues with measuring flour by volume, I generally consider “1 cup” of flour to equal 4 ounces. In the original recipe calling for 4 cups of flour, I would use a pound. 1 cup of creamed butter + 1/2 cup of oil + 2 eggs should give you a dough with a good consistency. If you don’t measure your flour by weight, it is possible that you might have 4-5 more ounces of flour than you need.

]]> By: Amanda http://www.reluctantgourmet.com/blog/dessert-recipes/sugar-cookie-recipe/comment-page-1/#comment-54187 Amanda Sun, 28 Sep 2008 20:41:55 +0000 http://www.reluctantgourmet.com/blog/dessert-recipes/sugar-cookie-recipe/#comment-54187 Thats alot of flour, isnt it? 4cups!!!!!!!! I' m making it right now, and its reallly crumbly! not sure if thats good or bad! Thats alot of flour, isnt it? 4cups!!!!!!!! I’
m making it right now, and its reallly crumbly! not sure if thats good or bad!

]]> By: Ted http://www.reluctantgourmet.com/blog/dessert-recipes/sugar-cookie-recipe/comment-page-1/#comment-53085 Ted Tue, 02 Sep 2008 09:43:36 +0000 http://www.reluctantgourmet.com/blog/dessert-recipes/sugar-cookie-recipe/#comment-53085 Thanks for the requests for the cracked sugar cookies. I sincerely hope everyone enjoys this old recipe. Best regards, Ted ------------ Cracked Sugar Cookies 1 1/4 CP sugar 1 CP unsalted butter, softened (or use half butter, half margarine) 3 large eggyolks, slightly beaten 1 TSP. vanilla 2 1/2 CP sifted all-purpose flour 1 TSP. baking soda 1/2 TSP. cream of tartar Preheat oven to 350 degrees. Lightly grease two cookie sheets. Cream sugar and butter together until light. Beat in yolks and vanilla. Sift together the measured, sifted flour, baking soda and cream of tartar, then fold into the batter sugar mixture. Form dough into walnut sized balls and place about two inches apart on the cookie sheets. Do not flatten. Bake for about eleven minutes, until tops are cracked and the tops are just turning colors. Cool on wire rack. Yield: about 48 cookies. Thanks for the requests for the cracked sugar cookies. I sincerely hope everyone enjoys this old recipe.
Best regards,
Ted
————
Cracked Sugar Cookies

1 1/4 CP sugar
1 CP unsalted butter, softened
(or use half butter, half margarine)
3 large eggyolks, slightly beaten
1 TSP. vanilla
2 1/2 CP sifted all-purpose flour
1 TSP. baking soda
1/2 TSP. cream of tartar

Preheat oven to 350 degrees. Lightly grease two cookie sheets.
Cream sugar and butter together until light. Beat in yolks and vanilla. Sift together the measured, sifted flour, baking soda and cream of tartar, then fold into the batter sugar mixture.
Form dough into walnut sized balls and place about two inches apart on the cookie sheets. Do not flatten. Bake for about eleven minutes, until tops are cracked and the tops are just turning colors. Cool on wire rack.
Yield: about 48 cookies.

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