Cookie Recipes – Confectionary Chalet

Kathy’s Brown Sugar Cut-Out Cookie Recipe

2 cups sweet butter (unsalted) softened
3 teaspoons baking powder
1 cup brown sugar
2 teaspoons cream of tartar
1 – 1 /2 cups confectioners’ sugar
¼ – ½ teaspoon nutmeg (optional)
2 eggs
2 teaspoons B & V powder flavor (Butter & Vanilla Flavor)
2 teaspoon vanilla (or) flavoring of your choice
1 teaspoon salt
6 cups all-purpose unbleached flour

In large bowl, cream together butter, brown sugar and powdered sugar together until smooth. Beat in one egg at a time, add vanilla. Combine flour, baking powder, cream of tartar, nutmeg, B&V and salt; blend into creamed mixture. (If dough is too dry, add 1-2 tablespoons milk until dough is a good rolling consistency, not too dry or sticky)

Divide dough into fourths; make each fourth into a log shape. Place one log shape between two 12 x 18 inch sheets parchment paper, dust with small amount of flour; roll each log 1/8” – 1/4 inch thickness (depending on type of cookie cutter using (or) if you are placing cookies on sticks). Place parchment sheets of cookie dough on jelly roll pan, place in refrigerator to cool, approx. ½ hour before cutting desired shapes.

Preheat oven to 350 degrees, 15-20 minutes before baking cookies. Using similar sized cookie cutters, cut out desired shapes on parchment paper sheets; 1”- 1- 1/2 “ inches apart, bake on parchment, baking mat or un-greased cookie sheets. Bake 8-10 minutes in preheated oven, until desired color and doneness; loosen immediately from cookie sheet, then gently place on to a wire rack, cool completely.

Recipe Makes Approx. 6 – 8 dozen 2-1/2”-3” cookies.

Kathy’s Sugar Cookie Recipe #2

1 cup sweet butter (unsalted) softened
2 ½ cups all-purpose unbleached flour
1 ½ cups confectioners’ sugar
1 teaspoon baking soda
1 egg
1 teaspoon cream of tartar
1 teaspoon vanilla extract
¼ – teaspoon fresh nutmeg, ground (optional)
½ teaspoon almond extract (or) lemon
½ teaspoon salt
1 teaspoon B & V Powder Flavor – (Butter & Vanilla Flavor)

In large bowl, cream together the butter and confectioners until smooth. Beat in one egg; add vanilla, almond extract and B & V. Combine flour, baking soda, cream of tartar, nutmeg and salt; blend into creamed mixture. (If dough is too dry add 1-2 tablespoons milk) Chill for at least 2 hours.

Divide dough in half; make each half into a log shape. Place one log shape between two 12 x 18 inch sheets parchment paper, dust with small amount of flour; roll each log 1/8” – 1/4 inch thickness (depending on type of cookie cutter using (or) if you are placing cookies on sticks). Place parchment sheets of cookie dough on jelly roll pan, place in refrigerator to cool, approx. ½ hour before cutting desired shapes.

Recipe Makes Approx. 30-60 cookies

Kathy’s Sugar Cookie Recipe – #3

2 cups sweet butter (unsalted), softened
2 teaspoon salt
3 cups granulated sugar
4 teaspoons baking powder
2 eggs
6 cups all-purpose unbleached flour
2 teaspoons vanilla extract (or) desired flavorings
2-3 Tablespoons Milk (if dough is too dry)
2 teaspoons B & V – (Butter & Vanilla Flavoring)

In large bowl, cream together the butter and sugar until smooth. Beat in two eggs, one at a time, add vanilla and B & V. Combine flour, baking powder and salt; blend into creamed mixture. (If dough is too dry add 2 to 3 tablespoons milk) Do not have to chill dough.

Preheat oven to 350 degrees, 15-20 minutes before baking cookies. Using similar sized cookie cutters, cut out desired shapes on parchment paper sheets; 1”- 1- 1/2 “ inches apart, bake on parchment, baking mats or a lightly greased cookie sheet. Bake 8-10 minutes in preheated oven, until desired color and doneness; loosen immediately from cookie sheet, then gently place on to a wire rack, cool completely.

Recipe Makes Approx. 5 doz. 2”-3” cookies