Katey's Kitchen

Sugar Cookie Frosting

February 5th, 2012 Posted in Cookies, Desserts Tags: Butter, Cookies, Frosting

3 1/2 cups powdered sugar, divided

3 Tbl butter

1 Tbl shortening

1/2 tsp vanilla

1/4 c milk

Food coloring

 

~Combine 1 1/2 cups sugar, butter, shortening, vanilla and milk – beat until smooth

 

~Add remaining sugar and food coloring, beat with electric mixer on medium speed for 3 minutes or until creamy. 

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Buttery Sugar Cookies

February 5th, 2012 Posted in Cookies, Desserts Tags: Butter, Holidays, Sugar

2 cups butter, softened

1 8 oz package cream cheese, softened

2 cups sugar

2 egg yolks, beaten

1 tsp vanilla

4 1/2 cups flour

 

~Preheat oven to 350

 

~Blend together butter and cream cheese; add sugar, egg yolks and vanilla

 

~Gradually add flour

 

~Chill for 2 hours

 

~Separate dough into sections and on lightly floured surface roll (one section at a time) to 1/4″ thickness and using your favorite cookie cutters cut shapes into the rolled out dough.

 

~Repeat with remaining dough

 

~Bake for 10 – 12 minutes.  Let cool completely before frosting

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Chocolate Chip Cookies

January 29th, 2012 Posted in Cookies, Desserts Tags: Chocolate, Cookies, Party

2 cups minus 2 Tbl cake flour

1 2/3 cups bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp Kosher salt

2 1/2 sticks unsalted butter

1 1/4 cups light brown sugar

1 cup plus 2 Tbl granulated sugar

2 eggs

2 tsp vanilla extract

1 package Nestle chocolate chunks

3/4 package Nestle white chocolate chips

 

~Sift flours, baking soda, baking powder and Kosher salt into a bowl.  Set aside

 

~Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.  Add eggs, one at a time, mixing well after each addition.  Stir in the vanilla.  Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.  Drop chocolate pieces in and incorporate them without breaking them.  Press plastic wrap against dough and refrigerate for 24 to 36 hours.  Dough may be used in batches, and can be refrigerated for up to 72 hours.

 

~When ready to bake, preheat oven to 350 degrees.  Line a baking sheet with parchment paper or a nonstick baking mat.  Set aside.

 

~Scoop six 3 1/2 oz mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up.  Sprinkle lightly with kosher salt and bake until golden brown but still soft, 15 – 17 minutes.  Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.  Repeat with remaining dough, refrigerated, for baking remaining batches the next day.  Eat warm, with a big napkin.

 

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