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Start by preheating your oven to 375 degrees F. Line a couple of insulated baking sheets with parchment paper or a silicone baking mat. In a large bowl, cream the butter and sugar. Add the egg, orange juice, and vanilla, beat well. Add the flour and baking powder and stir to blend.
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Cut the cookie shapes with your cookie cutters. Line your baking sheet with either parchment paper or silicone mats. Place the cookies onto the baking sheet an inch apart. Bake for 8-10 minutes. Cool the cookies on a wire rack. Make a batch of Cookie Glaze and decorate the cookies.
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In a mixer bowl fitted with the paddle attachment, beat butter, powdered sugar, and salt on medium speed for 2 minutes until creamy. Add egg yolk and vanilla extract and beat for about 30 seconds until combined. Add flour and beat on low speed just until combined. Do not over mix the dough. If dough is too dry, add water, 1-2 teaspoons at a time.
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Directions. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat in egg, then stir in the vanilla. Combine flour and salt in a separate bowl; add to butter mixture and mix to form a dough. Cover dough with plastic wrap and chill for at least one hour. Preheat the oven to 400 degrees F (200 degrees C).
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Cream the butter and sugar together until lighter in color and fluffy in consistency. 3. Add the egg yolks and mix until fully combined. 4. Add the flour and mix until just incorporated. 5. Roll the cookie dough into a log and wrap in parchment paper or plastic wrap. Chill for at least an hour.
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Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with assorted 2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 5-7 minutes or until edges are lightly browned. Cool completely. STEP 4. Frost and decorate cooled cookies as desired.
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With the mixer on low speed, spoon the flour mixture into the butter mixture. Cover the dough and chill for 1 hour. Preheat the oven to 375 °F and line 3 baking sheets with parchment paper. Scoop and shape the dough into 1-inch balls. Roll the shaped dough into decorative sugar.
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Wrap in plastic; chill until firm, at least 1 hour. Preheat oven to 350 degrees. On a piece of floured waxed paper, roll one disk to a thickness of 3/16 inch; chill. Repeat with remaining dough. Flouring cutters as you go (to prevent sticking), cut dough into desired shapes; carefully transfer to baking sheets.
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Instructions. Preheat oven to 375°. With a kitchen aid or hand mixer, cream butter and sugar together until light and fluffy. Add egg and vanilla and beat until smooth. In a separate bowl, whisk your flour, baking powder, and salt. Slowly add to your creamed mixture and beat until well combined.
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Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
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Instructions. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. In a separate bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar together on medium-high speed until light and fluffy.
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Instructions. Cream butter and sugar. Make sure your mixture is nice and fluffy! Add in egg and vanilla, and mix well. Be sure to scrape the sides of your bowl and mix everything in. Add salt and flour. If you don't have a large bowl, add only half the flour and mix. Then add second half and mix again.
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Preheat the oven to 350°F and line 3 baking sheets with parchment. Between 2 pieces of parchment paper, roll 1 piece of dough to ⅛-inch thickness. With floured 2 to 3-inch cookie cutters, cut the dough into as many cookies as possible. Wrap and refrigerate the leftover trimmings.
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Roll out the dough to 1/4 -1/2 inches onto a lightly floured surface and cut with your favorite cookie cutters. Place the cookies onto your Reynolds Cookie Baking Sheet lined cookie sheet and bake for 12-15 minutes or until the start to get light golden on the edges. Cool completely and frost with your favorite glaze, icing or frosting and.
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Instructions. Preheat the oven to 350 degrees F and line baking sheets with parchment. Mix the butter, granulated sugar, and powdered sugar together on medium-low speed until smooth. Stir in the egg yolk and vanilla. Add the flour and salt, and mix together until just barely combined.
