can some one tell me how to make homemade sugar cookie dough?

Question

I know i sound stupid,but i really need one, please!

Answer 1

Child Proof Sugar cookies

INGREDIENTS:
1 1/2 cups confectioners' sugar
1 cup butter flavored shortening
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease your cookie sheets.
Mix the sugar, shortening, egg, vanilla and almond extract until creamy. Mix in the flour, baking soda and cream of tartar. Make several small balls of dough. Roll out dough to about 1/8 or 1/4 inch thick. Cut into desired shapes with well floured cookie cutters. If desired, press candies, raisins, nuts or sprinkles into cookies. Place cookies onto the prepared sheets.
Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes, depending upon whether you like hard or soft cookies. Remove cookies and let cool on a rack. Serve warm with a glass of milk. They are also good with ice cream wedged in the middle of two cookies.

OR

Sour Cream Sugar Cookies

INGREDIENTS:
1/2 cup butter
1/2 cup lard
1 1/2 cups white sugar
2 eggs
3 tablespoons sour cream
1/2 teaspoon baking soda
3 cups sifted all-purpose flour
1/4 teaspoon salt

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DIRECTIONS:
Cream butter, lard and sugar. Add eggs and beat. Mix sour cream and baking soda together and add to egg mixture. Add flour and salt and mix well.
Chill dough until firm enough to roll.
Preheat oven to 400 degrees F (205 degrees C).
Roll out dough and cut with cookie cutter. It's wise to keep dough in refrigerator between rolling out batches. Bake for 5 - 7 minutes.

Answer 2

Sugar Cookies

1 cup butter
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt

DIRECTIONS:
In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Combine the flour, baking powder, and salt; gradually blend into the creamed mixture to form a soft dough. Cover or wrap dough, and refrigerate overnight.
Preheat the oven to 400 degrees F (200 degrees C). On a floured surface, roll the dough out 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

Answer 3

Sugar Cookies
1 1/4 cups sugar
1 cup shortening
2 eggs
1/4 cup light corn syrup
1 tsp vanilla
3 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Mix well. Roll dough on floured surface, and cut with cookie cutter or canning ring. Bake at 375 for 5-9 minutes.

Answer 4

NO YOU DON'T SOUND STUPID.NO ONE COMES IN THIS WORLD KNOWING EVERYTHING SO WE HAVE TO ASK TO LEARN.I HAVE THIS RECIPE FROM PAULA DEEN FOR SUGAR COOKIES:MAKES 5 DOZ.1 1/2 CUPS SIFTED CONFECTIONERS SUGAR, 1 C.(2 STICKS) BUTTER, 1 EGG 1 TSP. VANILLA, 1 TSP.ALMOND EXTRACT, 2 1/2 C.ALL PURPOSE FLOUR, 1 TSP.BAKING SODA, 1 TSP. CREAM OF TARTER.
IN BOWL,CREAM SUGAR AND BUTTER TOGETHER,THEN MIX IN EGG,VANILLA AND ALMOND. IN ANOTHER BOWL, STIR TOGETHER FLOUR,BAKING SODA AND CREAM OF TARTAR: MIX THE DRY INGREDS INTO THE CREAMED MIXTURE,THEN COVER AND REFRIGERATE FOR 2-3 HRS OR OVERNIGHT.
PREHEAT OVEN TO 375*.DIVIDE CHILLED DOUGH IN 1/2 AND ROLL IT OUT ON A LIGHTLY FLOURED SURFACE TO 1/4 IN THICKNESS.LIGHTLY GREASE SOME BAKING SHEETS.CUT THE DOUGH W/ A FLOURED COOKIE CUTTER,SPRINKLE W/ SUGAR.TRANSFER COOKIES TO THE PREPARED SHEETS ANDD BAKE 9 MINS.

Answer 5

1 cup butter, softened
1 cup sugar
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla or other flavoring
3 cups flour
food color, optional
colored sugar, optional

Beat together softened butter and sugar until smooth and creamy. Add eggs, salt, and flavoring. Beat. Stir in flour and optional food color. Shape and roll into a 2-inch diameter log. Wrap in wax paper and refrigerate for at least 4 hours.

Answer 6

The Recipe
1 1/2 cups sugar
2/3 cup shortening or butter*
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Early in the day or the day before:
In a large bowl cream the shortening and the sugar. Add the eggs, extract, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.

Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll** half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 " to 1/4" thick. With floured cookie cutter, cut into shapes. Re-roll trimmings and cut.

Place cookies 1/2 inch apart on cookie sheets. Decorate*** Bake 8 minutes or until very light brown. With pancake turner, remove cookies to racks; cool. Makes about 6 dozen cookies.

*I've found that if you want "sturdy and tasty" cookies you should use 1/2 shortening and 1/2 butter. Shortening makes cookies sturdy and butter makes them tasty.

** Rolling Hints: Sue B. says: " Roll the dough out BEFORE chilling and then chill. I roll out my sugar cookie dough right after it is mixed up between 2 sheets of waxed paper, place it on to a flat baking sheet and put it in the fridge. Continue until all the dough is rolled out, stacking the dough sheets on top of the first one. You will go through a lot of waxed paper, but the convenience is worth it for me. When you're ready to cut them out, take out one sheet at a time, peel off the top waxed paper, lightly rub some flour onto the dough, replace the waxed paper and flip the dough sheet over. Peel off the now top sheet of waxed paper and you're ready to cut out your cookies. Collect the dough scraps in a plastic baggie so they don't dry out, re-roll when you have enough for a large sheet. I reuse some of the waxed paper sheets for re-rolling the scraps. A couple tips..... If the waxed paper slips on the counter while rolling, wipe the counter with a damp cloth. And while rolling the dough, sometimes the bottom waxed paper wrinkles, flip over the dough and waxed paper, release waxed paper and re-roll. This method of rolling out cookie dough has been a real time and mess saver for me." ShadoeRose says: "I have found that it is difficult to roll if attempting to do so immediately after taking out of the refrigerator. Take a portion of the dough out and put the rest back in the refrigerator as you don't want the dough to get to room temperature. Let the piece you are working with, warm slightly but keeping beneath room temperature. Experiment with different lengths of time of warming until you find the temperature you find the easiest to work with."

***To decorate with colored sugars: Prepare cookies by brushing with heavy cream or an egg white slightly beaten with 1 tablespoon of water. Sprinkle with decorative toppings.

***To decorate with food colors: Mix 1 egg yolk and 1/4 teaspoon water. Divide mixture among several custard cups. Tint each with different food color to make bright colors. (If paint thickens while standing, stir in a few drops of water.) Paint designs on cookies with small paint brushes.