how do you make sugar cookies **today** thanks?

Answer 1

sorry, don't know what "today" means, never heard of that type...

here is a good one to try...


SUGAR COOKIES

Recipe By : Pat Parker
Serving Size : 1 Preparation Time :0:00
Categories : Cakes, Cookies & Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup powdered sugar
3/4 cup butter
3/4 cup cooking oil
2 eggs -- beaten
1 teaspoon soda
1 teaspoon cream of tartar
4 cups flour
1 teaspoon vanilla

Mix first 4 ingredients with beater, then add remaining ingredients. Mix and ch
ill for 6 hours. Roll in wax paper. Slice. Bake at 350 degrees for 10 - 15 minu
tes.

Answer 2

Cream Cheese Sugar Cookies

This is THE BEST~~~ A soft, chewy, and flavorful sugar cookie. It is very important to chill the dough, as it is too sticky to roll unless well chilled.

INGREDIENTS
1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour

DIRECTIONS
In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
Preheat oven to 375 degrees F (190 degrees C).
On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting

Answer 3

OLGA's SUGAR COOKIES:

1/2 cup butter (softened)
1/2 cup shortening
1 cup sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 1/2 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar

In a large bowl, cream butter, shortening and sugar. Add eggs and vanilla extract until light and fluffy. Sift dry ingredients together and add to butter mixture. Chill dough for 1 to 2 hours.

On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with cookie cutters. Place on greased baking sheets or parchment paper. Sprinkle with colored sugar or leave plain to frost later.

Bake at 350 degrees for 5 to10 minutes or until lightly browned. Cool on wire racks.

Answer 4

This is the great recipe I use:

http://www.recipezaar.com/40470

Granny's Sugar Cookies

I make sugar cookies for almost every holiday. A lot of fun and the kids can help.

84 cookies 32 min 20 min prep

1 1/2 cups sugar
1 1/2 cups butter, softened (no substitutes)
2 large eggs
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
Frosting
1 1/2 cups powdered sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
various food coloring
colored sprinkles

In a mixing bowl, cream together sugar and butter until fluffy.
Add eggs and vanilla; beat well.
Stir together dry ingredients; gradually add to creamed mixture until completely blended.
Cover and chill for at least 30 minutes.
On a lightly floured surface, roll dough to 1/4-inch thickness.
Cut with various shaped cookie cutters dipped in flour.
Transfer cookies to ungreased cookie sheet.
Bake at 350° for 10-12 minutes.
Cool on wire racks.
Frosting: Mix together sugar, butter, vanilla and milk until desired degree of spreading consistency; add milk if you want thinner frosting.
Add food coloring to obtain desired color.
Spread frosting over cookies and decorate with sprinkles.

**LOOK AT THE SITE BELOW FOR HELPFUL HINTS!

Answer 5

Thought you wanted Oatmeal Raisins.

Vanilla Sugar Cookies

Ingredients:
4 cups sifted unbleached flour
1 teaspoon baking soda
1 teaspoon salt (optional)
1 cup unsalted butter
2 cups sugar
2 eggs, separated
1 tablespoon pure vanilla extract
1 cup buttermilk or sour cream
Vanilla sugar

Instructions:

Preheat oven to 350 degrees

Sift flour with baking soda and salt; set aside. In a large mixing bowl cream butter with sugar, egg yolks and vanilla extract until light and fluffy. Stir in flour mixture alternately with buttermilk, beginning and ending with flour. Blend well. In another bowl beat egg whites until stiff but not dry. Fold into cookie batter.

Drop by tablespoonfuls onto greased cookie sheets. Spread and shape cookie on back of spoon into a 2-inch circle, 1/2 inch high. Sprinkle generously with vanilla sugar.

Bake 12 to 15 minutes, or until golden around the edges. Immediately remove to rack; sprinkle again with vanilla sugar and cool completely.

Makes 3 to 4 dozen cookies.

Answer 6

Brown Sugar Cookies:

When real butter and dark brown sugar blend and bake, you get these crisp praline-tasting cookies.

1 cup butter, softened
1 1/2 cups firmly packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
3 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Decorator sugar

Beat butter at medium speed of an electric mixer until creamy. Gradually add brown sugar, beating well. Add egg and vanilla, beating well.

Combine flour, soda, and salt; add to butter mixture, beating just until blended.

Roll dough to 1/4" thickness between two sheets of wax paper. Cut with 4" cookie cutters. Place 1" apart on ungreased cookie sheets. Sprinkle cookies with decorator sugar.

Bake at 350° for 10 to 12 minutes. Let cookies cool 1 minute on cookie sheets, and carefully transfer to wire racks to cool completely.

Yield: about 2 1/2 dozen

Answer 7

HOLIDAY SUGAR COOKIES

The frosting recipe yields enough frosting to make four colors, plus about a cup of extra white base for adjusting the shades, if necessary. If you’d like to make additional colors, increase ingredient amounts accordingly.

click photo to enlarge
For cookies
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
2 2/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
For frosting
9 cups (or more) powdered sugar (about 2 1/4 pounds)
4 1/2 tablespoons Just Whites (pasteurized powdered egg whites)*
12 tablespoons (or more) water
Assorted food colorings, preferably Wilton concentrated gel pastes in Golden Yellow, Violet, Moss Green, Red (No Taste) and Sky Blue**

4 (or more) small disposable pastry bags**

Plain round metal tips (1/16 to 1/8 inch in diameter; optional)**




Make cookies: Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in egg and vanilla. Sift flour, baking powder, salt and nutmeg over; stir to blend well. Turn dough out onto lightly floured surface and knead gently 1 minute. Shape dough into 1/2-inch-thick rectangle. Cut into 4 equal pieces; wrap in plastic and refrigerate at least 3 hours and up to 1 day. Let dough soften slightly at room temperature before rolling out.
Position rack in center of oven and preheat to 350°F. Butter large baking sheet. Working with 1 dough piece at a time, roll out dough on lightly floured surface to 1/8-inch thickness, lifting and turning dough often and dusting surface very lightly with flour to prevent sticking. Using floured 3- to 4-inch cutters, cut out cookies. Pull away excess dough from around cookies. Transfer cookies to prepared baking sheet, spacing 1 inch apart (cookies will not spread). If using cookies as hanging ornaments, push 1 end of drinking straw through dough near top of each cookie; lift straw, then remove small dough round from straw. Gently reroll dough scraps; cut out more cookies. Transfer to same sheet.

Bake cookies until light brown, about 11 minutes. Let cool 5 minutes on sheet. Transfer cookies to rack; cool.

Repeat with remaining dough pieces, baking 1 sheet of cookies at a time. Cool baking sheet completely and butter sheet lightly between batches.

Make frosting: Whisk 9 cups sugar and powdered egg whites in large bowl to blend. Whisk in 12 tablespoons water. If necessary, whisk in more water by teaspoonfuls or more sugar by tablespoonfuls until frosting is medium-thick and very smooth. Place 1/2 cup frosting into each of 4 small bowls; mix colors using instructions in box on previous page. (Can be prepared 1 day ahead. Cover bowls and remaining frosting with plastic wrap to keep frosting from drying out. Store at room temperature.) Thin frosting in each bowl as needed by mixing in 1/4 teaspoon water at a time.

Using pastry brush or small metal offset spatula, spread frosting on cookies; set cookies aside and let frosting dry, about 30 minutes. Cut off small tip from end of 1 disposable pastry bag (cut off slightly more if planning to insert metal tip). Fold down top 2 inches of bag, forming collar. Holding bag under collar and using small rubber spatula, fill bag with 1 color of frosting. Repeat with remaining pastry bags, filling each with 1 color of frosting. Pipe decorations onto frosted cookies in desired patterns and colors. Let cookies stand until decorations are firm and dry, at least 4 hours. (Can be prepared 3 days ahead. Place cookies in single layer between sheets of waxed paper in airtight container; store at room temperature.)

*Can be found in the baking-products section of most supermarkets.


Makes about 36 cookies.

Answer 8

http://www.mccormick.com/assets/11775_Vanilla-Sugar-Cookies.jpg

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25187,00.html