Just like a voice-over, a little something unexpected makes the mix sweet and surprising! An aromatic twist on tradition, and delightful with tea.
1 cup softened butter
1/2 cup superfine sugar
2 cups all-purpose flour
2 tsp finely chopped rosemary
In a large mixing bowl, beat the butter until it is light and fluffy. Continue beating while slowly adding the sugar.
In another bowl, mix the flour and the rosemary. Slowly beat the flour mixture into the butter mixture, one cup at a time. Scrape down the sides and mix well for about 3 minutes.
Form the dough into a large ball. Set it on a well- floured surface and roll into an 8-inch circle with a rolling pin. The dough should be about 1/2 inch thick. Cover dough and refrigerate for 1 hour before baking.
Preheat oven to 325°. Place dough on a parchment-lined cookie sheet and bake for about 35 minutes or until it is just barely staring to brown.
Let cool 5 minutes before slicing into 8 pizza-shaped wedges with a large knife. Cool completely before serving. Store leftovers in an airtight container at room temperature for up to 1 month.
Like it a little spicy, a little exotic? Just like a voice-over, a touch of something unique bumps up the impact!
You can’t go wrong with these cookies and a glass of cold milk (unless you’re about to record a voice-over, because as you know dairy = mucus in the throat, aka “the phlegmthrower").
1 cup shortening or softened butter
¾ cup brown sugar
¼ cup granulated sugar
1 tablespoon sweet milk
1½ cups flour
½ teaspoon baking soda
½ teaspoon cloves
¼ teaspoon salt
1 cup semisweet chocolate pieces
¼ - ½ cup shredded coconut (depending how much you like coconut)
Cream shortening, adding sugars gradually until combined. Beat eggs with milk, and add to shortening mixture.
Sift together flour, baking soda, cloves, and salt and add to shortening mixture. Cut chocolate into small pieces and stir into dough with coconut.
Drop rounded teaspoonfuls of dough onto greased baking sheet, about 2 inches apart. Bake in moderate oven (350°F) for 12 to 15 minutes.
**Note: eggs make cookies fluffier, so if you like your cookies thinner and crispier, omit one or both of the eggs. Just like with voice-over, you can play around to find just the right texture for you!
Just like a voice-over, mixing in colors and flavors delights the customer! These cookies are fragrant and delicious, a tasty canvas for your favorite decor and sparkles.
1 cup softened butter
3/4 cup sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup butter, softened
2 cups confectioners sugar
1 teaspoon vanilla extract
1 teaspoon rum or brandy extract (optional)
2 to 3 tablespoons half-and-half cream
In a large bowl, cream butter and sugar until fluffy. Beat in egg and vanilla. Combine the flour, nutmeg and salt; gradually add to creamed mixture and mix well.
—For round cookies: Divide dough into 14 pieces. Shape each portion into a 12-in. x 1/2-in.-thick rope. Cut ropes into 2-in. pieces. Place 2 in. apart on greased or parchment-covered baking sheets.
—For cut-out cookies: pat your dough into a couple 1” thick round discs, wrap in wax paper, and refrigerate for one hour. Gradually roll out the chilled dough to a 1/8” - 1/2” thickness before cutting, depending on whether you like crispy vs. thicker sugar cookies. Dip your cookie cutters in flour to prevent sticking.
Rolling tip: if you want to make roll-out easier but don’t have a fancy silicone mat, you can tape wax paper to your table, sprinkle your dough with a little flour, then place another sheet of wax paper on top. Your rolling pin won’t get sticky, your dough won’t get dried out from too much added flour, and you can easily refrigerate the rolled-out sheets for later baking. Just like with voiceover, sometimes simple and straightforward works like a charm.
Bake at 350° for 8-12 minutes or until the dough has set and bottoms are lightly browned. Allow to rest for 2 minutes on the cookie sheet before removing to wire racks to cool completely.
Make the icing while the cookies are cooling. Beat butter until fluffy in a small bowl and gradually add confectioners’ sugar and extracts. Beat until blended. Add enough cream to achieve desired consistency.
Be sure cookies are completely cool before decorating. Use an icing spreader or piping tip and sprinkle with additional fresh-grated nutmeg for added fragrance and flavor.
Store in an airtight container in the refrigerator. Makes 4-6 dozen cookies depending on your chosen size.
**You can omit the egg if you like your sugar cookies thin and crispy, but watch them carefully in the oven or they’ll burn!