How To make Barbara's Sugar Cookies

How To Make Thick Chocolate Chip Cookies in 30 minutes

How I make these thick cookies in 30 minutes. Recently our daughter Jada and her friend visited this amazing cookie store and brought home the most delicious fat cookies that I simply had to try to replicate the chocolate chip ones. I can't be sure that this recipe is the true recipe, but I think it came pretty close. I used 2 metal cookie cutters as a mold to make 2 different size fat thick cookies.
They were crunchy and top while so thick and filling the middle. Really you only need a quarter or half to be satisfied.

Ingredients
1 c. or 2 sticks butter
1/4 white sugar
1 1/4 c. brown sugar
2 eggs
1 tsp. vanilla extract
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp salt (If butter is not salted)

Hi, My name is Barbara and I'm originally from Belize located in Central America. I now reside in Southern California with my husband of almost 36 years and 3 young adult children Josh, Jory and Jada. Although I'm the host of the show, Joe and the children play a major part in front of and behind the camera.

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How To Make Football Sugar Cookies (dough)

Here’s is my demonstration on pressed sugar cookies.

Recipe :
2 sticks of ROOM TEMPERATURE butter
1 Cup of white sugar
1/2 teaspoon of vanilla
1 egg
3 Cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt

-cream butter & sugar
-add egg & vanilla
-SCRAPE BOWL
-add dry last
-SCRAPE BOWL
(Knead dough together if necessary)
-form in to squares and chill for an hour
-roll out with a little bit of flour to a 1/4 inch thick
(About the thickness of an two quarters on top of each other)
-bake at 325° till golden brown
(Check every 5 minutes)


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The Ultimate Sugar Cookie Recipe pt. 1

Barbara's Butter Cookies.MOV

Barbara's classic, original hand made authentic butter cookies are here! These are the original gourmet butter cookies passed down from one generation to the next and now they are available to you. Each cookie is hand pressed and hand decorated with only the freshest and wholesome ingredients. In addition, for holidays, the cookies are decorated to reflect the holiday season with special colors and flavors.

Can my Kitchen Shy Husband Make my Delicious Icebox Cookie Recipe - Let's See!

Barbara's simple to make recipe for delicious icebox cookies with added chocolate chips. Barbara is a professional baker with years of experience, but the baker's husband, Andrew, has no professional experience - if he can make it, you can too! Join Andrew in making a delicious cookie that uses a few ingredients to produce a sweet, buttery, and chocolatey taste. As a bonus the cookie dough is great to make in advance and store in the fridge (as in icebox) for when the cookie craving hits.

If you enjoy the recipes on my channel look out for my new book – Sweet Soul Baking – available through Amazon, Barnes & Noble, and other book sellers (ISBN-13: 9781802279597, ISBN-10: 1805412116).

Ingredients:

80 g (2.8 ounces)(1/4 cup) unsalted butter (make sure its soft!)
30 g (1.1 ounces) (1/4 cup) caster sugar
1 large egg yolk
100 g (3.5 ounces) (1 cup) cake flour
15 g (0.5 ounces) (0.16 cup) ground almonds
A pinch of salt
50 g (1.8 ounces) (0.29 cup) sweet chocolate - you can chop a good quality chocolate bar into small pieces
1 large egg white (to brush the cookie when decorating with granulated sugar)
2 table spoons of granulated sugar


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Music - Sweet Talk (Tyra Chantey)

We'd love to know what you thought of the video and recipe - please leave your comments below and tell us what other cakes and desserts you would like us to make.

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Valentine's Cookies with Barbara Tenney

Barbara Tenney is back in Chef Supplies, this time making delectable sugar cookies! This Valentine's Day, indulge your sweet tooth with these delicious treats. Below, you'll find Barbara's recipe for No-Fail Sugar Cookies and Glaze.

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No-Fail Sugar Cookies:

This recipe is GREAT when using complex cookie cutters. The dough holds its shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

Ingredients:
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt

1) Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

2) Chill for 1 to 2 hours (or see Hint below)

3) Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 8-dozen 3 cookies.

HINT: Rolling Out Dough Without the Mess - Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.

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Cookie Glaze:

Here is the secret for making shiny cookies. Glaze your cookies with this recipe and then add details with royal icing.

Ingredients:
3 cups confectioners' sugar
1/4 cup warm water
1 T. light corn syrup
1/4 t. flavoring (almond, orange, lemon, etc.)
A couple drops of white coloring (This makes the glaze opaque rather than transparent)
Desired coloring

Add syrup and extract to warm water in mixing bowl. Mix to dissolve syrup in warm water. Add sugar and white coloring. Mix on low until you form a smooth glaze. Before putting it on the cookies, you want it warm, so put it in the microwave a few seconds before using, until it is baby bottle warm.

When you have finished making the glaze, store it in a plastic covered container. NO need to refrigerate. It will stay for over a week.

After storing glaze, it is not unusual for the heavier sugars to settle to the bottom of the container. Simply put the glaze in the microwave to soften it again and mix thoroughly.

You can apply to the cookie in different ways. The easiest is to simply dip the top of the cookie into the glaze until fully covered. Just hold the cookies around the edges with your fingers to do this. You aren't trying to dip the back of the cookie. Place the cookie on a cookie rack to drip (with wax paper underneath). Or you can put the glaze into squirt bottles and use them to 'fill' in areas previously outlined. Also, you can dip a cookie in one color, and while it is still wet on the cookie rack, apply a different colored glaze with a squirt bottle in a decorative fashion.

Cookies made with this glaze can be decorated ahead of time and frozen.