Easy Cut Out Sugar Cookies | Just 5 INGREDIENTS! | No Spread Sugar Cookie Recipe
Easy No Spread Cut Out Sugar Cookies | Just 5 INGREDIENTS!
:: Cook Me Food ::
These sugar cookies are buttery and tender-crisp. They are made for cutting out into shapes as they hold their shape very well when baking. The dough is super easy to roll out and cut – and you only need just 5 basic ingredients. The cookies won’t puff up, so they are perfect for icing and decorating as you please. They are wonderful to serve plain too. NO SPREAD. NO PUFF. JUST 5 INGREDIENTS!
You'll need:
• 1 cup (225g) salted butter (room temperature)
• 1 1/2 cup (180g) powdered sugar/icing sugar
• 1 large egg (room temperature)
• 1 1/2 tsp vanilla extract
• 3 1/4 cup (422g) all-purpose flour
Cool completely. Serve. Enjoy!
:: HELPFUL HINTS ::
* Number of cookies will depend on cut out size and how thick you roll your dough. For thinner cookies, roll out your dough to 1/8 and 1/4 for thicker cookies.
* Bake thinner or smaller cookies for 8-10 minutes.
* Measure your flour correctly. Adding too much flour will result to crumbly texture or sandy taste when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Let your cookies cool completely before frosting them. If they are not cool, the icing will melt.
:: MORE SUGAR COOKIE RECIPES ::
* No Spread Cut Out Chocolate Sugar Cookies | Only 5 Ingredients!
* Cut Out Shortbread Cookies | Only 5 Ingredients!
* Soft Chocolate Sugar Cookies
* Classic Soft and Chewy Sugar Cookies | Only 5 Ingredients!
Happy baking!
Thanks for watching!
Savory Blue Corn Scones
Blue Corn, Green Chili & Cheese scones
-Can be made Vegan as well.
*if you don't have blue corn, you can substitute yellow corn meal
*feel free to change out the chili!
*for VEGAN version, use Vegan cheese, Vegan Milk, Vegan butter,
omit the egg wash, and use frozen corn instead of creamed corn (add a little more buttermilk to compensate for moisture).
1 3/4 c All purpose flour
3/4 c Blue cornmeal
1 TBSP baking powder
1 tsp salt
4 1/2 TBSP COLD unsalted butter, cubed (if using salted butter, omit 1 tsp salt)
3 green chili pods, peeled and roughly chopped
1/2 cup creamed corn
1 cup buttermilk (d.i.y. 1 cup whole milk + 1 TBSP white vinegar)
Extra flour for rolling
Egg Wash
1 egg +2 TBSP water
-whisk in small bowl and set aside
-Mix flour/cornmeal/salt/baking powder together
-Add COLD, cubed, butter to flour mix and mix using hands until butter resembles small pea sized clusters
-Stir in Cheese
-Add your Green chili and Creamed Corn to your flour mix and use a spoon or spatula to stir
-Gradually add your buttermilk to your mix and continue to stir using your spatula/spoon
*Depending on your Altitude, you may not need to use the full cup of cream*
-Add cream until your flour spots are gone
-Dough will be slightly sticky
-On a table, dust flour generously
-Turn your dough onto your floured table and turn (don't knead), dough 10x's
*Use your hands to create a rectangle with the dough and fold the dough in 1/2, use your hands to Gently flatten out your dough and repeat
-Wrap dough in plastic and let chill in fridge for 30 mins
-Pre Heat oven to 385 degrees fahrenheit
-After 30 mins, flour your table and set dough atop
-Roll out dough, keeping a rectangular shape to 1/2 thickness
-Using a bench scraper or knife, cut rectangular shape width wise into 4 equal sections
-Cut your sections in 1/2 lengthwise to create 8 small rectangles
-Now cut those rectangles diagonally in 1/2 to create 16 triangles
-Place scones on baking sheet/cookie sheet
-Using egg wash, brush tops of scones to coat lightly in egg wash
-Place cookie sheets in oven and bake
-Depending on your oven, you might be baking from 14-20 mins
-To check doneness, use your finger to press top of scone, if it springs back after pressed, its done
-You can take them out now and cover with cheese before you put back into oven on BROIL
- If you don't want the extra cheese, go ahead and put the scones back in under BROIL until it reaches a nice golden brown color
-Let cool and enjoy!
Thank you all! Let us know if you try this recipe
Blue Corn Cookie Pre-Mix
This is our tutorial on how to use our pre-made cookie mix! If you were able to purchase from us, we hope you enjoy making your baked goods!
Fair warning, we shot this video in real time with no voice over, so I say “Um” a lot. Sorry.
If you ever have questions on our pre-mixes, send us a PM on FB or IG. Don’t forget to post your Blue Corn Creations! Tag us on FB or use #4shíplateonly.
Thank you all for supporting our small and local business!
Blue Corn Tea Cookie Demonstration with Dr. Lisa Platero
Dr. Lisa Platero will demonstrate her recipe for blue corn tea cookies and go over the baking process. See below for ingredients.
Ingredients
¼ tsp. Extra virgin olive oil
¼ c. raw pinons, shelled
¼ c. honey
1 c. unsalted butter, softened (2 sticks)
1 c. pure cane sugar
1 tsp. pure vanilla extract
2 Eggland’s Best eggs, room temperature
2 ½ c. all-purpose flour
1 c. roasted blue corn meal
½ tsp. cinnamon
1 tsp. baking powder
¼ tsp. Kosher salt
Other items needed:
2 mixing bowls, hand mixer, spatula, silicone brush, parchment paper, and plastic wrap. And a cookie cutter of any shape.
vegetarian biscotti
Perfect for vegetarians who a nice afternoon biscotti over coffee
Apple cinnamon, coco, sunflower seed and almonds.
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BLUE CORN BISCOTTI
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