My Favorite Sugar Cookie
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Whisk the flour, salt, and baking soda and set to the side. In a mixing bowl blend the eggs, sugar, butter, sour cream and flavoring. Add the flour mixture a little at a time. The dough will be very soft. Put in the fridge overnight or freezer for 1/2 hour, and then the fridge for an hour. Roll out onto floured surface. Cut out the cookies about 1/4" thick. Bake at 350 F for 10-12 minutes. Do not overbake. They will not look done to the eye, but they will be done when the edges are slightly browned.
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My Fondant
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Coat a microwaveable bowl with shortening. Add the package of mini marshmallows and two tablespoons of water. Melt in 30-second segments until completely melted, stirring between each segment.
Coat the Kitchenaid mixing bowl with shortening, as well as the dough hook. Put the 2 lbs of confectioners sugar in the mixing bowl. Add the 1/2 tsp cornstarch . After melting the marshmallows, pour them into the Kitchenaid mixing bowl, Add the remaining ingredients, cover the mixer and bowl with a towel and turn to low speed. If there is still sugar sticking around the edges of the bowl, add 1 more tablespoon water. If this does not help, add 1/2 tsp more Karo syrup. Turn out onto surface with powder sugar and knead until not sticky. Wrap in plastic wrap and allow to sit for a bit until it cools off. |
COOKIE RECIPE NOTES:
* This cookie recipe is as it was given to me by a friend, its one her mom uses. I have tweaked the recipe as follows to make it work best for my business:
1. I have added an additional cup of flour when making a plain sugar cookie. Instead of extracts, I use Lorann emulsions and my favorites are lemon or orange. I also use Fiori di Sicilia - availble at King Arthur Flour . It is my very favorite and has a wonderful citrus flavor.
2. To make this recipe chocolate - stick to the 5 cups of flour and add 1 cup of cocoa and 1/2 teaspoon cinnamon. The cocoa will make the recipe stiffer so the additional cup of flour is not needed. If it is too dry, add about 1 tablespoon more of sour cream.
3. You can make this into pumpkin spice by following the original recipe, adding the additional cup of flour and adding 1/4 cup of pumpkin pie filling. I also add 1/2 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon nutmeg and 1/2 teaspoon pumpkin pie spice.
FONDANT RECIPE NOTES:
** This is my own recipe for fondant and I change it according to the flavor of cookies or cakes I'm covering it with.
1. I like to make the fondant with vanilla bean paste. It does, however, leave specks in the fondant. This is great if you are working with a country chic-type wedding or if the cake your making is a celebration cake and can handle the specks. Otherwise, use any flavor you like. I love the emulsions by Lorann, especially lemon, orange, Princes Cakes and Cookies or Buttery Vanilla.
2. I especially like to us cheesecake flavoring for my chocolate and spice cookies. It helps bring out the flavorings. I do this by adding 1/3 package of the small Jell-O pudding mix to the powdered sugar before adding the marshmallows.
3. If you live in a place with high humidity you are going to need the cornstarch. I live in Texas, so its extremely humid here. The corn syrup or Karo is to give the fondant stretch. Try not to eliminate it. The pudding mix tends to make the fondant a little drier. Work in some shortening to help with this.
* This cookie recipe is as it was given to me by a friend, its one her mom uses. I have tweaked the recipe as follows to make it work best for my business:
1. I have added an additional cup of flour when making a plain sugar cookie. Instead of extracts, I use Lorann emulsions and my favorites are lemon or orange. I also use Fiori di Sicilia - availble at King Arthur Flour . It is my very favorite and has a wonderful citrus flavor.
2. To make this recipe chocolate - stick to the 5 cups of flour and add 1 cup of cocoa and 1/2 teaspoon cinnamon. The cocoa will make the recipe stiffer so the additional cup of flour is not needed. If it is too dry, add about 1 tablespoon more of sour cream.
3. You can make this into pumpkin spice by following the original recipe, adding the additional cup of flour and adding 1/4 cup of pumpkin pie filling. I also add 1/2 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon nutmeg and 1/2 teaspoon pumpkin pie spice.
FONDANT RECIPE NOTES:
** This is my own recipe for fondant and I change it according to the flavor of cookies or cakes I'm covering it with.
1. I like to make the fondant with vanilla bean paste. It does, however, leave specks in the fondant. This is great if you are working with a country chic-type wedding or if the cake your making is a celebration cake and can handle the specks. Otherwise, use any flavor you like. I love the emulsions by Lorann, especially lemon, orange, Princes Cakes and Cookies or Buttery Vanilla.
2. I especially like to us cheesecake flavoring for my chocolate and spice cookies. It helps bring out the flavorings. I do this by adding 1/3 package of the small Jell-O pudding mix to the powdered sugar before adding the marshmallows.
3. If you live in a place with high humidity you are going to need the cornstarch. I live in Texas, so its extremely humid here. The corn syrup or Karo is to give the fondant stretch. Try not to eliminate it. The pudding mix tends to make the fondant a little drier. Work in some shortening to help with this.
