4 recipes found
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the anise extract. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk. Mix until just blended. Over-mixing will result in tough cookies.
On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Cut into desired shapes with cookie cutters. Place cookies at least one inch apart onto the prepared cookie sheets.
Bake in the preheated oven for about 12 to 15 minutes or until firm. Cookie will not turn a golden brown. If they do, they're over-done. Turn out onto rack to cool. Wait until cool if frosting.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and sugar. Stir in the egg and sour cream. Then stir in the baking soda and salt. Gradually add the flour until dough becomes too difficult to stir. Turn the dough out onto a floured surface and knead in flour until dough is no longer sticky.
Roll the dough out to 1/4 to 1/2 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart on unprepared cookie sheets.
Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned at the edges. Remove from the baking sheets to cool on wire racks.
Combine 1/2 cup plus 1 tablespoon butter, white sugar, vanilla sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
Mix flour and baking powder together. Beat into the butter mixture on low speed until dough becomes crumbly. Work dough crumbles with your hands into a smooth dough and place into a sealable container. Refrigerate until chilled, 1 to 2 hours.
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Roll the dough out to 1/4-inch thickness on a lightly floured surface and cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared baking sheets.
Pick up all the left over dough, press together into a ball, and repeat the rolling and cutting out process until all the dough is used up.
Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes. Allow cookies to cool on the baking sheets for 5 minutes before carefully removing to a wire rack with a knife or thin spatula to cool completely.
Mix confectioners' sugar and lemon juice until glaze has a smooth and spreadable consistency. Add more lemon juice if you like a thinner glaze. Add food coloring if you like. Brush frosting on cooled cookies and add chocolate sprinkles or sugar sprinkles if desired.
Place butter into a light-colored saucepan over medium heat. Cook, stirring frequently, until butter is browned and smells nutty, 5 to 10 minutes. Pour butter into a large mixing bowl.
To the same saucepan, carefully pour in 2 cups of apple cider (it will sputter a bit). Place pan back over medium heat, and cook, stirring often, until cider has reduced to 1/2 cup, 20 to 25 minutes. Measure out 2 tablespoons of the reduced cider; set aside to use for icing. Pour remaining reduced cider into the bowl with browned butter. Allow to cool for 20 minutes.
Add brown sugar, white sugar, egg, vanilla, cinnamon, salt, nutmeg, cloves, and allspice to the butter-cider mixture. Whisk until thoroughly combined. Add in 1 1/2 cups flour, cornstarch, and baking powder, and mix until just combined. Add in remaining 1 1/2 cups flour, and mix until just combined; dough will be thick. Knead dough with your hands a few times until smooth. Pat dough into a flat disc, then wrap and refrigerate for at least 1 hour, or up to 48 hours.
Remove dough from refrigerator. If dough is too stiff to roll out, allow it to sit out at room temperature until it softens slightly, about 15 minutes. Lightly flour a work surface and roll dough out 1/4-inch thick. Cut out cookies using cutters. Gather dough scraps back together, re-roll, and cut out cookies until dough is all used up. Place cut-outs into the refrigerator for at least 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Place chilled cut-outs 1 inch apart on prepared baking sheets.
Bake cookies in the preheated oven, one sheet at a time, until slightly puffed, 10 to 12 minutes. Cool cookies on the pan for several minutes, then remove to a wire rack to cool completely.
For icing, whisk together the reserved 2 tablespoons reduced cider, heavy cream, 1 tablespoons (non-reduced) apple cider, powdered sugar, honey, salt, and vanilla together until smooth. If icing is too thick, add more apple cider until desired consistency is reached; conversely, if icing is too thin, add more powdered sugar to thicken.
Place a wire rack over a baking sheet. Carefully hold a cookie by its edges. Dip the top of the cookie into the icing, then lift straight up to allow excess icing to drip off for several seconds. Carefully invert cookie and place onto the wire rack to catch any icing drips. Lightly sprinkle the top of the cookie with extra cinnamon before icing sets, if desired. Repeat with remaining cookies. Once icing is set, store cookies in an airtight container.