uhhuhhim Profile - Allrecipes.com (10890508)

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Recipe Reviews 6 reviews
Soft Sugar Cookies IV
I've made these cookies for my family at Christmas for the last few years. I thought it was time to post some tips for those who may have encountered problems with this recipe. You can scale this recipe up to 36 servings to avoid the odd measurements of butter and shortening. Or, you can scale it down to as little as 12 servings. I always chill the dough for 1 hour before baking. Any longer than that and the dough will get too cold, too hard, and the cookies will be raw in the middle (The tops/centers should look pale and white). If the centers look wet or grey, they're underdone. After rolling the balls of dough into an additional amount of sugar, you must flatten them (to an even thickness) using the bottom of a 1/4 or 1/8 cup measuring cup. If you don't, they will not bake all the way through in the center. If your dough is closer to room temperature, bake the cookies for 8:45. If the dough is colder and firmer, bake for 10 minutes. If the dough cracks or crumbles when you try rolling it into balls, it is a sign that the dough may be slightly dry. To offset this, add a tiny amount of milk, water, or canola oil to your hands and pat the dough softly until it seems fully moistened (and does not crack or crumble when rolling it into balls). On the flip side, if the dough seems too sticky or wet after mixing, add enough flour to keep it from sticking to your hands before refrigerating. I hope this helps.

4 users found this review helpful
Reviewed On: Dec. 10, 2013
Sugar Cookie Frosting
If you're a little skiddish about using this recipe like I was (mostly due to thinking it would be too sweet), don't be. Usually, with this type of frosting, you would use 1 C of butter to 4 C of powdered sugar, but this recipe produces a sweeter frosting that's very similar to the type used on Lofthouse cookies, which I love. I used 1 t of pure vanilla extract (Watkins brand) and didn't find it too sweet as others suggested. It's perfect if you want frosted sugar cookies.

0 users found this review helpful
Reviewed On: Dec. 26, 2009
Blonde Brownies I
Finally, a recipe I can rely on! I'm a pretty good baker, for a guy. I know enough anyway. I can pretty much bake everything, except cookies. For the last month or so, I've been stuck on making chocolate chip cookies. I've tried the "famous" Toll House recipe to no avail. They were either over-done, raw in the center, or came out flat and crispy. I've even tried to cut the recipe in half since I live alone and couldn't possibly eat a 13x9 pan to myself (I always prefer the pan cookie to round ones). I failed every single time, even though my oven had been calibrated using an oven thermometer. I was pretty much convinced that I would never be able to make cookies, and would be stuck buying ready-made cookies. Not anymore. I followed the recipe to the letter, and baked them in an 8x8 aluminum baking dish and they were perfect. I realize this is a Blondie recipe, but if you omit the nuts and use chocolate chips it doubles perfectly as a cookie base, too. I was pretty skeptical about using baking powder with such a small amount of baking soda, but it really will make the a difference if you take the time to measure out 1/8 teaspoon. I added the wet ingredients into the sifted dry ingredients all at once, mixing just until everything was combined to avoid over mixing so that the final product wouldn't be tough from developing too much of the gluten. Didn't chill the batter either before baking. This recipe is great.

1 user found this review helpful
Reviewed On: Dec. 6, 2008

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