Tag Archives: Sugar cookie

Frosted Yogurt Sugar Cookie Squares

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I wasn’t quite sure what to call these when I got done making them. My goal was to make sugar cookies, but to make it easier and quicker, I decided to spread the batter in a 10 x 15″ pan and make sugar cookie bars. But after I cut some of them into squares and took a bite, it kind of tasted like a sugar cookie sheet cake. I put the rest in the refrigerator, and the next day I finished cutting them into squares. Guess what? After these were refrigerated, they tasted more like sugar cookies–very thick sugar cookies! They’re actually good both ways. I thought it would be safe to call these “sugar cookie squares” because that name fits either way–whether you think it’s a cake or a cookie!

YOG6ozPLAIN_RHF_JUL2013-300x280And you probably noticed that “yogurt” is also part of the name of these squares. I used Redwood Hill Farm Goat Milk Yogurt in this recipe–in both the dough and the frosting. This yogurt is smooth, thick, and so creamy–if you’ve never tried it, I highly recommend it! I thought it gave these sugar cookie squares a great chewy texture and made the frosting extra creamy. Just add some sprinkles on top and you have a yummy treat to enjoy for the holidays!

FROSTED YOGURT SUGAR COOKIE SQUARES by NancyCreative

Makes a 10 x 15″ pan

  • 1 cup plain or vanilla yogurt (I used Redwood Hill Farm Goat Milk Yogurt)
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 4 cups unbleached flour

Yogurt Frosting:

  • 5 cups powdered sugar
  • 6 Tablespoons plain or vanilla yogurt

Preheat oven to 350˚ F. Line a 10 x 15″ baking pan with parchment paper; set aside.

In small bowl, mix plain yogurt and baking soda; set aside.

In large bowl, beat butter and granulated sugar until light and fluffy. Add eggs and mix well. Blend in cinnamon, nutmeg, vanilla, and yogurt mixture from small bowl. Gradually add in flour, a cup at a time, beating well after each addition.

Spread cookie dough evenly into lined 10 x 15″ pan. Bake at 350˚F  for 25 to 28 minutes, until just very lightly golden at edges and toothpick inserted in center comes out clean. Let cookies cool completely in pan.

Remove from pan by carefully lifting up with edges of parchment paper. Set on kitchen counter or table and spread frosting over uncut cookies, then add colorful sprinkles. Let frosting set, then cut into squares.

To make frosting: Put yogurt into a medium size bowl, then add powdered sugar a cup at a time, blending well. The mixture will be thick! If you want it thinner, just use less powdered sugar.

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Do you use Goat Milk Yogurt or any other kind of yogurt in your baking or cooking?

I received some complimentary Redwood Hill Farm Goat Milk products to use in my holiday baking, but the opinions expressed about the product are entirely my own. 

 

Lidia’s Cookie Press Sugar Cookies

I received some really special homemade goodies just before Christmas from my friend Lidia and her family. Her husband Rick is a co-worker of mine. Lidia is a very talented baker and cook, (and a super Pampered Chef consultant) and she had made some homemade Hot Pepper Jelly, Sweet Hot Strawberry Sauce, and Pickled Eggplant…what a treat! And in addition to that, she had put together a plate of beautifully decorated cookies…too pretty to eat! But I didn’t let that stop me. 🙂  Those cookies tasted as great as they looked!

I thought the cookie press cookies looked so cute, and I’m happy to say that Lidia is sharing her recipe with us! Cookie press cookies are not only great around the Christmas and New Year holidays, they’re perfect for other special days like Valentine’s Day, Easter, and Mother’s Day. They’re also a wonderful treat for tea time get-togethers and wedding or baby showers because they’re so pretty and dainty.

So, next time you want to make a really special cookie, keep Lidia’s recipe in mind!

LIDIA’S COOKIE PRESS SUGAR COOKIES

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup powdered sugar
  • 1 egg
  • 1 1/2 teaspoons almond extract
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon salt

Preheat oven to 375 degrees. In a large bowl, cream shortening, butter, and sugar, blending well. Add egg and almond extract to mixture and cream some more until well blended. In another bowl, mix flour and salt together, then add to the butter mixture. Fill your cookie press with the dough and press out cookie shapes onto ungreased cookie sheets. Bake at 375 degrees for 9 minutes. Makes about 60 cookies.

After the cookies cool, you can have fun decorating them with your favorite decorating frostings and sprinkles. This little Christmas tree was one of my favorites. Have fun making these!

And thanks for sharing your recipe, Lidia!

Elizabeth’s Sugar Cookies

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Brian is one of my co-workers and friends, and his wife Elizabeth is a really great baker and cook. She made these sugar cookies for an open house we had at work, and they were so cute and delicious! The cookies had a great texture, and the icing was just right…not too heavy, not too light. I asked Brian if Elizabeth would want to share her recipe on LRElizSugCook1my blog, and I’m so glad she did! Here’s the recipe if you want to try making them. They’re a great sugar cookie to make at Christmas or any other holiday…or just whenever you’re craving a good sugar cookie! She found the recipes for the cookies and icing over at Allrecipes.com.  Thanks, Elizabeth, for sharing your source for these yummy recipes!

THE BEST ROLLED SUGAR COOKIES (from Allrecipes; makes 5 dozen)

  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover and chill dough for at least one hour, or overnight.
  2. Preheat oven to 400 degrees. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.
  3. Bake 6 to 8 minutes in preheated oven. Cool completely before adding icing.

SUGAR COOKIE ICING (from Allrecipes; this recipe frosts 1 dozen cookies, so you’ll need to multiply this by 5 for 5 dozen cookies)

  • 1 cup confectioners’ sugar
  • 2 teaspoons milk
  • 2 teaspoons light corn syrup
  • 1/4 teaspoon almond extract
  • assorted food coloring
  • confectioners’ sugar for decorating (or your favorite sprinkles)
  1. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip completely cooled cookies in icing, or paint them with a brush.

Here are some photos Brian took of Elizabeth’s cookie-making process…

The cookies look great even without any frosting…

Here are some cookies that have just been dipped in the icing and are being dusted with some confectioners’ sugar…

Sprinkle the confectioners’ sugar on as light or heavy as you want…here’s how they look when the icing has set a little more…

The stockings just get partially dusted with the sugar…

And when you’re done…a nice big batch of iced cookies…as cute or cuter as you could find in a bakery!

If you’d like to see other projects Brian and his family have been up to, you’ll have to check out Brian’s blog. He’s made some really fun and creative family movies…click here to see one of my favorites!

Sharing at Cookie Plan Monday.