Estimated read time: 2-3 minutes
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Classic Sugar Cookies
Servings: 25
Ingredients:
1 cup Butter
1 ¼ cup Powdered Sugar
2 Eggs
1 tablespoon Vanilla Bean Paste
3 cups Flour
¾ teaspoon Salt
1 teaspoon Baking Soda
1.In stand mixer, with paddle attachment, cream together butter and sugar. Add eggs one at a time, stopping and scrapping the sides of bowl twice. Cream in vanilla bean paste.
2.In medium mixing bowl, combined flour, salt and baking powder. Add to mixing bowl with butter and sugar. On low speed, mix just until dough comes together Place into medium mixing bowl. Cover and place in refrigeration for at least 30 minutes, or until chilled completely.
3.Preheat oven to 350 degrees. Split dough in half. Place one half into refrigerator. Roll second half out until 1/4 inch thick. Cut shapes or circles. Place onto lightly greased cookie sheet. Place in refrigerator for 30 minutes to chill. Repeat procedure with second half of dough.
4.Bake cookies for 7-9 minutes, or until poufy but not brown. Remove form oven. Cool one minute on baking sheet. Remove and cool on wire rack completely.
5.Frost with favorite frosting or decorate with icing. Tips: Always chill dough for easy rolling and proper baking.
Harmons Famous Pumpkin Chocolate Chip Cookies
(Recipe courtesy of Harmons Bakery)
Ingredients:
15 ounces Pumpkin
1 ¾ Cup Sugar
¾ Cup Oil
1 teaspoon Baking Powder
1 teaspoon Baking Soda
½ teaspoon Salt
1 ¼ teaspoon Vanilla Extract
1 teaspoon Pumpkin Spice
2 ½ cups Cake Flour
7 ounces Chocolate Chips
Instructions:
1.In stand mixer, with paddle attachment, cream together pumpkin and sugar, for 2 minutes on med-low speed, stop and scrape. With machine running, slowly add oil and vanilla extract.
2.Stop machine add cake flour, baking soda, baking flour, salt, pumpkin spice. Mix for 1 minute on low speed. Stop and scrape bowl. Mix for another 3 minutes on medium speed. Stop and scrape. Add chocolate chips and mix for 30 more seconds on low speed.
3.Scoop 1 oz. portions of cookie dough onto lightly greased cookie sheet. Bake at 350 degrees for 8-10 minutes. Cool for 1 minute on baking sheet remove and cool completely.
