Sunday, October 2, 2011
Kneaders Sugar Cookies
Now... onto these sugar cookies! I won't lie... I have a recipe that I use and I have never shared it. It's one of those that I keep pretty close to my heart at all times and it is amazing! I don't think I'll ever find another recipe that quite adds up to mine... just in my opinion. I'm not saying I've never had other sugar cookies that don't blow me away! That would be a lie! There are sooooo many good recipes out there! The one thing about sugar cookies that bugs me is the chill time! If I want to make cookies, I want to mix and make them NOW! Not after they've cooled! The other thing about some recipes, is they seem really chalky and I don't like chalky! I like to be able to eat and enjoy the cookie without frosting! Blah Blah blah! Are you sick of me ranting yet? Well, I'll quit!
I have heard about this bakery is Salt Lake that is called Kneaders! They say there aren't many better sugar cookies out there than Kneaders! So, I googled their recipe and found them on a local news station! Their exact recipe! Not a copy-cat recipe! So, I decided to give them a whirl! I am sooo glad I did! They are excellent! I did not use their frosting recipe, as I'm not much for a glaze-type frosting on a sugar cookie, and my family isn't much for lemon! So, I just made a simple buttercream and frosted them! But I've included the recipe for their glaze in case you'd like to try it! I'll certainly be making these soft, light & chewey sugar cookies again! This recipe is a keeper!
Kneaders Sugar Cookies
adapted by From Cupboard to Cupboard
2 cups butter
2 ¼ cups sugar
4 large eggs
1 cup milk
7 ¾ cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp lemon flavor ( I used 1/4 tsp lemon extract)
½ tsp salt
¼ tsp nutmeg
1 Tbsp honey
1. Cream together butter and sugar until fluffy.
2. Add eggs, then milk. Scrape the sides of the bowl often.
3. Stir in remaining ingredients. Dough will be soft and sticky.
4. Place dough on well floured pastry cloth or workspace.
5. Knead in just enough flour to make dough workable. Dough will be very soft. It is best to knead with a rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.
6. Gently roll out to 3/8 inch thick.
7. Cut into desired shapes and place on baking sheet lined with parchment.
8. Bake at 325 for 10-12 minutes (12 minutes was perfect for me) or until just the edges barely start to change colors. Makes approx. 4 dozen.
4 ½ cups powdered sugar
4 Tbsp corn syrup
3 Tbsp milk
¼ tsp lemon flavor
1. Mix together all ingredients until smooth.
Dip cookie in icing and smooth with side of palm of hand. Let set. Decorate with icing, chocolate chips, candy, coconut etc.
OR USE YOUR OWN FAVORITE FROSTING!