From The Kitchen Of Rachelle Underwood

Tuesday, October 29, 2013

Perfect Cut Out Sugar Cookies

I have tried dozens of cut out sugar cookie recipes.  I have to say, this is the one!  I hate it when I cut out the sugar cookies into shapes and after baking the cookies, the shape gets distorted.  Not this recipe.  The shape maintained it's straight lines, and the taste and texture is delicious.  Especially when you pair it with some almond flavored fave. 
Keep dough really cold in between batches.  I like to cut out all my cookies at once, place them onto a a cutting board and stick them into the fridge so that they stay cold before putting them into the oven to cook.

Perfect Cut Out Sugar Cookies

1 c sugar
1 cup cold butter, cut into cubes
1 large egg
3/4 tsp vanilla extract
1/2 tsp almond extract
3 cups + 2 tablespoons, all-purpose flour
1 1/2 teaspoons baking powder

Preheat oven to 350 degrees.
In a large mixer, beat butter and sugar together until blended. Stir in egg, almond and vanilla extracts. Scrape sides of bowl and mix again. Slowly stir in flour and baking powder until just incorporated. Dough will be crumbly so you'll have to work it together with your hands. Shouldn't take too much effort. Roll dough out to be 1/4-3/8 inch thick on well floured work surface. Cut into desired shapes and transfer to baking sheet. Immediately transfer to oven and bake 7-8 minutes. The thicker the cookie, the longer the baking time. Cool 3 minutes, then transfer to cooling rack. Serve at room temperature.  Frost with frosting and decorate if you wish.

Sunday, October 6, 2013

Chocolate Chip Cookie Brownies

I made a great dessert tonight.  I love brownies and I love cookies.  Combine the two and you get a a unique dessert.  This was very simple to throw together and was much better than just the ordinary brownie.

Chocolate Chip Cookie Brownies
(Recipe Courtesy of Pinch of Yum)

1/2 c butter, softened
3/4 c sugar
2 tbs brown sugar, packed
1 egg
1/2 tsp vanilla
1 c plus 2 tbs flour
1/2 tsp baking soda
1/2 tsp salt
1 c chocolate chips
18.9 ounce brownie mix(I used Giradelli brand from Costco)
(eggs, oil and water for brownie mix)

  1. With an electric mixer, cream butter and sugars in a small mixing bowl. Add vanilla and egg; cream again until smooth. Add the flour, baking soda, and salt. Stir gently until incorporated. Stir in chocolate chips. Store in refrigerator until ready to use.
  2. Preheat oven to 320 degrees. Prepare brownie batter as directed. Pour batter into a glass 8×8 or 9×9 baking dish. Scatter pieces of cookie dough over the top of the brownie batter.
  3. Bake for 35-40 minutes (35 for gooey, 40 or more for fully baked), cover the top of the pan with foil until the last 10 minutes. The foil keeps the cookies from getting too brown on top. Let stand for 15-20 minutes and cut into pieces for serving.
  4. You may have to adjust baking time, as you want the middle of the brownies to be barely set.