Sick of the same old sugar cookies? We collected three unique recipes from CSB employees to inspire you in the kitchen this month.
1 ½ cups butter, softened
1 cup powdered sugar
1 cup granulated sugar
¼ teaspoon salt
½ teaspoon finely shredded lemon peel
¼ teaspoon almond extract
¼ teaspoon rum extract
⅓ cup finely ground blanched almonds
3 cups all-purpose flour
1 13.4-ounce can of Dulce de Leche
Toasted coconut flakes, if desired
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, granulated sugar, and salt. Beat until light and fluffy, scraping sides of bowl often. Add egg, lemon peel, almond extract, and rum extract; beat well.
Add finely ground almonds; mix well. Beat or stir in flour. Divide dough into three portions. Cover and chill about two hours, or until dough is easy to handle.
Preheat oven to 350°F. Lightly grease a cookie sheet; set aside. On a lightly powdered-sugar surface, roll out one of the dough portions to a 1/8-inch thickness. Using a round juice glass or 1½- to 2 ½-inch cookie cutter, cut out dough. Place dough rounds 1 inch apart on prepared cookie sheet. Bake in preheated oven for 8 to 10 minutes or until tops are a very pale golden brown. Carefully transfer cookies to a wire rack; let cool. Repeat with remaining dough portions.
Spread about 1 tablespoon of the dulce de leche on the bottom of each of the flat sides of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. If desired, roll the center of the assembled sandwich cookies in finely ground toasted almonds, or toasted coconut flakes. Makes about 24 assembled cookies.
STORAGE TIP: Layer unfilled cookies between waxed paper in an airtight container; cover. Store at room temperature for up to three days or freeze for up to three months. To serve, thaw cookies if frozen. Assemble sandwich cookies as directed in Step 4.
DULCE DE LECHE: Try to find the sweetened condensed milk cans that are pre-boiled and sold as solid dulce de leche. If you can’t find dulce de leche, caramel is a second choice but not as authentic!
4 large eggs
1 cup sugar
3.5 ounces almond paste, cut into small pieces
1 cup all-purpose flour
1 cup butter, melted and cooled
½ teaspoon salt
½ teaspoon almond extract
6 to 8 drops red food coloring
6 to 8 drops green food coloring
¼ cup seedless raspberry jam
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon shortening
Preheat oven to 375°F. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract.
Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of three well-greased 11x17-inch baking dishes.
Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begin to brown. Cool 10 minutes before removing from pans to wire racks to cool completely.
Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently.
For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set.
With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into ¼-inch slices.
½ cup unsalted butter, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
2 cups all-purpose flour
8-10 jolly ranchers or other hard candies, crushed
In a large mixing bowl, cream butter and sugar together using a hand mixer on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Turn the mixer to low speed and add baking powder and salt. Gradually add flour and mix until combined.
Form dough into a ball and wrap it tightly in plastic cling wrap. Freeze for 30 minutes or refrigerate until firm.
Preheat oven to 350°F. Line two half-sheet baking pans with silicone baking mats (Parchment paper is not recommended, as the candy can stick to it).
On a lightly floured surface, use a rolling pin to roll the dough out until it is ¼-inch thick. Use a 3- or 4-inch cookie cutter to cut out cookie shapes, and a 1- or 1.5-inch cookie cutter to cut out the centers.
Transfer the cookies onto the lined baking sheet, placing them 1 inch apart. Re-roll any scraps and repeat to cut out more cookies.
Sprinkle crushed candies into the cut-out center of the cookies, filling them ¾ full. (If you fill them too much, the candy will melt out of the window and onto the cookies.)
Bake cookies for 10 minutes, until the edges start to turn golden brown, and the candy center is melted. Let the cookies set on the baking sheet for a few minutes for 10 minutes, then carefully transfer them to a wire cooling rack to cool completely.
Email us to after you tried them!