Best 5 Donnas Vanillinsocker Cookies Recipes

VANILLA SUGAR COOKIES

Steps:

• In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
• In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
• Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.
• Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.
• Preheat the oven to 350 degrees F.
• Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm.
• Bake until the cookies are light golden brown, about 10 minutes.
• Let cookies cool completely on the sheets before decorating.

DONNA'S VANILLINSOCKER COOKIES

Steps:

• Preheat oven to 325 degrees.
• Beat butter, sugar & syrup until fluffy.
• Mix in vanillan socker, soda & flour.
• Dough will be stiff but that makes rolling it easier.
• Roll into long rope (diameter about size of nickel) and the length of the cookie sheet.
• Bake 15 minutes. After removing from oven, drop pan onto counter to flatten.
• Slice into 1 inch "bars" while warm.
• These are very thin cookies and this recipe makes a lot of cookies.
• Note:.
• Swedish Vanilla Sugar is a powdered vanilla sugar, not granular: most common - Swedish Vanilla Sugar (Vanillin Socker),Freia Vanilla Sugar, Dr. Oetker Vanilla Sugar.

VANILLA SNAP COOKIES

Steps:

• Place the butter, sugar and vanilla in a food processor and process until smooth.
• Add the flour, egg and extra egg yolk and process until a smooth dough forms.
• Turn the dough out onto a lightly floured surface and divide in half.
• Roll each piece out between sheets of non-stick baking paper until 5mm thick.
• Refrigerate for 10 minutes or until firm.
• Preheat oven to 160°C (325°F).
• Remove the top sheets of baking paper from the dough. Using a 6cm round cookie cutter, cut shapes from the dough, re-rolling as necessary.
• Place the rounds on lightly greased baking trays lined with non-stick baking paper and bake for 12-14 minutes or until golden.
• Allow to cool on trays for 10 minutes before transferring onto wire racks to cool.

COUSIN DONNA'S ALMOND COOKIES

Steps:

• Heat oven to 325°F.
• In large bowl, beat butter, sugar and ground almonds with electric mixer on medium speed until smooth. In another bowl, stir together flour and salt. With electric mixer on low speed, add flour mixture to butter mixture.
• Shape dough into tablespoon-size balls. Place on ungreased cookie sheets.
• Bake 10 to 15 minutes or until the bottoms have browned (the tops of the cookies will remain a light color.) Remove to cooling rack. Cool completely, about 30 minutes.
• Mix cinnamon, nutmeg and powdered sugar. Dip tops of cookies into mixture.

DONNA'S COCONUT ALMOND COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter, shortening, and sugar in a bowl until creamy. Mix almond and vanilla extracts and salt into creamed mixture. Gradually beat in flour until smooth. Stir coconut into dough.
• Scoop up dough by heaping tablespoonfuls, roll into balls, and arrange about 2 inches apart on prepared baking sheets. Dip the bottom of a glass in flour and press cookies 1/4 inch thick.
• Bake in the preheated oven until lightly browned, about 10 minutes. Let cool on baking sheets for 2 or 3 minutes before removing cookies.
• While cookies are baking, heat half the chocolate chips in a small bowl in a microwave oven for 30 seconds; stir. Repeat steps, heating and stirring until chocolate chips are melted, smooth, and warm. Place remaining chocolate chips into melted chocolate and continue heating and stirring until all chips are melted and just warm. Transfer melted chocolate to a resealable plastic sandwich bag. Snip a small corner off the bag with a scissors.
• Hold the bag like a pastry bag and squeeze a thin line of melted chocolate onto warm cookies in a zigzag pattern. Transfer cookies to cooling racks to let the chocolate harden, about 30 minutes.