Recipe Talk

I am looking for a butter cookie recipe that was featured in Woman's World about 2-3 years ago. It was in a Thanksgiving or Christmas issue . The recipe was from Trisha Yearwood. It was featured as a "who's recipe is the best" between Trica and another Country Artist, I believe was a man(not certain about that). I made this recipe a couple of times and it was awesome. The recipe was easy easy and the cookies are light buttery , easy to cut and decorate. I hope someone can help me out

Iced Sugar Cookies

Recipe courtesy of Trisha Yearwood

SHOW:Trisha's Southern Kitchen EPISODE:

Holiday Cookie Party!

Iced Sugar Cookies at Trisha's (03:11)

Total Time:1 hr 55 minPrep:25 minInactive:1 hr 20 minCook:10 min

Yield:15 to 17 medium cookies

Level:Easy

Ingredients

Cookies:

2 cups all-purpose flour, plus more for dusting

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (1 stick) butter

1 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

Icing:

One 12-ounce box confectioners' sugar

3 tablespoons meringue powder

1/3 cup warm (80 to 90 degrees F) water

Food coloring, optional

Assorted sprinkles, colored sugar and small candy pieces

Directions

Watch how to make this recipe.

For the cookies: Sift together the flour, baking powder and salt. In a large mixing bowl, with an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the egg and mix until combined. Gradually add the sifted dry ingredients, one spoonful at a time, until thoroughly combined. Add the vanilla. Chill the cookie dough in the refrigerator for at least 1 hour.

Preheat the oven to 400 degrees F. Roll out half of the dough at a time, keeping the remainder of the dough in the refrigerator. On a lightly floured surface, roll out the dough to a 1/4-inch thickness and cut into desired shapes with a cookie cutter. (For medium cookies, use a 3-inch cookie cutter.) Place the cutout cookies 2 inches apart on an ungreased cookie sheet and put the cookie sheet in the refrigerator for a few minutes before baking. This will help the cookies to retain their shape. (You can roll out the scraps to make a few more cookies.) Bake until just before the edges of the cookies start to brown, 8 to 10 minutes (if baking two sheets at a time, rotate halfway through baking). Cool the cookies for 1 to 2 minutes on the cookie sheet before removing to wire racks to cool completely.

For the icing: In a medium bowl, combine the confectioners' sugar, meringue powder and warm water with a wire whisk. Stir until the icing is smooth. Adjust the consistency of the icing by adding more confectioners' sugar or more water, as needed. Add food coloring, if desired, to the icing.

Spread the icing on the cooled cookies and then top with assorted sprinkles and candies.

Cook's Note: Meringue powder is available in a can. (I use Wilton.) It is used in place of egg whites in many icing recipes.

From Food Network Kitchens: After further testing and to ensure the best results, this recipe has been altered from what was in the actual episode.

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

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Trisha's Sugar Cookie

Favorite Christmas Cookies

June 26, 2009

Prep Time:2 Hours

Difficulty:

Easy Cook

Time:6 Minutes

Servings:36 Servings

Ingredients

Cookies:

2/3 cups Shortening
3/4 cups Sugar
1/2 teaspoon Grated Orange Or Lemon Zest
1/2 teaspoon Vanilla
1 whole Egg
4 teaspoons Milk
2 cups Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoon Salt
_____

EGG YOLK GLAZE:
1 whole Egg Yolk
1 teaspoon Water
2 drops (to 3) Food Coloring
_____

WHITE DECORATIVE ICING:

1 bag 2 Lb Powdered Sugar
1/4 cup Milk
2 Tablespoons Egg White (optional)

Instructions

Cream shortening, sugar, orange peel, and vanilla thoroughly. Add in egg and beat until light and fluffy. Add in the milk and mix.

Sift dry ingredients together, then blend into cream mixture. Divide dough in half (thirds if you double your recipe), slightly flatten between two sheets of waxed paper, then refrigerate for one hour (or freeze for 20 minutes).

While dough is chilling, combine egg yolk, water and food coloring to make the egg yolk glaze.

Roll out dough on lightly floured surface and cut into shapes with a cookie cutters. Transfer shapes to lightly greased cookie sheet and paint cookies (with a soft brush) with egg yolk glaze.

After brushing with egg yolk glaze, bake at 375 degrees for approximately 6 minutes. Do not allow the cookies to brown.

While cookies are baking, mix powdered sugar, milk and egg whites (which are optional) to make the decorative icing. Remove cookies from oven to a wire rack to cool. Then, using a pastry bag or Ziploc bag, pipe with white icing to decorate.

Note: when making the white decorative icing, make sure that it is thick and somewhat retains its shape.

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Iced Sugar Cookies

Makes 15 to 17 medium cookies

For the cookies:

• 2 cups all-purpose flour, plus more for dusting
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (1 stick) butter
• 1 cup granulated sugar
• 1 large egg
• ½ teaspoon vanilla extract

For the icing:

• One 1-pound box confectioners' sugar • 3 tablespoons meringue powder
• ½ cup warm (80ºF to 90ºF) water
• Food coloring, optional
• Assorted sprinkles, colored sugar and small candy pieces

Cook's Note: Meringue powder is available in a can. (I use Wilton.) It is used in place of egg whites in many icing recipes.

For the cookies:

1. Sift together the flour, baking powder and salt.
2. In a stand mixer, cream the butter and granulated sugar until light and fluffy. Add the egg and mix until combined.
3. Gradually add the sifted dry ingredients, one spoonful at a time, until thoroughly combined. Add the vanilla.
4. Chill the cookie dough in the refrigerator for at least 1 hour.
5. Preheat the oven to 400ºF.
6. Roll out half of the dough at a time, keeping the remainder of the dough in the refrigerator. On a lightly floured surface, roll out the dough to a 1/4-inch thickness and cut into desired shapes with a cookie cutter.
7. Place the cutout cookies 2 inches apart on an ungreased cookie sheet and put the cookie sheet in the refrigerator for a few minutes before baking. This will help the cookies to retain their shape. (You can roll out the scraps to make a few more cookies.)
8. Bake until just before the edges of the cookies start to brown, 8 to 10 minutes.
9. Cool the cookies for 1 to 2 minutes on the cookie sheet before removing to wire racks to cool completely.

For the icing:

1. In a medium bowl, combine the confectioners' sugar, meringue powder and warm water with a wire whisk. Stir until the icing is smooth. Adjust the consistency of the icing by adding more confectioners' sugar or more water, as needed.
2. Add food coloring, if desired, to the icing. Spread the icing on the cooled cookies and then top with assorted sprinkles and candies.

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

============

Trisha Yearwood's Iced Sugar Cookies Recipe

This holiday cookie classic is from singer Trisha Yearwood's collection of home-cooking recipes.

Holidays

Ingredients for Cookies

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons salt
1/2 cup (1 stick) butter
1 large egg
1/2 teaspoon vanilla extract

Ingredients for Icing

11-pound box confectioners' sugar
3 tablespoons meringue powder
1/3 cup warm water
food coloring (optional)
assorted sprinkles, colored sugar and small candy pieces

Instructions

1. Preheat oven to 400 degrees F.
2. Sift together the flour, baking powder and salt.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the egg and mix until combined. Gradually add the sifted dry ingredients, one spoonful at a time, until thoroughly combined. Add the vanilla.
4. Chill the cookie dough in the refrigerator for at least 1 hour.
5. Roll out half of the dough at a time, keeping the remainder of the dough in the refrigerator.
6. On a lightly floured surface, roll out the dough to 1/4-inch thickness and cut it into desired shapes with a cookie cutter.
7. Place the cutout cookies 2 inches apart on an un-greased cookie sheet and put the cookie sheet in the refrigerator for a few minutes before baking. This will help the cookies retain their shape. (You can roll out the scraps to make a few more cookies.)
8. Bake for 8 to 10 minutes, or until just before the edges of the cookies start to brown.
9. Cool the cookies for 1 to 2 minutes on the cookie sheet before removing to wire racks to cool completely.

From: Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends by Trisha Yearwood, with Glen Yearwood and Beth Yearwood Bernard

======================

Trisha Yearwood's recipe, from the Food Network:

Ingredients

Cookies:

2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract

Icing:

One 1-pound box confectioners' sugar
3 tablespoons meringue powder
1/3 cup warm (80 to 90 degrees F) water
Food coloring, optional
Assorted sprinkles, colored sugar and small candy pieces

Directions

For the cookies: Sift together the flour, baking powder and salt. In a large mixing bowl, with an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the egg and mix until combined. Gradually add the sifted dry ingredients, one spoonful at a time, until thoroughly combined. Add the vanilla. Chill the cookie dough in the refrigerator for at least 1 hour.

Preheat the oven to 400 degrees F. Roll out half of the dough at a time, keeping the remainder of the dough in the refrigerator. On a lightly floured surface, roll out the dough to a 1/4-inch thickness and cut into desired shapes with a cookie cutter. (For medium cookies, use a 3-inch cookie cutter.) Place the cutout cookies 2 inches apart on an ungreased cookie sheet and put the cookie sheet in the refrigerator for a few minutes before baking. This will help the cookies to retain their shape. (You can roll out the scraps to make a few more cookies.) Bake until just before the edges of the cookies start to brown, 8 to 10 minutes (if baking two sheets at a time, rotate halfway through baking). Cool the cookies for 1 to 2 minutes on the cookie sheet before removing to wire racks to cool completely.

For the icing: In a medium bowl, combine the confectioners' sugar, meringue powder and warm water with a wire whisk. Stir until the icing is smooth. Adjust the consistency of the icing by adding more confectioners' sugar or more water, as needed. Add food coloring, if desired, to the icing.

Spread the icing on the cooled cookies and then top with assorted sprinkles and candies.

Cook's Note: Meringue powder is available in a can. (I use Wilton.) It is used in place of egg whites in many icing recipes.

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/jennifers-iced-sugar-cookies-recipe.html?oc=linkback

Read more: http://thetwister.iheart.com/onair/kathi-yeager-48962/i-think-i-owe-trisha-yearwood-12747330/#ixzz3uoWElI7L