Sugar Cookies 3 Recipe
Yield: 24 servingsRecipe by luhu.jp
Ingredients:
3 cup: Basic cookie mix, hersheys
1: Egg, lightly beaten
1: Egg yolk, lightly beaten
1 tsp: Vanilla,
1: Egg white, lightly beaten
Directions:
Recipe by: Hersheys
Combine cookie mix, egg, egg yolk, and vanilla in
a small bowl. Cover; chill until firm, about 3 hours.
Divide dough in half; roll each half to desired thickness on a lightly
floured surface. Cut into desired shapes; brush with egg white. Place on
a greased cookie sheet. Bake at 375 F for 8 to 10 minutes or until
lightly browned. (Cookies spread considerably during baking.) Remove from
cookie sheet.
Cool on a wire rack. Yield: Approximately 2 dozen
SURPRISE COOKIES: Makes approximately 1-1/2 dozen cookies. Roll dough on a
lightly floured surface to 1/4 inch thick. Cut into 2-1/2 inch circles.
Place on a greased cookie sheet. Break a 1/2 pound Hersheys Milk
Chocolate Bar into squares. Place a square in the center of each circle;
place another circle on top.
Seal edges with the tines of a fork. (Reserve remaining chocolate squares
for the Pinwheel Cookies, below.) Bake at 375 F. for 10 to 12 minutes.
Remove from cookie sheet. Cool on a wire rack. PINWHEELS:
Makes approximately 3 dozen. Melt 4 ounces of a Hersheys Milk Chocolate
Bar or remaining squares from the Surprise Cookies above; cool. Divide
dough in half; roll out each half into a rectangle on a lightly floured
surface to 1/4 inch thickness.
Spread with melted chocolate; roll up dough from the long side. Wrap dough
in plastic; refrigerate until well chilled. Cut into 1/4 inch slices.
Place on a greased cookie sheet. Bake at 375 F. for 8 to 10 minutes.
Remove from cookie sheet. Cool on a wire rack.
Source from luhu.jp
Combine cookie mix, egg, egg yolk, and vanilla in
a small bowl. Cover; chill until firm, about 3 hours.
Divide dough in half; roll each half to desired thickness on a lightly
floured surface. Cut into desired shapes; brush with egg white. Place on
a greased cookie sheet. Bake at 375 F for 8 to 10 minutes or until
lightly browned. (Cookies spread considerably during baking.) Remove from
cookie sheet.
Cool on a wire rack. Yield: Approximately 2 dozen
SURPRISE COOKIES: Makes approximately 1-1/2 dozen cookies. Roll dough on a
lightly floured surface to 1/4 inch thick. Cut into 2-1/2 inch circles.
Place on a greased cookie sheet. Break a 1/2 pound Hersheys Milk
Chocolate Bar into squares. Place a square in the center of each circle;
place another circle on top.
Seal edges with the tines of a fork. (Reserve remaining chocolate squares
for the Pinwheel Cookies, below.) Bake at 375 F. for 10 to 12 minutes.
Remove from cookie sheet. Cool on a wire rack. PINWHEELS:
Makes approximately 3 dozen. Melt 4 ounces of a Hersheys Milk Chocolate
Bar or remaining squares from the Surprise Cookies above; cool. Divide
dough in half; roll out each half into a rectangle on a lightly floured
surface to 1/4 inch thickness.
Spread with melted chocolate; roll up dough from the long side. Wrap dough
in plastic; refrigerate until well chilled. Cut into 1/4 inch slices.
Place on a greased cookie sheet. Bake at 375 F. for 8 to 10 minutes.
Remove from cookie sheet. Cool on a wire rack.
Source from luhu.jp
Tags
Rolled cook