Valentine's Day Sugar Cookies With Sprinkles at Pamela Reed blog

Valentine's Day Sugar Cookies With Sprinkles. Beat in eggs one at a time. If it is too thick, add in some milk to thin it out. Add the granulated sugar and beat until combined and creamy. Follow the directions all the way to portioning out the dough. Beat in the vanilla and the salt. Cream together the shortening and sugar. Combine the dry ingredients in a separate bowl. Add the eggs, and continue to mix until the mixture is light and fluffy. In a large bowl, or the bowl of a stand mixer, beat the butter until it is smooth and fluffy. Gradually, add the dry ingredients to the creamed mixture, alternating with the teaspoons of milk. Scrape down the sides and bottom of the bowl as needed to combine. Beat in the eggs, one at a time, until mixture is well combined. Add the dry ingredients to the wet ingredients and mix on low speed until combined. Add the egg, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Beat in the milk and vanilla.

Add the vanilla and grated peel, and mix thoroughly. Gradually, add the dry ingredients to the creamed mixture, alternating with the teaspoons of milk. Cream the sugar and shortening in a mixer until well blended. Scrape down the sides and bottom of the bowl as needed to combine. Combine the dry ingredients in a separate bowl. If it is too thick, add in some milk to thin it out. Beat in the vanilla and the salt. Add the sour cream and vanilla. Add the granulated sugar and beat until combined and creamy. Add the dry ingredients to the wet ingredients and mix on low speed until combined.

Valentine's Day Sugar Cookies SugarHero

Valentine's Day Sugar Cookies With Sprinkles Beat in the eggs, one at a time, until mixture is well combined. Combine the dry ingredients in a separate bowl. Add in the powdered sugar, 1/2 cup at a time, until the frosting is a spreading consistency. With the mixer on low speed, slowly. Add the eggs, and continue to mix until the mixture is light and fluffy. Add the egg, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Add the dry ingredients to the wet ingredients and mix on low speed until combined. Add the baking soda, baking powder, flour, salt, and nutmeg if using, and mix. Refrigerate dough for at least 30 minutes. Add the vanilla and grated peel, and mix thoroughly. In a large bowl, or the bowl of a stand mixer, beat the butter until it is smooth and fluffy. Beat in the milk and vanilla. Beat in the eggs, one at a time, until mixture is well combined. Beat in the vanilla and the salt. Cream the sugar and shortening in a mixer until well blended. Follow the directions all the way to portioning out the dough.