Essential Chewy Sugar Cookie – KAF

If I was going to have a love affair, it would be with KAF.  Every recipe, I make from their recipes has been a success.  Not only a success but usually the best of a kind.  I still hold that their best chocolate chip cookies are honestly the best. We see the Ultimate CCC often but in my opinion, none of them beat King Arthur Flour. 

I have tried them.  When, I see a chocolate chip cookie, proclaimed as the ultimate, the best, the greatest, I make it to see if I can find one better than KAF.  So far, I have not.  The same goes for their brownies.

This time, I made their chewy sugar cookie which is really chewy, as long as you don’t overbake it.  I went with underbake, just by a minute and it worked.  They were done and the bottoms were a light golden.

I used green and yellow sugar to coat them but the yellow hardly shows.  I have some crystalized brown sugar that I would like to try, next time.

The Essential Chewy Sugar Cookie from King Arthur Flour

Yield:  3 dozen

  1. Preheat over to 375 degrees. Lightly grease or line baking sheets with parchment paper.

  2.  In a large mixing bowl, beat together the butter, granulated and brown sugars, corn syrup, vanilla, nutmeg, baking powder, baking soda, salt, and egg. Stir in the flour

  3. Place the coarse sugar in a shallow dish. Drop the dough by the Tablespoonful into the sugar, rolling the balls to coat them. Place on prepared baking sheets. 

  4.  Bake the cookies for 10 minutes until the edges are just barely beginning to brown, they’ll look soft. If you bake these cookies too long, they’ll be crunchy, not chewy. Remove them from the oven and cool on the baking sheet for 5 minutes, then transfer them to a rack to cool completely.

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Anise Sugar Cookies

Blogging expands one’s horizons.  It is not exciting to say, I never had anise, and I doubt it makes a difference, one way or the other.  OK, I never had anise.  When, I came across this recipe, I remembered, I had bought anise extract, not too long ago.

When, I purchased it, I questioned myself as to the reason and I got back, “just in case.”  That is the way I think.  As a result, I usually have what I need, in the house.

I remember, one day shopping, I met a friend bemoaning the fact that she has an onion, in the house and didn’t need it.  I always have onions, in the house, and I usually need at least one.  My friend was kind enough to implore that I pick up her onion, if I can  use it.  I didn’t understand at all.  There may be many people like that but I lean to the opposite and can’t understand it.

It may have started in my first home.  We had a huge garden and I froze many of the crops.  We had to buy a second freezer for cooked food, baked goods and miscellaneous items.  Two large freezers in a small house on a decent plot of land may be incongruous.  I became greedy about feeding the freezer.  Both were usually almost full.

Now, it is my pantry that is full.  No large garden to fill the freezer with, the one freezer.  It is more likely to be baked goods, these days.

Back to the anise.  Finding the recipe excused my buying the anise extract.  I did not have aniseed but the extract gave it a distinct taste and I don’t think, I would have liked it, if it had been stronger.

Anise Sugar Cookies – adapted from Taste of Home

Ingredients

  • 1 cup margarine, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1/4 to 1/2 teaspoon anise extract
  • 3 cups all-purpose flour
  • 1 to 1-1/2 teaspoons aniseed
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • coarse sugar, optional

Directions

    • In a large bowl, cream margarine and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, aniseed, salt, baking powder and baking soda; gradually add to creamed mixture and mix well.
    • Shape into 1-in. balls; place on greased baking sheets. Flatten with a glass dipped in sugar.  I used the 1 teaspoon cookie scoop and then shaped them.
    • Bake at 375° for 6-7 minutes or until set. Cool on wire racks. If desired, frost cookies and sprinkle with coarse sugar. Yield: 9 dozen.I dipped them in green sugar crystalsThis is linked to Full Plate Thursdays       Crazy for Crust    Mrs Fox’s Sweets     SweetTemtations       Sweet Treats Thursday                 Holiday Food Blog Hop

A Little Nosh