> Oh my gourd! Pull up a chair at this darling Friendsgiving dessert table - New Day NW
Oh my gourd! Pull up a chair at this darling Friendsgiving dessert table - New Day NW
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Need something to take your mind off of the bad weather? How about cookies?!
It's the season of Friendsgiving and Jenny Keller of Jenny Cookies joined the show to share another beautiful dessert table to help us celebrate.
Best Sugar Cookies Ever - Jenny Cookies Sugar Cookie Recipe
The sugar cookie that started it all!
This recipe will always be dearest to me. Every time I tell students in my cookie workshops that these sugar cookies are fail-proof, they eye me suspiciously. But once they try it, they agree: Anyone can make them and everyone will love them.
PREP TIME: 30 mins | COOK TIME: 10 mins | SERVINGS: 24 cookies
INGREDIENTS:
-3 CUPS ALL-PURPOSE FLOUR PLUS MORE FOR ROLLING
-2 TSP. ALUMINUM-FREE BAKING POWDER
-1 CUP 2 STICKS SALTED BUTTER, AT ROOM TEMPERATURE
-1 CUP SUGAR
-1 LARGE EGG
-2 TSP. PURE VANILLA EXTRACT
I
NSTRUCTIONS:
1. Into a medium bowl, whisk together flour and baking powder. Set aside.
2. In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat butter and sugar for about 1½ minutes, or until smooth. Beat in the egg and vanilla until well combined. Scrape the sides of the bowl with a rubber spatula.
3. Turn the mixer speed to low and carefully add the flour mixture a little at a time, occasionally stopping to scrape the sides of the bowl. Once all the flour has been incorporated, the dough should form a ball around the mixing attachment and feel soft but not sticky.
4. Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch-thick disk. Refrigerate for at least 10 minutes before rolling or store for up to 7 days tightly wrapped.
5. Preheat the oven to 375°F.
6. Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a nonstick baking sheet, placing the cookies about ¾ inch apart.
7. Bake one sheet at a time in the middle of the oven until puffy, about 7-8 minutes. Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
8. Repeat with the gathered scraps and remaining disk until all the dough has been used.
Buttercream Frosting Recipe
This basic buttercream frosting works for a variety of purposes. Depending on which dessert you’re making, this buttercream recipe may be tweaked. Add cocoa powder for a chocolate frosting or drop in some peppermint or lemon extract to pump up the flavor. If you live in a warm climate, it’s a good idea to use half the milk added to the buttercream recipe so the icing is firmer. It’s very fluffy and melts easily in warm weather.
Makes about 6 cups
INGREDIENTS:
-1 CUP (225 G) IMPERIAL MARGARINE OR BUTTER (2 STICKS)
-1 CUP (225 G) CRISCO VEGETABLE SHORTENING
-2 POUNDS (907 G) CONFECTIONERS’ SUGAR (ABOUT 3 1/4 CUPS)
-2 TEASPOONS PURE VANILLA EXTRACT
-3 TABLESPOONS (45 ML) WHOLE MILK
DIRECTIONS:
1. Combine the margarine and Crisco in the bowl of an electric mixer; using a paddle attachment, beat on medium speed until smooth, about 2 minutes.
2. Add half of the confectioners’ sugar and continue beating on low speed for an additional 2 minutes, or until the mixture is creamy, scraping the sides of the bowl with a rubber spatula as needed. Add the remaining confectioners’ sugar, vanilla and milk, and beat until the frosting is creamy and fluffy, about 2 minutes more. Add any food coloring at this time, if using, and beat on low speed until light and fluffy.
3. Use immediately or store in an airtight container refrigerated for up to 30 days.
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