"SWIG" Cookies!

 Have you been to The Swig in St. George. Utah?  

Well they have a great sugar cookie there. We love to make them. Next time you are in St. George check them out!  They will be perfect for  Valentines if you add just a tint of pink food coloring to your frosting.I got the recipe here.

 

I love how they look like scoops of vanilla ice cream. This time  I needed a lot of cookies so I used the small cookie scoop.

 When you are making them this small, you will not have a glass that small to press them down so I used the back of my small cookie scoop.

Cutler's Frosted Peanut Butter Cookies

Curt Cutler

1 cup butter, room temperature
1 cup brown sugar
1 cup white sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
2 eggs
3 1/4 cups cake flour ( he uses cake flour in all of Cutler's cookies)
1- 12 oz bag Reeses Peanut Butter chips (no substitutions)

Pre-heat oven to 350 degrees and place rack in center of oven.
Cream together butter, sugars, salt, baking soda and powder. Add vanilla and eggs. Mix well.
Add flour and peanut butter chips. Mix just until flour and chips are blended together.
Using a cookie scoop or ice cream scoop, or just a large spoon, scoop into 2 inch balls and place on a parchment lined cookie sheet about 4 inches apart. I bake about 8 cookies per sheet.
Bake for about 12 minutes, or until set.

Peanut Butter Frosting

1/2 cup butter, soft-room temperature
3 cups powdered sugar
1/2 cup peanut butter (not natural)
milk to thin to proper consistency (whole milk is best)

Cream together room-temperature butter and powdered sugar. Add peanut butter and beat until smooth. Add milk a tablespoon at time, just until frosting is smooth and creamy. Set aside.

Chocolate Frosting
1 cup butter or 1/2 and 1/2 blend butter/margarine
5-6 cups powdered sugar
1/4 cup unsweetened cocoa (or less if you like a lighter cocoa frosting)
1 tablespoon vanilla
1/4 to 1/3 cup milk

Cream butter and 5 cups powdered sugar. Add cocoa and vanilla. Add milk a tablespoon at a time until frosting is smooth. If needed, add more powdered sugar.

After cookies are cooled, frost with peanut butter frosting. Then frost on top of the peanut butter frosting with the chocolate frosting. When spreading the chocolate frosting on top of the peanut butter frosting, be very gentle and leave a small space between the edge of the peanut butter frosting and the chocolate frosting for a layered frosting look (see photos).

Cutler's Gingerbread Cookies with Buttercream Frosting

Cutler's Cookies

1/2 cup butter
1/2 cup margarine*
1 cup sugar
1 egg
1 cup molasses (Curt prefers the Grandma's brand)
1/2 teaspoon slat
1 1/2 teaspoon baking soda
1 tablespoon ginger
1 1/4 teaspoon cloves
1 1/4 teaspoon cinnamon
4 1/2 cups cake flour (more if needed, so it's not too sticky)**

Cream butter, margarine and sugar. Add egg and molasses and stir until combined.
Mix dry ingredients together and gradually stir into the molasses mixture.
Chill dough for about 1-2 hours. Chilling the dough makes it easier to handle if rolling dough out to make cut out cookies.
When ready to bake, scoop the dough, using an ice cream or large cookie scoop.
Drop onto a parchment lined baking sheet, about 6 per sheet.
Bake at 350 degrees for about 8-10 minutes. Cookies are done when top is crackled and middle no longer looks wet or shiny.
This dough may be used to make gingerbread men.

Tips:
-*You may also use all butter, a combination of butter and margarine, or a cup of butter flavored Crisco.
- If desired, roll the dough in sugar before baking.
-**Cutler's uses a commercial cake flour. If you use all purpose flour, start with 4 cups of flour, and add more flour as needed to produce a dough that is not too sticky.


Cutler's Buttercream Frosting:

1 cup butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla

Beat the butter and the powdered sugar together until smooth in a large bowl, or a mixer with the paddle or whisk attachment. Add vanilla. Beat well. Add milk, a tablespoon at a time until the frosting is at desired consistency. Continue beating until smooth.
Frost the cooled cookies.

Cutler's Pumpkin Spice Chocolate Chip Cookies

Cutler's Cookies, Bountiful, Utah

1 cup butter, softened
3 cups sugar
2 eggs
2 cups pumpkin
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
5 cups cake flour
1 teaspoons salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups chocolate chips

Preheat oven to 350 degrees.
Beat butter and sugar together for about 2 minutes or until smooth. Add eggs, pumpkin, vanilla and spices. Continue beating for about 2 additional minutes. Add rest of ingredients to bowl and mix just until flour disappears and all ingredients are combined.
Using a large cookie (or ice cream) scoop, place dough onto parchment lined baking sheets or lightly greased cookie sheet.
Bake at 350 degrees for about 10-12 minutes. Let cool completely on baking sheet before transferring to plate.

Tips:
-Cutler's uses cake flour in all of his cookie recipes. Cake flour will create a lighter texture in cookies, compared to using all purpose flour. If using all purpose flour, add up to one additional cup of flour (total of 6 cups of flour).
-Do not flatten the balls of cookie dough after placing on the baking sheet.
-If using convection, you may lower the baking time to 8 minutes.

Cutler's Semi-Sweet Chocolate Chip Cookies

 1 cup (2 sticks) butter or margarine
1 cup brown sugar
1 cup white sugar

1 tsp vanilla
2 large eggs

1 tsp salt
½ tsp baking powder
½ tsp baking soda
Flour (We use cake flour, which would be about 3 1/4 cups. For all-purpose flour, you might want to start with 2 ½ cups and gradually add a bit more if needed so it’s
not too sticky.)
2 cups (one 12-ounce bag) Semi-Sweet Chocolate chips
  (I suppose you could add milk chocolate if you really wanted to!)

Cream sugar and butter/margarine. Add vanilla and eggs. Mix until well blended. Add dry ingredients and chocolate chips. Mix.

Cook at 350 for 10-12 minutes. Cookies are done when lightly browned at the edges and crackled on top.

Pioneer Cookies

Okay- all you people who live in Utah- here is a pioneer recipe to celebrate Pioneer Day this Week!
This was actually on Channel 2 News a few days ago. Enjoy!

Ingredients:


1 cup Brown Sugar
1 cup Butter
1 tsp. Vanilla
4 Eggs, beaten
4 cups Whole Wheat Flour
4 tsp. Baking Powder
1 tbsp. Cinnamon
1 tsp. Allspice
3 cups Apples (finely chopped)
2 cups Raisins

Directions:

Measure all dry ingredients in a medium bowl and mix together with a spoon or spatula. Place brown sugar and butter in a large bowl and cream together. Add vanilla and eggs and beat until well mixed and creamy. Stir in the dry ingredients and then add the apples and raisins. Mix well. Bake in a 350-degree oven for 10-12 minutes. Do not over bake. You can test for doneness by inserting a toothpick. If it comes out clean they are done. Store in an air tight container. These freeze well.

Almond Cookies

from the kitchen of Debbie

1 C butter, softened
2/3 C sugar
1/2 tsp almond extract
2 C flour
1/3 to 1/2 C seedless raspberry jam

GLAZE:

1 C confectioners sugar
2-3 tsp water
1/2 tsp almond extract

Cream butter and sugar. Beat in extract, gradually add flour until dough forms a ball. Cover and refrigerate one hour or until easy to handle. Roll into 1" balls. Place one inch apart on ungreased baking sheets. Using end of a wooden spoon handle, make indentation in center. Fill with jam. Bake 350 for 14-18 minutes or until edges lightly browned. Remove to wire racks. Drizzle glaze over.

Toffee Squares

from the kitchen of Carol W.
1 C butter or margarine
1 C brown sugar
1 egg
2 C flour
pinch salt
1 tsp vanilla

Spread on ungreased cookie sheet. Bake at 350 for 10-12 minutes. While hot sprinkle chocolate chips on and spread when melted. Refrigerate 15 minutes or so to set chocolate. May sprinkle nuts on top of melted chocolate before set if desired.

Peanut Butter Chocolate Chip Cookies

from the kitchen of Shawnalyn

Ingredients:
1 Cup butter
1 1/4 Cup brown sugar
2 eggs
1 1/4 teaspoon baking soda
1 1/4 Cup sugar
1 Cup peanut butter (creamy)
1 1/4 teaspoon vanilla
2 teaspoons baking powder
2 ½ Cups flour
1/4 teaspoon salt
2 Cups chocolate chips

Directions:

Preheat oven to 350*.
Combine butter, sugars, vanilla and peanut butter until creamy. Add eggs, beat until well blended. Add remaining ingredients, leaving chocolate chips for last. Drop Tablespoon or so of dough for each cookie. Bake for 10 min on ungreased cookie sheet.

Cracked Cookie

from the kitchen of Brandi

Ingredients
 1/2 cup sugar
 1 egg
 2 tablespoons vegetable oil
 1 (1 ounce) square unsweetened chocolate, melted and cooled
 1/2 teaspoon vanilla extract
 1/2 cup all-purpose flour
 1/2 teaspoon baking powder
 1/8 teaspoon salt
 confectioners' sugar

Directions

1. In a mixing bowl, combine sugar, egg, oil, chocolate and
vanilla; mix well. Combine flour, baking powder and salt; gradually add
to creamed mixture and mix well. Chill dough for at least 2 hours. With
sugared hands, shape dough into 1-in. balls. Roll in confectioners'
sugar. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F
for 10-12 minutes or until set. Remove to a wire rack to cool.

Vanishing Chocolate Butterscotch Cookies.

from the kitchen of Natalie

1/2 pound margarine or butter, softened
1 cup fimly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose floud
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (uncooked, quick or old fasioned
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

( makes about 4 dozen)
1. heat oven to 350
2. beat together margaine and sugars until creamy
3. Add eggs and vanilla: beat well
4. Add comined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats and chocolate chips, and butterscotch chips. Mix well
6. Drop by round tablespoonfuls onto ungreased chookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on chookie sheet; remove to wire rack.

Chocolate Mint Cookies

 from the kitchen of Brionna

1 pkg. devils food cake mix
2 eggs
1/2 cup oil
1 cup chocolate chips
1 ½ boxes Andes Chocolate Mints

Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chocolate chips. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees for 7 minutes. After cookies are removed from oven, place one Andes mint on each cookie. When melted, swirl lightly with a toothpick. Makes 2 dozen.

Soft Sugar Cookies

from the kitchen of Marissa

1 1/2 C. butter softened
2 C. sugar
4 eggs
1/2 C. sour cream
2 tsp. soda
2 tsp. vanilla
1/2 tsp. salt
1 tsp of lemon zest
8 C. flour

Frosting

1 lb powdered sugar (3 1/2 Cups)
1 stick butter
1 tsp vanilla
Add evaporated milk until right consistency

Mix butter, sugar, eggs, and sour cream. Gradually add dry ingredients. Refrigerate for 2 hours. Roll out thick. Cut out with cookie cutters. Bake at 350 for 5 - 8 minutes. Frost when cool.

Homemade Oreos

from the kitchen on Sarah

2 pkgs. Devil's Food Cake Mix
1 1/2 Cups Shortening
4 eggs

Icing:
1- 8 oz. pkg Cream Cheese
6 Tbsp. Butter
2 Cups Powdered Sugar
1/2 tsp. Vanilla

Combine ingredients for cookie dough Roll into 1/2 inch round balls. Place on cookie sheet 2 inches apart. Bake at 350 degrees for no longer that 8 minutes.

For icing: Combine all ingredients. Spread icing between 2 cookies when cool.

Variation: I like to switch it up sometimes and add mint extract to the icing for mint oreos or a little orange zest and juice for orange icing. (Yummy!) This also works with any flavor of cake mix.

White Chocolate Dipped Gingersnaps

Ok- I saw this idea on a blog somewhere and thought I would try it.  I'm not a huge white chocolate fan but I am in love with these cookies!  They were like little pieces of heaven melting in my mouth!  And my hubby does not like gingersnaps and he loved them!  Give them a try!  I made the "Grandma Kohler's Gingersnaps" Recipe  down a few posts on this blog.  I made bite sized cookies and the recipe made more than 11 dozen cookies!  I took these out as Thank You's for helping with our last baking class,  Hope they all like them!

Candy Cane Kiss Cookies

Recipe by Our Best Bites

1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 1/2 c. dark chocolate chips
48 Hershey's Candy Cane Kisses, unwrapped

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Grandma Kohler's Gingersnaps

from the kitchen of Marilyn

1 c butter
1 1/2-2 c sugar
2 eggs
1/2 c molasses
2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
2 tsp cloves (opt)
1/2 tsp salt
3 1/2-4 c flour

Cream butter and sugar.  Add eggs and molasses.  Add dry ingredients.  Roll into small balls by hand and dip in sugar.  Place on cookie sheet about 2 inches apart.  Press down with bottom of glass.  Makes about 6 dozen cookies.  Bake at 375* for 6-7 minutes.

Mexican Cookies

from the kitchen of the Hellewells
ingredients
- tortilla
-butter
-cinnamon
-sugar
steps
1. put butter on tortilla.
2. microwave for 30 secs.
3. put cinnamon and sugar
4. roll it up
5 cut (optional)
6. eat and enjoy

Patty's Mom's Chocolate Chip Cookies

from the kitchen of Patty

these cookies are what  I grew up with and my Dad loved- and we loved to eat the dough as well as the cookies!!
1. In a Ziploc bag put: 2 c flour
1 tsp soda ( shake well…. and set aside)
1 tsp salt
2. In a mixing bowl put: 1 c brown sugar
1 c of white sugar
1 c Crisco
Mix well and add:
3. 1 tsp vanilla
2 eggs
1 T water

4. Mix well and then add the above flour mixture- mix just so it is mixed and then add:

5. 2 c of old fashion oats
1 small pkg of chocolate chips

6. Bake at 375 for 12-15 minutes.

Sugar Cookie Pizza

from the kitchen of Patty
I double my sugar cookie recipe (Patty's Sugar Cookies) and make sugar cookie pizza- using peaches, mandarin oranges, kiwi, strawberries, pineapple, bananas, blue berries or whatever you like.
I frost the pizza cookies with sweetened whip cream or with:
1 pint whipping cream whipped with 1 cup powdered sugar and add 1 tsp vanilla.
In another bowl add and mix softened 8 oz cream cheese and ½ c powder sugar and add to the whipping cream mixture. Mix and frost the cookies and then decorate with the fruit.