No Mess Sweetness

If you’ve been with us for awhile you know we’re all about decadence. The ooey-gooeier the better. But in this early start to the heat of the summer season these kind of treats can prove to be down right messy when outdoor plans are involved. This is when our favorite Sugar Cookie recipe comes in handy. They are a crowd pleaser and the extra sprinkle of sugar on top adds the right amount of zing to keep our extra sweet-craving tastebuds satisfied. A no mess goodie for the win!

Sister Sweetly’s Favorite Sugar Cookie Recipe

Wacky Sweetness

What a wacky week! Wacky weather. Brrrrr. Wacky start of school. Thank you teachers! 2020 is just wacky. So this Saturday we are going right along with the wackiness and trying a new, possibly wacky, recipe. Jello sugar cookies. Sounds wacky, right? Tastes wonderful! Trust us!!!

INGREDIENTS

• 1 1/2 cups butter flavored Crisco
• 1 cup sugar 
• 1 egg whites
• 1 teaspoon vanilla 
• 3 1/4 cups all-purpose flour 
• 1 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon cream of tarter 
• 12 ounces jello mix (3 packages)

INSTRUCTIONS

• Preheat oven to 350°F degrees. In a large bowl, cream together Crisco and sugar with a mixer until light and fluffy. Blend in egg white and vanilla.
• In a separate bowl, whisk together flour, baking powder, baking soda and cream of tarter. Gradually add flour mixture to the wet ingredients.
• Divide the dough into three sections. Sprinkle two tablespoons of jello mix into each section and then knead the dough until combined. You can add a few drops of food coloring in, if you’d like the color to be more vibrant.
• Roll dough into 1-inch balls. If desired, you may roll the balls into the extra jello powder or sugar for a sweeter cookie. Then place dough onto the baking sheet about two inches apart. Flatten the dough with the bottom of a cup or bowl to allow the cookies to cook evenly. 
• Bake cookies for 8-10 minutes. Remove cookies from the pan and allow to cool on a wire rack.

*recipe inspired by I Heart Naptime

Superb Birthday Sweets

Two things that automatically go together – baking and birthdays! A birthday party without a cake is not a meeting. It’s RUINED! And this birthday boy’s favorite kind of cake…cookies! Not a cookie cake, but a cake made of all of his favorite kinds of cookies stacked high and topped with buttercream frosting. A Superb Stacked Cookie for an superb kid!!!!

Bake 1 dozen each of Sister Sweetly’s Sugar Cookie Recipe, Sister Sweetly’s Ultimate Cookies Recipe, and Sister Sweetly’s Espresso Cookie Recipe. Allow to cool.

Make a batch of homemade buttercream

Ingredients

• 1/2 cup butter room temp
• 1/2 cup butter flavored Crisco
• 3 3/4 cup powered sugar
• 5 tbsp almond milk
• 1 tsp vanilla extract

1. Beat together butter and Crisco until light and fluffy.

2. Add in powdered sugar a cup at a time, beating well after each addition.

3. Add the almond milk and vanilla and beat for 1 – 2 minutes on high speed.

Cake Construction Directions Once cooled frost the sugar cookies.

Layer 1/2 dozen frosted sugar cookies on the bottom of a cake plate. Top with 1 dozen espresso cookies. Then top with 1 dozen ultimate cookies. Finish by topping with the remaining 1/2 dozen frosted sugar cookies.

Voila! A superb birthday cake!Happy Birthday Finn!

Sweet Friendship

29 years of friendship means lots love, laughs, and indulging in these yummy secret recipe Sugar Cookies!

Have A Sweet Christmas

The tree is trimmed, the presents are wrapped, and our kids are ready to impress Santa with their sugar cookie creations! Let the festivities begin. It’s the most wonderfully sweet season of all! Merry Christmas! 

Sugar Cookie Recipe

Mummy’s Sweets

Be-gauze October 31st nears we are unraveling a treat even a Mummy would approve. Unveil some Mummified Sugar Cookies and your little goblins are sure to wrap you with sweet Halloween hugs!

Mummified Sugar Cookies

  
Ingredients

1 1⁄4 cups sugar

1 cup Butter Flavor Crisco

2 eggs

1⁄4 cup regular pancake maple syrup

1 tablespoon vanilla extract

3 cups flour, plus

4 tablespoons all-purpose flour, divided

3⁄4 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 tub of buttercream frosting

I package of M&Ms

Directions

Heat oven to 375.

Place sheets of foil on countertop for cooling cookies. Combine sugar and butter flavor crisco in large bowl. Beat at medium speed of electric mixer until well blended.

Add eggs, syrup, and vanilla. Beat until well blended and fluffy.

Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters.

Refrigerate at least 1 hour.

Spread 1 T of flour onto large sheet of waxed paper. Place one-fourth of dough on floured paper. Flatten slightly with hands.

Drop spoonfuls of dough onto ungreased baking sheet. Place 2 inches apart.

Bake at 375 for 5-9 minutes, depending on the size of your cookies. 

Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to cooling rack to cool completely. Decorate with buttercream frosting in a zigzag motion to create the look of a mummy. Add M&Ms for eyes. Reveal to all your ghouls.

*recipe adapted from Food

Love Sweet Love

Seven years of wedded bliss are being celebrated by Tina and her husband, Greg, this weekend. Check out these adorable mini wedding cake cookies that are absolutely ideal for this special occasion. Downright perfect! And downright delicious!!!

Wedding Cake Cookies
  
Ingredients

1 stick Crisco® Butter Baking Sticks

1 cup sugar

1 large egg

2 tablespoons almond milk

1 tablespoon vanilla extract

3 cups All Purpose Flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 tub buttercream frosting

 Directions

BEAT Crisco and sugar in large bowl, with an electric mixer at medium speed until smooth and creamy. Beat in egg, almond milk and vanilla until well blended.

COMBINE flour, baking powder and salt in medium bowl. Gradually add flour mixture to shortening mixture at low speed until well blended. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.

HEAT oven to 375ºF. Roll 1/3 of dough at a time on lightly floured surface to 1/8-inch thickness. Cut dough with 1, 2, and 3 inch floured circle cookie cutter. Place 1 inch apart on ungreased cookie sheets. Sprinkle with sugar, if desired.

BAKE 5 to 9 minutes or until edges begin to brown. Cool 2 minutes on baking sheet. Transfer cookies to cooling rack. Stack 3 cookies largest to smallest.  Spread buttercream frosting between each cookie to create a wedding cake cookie. 

*recipe adapted from Crisco

Sweet Short Cut

Do you love sugar cookies, but hate the amount of time it takes to make them? Jeez, by the time we make the dough, chill it, roll it, cut it with cookie cutters, bake them, and finally… deep breath…frost them, we’re over it! Not really, but you get the point! What if we told you there’s a way to get all of this done in a fraction of time? Frosted sugar cookies in bar form are ingenious and essential for this busy Saturday. Cut out some time this weekend and give these a try. No pun intended!

Ingredients
1stick butter flavored Crisco
2 cups sugar
4 eggs
1 Tbsp vanilla extract
5 cups all-purpose flour
½ tsp baking soda
1 tsp salt
1bcup white chocolate M&Ms
I jar vanilla frosting

Instructions
Preheat oven to 350 degrees F. Grease a large 13×18″ pan with cooking spray and set aside.
In a large bowl, beat together Crisco and sugar until creamy. Beat in eggs one at a time, mixing well after each addition. Beat in the vanilla extract.
Gradually add in the flour, about a cup at a time, and the baking soda and salt until fully incorporated. Stir in the white chocolate chips and white M&Ms.
Spread the dough into the prepared pan and bake for approx. 15-20 minutes or until the edges begin to slightly pull away from the pan and the top is lightly golden and set. Cool the bars completely in the pan.
Once bars are cool, frost with vanilla frosting. Cut into bars and serve.

* recipe adapted from The Domestic Rebel

Sweets for Santa

You better watch out cause Santa Claus is coming to town (IN THREE MORE DAYS!) Every year at Christmas we decorate sugar cut-out cookies with our kids to leave for Santa on Christmas Eve. With these cookies you can guarantee you’ll make his nice list. Plus Santa must really love them because the plates are always empty on Christmas morning!

Christmas Cut-Out Sugar Cookies

30 min
9 min
6 dozen cookies

INGREDIENTS:

• 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• OR 1 cup Crisco® Butter Flavor All-Vegetable Shortening
• 1 cup sugar
• 1 large egg
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 3 cups Pillsbury BEST® All Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• DECORATIONS
• Granulated sugar, colored sugar crystals, frosting or assorted candies

PREPARATION DIRECTIONS:

1. BEAT shortening and sugar in large bowl, with an electric mixer at medium speed until smooth and creamy. Beat in egg, milk and vanilla until well blended.
2. COMBINE flour, baking powder and salt in medium bowl. Gradually add flour mixture to shortening mixture at low speed until well blended. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
3. HEAT oven to 375ºF. Roll 1/3 of dough at a time on lightly floured surface to 1/8-inch thickness. Cut dough with 2 to 3-inch floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Sprinkle with sugar, if desired.
4. BAKE 5 to 9 minutes or until edges begin to brown. Cool 2 minutes on baking sheet. Transfer cookies to cooling rack. Frost and decorate as desired.

*recipe adapted from Crisco’s Ultimate Sugar Cookie Recipe