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Cookies: Position a rack in the upper third of the oven and preheat to 350F. Line 2 baking sheets with foil and coat lightly with cooking spray. In a mixing bowl, combine sugar, butter and oil, beating with an electric mixer until smooth. Add egg and vanilla; beat until creamy and light yellow. Mix together flour, baking powder, and salt and sift into sugar mixture; beat at low speed until just combined. Press the ball of dough into a disk; cover with plastic wrap. Place dough in freezer 10 minutes. Roll out dough to an even 1/4-inch thickness. Cut out cookies with 2- to 2 1/2-inch cookie cutters. Place cookies about 1/2 inch apart on prepared baking sheets. Bake cookies in upper third of oven, one sheet at a time, for 6 to 8 minutes or until slightly golden on the edges (do not overbake; cookies will appear soft when you remove them from oven). Use the tip of a knife or wooden skewer to make a hole on the top of each cookie to accommodate a ribbon or string. Cool on baking sheets for 10 minutes, then transfer to wire racks. Frost and decorate as desired. Icing: Combine all the ingredients with 3 tbsp water in a bowl and whisk until smooth (the icing should be thick enough so it doesn't run off cookies). Tint with liquid food coloring if desired. Use a paintbrush or small knife to paint icing on cookies. Let cookies dry overnight. Thread with ribbon or string if desired.
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
“When distiller's dried gram flour (DDGF) was mixed with wheat flour at a 15 or 25% (w/w) replacement level for making sugar cookies, the replacement could decrease the width and thickness and darken the color of sugar cookies”
Distillers' Dried Grain Flours (DDGF) → can darken → color of sugar cookies
“When distiller's dried gram flour (DDGF) was mixed with wheat flour at a 15 or 25% (w/w) replacement level for making sugar cookies, the replacement could decrease the width and thickness and darken the color of sugar cookies”
Distillers' Dried Grain Flours (DDGF) → can decrease → width and thickness of sugar cookies
“Spread factor of sugar cookies increased with increasing levels of sorghum.”
sorghum substitution → increases → spread factor of sugar cookies