Michael's is usually a very good source for that stuff too.

My favorite sugar cookie recipe came from the vintage Good Housekeeping "Book of Cookies" paperback cookbook. I think this recipe works well because it uses well sifted cake flour. All purpose flour's protein content is too high. Although the recipe calls for shortening, I usually use butter and chill the dough well (very well) before rolling it out. I can make cracker thin or thick, softer cookies from it. The recipe uses very little milk, mostly the milk helps the dry ingredients blend into the butter/sugar/egg mixture.

Hope this helps

HI,

I have two goals: make butter cookies and/or a recipe consuming lots of Confectioner's sugar.

From Costco, I bought a seven-pound bag of Confectioner's sugar. I am seeking a recipe that puts a big dent in this bag. It is just too big to conveniently store, so it sits on the counter top. While I can make decorative icing with it, it sure is not a pretty to look at or best use of counter space.

Any thoughts? (Of course, I could just portion and bring to the next dessert exchange.)

Regards,
Cathy2

Greek Koubiethas (sp?) or Mexican Wedding Cookies. Practically the same thing with minor spicing differences.

I don't know about using up a ton, but I made this salted pistachio shortbread and it used powdered sugar, and was quite tasty and easy to make: https://cooking.nytimes.com/recipes/101 ... shortbread

French macarons require a lot of powdered sugar.

Linzer cookies, almond crescents, and lemon bars come to mind, but only the first are cookie cutter friendly.

Katie wrote:Linzer cookies, almond crescents, and lemon bars come to mind, but only the first are cookie cutter friendly.

I am not concerned about cookie cutting. I do want to stop looking at this sugar AND get my Dad some sugar cookies. I learned only recently this is his preferred cookie.

Thanks for the ideas, because it really does help.

Regards,
CAthy2

Here's another one: brown butter wedding cookies. Each batch of 24 uses a cup and a half of confectioner's sugar.

Here's another good-looking recipe. A cup and a half of confectioner's sugar per batch. An aunt of mine of St. Louis Italian heritage shared this recipe from the Italian Sons and Daughters of America website.

I've made this Canal House sugar cookie recipe and cut using cookie cutters. I don't have a good frosting recipe, however. I would definitely heed the suggestion of using Irish butter. I used Kerrygold, and it made all the difference. https://www.pannacooking.com/recipes/holiday-cookies/