For sugar cookies:.
Preheat the oven to
Prepare sugar cookies.
In clean mixer bowl, at high speed, beat egg white with lemon juice until frothy.
Gradually beat in confectioners sugar.
Beat mixture about 5 minutes or until very thick and white.
Tint if desired with paste or liquid food coloring.
Pipe or spread about 1 teaspoon icing onto each baked and cooled cookie.
Let dry until hardened.
Add 50 calories (optional).
Cream shortening and sugar well.
Add egg to mixture; beat well.
Add almond extract; mix well.
Sift together flour, baking soda and baking powder.
Add dry ingredients gradually to creamed mixture.
Chill dough.
Flour hands and form small balls (about the size of doughnut centers).
Roll balls in sugar; flatten slightly with thumb.
Bake on ungreased cookie sheet in a 375\u00b0 oven until edges are slightly browned (10 to 12 minutes).
Yields approximately 2 dozen.
aper.
Cream butter and sugar until pale and creamy. Gradually
For the cookies: In a large bowl, cream
side.
Beat butter and sugar until light in color.
Beat together egg yolks and sugar.
Dissolve 1 tablespoon gelatin in 1/4 cup milk and add to eggs and sugar.
To this add remaining hot milk slowly; heat in a double boiler until mixture begins to thicken.
Beat in 3 egg whites until stiff.
Pour custard mixture over beaten egg whites.
Flavor with 1/4 cup sherry and 1 teaspoon vanilla.
Crumble almond macaroon cookies into a round mold and spoon mixture over them.
Let congeal.
Cream butter and sugar; add eggs and almond extract.
Combine dry ingredients, add to sugar mixture.
Drop onto cookie sheet.
Bake 350\u00b0 for 10-12 minutes.
Cream butter and sugar.
Add eggs, milk and
Cream together the first 2 ingredients.
Mix in the egg, vanilla and almond. Mix together the flour, soda and cream of tartar, add to creamed mixture.
Refrigerate 2-3 hours.
Heat oven to 375.
Roll dough out and cut into shapes.
Sprinkle with sugar. Bake on lightly greased cookie sheet for 7-8 minutes.
These are my favorite sugar cookies.
Mix thoroughly all ingredients.
For drop cookies - place on cookie sheets and proceed with baking.
For sugar cookies - chill dough at least 1 hour.
Roll out to 1/2 inch thick on floured surface. Cut into desired shapes.
Place on ungreased cookie sheets and bake 6-8 minutes at 350 degrees F. Bake until the bottom edges of the cookies are a very light shade of brown.
Cool and frost with your favorite frosting.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
Mix
all
above
ingredients,
except almonds, in large bowl with
a
fork.
Knead
dough a few times.
Half dough and knead again.
Roll
up in wax paper the size of a half dollar. Chill for 1
1/2 hours.
Pat out on an ungreased cookie sheet and put
an almond in middle of each cookie.
Bake at 350\u00b0 for 8 to 10 minutes.
Yield:
3 dozen cookies.
Cream sugar and margarine; add egg and
In large bowl, beat sugar and butter until fluffy.
n a larger bowl, cream sugar and softened butter until smooth
Spread chocolate icing on sugar cookies.
Unwrap peanut butter cups.
Place pb cup on lower half of frosted cookie.
Fan 5-6 candy corns (tip down) around top of pb cup to make the \"feathers.\".
Make the eyes and gobbler on the neck with the red gel icing.
Enjoy!
NOTE: This recipe can be adjusted to make any quantity you need.
Cream sugar and butter.
Add cooking oil, eggs and vanilla. Add dry ingredients, a little at a time.
Make into small balls and press.
Decorate with colored sugars if desired.
Bake at 325\u00b0 for 12 to 15 minutes (do not overbake).
ops with sugar, if desired.
Bake until cookies are set
o 350 degrees F. Place cookies 2-inches apart on parchment