aper.
Cream butter and sugar until pale and creamy. Gradually
In large bowl, beat sugar and butter until fluffy.
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).
ool, dry place.
For Sugar Cookies use: Preheat the oven to
Prepare dough for Basic Sliced Cookies as directed, except reduce flour to 2 1/2 cups and mix in cocoa powder with the sugar. Shape and chill as directed.
Prepare and chill dough for Basic Sliced Cookies as directed.
large bowl.
Beat sugar and shortening with an electric
Mix self-rising flour, butter, sugar, eggs, vanilla extract, and salt thoroughly in a bowl; beat at least 5 minutes. Refrigerate dough at least 2 hours to overnight.
Preheat oven to 275 degrees F (135 degrees C).
Roll dough out on a floured work surface using a lightly floured rolling pin; cut cookies out with cutters. Place cookies onto baking sheets.
Bake in the preheated oven until cookie bottoms are lightly golden brown, about 15 minutes.
Cream butter and sugar.
Add eggs, milk and
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.
utter until fluffy, beat in sugar in 3 additions.
Beat
Cream the margarine, shortening and sugars.
Add eggs and vanilla. Sift dry ingredients into creamed mixture, using dough hooks (heavy duty mixer) or good muscle.
Dough will be stiff. Roll into balls the size of a walnut and press with a glass dipped in sugar.
Bake on an ungreased cookie sheet at 350\u00b0 for 8 to 10 minutes.
Cool on cookie sheet for a couple of minutes before removing to wire rack to cool.
Cream together the margarine (butter) and sugar.
Add egg and beat until smooth and fluffy.
Stir in vanilla.
Sift together the flour, baking powder and salt.
Add flour mixture and milk alternately.
Chill dough until easy to handle.
Roll out to desired thickness on lightly floured board.
Cut with cookie cutter.
Bake at 375\u00b0 for 8 to 10 minutes.
cream together the butter and sugar.
Beat in the egg
n a larger bowl, cream sugar and softened butter until smooth
Preheat oven to 375\u00b0.
In a large bowl cream butter and sugar until fluffy.
Add egg and vanilla.
Stir until smooth.
In small bowl combine flour and salt.
Add dry ingredients to creamed mixture; stir until a soft dough forms.
On lightly floured surface roll dough 1/4 inch thick; cut.
Bake 6 to 10 minutes until edges are light brown.
Cool completely.
Sift flour and measure.
Resift with baking powder and salt three times.
Cream butter and sugar.
Add eggs; beat until smooth and fluffy.
Stir in flavoring.
Add dry ingredients with milk, beginning and ending with flour.
Beat well.
Roll out and cut with a cookie cutter.
Bake at 375\u00b0 until golden brown.
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.