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).
Preheat oven to 350.
In a seperate bowl, combine flour, baking soda, cream of tartar, and salt. Set aside.
Cream butter and sugar.
Add yolks and vanilla, mix well.
A little at a time, add the flour mixture and mix well.
Roll into balls.
Roll the cookie dough balls in the rolling sugar.
Bake for 8 minutes.
For a fun twist, you can tint your rolling sugar with food coloring or you can use store bought sprinkles to decorate the cookies.
ith a glass dipped in sugar, or roll out on slightly
aper.
Cream butter and sugar until pale and creamy. Gradually
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.
and a half cup powdered sugar; stir in a few drops
large bowl, cream 'butter', sugar, egg replacers + water, and vanilla
ompletely.
Notes: For best results, bake cookies on a pizza stone
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with waxed paper and grease the paper.
Whisk flour, sugar, and baking powder in a bowl. Stir butter and egg into flour mixture until smooth; add vanilla extract and lavender. Gently mix again until thoroughly combined.
Drop cookie dough by tablespoon about 2 inches apart onto prepared baking sheet.
Bake in the preheated oven until cookies are fragrant and edges turn light golden brown, 10 to 15 minutes.
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
Preheat oven to 350 degrees F ( 175 degrees C ).
In a large bowl, cream together sugar, butter, and oil. Stir in the eggs and vanilla. Combine the flour, baking soda, salt and cream of tartar; stir into the creamed mixture. Mix in the pecans. Roll the dough into balls the size of walnuts. Place balls onto ungreased sheet. Press each ball down with the bottom of a glass dipped in sugar. (Find a glass with a decorative bottom to give cookies a pattern.)
Bake in preheated oven for 10 minutes or until golden brown around the edges.
Mix well.
Place in refrigerator for a short time.
Take part of the dough and roll out.
Cut in desired shapes.
Place on cookie sheet that has been sprayed with Pam, then take out more dough and roll out and cut, adding leftover dough to part fresh each time.
Preheat oven to 350\u00b0.
Bake 10 minutes.
The best sugar cookies!
Preheat oven to 350\u00b0.
Cream the sugars and oleo or butter. Combine with remaining ingredients and mix well.
Roll into balls about the size of small walnuts.
Place 2 inches apart on greased cookie sheets.
Press with bottom of glass dipped in sugar. Sprinkle sugar on top.
Bake 10 to 12 minutes.
Makes 100 cookies. Decorate with colored sugars, candy or nuts before baking.
Cream together butter, sweetener, and sugar in a large bowl, until smooth. Beat in eggs and vanilla extract. Stir in flour and baking powder. Cover and chill dough for at least one hour or overnight.
Preheat oven to 400 degrees F (200 degrees C).
Roll out dough on floured surface 1/4- to 1/2-inch thick. Cut into shapes with any cookie cutter. Place cookies 1-inch apart on ungreased baking sheets.
Bake in preheated oven until golden, about 6 to 8 minutes. Cool completely.
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, mix together flour, sugar, salt, and baking powder. /Mix in shortening. Once the shortening is well blended, stir almond flavoring and milk into the dough at the same time, followed by eggs. Roll out dough onto a floured surface, using a floured rolling pin. Roll the dough thick. Cut out cookies and arrange them on a cookie sheet.
Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes, or just until bottom is golden.
o 12 minutes or until cookies have a brown rim.
Cream together the sugars and butter or margarine.
Combine with remaining ingredients and mix well.
Roll into balls about the size of a small walnut.
Place 2 inches apart on a greased cookie sheet.
Press with the bottom of a glass dipped in sugar. Bake at 350\u00b0 for about 10 minutes.
Watch carefully.
Makes about 100 cookies.
Preheat oven to 350\u00b0.
In bowl, combine apples, brown sugar, flour, 1/2 teaspoon cinnamon, allspice and lemon juice.
Toss to coat apples well.
Spoon into ungreased 8-inch square pan. Using cookie dough, drop by scant teaspoonfuls evenly over apples until completely covered.
In another bowl, combine sugar and 1/4 teaspoon cinnamon and sprinkle evenly over cookie dough.
Bake at 350\u00b0 for 35 to 45 minutes or until top is golden brown.
Makes 6 servings.