Sift together flour and baking powder in separate bowl.
Mix shortening, sugar, eggs and flavoring thoroughly.
Stir flour, baking powder and salt together; blend in.
Chill at least 1 hour.
Heat oven to 400\u00b0.
Roll cookies 1/8-inch thick on lightly floured board.
Bake on ungreased cookie sheet 6 to 8 minutes or until cookies are delicate golden color.
Makes 4 dozen cookies.
Cream together butter, sugar and brown sugar.
Add eggs and vanilla and mix well.
Mix together flour, oat flour, salt, baking powder and baking soda.
Stir in chocolate chips, grated Hershey bar and nuts (if using).
Drop by 1 1/2\" balls onto ungreased cookie sheet.
Bake at 375\u00b0 for 6-10 minutes.
NOTE: If you want your cookies to spread out a bit more, flatten them a bit before baking.
Cookies will be soft but will firm up a bit after cooling.
nise extract. Combine the flour, baking powder and salt; stir into
ntil blended. Stir together flour, baking soda and salt; add to
then carefully mix in salt, baking soda, baking powder, and sugar. Blend
0 minutes.
Allow cookies to cool on baking sheet for 5
Cream together the butter and sugar.
Mix together the baking powder, egg yolks and flour.
Add to cream mixture and form into a ball.
Roll up and use cookie cutters to cut out cookies.
These can be decorated.
Bake at 325\u00b0 for 20 minutes on ungreased cookie sheet.
Combine flour, baking powder and salt on wax paper.
Beat together butter and sugar in large bowl until light and fluffy; beat in flour mixture on low speed until combined.
Leave dough in bowl, but divide in half.
Cover bowl tightly with plastic wrap. Refrigerate for 2 to 3 hours.
(It may be necessary to let dough soften slightly at room temperature before rolling out cookies.)
ream cheese. Add eggs and baking soda, then add the flour
Sift flour, sugar, baking powder and salt.
Next, add and cut butter into mixture with a mixer until fine.
Finally add egg, milk and vanilla.
Mix well.
Roll out and cut.
Bake at 400\u00b0 for 5 to 8 minutes until very lightly browned.
Watch closely, cookies tend to burn easily.
ombine remaining 2 cups flour, baking soda, cinnamon and salt.
Preheat oven to 350\u00b0.
Mix in order listed.
Can use mixer up to oats, then have to hand mix.
Use ice cream scoop.
Four cookies to an ungreased cookie sheet.
Bake 12 to 15 minutes.
I use red and green M&M's at Christmas and make cookies smaller. Also roll and freeze to make sliced cookies.
Cream shortening, add sugar replacement and egg; beat well. In a separate bowl, combine dry ingredients, add the milk, vanilla, and water. Put in flour mixture and stir well.
Chill dough 2 to 4 hours.
Preheat oven to 325 degrees F (165 degrees C).
Roll out 1/8 inch thick and cut the cookies. Bake for 8 to 10 minutes Cool. Keep in air tight container.
Cream the butter; add sugar gradually, creaming all the while. Add well beaten eggs, sour cream and vanilla.
Sift the flour with baking powder, soda and nutmeg.
Add to first mixture gradually, stirring in.
Chill in refrigerator overnight.
Roll out on lightly floured board very thin (1/8 inch or less).
Cut in shapes.
Bake in 350\u00b0 oven until light brown, 10 minutes.
Cream shortening and sugar in large bowl with electric mixer until well blended.
Add eggs and almond extract, beating on medium speed until light and fluffy; about 2 minutes.
Combine flour, baking powder and salt. Add to creamed mixture gradually, beating on low speed just until blended. Fold in chips, coconut and cherries.
Drop dough by spoonfuls onto greased cookie sheets.
Bake at 350\u00b0 for 12-15 minutes or until lightly browned around edges.
Cream together the sugar and shortening.
Add the sour cream or buttermilk, eggs and vanilla; beat.
Sift together and add the flour, soda, baking powder, salt and nutmeg.
Roll out dough and cut.
Place on greased cookie sheet and bake at 300\u00b0 for 10 minutes or less.
olasses mixture.
Dissolve the baking soda into the 3 TBS
Preheat oven to 350.
Comine flour, baking soda, and salt in small bowl.
Beat sugar and butter in large mixer bowl until creamy. Beat in eggs.
Gradually beat in flour mixture. Stir in Butterfinger bits.
Drop by slightly rounded tablespoon onto ungreased baking sheets.
Bake for 8 to 12 minutes or until lightly browned.
Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.
Carefully twist cookies apart; set aside the halves