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).
aper.
Cream butter and sugar until pale and creamy. Gradually
Cream oleo, Crisco and sugar; add eggs and mix.
Add buttermilk.
Add vanilla, baking soda and salt; mix well.
Stir in flour until mixed well.
Heat oven to 350\u00b0.
Drop mixture by using a tablespoon on a greased cookie sheet.
Bake for 13 minutes. Makes 3 to 4 dozen cookies.
May ice with lemon frosting.
Cream the eggs, Crisco and sugar, then add dry ingredients alternately with milk; mix well.
Chill dough overnight or a couple of hours.
Roll out and cut into desired shapes.
Bake in a 350\u00b0 oven for 8 to 10 minutes or until light brown.
Frost when cool. Makes about 3 dozen.
If the cookies are rolled out thin, they will be harder than they would be if rolled thicker.
Cream Crisco and sugar.
Add eggs and vanilla to sour cream. Sift together dry ingredients and add alternately with the liquid to Crisco and sugar mixture.
Chill thoroughly.
Roll out 1 1/4-inches thick.
Cut with a large cutter.
Sprinkle with sugar and press lightly.
Bake in a moderate 375\u00b0 oven for 15 minutes. Makes 100 cookies.
Mix butter, Crisco and sugar.
Beat until light and fluffy. Add egg.
Add vanilla.
Sift flour before measuring, then sift again with salt and baking powder.
Add milk to butter mixture, then the flour mixture.
Either drop cookies (about 1 teaspoon) or use a cookie press on greased cookie sheet.
Bake 12 minutes at 400\u00b0 or until brown on edges.
Cream together the margarine, Crisco and sugar, then add eggs. Mix until well blended.
Add dry ingredients; mix well.
(You may have to work in more flour to handle good, but not too much.)
Let sit 1 or 2 hours in cool place or overnight in refrigerator.
Then make in small balls.
Roll balls in granulated sugar.
Put in greased cookie sheet about 2 inches apart and press down with a fork.
Bake in a 325\u00b0 oven for about 10 minutes.
Cream butter and sugar.
Add eggs, milk and
Cream Crisco and sugar together.
Add all other ingredients except flour.
Slowly add flour until you can handle it enough to roll out on a floured surface (Dough can also be used for filled cookies).
Cut dough with cookie cutters into fun shapes.
Bake at 350 degrees F for 8-10 minutes.
Don't overcook.
They will look pretty lightly colored when done.
If they start to brown, you've cooked them too long and they won't be soft.
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.
Cream together Crisco and sugar.
Beat in eggs.
Sift together remaining ingredients.
Mix until smooth and chill.
As you roll into small balls, roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.
Bake 6 to 12 minutes in 370\u00b0 oven.
Cookies will crack on top.
Sift together flour, soda and salt.
Cream together margarine and Crisco; add sugar and vanilla and cream thoroughly.
Add egg and cream until mixture is fluffy.
Stir in dry ingredients until mixture is smooth.
Blend in milk.
Drop by teaspoon onto ungreased cookie sheet.
Bake at 400\u00b0 for about 12 minutes. Makes 5 1/2 dozen.
If you prefer a soft cookie, use whipped margarine instead of Crisco and margarine.
Cream butter or margarine, Crisco and sugar.
Add remaining ingredients.
Chill dough at least 1 hour.
Roll out; cut into desired shapes.
Bake at 425\u00b0 for 6 to 8 minutes.
Frost with a powdered sugar frosting.
Cream Crisco and sugar.
Add eggs and vanilla.
Mix in dry ingredients.
Touch dough with your finger. If any dough sticks to your finger, add flour a little at a time until when you touch the dough, none comes off on your finger.
On a lightly floured linen towel, roll out dough to between 1/8 and 1/4-inch thick.
bake at 350\u00b0 for 8-10 minutes or until edges of cookies BEGIN to turn golden brown.
Let cool on cookie sheet.
Decorate as desired.
Cream Crisco and sugar together. Add remaining ingredients. Make into rolls; wrap in waxed paper and chill in refrigerator. Remove and slice thin. Bake on cookie sheet 10 to 12 minutes at 350\u00b0.
Cream together the Crisco, margarine, sugar and salt.
Add beaten egg, vanilla and milk.
Mix flour and baking powder into the creamed mixture.
Chill.
Roll out fairly thin on floured board and cut with cookie cutters.
Bake at 350\u00b0 for 10 to 12 minutes.
Mix Crisco and sugar together with fork.
Add eggs, vanilla, salt and baking powder.
Then add flour and milk.
Mix together with spoon or fork until stiff dough forms.
Drop by rounded balls onto cookie sheet.
Bake at 325\u00b0 until lightly brown or done to taste.
Also, chocolate chips, nuts, or other ingredients may be added for extra taste.
Cream the margarine, Crisco and sugar.
Add beaten eggs, vanilla and milk.
Blend together in another bowl the flour, baking powder, soda and salt.
Stir into egg mixture; blend thoroughly.
Wrap in waxed paper (better in small packages). Store in refrigerator at least 3 hours.
Roll out on floured board; cut into shapes.
Decorate with colored sugar, nuts, raisins, etc.
Bake at 400\u00b0 for 10 to 12 minutes.
Cream together Crisco and sugar.
Beat in eggs and vanilla. Mix flour, salt, soda and baking powder together.
Add to Crisco and sugar mixture and mix until blended.
Chill at least 3 hours. Roll out and cut.
Bake at 375\u00b0 for 8 to 10 minutes or until light brown.
Makes 6 dozen.
Can be left to chill overnight.