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
nd flatten cookies with slight pressure, then take granulated sugar in a
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.
In a mixing bowl, cream the butter and sugar.
Add eggs and vanilla.
Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with the milk.
Cover and refrigerate for 15 to 30 minutes.
On a floured surface, roll out dough to 1/8-inch thickness.
Cut out cookies into desired shapes and place 2 inches apart on a greased baking sheet.
Bake at 350\u00b0 for 10 minutes, or until edges are slightly browned.
Yields 8 dozen 2 1/2-inch cookies.
Mix
in
order
of ingredients.
Form into small balls. Flatten with fork to make a crisscross imprint.
Sprinkle with sugar.
Colored sugar makes it very pretty.
Bake on ungreased cookie
sheet
at 375\u00b0 for 8 to 10 minutes.
These cookies are very crisp and tasty.
Cream shortening with sugars; beat until fluffy.
Add egg and vanilla and beat well.
Blend in flour, salt and soda.
Chill dough for 20 minutes.
Shape into walnut size balls.
Roll in granulated sugar.
Place on ungreased cookie sheet.
Flatten with glass that has been greased and dipped in sugar.
Dip glass in sugar to flatten each cookie.
Make cookies thin.
Bake 10 to 12 minutes at 350\u00b0.
In large bowl, beat sugar and butter until fluffy.
ight and fluffy. Gradually add sugar, beating after each addition.
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.
owl, cream the butter and sugar together; beating until fluffy. Beat
n a larger bowl, cream sugar and softened butter until smooth
Sift dry ingredients.
mix margarine, sugar, eggs.
roll 1/4 inch thick cut cookies in circles.
bake 350 dergees for 11 minutes.
take 2 cookies at a time and stick them together with a jelly of your choice.
enjoy!
Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients, add to creamed mixture; mix to blend.
Shape dough into 1 inch balls. Dip in regular or colored sugar or decorator sprinkles. Place on lightly greased cookie sheet. Flatten slightly with the bottom of a water glass.
Bake at 375 degrees F (190 degrees C) for 10-12 minutes. *Larger cookies bake at 350 degrees F (175 degrees C) for 15 minutes.
Gradually add sugar to shortening, creaming until fluffy.
Beat in eggs, one at a time.
Add cream and flavorings.
Combine flour, soda, and salt.
Add to creamed mixture, mix well.
Chill.
Roll out small amounts at a time, very thin, on lightly floured board.
Cut with various shaped cookie cutters.
Place on ungreased cookie sheet.
Sprinkle with additional granulated or colored sugar.
Bake in 400 degree oven 6 to 9 minutes, until golden.
Makes 6 dozen medium-sized cookies.
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 together the butter or margarine, shortening and sugar. Sift together the dry ingredients and add alternately to creamed mixture with egg, blended with vinegar and vanilla.
Shape dough into small balls.
Place on ungreased baking sheet.
Mash down with glass dipped in sugar.
Bake in a 400\u00b0 oven for 8 to 10 minutes or until lightly browned.
Immediately upon removing from oven, run a sharp knife under the cookies.
Makes about 6 dozen.