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).
Cream Crisco, sugar, milk and vanilla in large
cream together shortning, butter, and sugar.
Add eggs, one one
Beat butter and sugar with an electric mixer in
Cream together in large mixing bowl the powdered sugar and margarine.
Add egg, vanilla and almond flavoring.
Beat until fluffy.
Sift together flour, soda and cream of tartar; add to creamed mixture and mix well.
Refrigerate from 2 hours to several days.
Roll dough to 1/4-inch thick; cut out with cookie cutters. Decorate with colored sugar before baking or icing after baking. Bake at 375\u00b0 for 7 to 8 minutes.
Cookies should not be brown.
Do not overbake.
Remove and cool on cooling rack.
aper.
Cream butter and sugar until pale and creamy. Gradually
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.
Mix thoroughly shortening, margarine,
sugar,
eggs and flavorings.
Blend in flour, baking powder\tand
salt.
Cover; chill
at least one hour.
Preheat oven to\t400\u00b0.
Roll
dough 1/8 inch thick on lightly floured surface.
Cut
into
desired shapes; place on ungreased baking sheet.
Bake 6
to 8 minutes or until very light brown.
Makes 4 dozen 3-inch cookies.
Cream together butter, shortening and sugar; add eggs and vanilla.
Mix well.
Sift together flour, soda and cream of tartar.
Gradually add flour mixture to creamed mixture and mix well.
Chill 2 to 3 hours.
Roll out on surface lightly coated with powdered sugar to 1/8-inch thickness.
Cut with cookie cutter.
Place on ungreased cookie sheet.
Bake at 375\u00b0 for 8 to 10 minutes.
Frost with confectioners sugar icing and candy sprinkles.
Cream butter, sugar, vanilla and egg; beat until light.
Add sifted dry ingredients and mix thoroughly.
Chill dough for several hours or overnight wrapped tightly in foil or wax paper.
Roll out to 1/8 inch thickness.
Cut into shapes with floured cookie cutter. Bake on ungreased cookie sheet in 325\u00b0 oven for about 8 minutes. Cool on wire rack and decorate.
Thoroughly cream butter and sugar.
Add egg and beat well.
Add dry ingredients alternately with milk and vanilla and mix thoroughly.
Roll on lightly floured surface and cut with floured cookie cutter.
Bake on greased cookie sheets at 375 for 5 minutes or until firm. Cool dough before icing.
For icing, cream all ingredients. Add enough milk to make icing spread easily. Add food coloring if desired.
Cream butter, shortening and sugar until fluffy.
Add eggs, vanilla and nutmeg and combine.
Add dry ingredients and combine.
Refrigerate dough.
Take out enough dough to work with at one time.
Flour rolling pin and rolling surface.
Roll thin and cut out.
Bake at 350 for about 7-8 minutes, watch closely!
Cool.
Frost with Icing of powdered sugar, milk and vanilla.
Sprinkle with colored sugars.
Cream butter and sugar.
Add eggs, milk and
Thoroughly cream shortening, sugar and vanilla.
Add eggs; beat until fluffy.
Stir in milk.
Sift dry ingredients; stir in. Blend.
Divide dough in half.
Chill 1 hour.
Roll out dough.
Cut in shapes.
Bake on a greased cookie sheet at 375\u00b0 for 6 to 8 minutes.
Cool slightly; remove from pan.
Cool and decorate. Makes 2 dozen.
Cream the Crisco, sugar, milk and vanilla in a large bowl at medium speed of mixer until well blended.
Beat in egg.
Combine flour, baking powder and salt.
Mix in creamed mixture at low speed until well blended.
Cover and refrigerate overnight.
Combine sugar and butter flavor Crisco.
Add eggs, syrup and vanilla.
Beat well.
Combine 3 cups flour, baking powder, soda and salt; add gradually in 1/4's to cream mixture.
Chill.
Put flour (1 teaspoon) on wax paper.
Flatten and turn over dough and roll 1/4-inch thick.
Bake at 375\u00b0 for 5 to 9 minutes, depending on size.
Do not overbake.
Makes 3 to 4 dozen.
Mix together the shortening, butter, sugar, eggs and vanilla. Combine flour, baking powder and salt and add to first mixture. Cover and chill for 1 hour.
Roll dough on lightly floured surface.
Use cookie cutters to cut in shapes.
Bake at 400\u00b0 for 6 to 8 minutes.
Decorate.
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.