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 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 large bowl, beat sugar and butter until fluffy.
rosting directions:
Mix powdered sugar and butter.
Stir in
Cream margarine and sugar until fluffy.
Add oil and eggs and mix well.
Mix dry ingredients together and add to creamed mixture.
Chill 2 hours or overnight.
Form balls the size of walnuts.
Press down with glass dipped in sugar.
Bake at 375\u00b0 for 8 to 10 minutes.
Beat eggs, powdered sugar, granulated sugar and vanilla together.
In separate bowl, combine flour; cut in shortening. Add 1 teaspoon salt, soda and cream of tartar to flour and shortening.
Add oil, then egg mixture.
Beat well.
The dough will be soft (color if desired).
Roll into small balls and press with plastic end of thread spool covered with granulated sugar on a greased and floured cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes.
Do not let them brown.
n a larger bowl, cream sugar and softened butter until smooth
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.
Sift dry ingredients except sugar. Cut in butter with pastry blender. Beat eggs in a separate bowl. Add sugar to eggs and beat well. Blend egg mixture into flour mixture. Chill well (8+ hours) Roll to 1/8 inch thick. Cut into desired shapes. Bake on ungreased cookie sheet (airbake) 6-8 minutes at 375 degrees until edges are barely golden. Cool, frost, and enjoy!
Cream sugar and butter.
Add cooking oil, eggs and vanilla. Add dry ingredients, a little at a time.
Make into small balls and press.
Decorate with colored sugars if desired.
Bake at 325\u00b0 for 12 to 15 minutes (do not overbake).
Mix together powdered sugar, white sugar, oil, oleo, butter flavoring and vanilla.
Add flour, salt, cream of tartar and soda. Mix well.
Chill overnight or several hours.
Roll into walnut size balls and dip top in sugar.
Flatten out on ungreased cookie sheet with water glass.
Bake at 350\u00b0 for 12 to 15 minutes.
Beat eggs and margarine. Add sugar, flour, salt, soda, oil and vanilla.
Mix well. Bake at 350\u00b0 for 10 to 14 minutes.
Combine butter, Crisco, sugar and salt.
Beat well until light and fluffy.
Add eggs.
Beat 1 minute.
Blend in remaining ingredients.
Add 4 cups flour.
Blend last cup flour slowly.
You may not need it all.
Let chill overnight; roll out 1/8-inch thick and bake until light golden brown at 350\u00b0, about 8 to 10 minutes.
side.
Beat butter and sugar until light in color.
ops with sugar, if desired.
Bake until cookies are set
o 350 degrees F. Place cookies 2-inches apart on parchment