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).
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.
aper.
Cream butter and sugar until pale and creamy. Gradually
Cream butter and sugar.
Add eggs, milk and
Sift together the flour, soda and salt.
In separate bowl, cream together the butter, shortening, sugar and vanilla.
Add egg to creamed mixture and beat until fluffy.
Add dry ingredients plus milk to creamed mixture and stir until smooth.
Drop by teaspoonfuls onto ungreased cookie sheet.
Flatten with bottom of glass which has been dipped into sugar.
Bake in a preheated 350\u00b0 to 400\u00b0 oven for about 12 minutes.
Cool.
Yields 5 1/2 dozen 2-inch cookies.
Have all ingredients at room temperature; sift together flour, soda and salt.
Cream together margarine, shortening, sugar and vanilla.
Add the egg; cream until mixture is fluffy. Stir in dry ingredients until mixture is smooth; blend in milk.
Drop by teaspoonfuls onto ungreased cookie sheet; flatten the dough with the bottom of a glass which has been dipped in sugar.
Bake at 400\u00b0 for about 12 minutes.
Makes 5 1/2 dozen 2-inch cookies.
Cream shortening and margarine with sugar.
Add beaten egg and milk and beat until creamy.
Add vanilla.
Then add dry ingredients.
Drop on ungreased cookie sheets; flatten with bottom of glass dipped in sugar (red or green, if desired).
Bake at 350\u00b0 to 375\u00b0 for 12 to 15 minutes.
Makes about 5 1/2 dozen 2-inch cookies.
Mix flour, baking soda and salt.
Cream together butter, shortening, sugar and vanilla.
Add egg and cream until fluffy. Blend in milk.
Add dry ingredients. `Drop by teaspoons on ungreased cookie sheet. Flatten with the bottom of a glass which has been dipped in sugar. Bake at 400\u00b0 for 12 minutes.
Makes 5 to 6 dozen cookies.
Mix lard and sugar until creamy.
Add eggs and beat well.
Add cream or milk, vanilla, flour and baking powder; mix well and drop by teaspoonfuls on baking sheet.
Press down with glass dipped in sugar and cinnamon.
Bake at 400\u00b0 until brown.
Makes 8 dozen cookies.
owl until blended.
Add sugar, oil, vanilla extract and lemon
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.
o 350 degrees F. Place cookies 2-inches apart on parchment
heet.
Beat butter and sugar in large bowl until well
Heat oven to 400\u00b0. Mix eggs, sugar, vegetable oil, lemon peel or juice and vanilla thoroughly. Stir in remaining ingredients. Drop dough by teaspoon about 2-inches apart onto ungreased baking sheet. Flatten with greased bottom of glass dipped in sugar. Bake 8 to 10 minutes. Yields 4 dozen cookies.
Have ingredients at room temperature.
Sift flour with soda and salt.
Cream butter and shortening with sugar and vanilla. Add egg.
Cream until mixture is fluffy.
Stir in dry ingredients until mixture is smooth.
Blend in milk.
Drop by teaspoonfuls onto ungreased cookie sheet.
Flatten batter with bottom of a water glass dipped in sugar. Bake at 400\u00b0 for 12 minutes.
Makes 5 1/2 dozen cookies.
Heat oven to 400\u00b0.
Oil baking sheets (lightly).
Combine oil, sugar and vanilla in large bowl.
Add egg.
Beat at medium speed with electric mixer until blended.
Stir in flour, salt and baking soda until mixture is smooth.
Blend in milk.
Drop by teaspoonful onto baking sheets.
Flatten cookies with bottom of glass lightly oiled and dipped in granulated sugar.
Bake at 400\u00b0 for 6 to 8 minutes or until browned around edges.
Remove to cooling rack. Makes 3 dozen.
Cream margarine, shortening, sugar, vanilla and egg.
Stir in dry ingredients and blend with milk.
Drop by teaspoon on the bottom of ungreased cookie sheet.
Flatten with a water glass bottom which has been dipped in sugar.
Bake in a 400\u00b0 oven for about 12 minutes.
Yields about 5 1/2 dozen cookies.
utter and shortening. Gradually add sugar, beating until light and fluffy
Pre-heat oven to 350.
Sift together flour, salt and baking soda.
Using an electric mixer, cream butter and sugar in a large bowl until light and fluffy.
Beat in vanilla and egg.
Add flour mixture and beat until smooth.
Blend in milk.
Drop by teaspoon about 3 inches apart onto greased baking sheets.
Flatten with bottom of glass that has been dipped in sugar (I do this twice).
Bake in 350-degree oven about 8 minutes or until edges are lightly browned. Cool on rack.