Cream pudding and pie filling mix with butter and sugar; add egg, and blend well.
Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture.
Chill dough for 1 hour or until firm.
Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter.
Place on greased baking sheets; use a straw to make a hole in the top of the cookie for hanging on the tree, if desired.
Bake at 350F for 10 to 12 minutes.
Remove from oven and cool on wire rack.
Decorate if desired.
ddition. Combine the flour and baking powder; stir into the sugar
In a small, combine flour, baking powder and salt. Set aside.<
br>Sift together the flour, baking soda, cream of tartar and
lend well.
Combine flour, baking soda, ginger, and cinnamon; blend
combine the pie crust mix, baking soda, sugar and spices. Stir
Sift flour, cream of tartar, baking soda and salt into a bowl. In another bowl, beat margarine (or butter) and sugar together until creamy.
Add egg and vanilla; beat well.
Add the flour mixture, little by little, beating until blended.
Shape batter into 1-inch balls and place about 2-inches apart on ungreased cookie sheet.
Dip the bottom of a glass in sugar and flatten the cookies.
Bake in a 375\u00b0 oven for 8 to 10 minutes or until the edges start to brown.
Makes about 50 cookies.
bowl, mix flour and baking soda.
In a larger
egrees Fahrenheit.
Grease 2 baking sheets with butter (or spray
Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
Mix the flour, baking powder, and baking soda together in a bowl; set the mixture aside.
Cream the butter and sugar.
Beat in the egg and vanilla extract.
Once combined, slowly blend in the dry ingredients until evenly mixed.
Searate dough into tablespoon-sized balls.
Place onto an ungreased cookie sheet.
Place on center rack and bake for 5 to 7 minutes (or until golden brown). Let the cookies sit for 2 minutes before cooling on wire racks.
Beat eggs well until blended. Stir in cooking oil, vanilla and lemon rind. Blend in sugar until thickens. Sift together flour and baking powder; stir in. Bake at 350\u00b0 until done. Cookies are soft.
Measure flour, baking soda, baking powder and salt into flour sifter.
Cream butter and peanut butter with sugar until fluffy. Beat in egg.
Sift in flour mixture.
Add alternately with orange juice and blend well.
Chill dough until easy to handle.
Roll into 1-inch balls; flatten with a fork.
Bake in oven at 375\u00b0 for 10 to 12 minutes.
Remove from cookie sheet; brush with slightly beaten egg white.
Sprinkle with coconut, red hots or colored sugar.
Preheat oven to 375 degrees F (190 degrees C). Stir flour, baking soda, and baking powder in a small bowl.
Beat butter, yogurt, and sugar with an electric mixer in a large bowl until smooth. Add egg allowing it to blend into butter mixture. Beat in vanilla extract. Mix in flour mixture until just incorporated. Roll dough into walnut-sized balls and place 2-inches apart onto ungreased baking sheets.
Bake in preheated oven until golden, 8 to 10 minutes. Let stand on baking sheet two minutes before removing to cool on wire racks.
Beat shortening and sugar until fluffy in large mixing bowl; add eggs, milk and vanilla.
Mix well.
Sift together flour, salt and baking powder; add to creamed mixture.
Mix well.
Roll dough out onto a lightly floured surface.
Cut with floured cookie cutters.
Place cookies on a lightly greased baking sheet.
Bake at 375\u00b0 for 8 to 10 minutes or until lightly browned.
Sprinkle sugar on top while hot.
Preheat oven to 350 degrees.
Lightly spray a baking sheet with non-stick spray.
In a medium bowl, mix all of the ingredients together.
Using your hands, roll dough into 12 balls, flatten each one slightly and place them on a baking sheet.
Bake for about 15 minutes.
Remove from oven and let sit for 5 minutes before placing cookies on a wire rack to cool.
Heat oven to 375\u00b0.
In large bowl combine 3/4 cup sugar, shortening, oil, milk, almond extract and egg; mix well.
Lightly spoon flour into measuring cup; level off.
Stir in flour, baking powder and salt.
Spread evenly in ungreased 15 x 10-inch jelly roll pan; sprinkle with 1 tablespoon sugar.
Bake at 375\u00b0 for 10 to 12 minutes or until light golden brown.
Cool 5 minutes.
Cut into squares.
Makes 4 dozen cookies.
Preheat oven to 375 degrees.
Mix flour, baking soda, baking powder in small bowl and set aside.
In another bowl, cream butter and sugar until smooth.
Beat in egg and vanilla.
Gradually blend in dry ingredients.
Roll rounded teaspoons of dough into balls and place onto ungreased cookie sheets.
Bake for 8-10 minutes or until golden.
Cool.
Mix sugar, Crisco and egg together.
Add vanilla, then add dry ingredients.
Roll into balls (small).
Flatten.
Bake at 350\u00b0 for 10 minutes.
Makes about 50 cookies.
Cream the butter and sugars.
Add vanilla, eggs, cream of tartar, baking soda and salt; mix well.
Add flour.
Roll dough into balls; flatten on greased cookie sheet with a glass dipped in sugar.
Bake at 350\u00b0 to 375\u00b0 for 10 to 12 minutes.
Great, easy sugar cookies.
Preheat oven to 375\u00b0. Butter baking sheets. Combine butter and sugar and beat until fluffy. Add egg and vanilla; mix dry ingredients together and add to butter. CHILL. Roll out and cut with your favorite cookie cutters. Decorate with sprinkles. Bake 8 to 10 minutes until cookies are light brown on edges. Cool on wire rack.