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.
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.
Add 1 cup of the sugar; mix well. Blend in egg
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.
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.
n a larger bowl, cream sugar and softened butter until smooth
Prepare sugar cookies as directed on the package and cool.
Mix mascarpone with confectioner's sugar.
Place the cheese mixture in a pastry bag and pipe through a star tip onto the cookie.*.
Remove stem from strawberry and slice in half.
Place one half of a strawberry on each cookie. You can use a single raspberry or blackberry instead of strawberries if you prefer.
* You can carefully spoon the cheese mixture on the cookie if you don't have a pastry bag.
Take a package of sugar cookies and cut into quarters.
Grease a petite cupcake pan and place in each cup a quarter section of the cookie.
Bake according to directions.
While still hot, and before you remove from pan, take a small Reese's cup and put in center of each baked cookie.
Carefully remove from pan and rewrap in Reese's paper.
Great for parties.
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.
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 350\u00b0.
Cream the shortening, sugar, egg and vanilla.
Add 1/3 of the flour.
Mix and add 1/3 more and mix again.
Add rest of flour and mix.
Roll into 1-inch balls.
Roll in sugar.
Bake 8 to 10 minutes.
Yields 2 dozen cookies.
Beat the two sugars, butter, and oil untill well blended.
add eggs and flavorings, beat till blended.
sift the dry ingredients and add gradually untill well combined.
by hand, roll into 1 inch balls and place on ungreased cookie sheet, 2 inches apart.
grease the bottom of a glass, dip into sugar or colored sugar, press cookies out.
bake at 325 degrees for 15 to 20 minutes.
cool on racks.
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.
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.
Cream the butter and sugar.
Add the egg and mix well.
Add the flour and cream.
Dust a board with flour and roll the dough very thin.
Cut cookies with a water glass or round cookie cutters.
Place on a buttered cookie sheet.
Bake at 475\u00b0 for about 5 minutes.
Makes 2 1/2 dozen.
In large bowl, beat 3/4 cup sugar, margarine, oil, milk, almond extract and egg until light and fluffy.
Stir in flour, baking powder and salt; blend well.
Spread evenly into an ungreased 15 x 10 x 1-inch baking pan; sprinkle with 1 tablespoon sugar.
Bake at 375\u00b0 for 10 to 12 minutes or until light golden brown.
Cool 5 minutes.
Cut diagonally into bars.