Cream butter; add sugar gradually, continuing to cream.
Add egg yolks, orange rind, nutmeg, vanilla, and brandy. Mix well.
Slowly add flour until mixture becomes a workable dough. Roll out and cut with Christmas cookie cutters, brush with egg white and decorate (sprinkles, almonds, nuts, etc.). If you sprinkle with brown sugar before baking they will sparkle!
Bake at 375-400\u00b0F for approximately 10 minutes.
e used to top the cookies later on.
Add ground
Mix all the ingredients and then all the flour to make a medium stiff dough.
Let stand overnight in a cold place or refrigerator.
In the morning shape into 6 or 8 balls and roll out ball in rectangular shape and cut diagonally with spatula or fork shaped cookies.
Roll cookie dough thin for crisp cookies and roll thicker for soft cookies.
Mix 1 egg in small dish with fork.
Dip fork in beaten egg and make tine marks across top of each cookie. Place on cookie sheet and bake at 375\u00b0 for 8 to 10 minutes.
Soak ammonia in milk 24 hours.
Stir occasionally.
Flour to make a stiff dough.
Roll thin and cut with Christmas cookie cutters.
Bake at 325\u00b0 to 350\u00b0 until light brown on bottom and white on top.
Frost and decorate.
Never a failure.
They mellow after frosted and stored in an airtight container.
Bring to a boil and cook only to melt sugar before pouring while hot over cookies, then roll in powdered sugar.
ightly browned.
While the cookies are baking, make the icing
olden colored.
Roll the cookies in the powdered sugar while
Cream sugar and butter.
Sift cinnamon with flour.
Add to creamed mixture.
If this is too moist, add more flour.
Roll out to 1/4 to 1/8-inch thickness.
Cut in desired shapes.
Bake until golden brown, 350\u00b0 for 20 minutes.
Fill with jam (2 cookies) and roll in sugar while still warm.
Mix butter, sugars, eggs and vanilla until fluffy.
Add flour, soda and salt; mix well.
Add chocolate chips, then fold in German chocolate frosting.
Bake at 350\u00b0 for 10 minutes or until cookies are golden brown.
he baking sheets, spacing the cookies about 2 inches apart. (Alternatively
og into desired shape. Place cookies on the prepared baking sheet
o freeze place completely cooled cookies in tupperware container, with waxed
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Empty the package of cake mix into a large bowl. Combine the yogurt, sour cream and egg; stir into the cake mix until well blended. Mix in the coconut pecan frosting, coconut and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 375 degrees. Cream butter and sugar together. Beat in eggs, vanilla and wine. Stir in flour, one cup at a time. Dough will be stiff. Roll out dough, on well-floured pastry sheet, to a 1/4 inch thickness. Cut into desired shapes with cookie cutter. Bake on greased cookie sheet for 10 minutes.
Make icing by combining above ingredients. (Should be an almost runny consistency). Frost cookies. These cookies will keep for up to one year in an airtight container.
oll dough out; cut into cookies and place on a baking
n your first batch. The cookies should cook to a light
hickness and cut out with Christmas cookie cutter.
Sprinkle with
'm making Christmas cookie shapes, I sprinkle the cookies with red
hole recipe, plan on baking about 4 hours--makes many, many cookies
Mix butter and sugar until creamy.
Add one whole egg and 2 yolks and the juice of lemon.
Sift flour and baking powder; add butter mix.
Roll between two pieces of wax paper quite thin. Stamp out shapes.
Mix a little cold water with egg whites and blend with fork.
Brush on cookies.
Decorate cookies with nuts, colored sugar, etc.
Bake approximately 15 minutes at 350\u00b0.