Preheat oven to 400\u00b0.
Cream butter thoroughly.
Add sugar gradually and continue beating until fluffy.
Beat in egg and vanilla.
Sift together dry ingredients.
Gradually add to creamed mixture and mix until thoroughly blended.
Shape and bake dough. Chill overnight.
Roll and cut into shapes for holiday cookies.
Cream butter; gradually add sugar.
Beat until light and fluffy.
Beat in egg, milk and vanilla.
In another bowl, combine flour, baking powder and salt.
Gradually add and combine flour, baking powder and salt to butter mixture.
Mix well.
Cover and refrigerate about 1 hour.
Roll on lightly floured surface to 1/8-inch thickness.
Cut desired shapes.
Place on ungreased sheet and bake at 350\u00b0 for 8 to 10 minutes.
Cream butter and sugar; beat until light and fluffy.
Beat in egg and milk.
Add vanilla.
Combine flour to baking powder and salt.
Add to creamed mixture.
Roll out on floured area and cut with favorite cookie cutters.
Decorate with icing when cool. Bake at 350\u00b0 for 12 to 15 minutes.
Cream butter, shortening and sugar.
Add egg, flour and extract.
Blend thoroughly.
Press with cookie press and bake in 350\u00b0 oven for about 10 minutes.
Sift together flour and baking powder.
Cream butter; add sugar.
Mix well.
Add eggs and vanilla; blend well.
Add sifted dry ingredients gradually, mixing well.
Chill thoroughly (at least 4 hours).
Roll out very thin on well floured surface and cut out with flour dusted cookie cutters.
Place on lightly buttered baking sheet.
Bake in preheated 400\u00b0 oven for 6 to 8 minutes until brown around edges.
Cream butter.
Add sugar gradually and continue beating until fluffy.
Beat in egg and vanilla.
Sift together dry ingredients. Gradually add to creamed mixture and mix until thoroughly blended. Shape dough into 2 balls and chill overnight.
Roll and cut into desired shapes.
Bake in a 400\u00b0 oven until lightly browned on greased cookie sheet.
icrowave.
Add mint, vanilla, butter extract and food coloring.
Cream butter and sugar.
Add egg, salt and vanilla.
Blend in flour.
Chill.
Roll out the dough.
Use cookie cutters and place on baking sheet.
Bake at 375\u00b0 for 7 to 10 minutes.
Cool and be sure to frost the cookies.
Cream the butter until light. Gradually add in the sugar until light and fluffy. Beat in the egg and almond extract.
Gradually stir in the flour. Cover and chill dough until firm.
Preheat oven to 350 degrees F (175 degree C).
Roll dough out on a floured surface to 1/4 or 1/8 inch thick and cut with cookie cutters or stamps.
Bake at 350 degrees F (175 degrees C) for 8 to 12 minutes.
Preheat oven to 350 degrees.
Melt butter in a pan over low heat.
In a large bowl, combine the melted butter, 2 cups of flour, and the sugar.
Beat in the eggs, one at a time, until well blended. Slowly mix in the remaining 2 cups of flour.
Roll out the dough to a thickness of 1/4 inch. Using cookies cutters, cut out shapes. Place them 1 1/2 inches apart on cookies sheets.
Bake for 12 to 15 minutes.
Cool cookies on wire rack. Decorate as desired.
Preheat oven to 400\u00b0.
Cream butter thoroughly.
Add sugar gradually; continue beating until mixture is light and fluffy. Beat in egg and vanilla.
Sift together dry ingredients. Gradually add to creamed mixture; mix until thoroughly blended. Chill dough for ease in handling.
On lightly floured surface, roll dough to 1/8-inch thickness.
With floured cookie cutters, cut into desired shapes.
Using wide spatula, transfer to cookie sheet.
Sprinkle with granulated sugar.
Bake at 400\u00b0 for 6 to 8 minutes.
COOKIES:
Beat together sugar, butter, egg youlk, salt and flavor.<
cup of the melted butter and continue to fold gently
cut 1/2 of the butter into flour mixture until mixture
arge mixing bowl, cream the butter, cream cheese, and sugar.
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ough.
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nd 1 lb of soft butter in a large bowl. Combine
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Meanwhile, melt the butter in a saucepan. Let it