Sift flour, baking powder, salt and nutmeg together; set aside.
Add lemon rind or extract to butter and cream together; add 1 cup sugar gradually and cream until light and fluffy.
Add eggs and cream; beat thoroughly.
Gradually add flour mixture and blend.
Chill until firm enough to roll, 15 to 20 minutes.
Roll 1/8-inch thick on lightly floured board.
Cut with 3 1/2-inch floured cutter or other shapes.
Sprinkle with sugar.
Bake on ungreased cookie sheet at 400\u00b0 for 10 minutes.
Yields 3 dozen.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
50�F Roll out sugar cookie dough in a buttered 13x9
owl beat together the brown sugar and shortening with an electric
n morsels.
For each cookie drop 1/4 cup dough
Cream together sugars and Crisco.
Sift flour, soda and salt together; add to sugar and Crisco.
Add eggs and vanilla.
Mix 3 cups of oatmeal.
Bake at 350\u00b0 for 12 to 15 minutes.
Drop by tablespoonfuls onto cookie sheet.
Cream sugars, shortening, butter, eggs, salt, baking soda and extracts.
Gradually add the 2 cups flour.
Next, add the oatmeal, chocolate chips and walnuts.
Drop on cookie sheet by spoonfuls. Bake at 350\u00b0 for 12 to 15 minutes.
Beat eggs with fork, stirring in oil, vanilla, lemon, sugar and flour.
Drop teaspoonfuls about 2 inches apart on ungreased cookie sheet.
Stamp each cookie flat with bottom of glass (oiled) and dipped in sugar.
Bake 8 to 10 minutes at 400\u00b0.
Cream sugar, oil and flavorings.
Add eggs.
Mix well.
Add dry ingredients to creamed mixture, mixing well.
Drop by teaspoonfuls on greased cookie sheet.
Grease bottom of a glass with oil.
Dip in white sugar.
Press top of cookie.
Do this in sugar for each cookie.
Bake in a 400\u00b0 oven for 10 to 12 minutes. Watch closely.
Cream oleo, white and powdered sugar.
Add eggs, salt, oil
Cream first 3 ingredients together.
Beat eggs and salt together separately, then add.
Add oil and vanilla.
Sift remaining ingredients together and add to mixture.
With a small spoon, take pieces of dough, the size of a walnut, roll into a ball and place an inch apart on greased cookie sheet.
Put 1/2 cup of granulated, colored sugar in a small dish, dip end of tumbler into granules and press onto cookie (unbaked).
Bake at 350\u00b0 for about 8 to 10 minutes.
Yields 7 dozen.
Cream sugar, salt and butter thoroughly.
Beat egg and vanilla into mixture until light and fluffy.
Sift together flour and baking powder.
Gradually stir into creamed mixture.
Roll dough 1/8-inch thick on floured surface.
Cut, using cookie cutters. Place on ungreased cookie sheet.
Sprinkle with sugar.
Bake at 350\u00b0 for 9 to 10 minutes or until light brown around edges.
Makes about 5 dozen.
Cream together butter, shortening and sugar. Add eggs and vanilla. Mix well. Sift together flour, soda and cream of tartar. Gradually add flour mixture to creamed mixture and mix well. Chill 2 or 3 hours. Roll out on lightly floured surface to 1/8-inch thickness. Cut with cookie cutter. Place on an ungreased cookie sheet. Sprinkle with sugar. Bake in oven at 375\u00b0 for 8 to 10 minutes.
Cream together oleo, oil, sugar and powdered sugar. Add eggs. Mix well. Add remaining ingredients. Mix well. Chill for 30 minutes in freezer. Make 1-inch balls and press on cookie sheet with granulated sugar. (To Press: Slightly oil bottom of a glass and press in sugar, then on top of cookie ball. For thinner cookies, press flatter.)
Bake at 350\u00b0 for 12 to 15 minutes, until slightly brown.
Cream sugar, salt and butter or margarine thoroughly.
Beat egg and extract into creamed mixture until light and fluffy.
Sift together flour and baking powder.
Gradually stir into creamed ingredients.
Roll dough 1/8-inch thick on floured board.
Cut into fancy shapes.
Place on ungreased cookie sheets.
Sprinkle with sugar.
Bake at 350\u00b0 for 9 to 10 minutes or until light brown around edges.
Remove to cool.
Store in airtight container. Yield: about 5 dozen cookies.
Cream shortening, add 1 1/2 cups sugar, beating until light and fluffy.
Add eggs and flavorings; beat well.
Combine flour, baking powder and salt.
Add to creamed mixture; mix.
Drop by heaping teaspoonfuls 3 inches apart onto greased cookie sheets. Press cookies with a fork to flatten.
Sprinkle cookies with remaining sugar.
Bake at 375\u00b0 for 10 minutes or until lightly browned.
Remove to wire racks to cool.
Yield: 8 dozen.
Cream sugar, salt and butter or margarine thoroughly.
Beat eggs, lemon rind and vanilla.
Cream mixture until light and fluffy.
Sift together flour and baking powder.
Gradually stir into creamed ingredients.
Roll dough 1/2-inch thick and cut into fancy shapes.
Place on ungreased cookie sheet.
Sprinkle with sugar.
Bake in moderate oven at 350\u00b0 for 9 to 10 minutes, until light brown around edges.
Remove to cooling rack.
n a separate bowl combine sugar with wet ingredients and citrus
Sift together flour, baking powder, baking soda, salt and nutmeg.
Beat at medium speed the butter, sugar and egg until light and fluffy.
At low speed, mix in milk and vanilla. Gradually add flour mixture, mixing well.
Refrigerate several hours.
Roll dough 1/4-inch thick and cut with cookie cutters. Place 1 inch apart on lightly greased cookie sheet.
Bake at 375\u00b0 approximately 10 minutes or until golden brown.
Cream together the sugar and lard.
Mix together the beaten eggs, baking powder, soda, nutmeg, salt and sour cream.
Add the flour.
Combine the creamed mixture to the flour mixture.
Dough is very soft.
Roll out and cut out.
Bake at 350\u00b0 until bottom is light brown.
Cookies are soft.
Sprinkle with colored sugar before baking.