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).
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.
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.
Cream butter, oil, sugar and powdered sugar together; add vanilla, baking soda, cream of tartar, eggs and salt.
Mix well. Add flour, 1 cup at a time.
Chill for 4 hours.
Shape into balls, roll in sugar, then flatten.
Bake at 350\u00b0 for 10 to 13 minutes or until light brown on bottom.
Mix flour, baking soda, and salt; set aside.
Cream butter, shortening, sugar and vanilla; add egg and beat until fluffy. Stir in flour mixture; blend in milk to form a dough.
Roll dough into balls and flatten with glass dipped in water and sugar.
Bake at 400 degrees for 9 minutes or less.
Don't over cook.
In large bowl, beat sugar and butter until fluffy.
Cream butter, oil, sugar and confectioners sugar in large bowl until light.
Add vanilla, baking soda, cream of tartar, eggs and salt.
Mix well.
Add flour, 1 cup at a time, mixing well after each addition.
Chill for 4 hours or longer.
Shape into small balls.
Place on cookie sheet.
Flatten into bottom of glass dipped in sugar.
Bake at 350\u00b0 for 10 to 13 minutes or until light brown.
Remove to wire rack to cool.
Cream butter; add sugar, eggs and flavoring.
Thoroughly blend in dry ingredients, then add your choice of mini chips, Butterfingers or nuts.
Roll into small balls of dough and press onto pan.
Bake for 10 to 12 minutes at 325\u00b0.
n a larger bowl, cream sugar and softened butter until smooth
Spread chocolate icing on sugar cookies.
Unwrap peanut butter cups.
Place pb cup on lower half of frosted cookie.
Fan 5-6 candy corns (tip down) around top of pb cup to make the \"feathers.\".
Make the eyes and gobbler on the neck with the red gel icing.
Enjoy!
NOTE: This recipe can be adjusted to make any quantity you need.
Cream sugar and butter.
Add cooking oil, eggs and vanilla. Add dry ingredients, a little at a time.
Make into small balls and press.
Decorate with colored sugars if desired.
Bake at 325\u00b0 for 12 to 15 minutes (do not overbake).
side.
Beat butter and sugar until light in color.
ops with sugar, if desired.
Bake until cookies are set
o 350 degrees F. Place cookies 2-inches apart on parchment
ogether shortening, egg, vanilla and sugar.
In a separate bowl
Put dry ingredients together in one bowl.
Cream sugar and shortening in mixing bowl.
Add eggs and vanilla.
Next add flour and sour cream alternately.
Put in refrigerator for 2 hours. Roll out on floured board and cut with cookie cutter (cut bottom thicker than your top for raisin filled cookies).
Cut thick and bake at 450\u00b0 for 10 minutes.
The secret to keeping them soft is baking them at a high temperature and cutting them thick.
Makes 2 1/2 to 3 dozen raisin filled.
Makes 6 dozen sugar cookies.
Cream sugar and margarine; add egg and