lend. Using electric mixer, beat sugar and butter in large bowl
late.
For glaze, combine powdered sugar and milk, using more or
olled shape.
Sprinkle with powdered sugar right before serving. You can
Beat shortening and butter until light,gradually add 1 1/2 cups powdered sugar,beating constantly.
Beat in egg,vanilla and almond extract to mix well.
Sift together flour,baking soda,cream of tarter and salt.
Stir in nuts.
Drop by teaspoonfuls 1 inch apart onto ungreased baking sheet.
Bake at 400 for 8-10 minutes.
Remove to cooling racks and while still warm,roll in powdered sugar,when cool roll in powdered sugar again.
Cream shortening and butter; gradually add powdered sugar, creaming well.
Add egg and flavorings; beat until fluffy.
Stir in pecans; drop small spoonfuls (or shape into small balls or crescents) on ungreased baking sheets.
Bake at 400\u00b0 for 8 to 10 minutes or until creamy tan color.
While hot, roll in powdered sugar.
Makes 6 1/2 to 7 dozen.
In a small bowl stir together powdered sugar and unsweetened cocoa.
Chocolate Powdered Sugar is quite light in color. Dark chocolate cookies show it off best.
In large mixing bowl, beat the butter about 10 minutes.
Add egg yolk and powdered sugar; beat 10 minutes longer.
Add enough flour to make a semi-sweet dough.
Roll in balls and place on cookie sheet that is lined with wax paper, about 2-inches apart. Bake about 20 minutes in a 350\u00b0 oven.
Remove from cookie sheets. Place on wax paper-lined cookie sheets, which are dusted with powdered sugar.
When cool, sift powdered sugar over the balls. Will keep in Tupperware or in freezer.
Beat egg whites and cream of tartar until stiff.
Fold in 1 tablespoon at a time the granulated sugar.
Sift together the powdered sugar, flour and salt.
Fold into egg mixture.
Add vanilla.
Bake in tube pan at 375\u00b0 for 45 minutes.
Invert the cake while cooling.
Mix shortening and 1/2 cup powdered sugar well.
Add flour, vanilla and nuts.
Make into balls.
Bake in 325\u00b0 oven for 25 minutes.
Roll in powdered sugar while hot.
Cream butter until light. Add powdered sugar and beat until fluffy. Stir in vanilla. Blend sifted flour and salt into creamed mixture. Stir in nuts. Shape into walnut-sized balls. Place on ungreased cookie sheet. Bake in preheated 350\u00b0 oven for 15 minutes. Remove and roll in powdered sugar while hot. When cooled, roll again in powdered sugar.
Beat butter 30 minutes or until light and fluffy; add 1/2 cup powdered sugar and beat well.
Add the egg yolks and continue beating.
Add vanilla and enough flour to make a soft dough.
Roll into small balls.
Place on cookie sheet and bake at 350\u00b0 for about 30 minutes.
Have powdered sugar sprinkled on a large sheet pan or paper.
Sprinkle powdered sugar on top while still warm.
Mix powdered sugar and vanilla.
Stir 1 tablespoon milk or juice 1 teaspoon at a time until of drizzling consistency.
Makes 1/2 cup or enough to drizzle over one 10-inch tube cake.
Combine powdered sugar in a large bowl with margarine and milk. Beat at medium speed 1 to 2 minutes, until creamy.
Cream butter and powdered sugar.
Sift together flour, cream of tartar, soda and salt.
Add vanilla and almond to butter mixture, then add flour mixture, a little at a time until all used up.
Drop by teaspoon on greased cookie sheet.
Press down with fork dipped in water.
Bake at 350\u00b0 for 10 to 15 minutes.
Mix margarine, egg, vanilla, almond, and powdered sugar.
Beat until creamy.
Slowly stir in sifted flour, baking soda, and cream of tartar.
Cover and put in the refrigerator for atleast 3 hours.
Preheat oven to 375\u00b0.
Get dough into the size of a baseball, flour an area to roll out the dough.
Cut into desired shapes.
Bake until edges are light brown, 7 to 8 minutes.
In bowl mix butter, powdered sugar and egg yolk.
Beat well. In a separate bowl sift together flour, cinnamon, cloves and salt. Gradually add dry mixture to cream mixture.
Turn mixture out on a floured board and knead until smooth.
Pinch off small amounts at a time and form into flattened balls. Place on lightly greased cookie sheet, about 3/4-inches apart.
Bake at 350\u00b0 for 20 minutes.
Remove and roll immediately in powdered sugar.
Cream shortening and butter; gradually add powdered sugar. Cream well. Add egg and vanilla. Beat until fluffy. Sift flour with soda and cream of tartar. Stir in pecans. Drop small spoonfuls (or shape into small balls) on ungreased baking sheet. Bake at 400\u00b0 for 8 to 10 minutes or until creamy tan. If you like, roll in powdered sugar while hot. Makes 6 1/2 to 7 dozen cookies.
Cream butter and shortening; add powdered sugar and cream mixture.
Add egg, vanilla and almond extract.
Beat. Sift and add flour, soda and cream of tartar.
Mix.
Stir in nuts.
Drop on ungreased baking sheet.
Bake 10 minutes at 400\u00b0.
While still hot, roll cookies in powdered sugar.
Dissolve soda in warm water.
Cream shortening and powdered sugar together.
Add remaining ingredients.
Mix all together and roll into balls.
Dip into sugar and flatten with fork.
Bake about 10 minutes at 350\u00b0.
Cream together butter, Crisco and powdered sugar.
Beat in eggs, 1 at a time, alternately with flour.
Add almond extract.