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. 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 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.
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 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.
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.
Mix well.
Roll in small balls and press down slightly with a fork that has been dipped in water.
Bake at 350\u00b0 for 10 minutes. While still quite warm, roll in powdered sugar.
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 together shortening and powdered sugar.
Beat in egg and add flour, cream of tartar, soda and vanilla.
Bake in 350\u00b0 oven until golden brown.
Cream butter, powdered sugar and egg.
Blend in vanilla, baking soda and salt.
Add flour and mix well.
Chill about one hour.
Roll out and cut into desired shapes.
Sprinkle with colored sugar.
Bake at 350\u00b0 for 10 minutes.
Cream together sugar, margarine and salt and beat well.
Add eggs and beat until fluffy.
Add vanilla and blend.
Sift together dry ingredients and blend gently into creamed mixture.
Chill for several hours.
Dust pastry cloth with powdered sugar and flour. Roll dough out a small portion at a time to 1/4-inch thickness. Cut out with fancy cutters.
Bake on ungreased cookie sheet for 10 to 12 minutes at 375\u00b0.
Cream oleo and sugar; add egg and vanilla.
Sift into this the remaining dry ingredients.
Mix well; cover and chill overnight. Form 1 rounded teaspoonful of mix into ball.
Place on ungreased cookie sheet and flatten with glass.
Bake about 10 minutes at 350\u00b0.
(Ovens vary; do not overcook.)
Spread on brown paper bag to cool and sprinkle with powdered sugar.
Cream butter.
Add sugar and flavoring.
Add beaten egg and mix until creamy.
Add nuts.
Roll into small ball and place on greased baking sheet.
Bake at 325 to 350 until brown.
Remove from oven and roll in powdered sugar.
Mix all ingredients together.
Beat or knead into a long log 2 inches in diameter and cut at an angle or roll small portions into a ball, pressing thumb into top.
Bake in preheated 350\u00b0
oven for 25 minutes watching because they will burn easily.
Remove to airtight container.
Cover each layer with powdered sugar and cool before placing lid on container and use when needed.
Cream shortening and powdered sugar. Add egg and beat well. Add vanilla and almond flavorings.
(Sift together flour, soda and cream of tartar.) Mix into creamed mixture.
Drop by tablespoon on greased cookie sheet.
Press down with fork.
Bake at 375\u00b0 for 8 minutes.
For sugar cookies:.
Preheat the oven to
archment paper. Beat the butter, sugar, vanilla extract and a pinch
Cream butter and sugar.
Add eggs, milk and
ookie dough: Cream butter, adding sugar gradually. Cream until soft and