aper.
Cream butter and sugar until pale and creamy. Gradually
For sugar cookies:.
Preheat the oven to
o 375 degrees.
For the sugar cookies, cream the sugar and the butter
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).
anding mixer, cream the butter, sugar, and salt at medium-high
combine ground almonds, powdered sugar, and almond extract.
Stir in egg
Cream shortening and sugar well.
Add egg to mixture; beat well.
Add almond extract; mix well.
Sift together flour, baking soda and baking powder.
Add dry ingredients gradually to creamed mixture.
Chill dough.
Flour hands and form small balls (about the size of doughnut centers).
Roll balls in sugar; flatten slightly with thumb.
Bake on ungreased cookie sheet in a 375\u00b0 oven until edges are slightly browned (10 to 12 minutes).
Yields approximately 2 dozen.
Cream butter and sugar.
Add eggs, milk and
For the cookies: In a large bowl, cream
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 sugar and shortening until light.
Add egg and milk and blend well.
Sift all dry ingredients and add to first mixture. Add flavoring and mix well.
Roll out 1/8-inch thick on floured board and cut with cookie cutter.
Sprinkle with plain or red sugar.
Bake on greased cookie sheet at 350\u00b0
until light brown. Great recipe for Christmas cookies, decorate with frosting, etc.
Mix powdered sugar, butter, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar.
Cover and refrigerate at least 2 hours.
Heat oven to 375\u00b0.
Divide dough into halves.
Roll each half 3/16-inch thick on lightly floured surface.
Cut into shapes.
Sprinkle with sugar.
Place on lightly greased sheet.
Bake until edges are lightly brown, approximately 7 to 8 minutes.
Cream butter and sugar; add eggs and almond extract.
Combine dry ingredients, add to sugar mixture.
Drop onto cookie sheet.
Bake 350\u00b0 for 10-12 minutes.
Cream together the first 2 ingredients.
Mix in the egg, vanilla and almond. Mix together the flour, soda and cream of tartar, add to creamed mixture.
Refrigerate 2-3 hours.
Heat oven to 375.
Roll dough out and cut into shapes.
Sprinkle with sugar. Bake on lightly greased cookie sheet for 7-8 minutes.
These are my favorite sugar cookies.
Cream sugar and margarine; add egg and
Mix
all
above
ingredients,
except almonds, in large bowl with
a
fork.
Knead
dough a few times.
Half dough and knead again.
Roll
up in wax paper the size of a half dollar. Chill for 1
1/2 hours.
Pat out on an ungreased cookie sheet and put
an almond in middle of each cookie.
Bake at 350\u00b0 for 8 to 10 minutes.
Yield:
3 dozen cookies.
ver medium heat. Stir in sugar and honey. Bring to a
Beat together egg yolks and sugar.
Dissolve 1 tablespoon gelatin in 1/4 cup milk and add to eggs and sugar.
To this add remaining hot milk slowly; heat in a double boiler until mixture begins to thicken.
Beat in 3 egg whites until stiff.
Pour custard mixture over beaten egg whites.
Flavor with 1/4 cup sherry and 1 teaspoon vanilla.
Crumble almond macaroon cookies into a round mold and spoon mixture over them.
Let congeal.
Cream shortening and sugar with electric mixer.
Add
Mix all ingredients in the order they appear.
Refrigerate in a covered bowl for at least 2 hours.
Roll out to 1/2 inch thick. Cut into desired shapes and bake at 375\u00b0 for 7 to 8 minutes.