For sugar cookies:.
Preheat the oven to
aper.
Cream butter and sugar until pale and creamy. Gradually
Mix Crisco, sugar and vanilla together.
Add egg and milk; stir.
Add dry ingredients.
Divide dough in half.
Cover and chill at least 1 hour.
On lightly floured surface roll to 1/8 inch thickness.
Cut out and place on cookie sheet.
Bake at 375\u00b0. For drop sugar cookie, omit 1/2 cup flour.
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).
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 and sugar.
Add eggs, milk and
Cream shortening and sugar with electric mixer.
Add
Measure 3/4 cup sugar into a large bowl.
Combine the first 4 ingredients.
Dissolve 1 teaspoon baking soda with 1/4 cup hot water.
Mix alternately with baking powder, flour, salt and vanilla and all the ingredients (mixed) except nuts and chocolate chips.
Lastly, add the nuts (optional) and the chocolate chips.
Chill overnight, if possible.
Roll in greased palm of hand and drop onto greased cookie sheet.
Bake in a 375\u00b0 oven for 8 to 10 minutes.
Yields 50 cookies.
Sift together dry ingredients.
In separate bowl, combine shortening, sugar, extract, molasses and eggs.
Add dry ingredients.
Add hot water last.
Drop by teaspoons on greased cookie sheet.
Bake in preheated 350\u00b0 oven for 8 to 10 minutes.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Place bananas, flour, 1/2 cup sugar, butter, walnuts, egg, baking soda, and salt in a bowl. Mix until well combined. Drop 3 tablespoonfuls of dough 2 to 3 inches apart onto baking sheet. Sprinkle 1 tablespoon sugar on top.
Bake in the preheated oven until golden brown and edges are set, 15 to 20 minutes.
cream together the lard and sugar. Beat in the eggs one
owl until blended.
Add sugar, oil, vanilla extract and lemon
o consistency of mayonnaise; add sugar gradually while continuing to cream
n plastic wrap and refrigerate for 30 minutes.
Roll on
Combine and mix well first 4 ingredients.
Add and blend remaining ingredients.
Drop by teaspoon onto cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
Sift together the flour, soda and salt.
In separate bowl, cream together the butter, shortening, sugar and vanilla.
Add egg to creamed mixture and beat until fluffy.
Add dry ingredients plus milk to creamed mixture and stir until smooth.
Drop by teaspoonfuls onto ungreased cookie sheet.
Flatten with bottom of glass which has been dipped into sugar.
Bake in a preheated 350\u00b0 to 400\u00b0 oven for about 12 minutes.
Cool.
Yields 5 1/2 dozen 2-inch cookies.
Have all ingredients at room temperature; sift together flour, soda and salt.
Cream together margarine, shortening, sugar and vanilla.
Add the egg; cream until mixture is fluffy. Stir in dry ingredients until mixture is smooth; blend in milk.
Drop by teaspoonfuls onto ungreased cookie sheet; flatten the dough with the bottom of a glass which has been dipped in sugar.
Bake at 400\u00b0 for about 12 minutes.
Makes 5 1/2 dozen 2-inch cookies.
Cream shortening and margarine with sugar.
Add beaten egg and milk and beat until creamy.
Add vanilla.
Then add dry ingredients.
Drop on ungreased cookie sheets; flatten with bottom of glass dipped in sugar (red or green, if desired).
Bake at 350\u00b0 to 375\u00b0 for 12 to 15 minutes.
Makes about 5 1/2 dozen 2-inch cookies.