aper.
Cream butter and sugar until pale and creamy. Gradually
For sugar cookies:.
Preheat the oven to
ogether the butter (margarine) and sugar.
Add eggs, milk and
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).
e bowl as needed.
For rolled cookies: Roll about a tablespoon of
Cream shortening, butter, and sugar together; stir in eggs and
Cream butter and sugar.
Add eggs, milk and
Cream butter and sugar.
Add egg, milk and extract; beat well. Combine dry ingredients; blend into creamed mixture.
Divide in half.
Cover.
Chill 1 hour.
On lightly floured surface, roll each half to 1/8-inch thickness for thin cookies or 1/4-inch thickness for thicker cookies.
Cut into shapes with cutters.
Bake on ungreased cookie sheets 7 to 8 minutes for thin cookies in a 375\u00b0 oven, or 10 to 12 minutes for thick cookies.
Makes 4 to 4 1/2 dozen thin cookies or 3 dozen thick cookies.
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.
Measure 3/4 cup sugar into a large bowl.
Cream butter and sugar.
Add milk and vanilla; beat well. Stir flour with baking powder; blend into creamed mixture.
Divide in half.
Cover; chill for 1 hour.
On a lightly floured surface, roll each half to 1/8-inch thickness for thin cookies or 1/4-inch thickness for thick cookies.
Cut into desired shapes with cookie cutters.
Place on ungreased cookie sheet.
Bake thin cookies at 375\u00b0 for 7 to 8 minutes.
Bake thick cookies 10 to 12 minutes. Makes 4 to 4 1/2 dozen thin cookies or 3 dozen thick cookies.
large bowl, cream together sugar, butter, milk, vanilla and egg
arge bowl, mix 1 cup sugar, the butter, 3 tablespoons milk
Mix ingredients together in large bowl.
Make a \"hole\" in flour mixture.
Add sugar, shortening, eggs and vanilla.
Mix good in middle first.
Gradually pulling in flour.
Cookie dough can be rolled out on floured board and cut with cutters or can be divided in two or three portions and rolled in wax paper and frozen for quick making cookies.
Bake in 400\u00b0 oven 8 to 10 minutes.
Beat together lard, sugar and eggs.
Add 1 cup milk and about half the flour that baking powder, soda and salt have been added to.
Mix real well, then add rest of flour.
Add flour to make dough stiff enough to roll out and cut with any size cookie cutters.
Bake in a 375\u00b0 oven for about 8 minutes.
Sprinkle with white sugar or colored sugars before you bake.
Makes around 4 dozen medium size cookies.
ixer until creamy; gradually add sugar, beating well.
Add egg
Mix sugar, butter and eggs.
Add milk, soda, baking powder, salt and vanilla.
Add flour.
Roll out dough on floured surface. Thick dough makes softer cookies.
Bake at 350\u00b0 for 12 to 15 minutes.
side.
Beat butter and sugar with electric mixer until fluffy
ver medium heat. Stir in sugar and honey. Bring to a