Add to cake mix, eggs, shortening and water.
This batter can be formed into a roll and chilled, then sliced for refrigerator cookies, dropped by spoonfuls for drop cookies or rolled into balls and flattened for decorated cookies.
Bake at 375\u00b0 for 8 to 10 minutes.
By adding nuts, fruit or chips or substituting ingredients, this recipe will make an endless variety of cookies.
Add eggs, butter and water to any cake mix.
For really soft cookies, use 1/4 cup water.
Form dough into a roll.
Chill in refrigerator.
Slice or drop from a spoon for drop cookies.
Roll into balls and flatten if you want to decorate cookies.
Bake in 375\u00b0 oven for approximately 8 minutes.
ood color to tint the cookies yellow. Gel-paste food color
latten cookies.
Bake for 8 minutes for soft cookies, >10 (til browned) for crisper cookies.
keeping rest in fridge.
For soft cookies, roll 1/8 to 1
rap and chill for 30 mins.
For basic shaped cookies, roll out
For sugar cookies:.
Preheat the oven to
FOR THE COOKIES: In a mixing bowl, combine
-inch balls (or bigger for bigger cookies). Place 2 inches (or
1 minutes for soft and chewy cookies, about 13 minutes for chewy cookies or about
Preheat oven to 350 degrees F (175 degrees C).
Beat egg yolks and margarine together until well blended. Stir in vanilla. Gradually add cake mix while beating with an electric mixer. Mixture should be stiff. If it is sticky to the touch, refrigerate for 20 minutes.
Form teaspoonfuls of the dough into balls, and roll in sugar. Place on ungreased cookie sheets.
Bake at 350 degrees F (175 degrees C) for 11 minutes for soft cookies, and for 13 minutes for crispy cookies.
Preheat oven to 375\u00b0.
Sift flour, baking soda and baking powder in large bowl (set aside).
Mix sugars until blended.
Add eggs, margarine and peanut butter to sugars.
Mix thoroughly.
Add flour slowly.
Mix only until batter is smooth.
Place small balls of dough on ungreased cookie sheet, approximately 1 to 1 1/2 inches apart.
Bake for 10 to 12 minutes.
(For soft cookies, bake approximately 9 to 10 minutes).
Yield depends on size of cookies.
Cream together the butter and sugar.
Add well beaten egg. Cream and then add the dry ingredients which have been mixed and sifted together.
Drop from the tip of a spoon on a buttered sheet an inch apart.
Garnish each with a raisin.
Place on bottom shelf of a 425\u00b0 oven.
Immediately turn to off and bake in oven 10 minutes.
`We use this recipe for Christmas cookies.
By putting nuts or cherries on then you have to judge the heat and time.
Cream shortening, sugar, vanilla.
Beat in eggs, then chocolate.
In another bowl sift 2 cup flour, baking powder, salt:mix well.
Add this alternately with milk to shortening mixture, mixing well after each addition.
Chill for 2 hours.
Form into one-inch balls and roll in powdered sugar.
Place on greased cookie sheet 2-3 inches apart.
Bake at 350\u00b0F for approx 10 minutes for soft cookies, 13 for more firm/hard.
Cool slightly before removing from cookie sheet, then cool on wire racks.
For Waffle Cookies:
Pre-heat oven to
For the cookies: Combine the butter and sugar
ntil ready to use.
For the cookies: Combine the butter and
For the cookies: Preheat the oven to
For the cookies: In a large bowl, combine
For the cookies: Preheat the oven to 375\