Cream butter and sugar.
Add eggs, milk and
aper.
Cream butter and sugar until pale and creamy. Gradually
For sugar cookies:.
Preheat the oven to
Put dry ingredients together in one bowl.
Cream sugar and shortening in mixing bowl.
Add eggs and vanilla.
Next add flour and sour cream alternately.
Put in refrigerator for 2 hours. Roll out on floured board and cut with cookie cutter (cut bottom thicker than your top for raisin filled cookies).
Cut thick and bake at 450\u00b0 for 10 minutes.
The secret to keeping them soft is baking them at a high temperature and cutting them thick.
Makes 2 1/2 to 3 dozen raisin filled.
Makes 6 dozen sugar 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.
Sift flour, soda and salt together.
Cream margarine and sugar. Beat the egg and milk.
Add dry ingredients to liquid ingredients. Roll out on lightly floured board.
Cut with a cookie cutter.
Bake at 375\u00b0, 15 minutes (8 to 10 minutes for soft, chewy cookies). Makes 4 dozen.
o 375 degrees.
For the sugar cookies, cream the sugar and the butter
Mix all the ingredients with enough flour just so you can handle it.
Roll out to about 3/4-inch thickness.
Sprinkle sugar on top and cut out with cookie cutter.
Put a raisin on top of each cookie.
Bake at 400\u00b0 until lightly browned.
These are good, rich, soft sugar cookies.
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).
Preheat oven to 350\u00b0F.
Mix together all dry ingredients in a large mixing bowl, cocoa through raisins.
Mix with whisk and set aside.
Mix together all wet ingredients in a medium bowl until fluffy.
Make a well in the dry ingrendients, pour wet into the dry.
Mix well.
With sprayed hands, form about 6 large cookies, place on greased cookie sheets.
Bake for 7-8 minutes for soft, chewy cookies or 10 minutes for dry cookies.
Remove from pan and let cool on cookie racks.
Store in tupperware, wax paper between cookies.
Mix all the wet ingredients together
Then add the dry ingredients.
Chill dough for several hours preferably overnight.
Roll out onto a flour covered surface and cut with cookie cutters. (Keep dough not being used in the fridge as this dough softens quickly.).
Bake at 350 for 8-10, let cool then frost.
(We make both large and small cookies and we usually end up around 80-100 cookies).
ttachment, beat the butter and sugar together until combined, then beat
ranulated sugar, brown sugar and
Cream butter and sugar. Add vanilla.
Mix in
Preheat oven to 400. Lightly grease cookie sheets.
In a large mixing bowl, beat together oil, sugar and vanilla until crumbly. Beat in egg.
Gradually add in flour, salt, baking soda, and milk. Beat until well-mixed.
Drop by Tbsp on to lightly greased cookie sheets 2\" apart.
Slightly flatten each with a flat-bottom glass dipped in sugar (or colored sugar).
Bake at 400 for 6-8 minutes or until edges barely begin to brown.
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.
ake sour milk. Let stand for 5 minutes.
In a
arge mixing bowl, cream together sugar and shortening until light and
ield a tender cookie. Test for stickiness. Add more flour until
Cream butter and sugar together; stir in egg, molasses