n second bowl, beat together sugar and egg until it becomes
For sugar cookies:.
Preheat the oven to
1.Beat together butter and sugar until light and fluffy. Stir in egg and vanilla.
2.Add flour and baking powder in intervals. (Dough will seem too dry but it will improve when chilled.).
3.Divide dough into four equal parts and refrigerate about an hour.
4.Roll out dough between 2 sheets of waxed paper, 1/4 inch thick for crisp cookies or 1/3 inch thick for soft cookies.
5.Cut out shapes with cookie cutters and and bake for 7-8 minutes @ 375\u00b0F.
Mix the shortening, sugar, eggs, flavoring and food coloring until fluffy.
Mix flour, baking powder and salt together in a separate bowl.
Combine the 2 mixtures and chill for 1 hour.
Heat oven to 400\u00b0 and roll dough 1/8 inch thick on a lightly floured board.
Cut with a cookie cutter and place on an ungreased baking sheet.
Bake just until cookies are set (about 6 minutes).
Makes about 3 dozen.
Cool cookies and ice them or put different colors of sugar on before baking.
beat the butter and granulated sugar for 3 minutes, or until light
Sift dry ingredients together.
Add shortening or margarine using a fork to combine with dry ingredients.
Add unbeaten eggs and vanilla.
Mix well.
Add ground pecans for added flavor. (This is how Grandma always mixed hers).
Whisk the dry ingredients together, add alternately with the eggs and vanilla.
Mix well.
Roll out thin on floured board and cut with floured cookie cutters.
Decorate with sugar.
Bake at 375\u00b0F for 8 minutes.
Makes about 6 dozen.
With mixer, cream sugar, butter, egg, soda, sour cream, vanilla and salt.
Add flour, mixing well by hand.
Chill.
Roll on floured board and cut in desired shapes.
Bake at 375\u00b0 until brown around edges.
Colored sugar can be sprinkled on dough before baking or cookies can be cooled and iced or decorated.
ver medium heat. Stir in sugar and honey. Bring to a
Preheat oven to 350\u00b0.
Cream sugar, butter, oil, vanilla and salt.
Add eggs, one at a time.
Beat well.
Add 2 cups flour. Stir well.
Add water and 2 more cups flour with soda and cream of tartar.
Stir well.
Add the last 2 cups of flour, one at a time. Make stiff enough to roll.
Chill overnight. Roll thin and cut out with your favorite cutters.
Place on cookie sheet and bake 8 minutes, or until lightly brown.
Mix sugar, oleo, eggs, sour cream and vanilla.
Add dry ingredients (baking powder, baking soda, salt and flour). Refrigerate overnight.
Yields 60 large cookies; halve the recipe for 30 large cookies.
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.
Cream shortening and sugar; add other ingredients in order given.
Work to soften dough.
Put in refrigerator overnight. Roll to about 1/8-inch thickness.
Cut into desired shapes and bake in moderate oven, 400\u00b0 for about 10 minutes.
Great recipe for cut out 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.
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.
peed cream together butter and sugar until smooth. Beat in vanilla
n medium speed cream butter, sugar, and molasses until fluffy. Beat
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
owl, cream the butter and sugar well. Add the eggs and