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.
ake for 8 minutes for soft cookies, >10 (til browned) for crisper
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.
est in fridge.
For soft cookies, roll 1/8 to 1
Sift together first 3 ingredients.
Mix butter, sugar and egg yolk until fluffy.
Mix in flour mixture alternately with buttermilk; then mix in vanilla.
Fold in egg white, beaten stiff. Drop by tablespoonfuls 3 inches apart onto greased cookie sheet. Flatten with spatula to 1/2 inch thickness.
Bake until golden brown in 350\u00b0 oven about 15 minutes.
Yields 18 cookies.
Mix; roll into roll.
Chill in refrigerator and slice or drop by spoonfuls for softer cookie.
Bake at 375\u00b0 for 8 minutes or until lightly browned.
Makes 48 cookies.
coa powder. As with all cookies, it's the taste
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
uch stickier than my regular recipe. You may have to experiment
OT use a mixer. This recipe has burned out 2 mixers
nd the dough is very soft and pliable. I only use
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
ined baking sheets.
Bake cookies for 8-10 minutes for
latten out into perfectly round cookies as they bake.
o cut out shapes. Place cookies 1 1/2-2 inches
lot of space between cookies.
Bake for 10-12
ood color to tint the cookies yellow. Gel-paste food color
Sift together flour and salt and reserve.
Measure butter and confectioners sugar in a large bowl.
Beat until light and fluffy. Beat in egg yolks and vanilla.
Add flour mixture and blend well. Add food coloring as desired.
If dough becomes too soft, add a little bit more flour.
Fill cookie press with dough.
Shape cookies on ungreased cookie sheet.
Bake 10 to 12 minutes at 375\u00b0. (Do not brown.) Cool.
These cookies freeze well.
Preheat oven to 350 degrees Farenheit.
Cream butter and cream cheese and add sugar. Mix until light and fluffy.
Add egg yolk, vanilla, lemon flavor and lemon peel. Mix well.
Gradually mix in flour and salt.
Shape into small logs and put into Wilton Cookie Press.
Press cookies out onto an ungreased cookie sheet.
Bake 12-15 minutes until lightly browned.
To make sandwich cookies, check out my LEMON BUTTERCREAM recipe.