Mix and sift flour, baking powder and salt.
Cream butter. Add sugar slowly and cream until fluffy.
Stir in well beaten egg yolks and vanilla extract.
Add sifted dry ingredients alternately with cream.
Chill for one hour.
Roll and cut in any desired shape.
Sprinkle with sugar before baking.
Bake in moderate oven, 350\u00b0, for 10 to 12 minutes.
Using Pillsbury slice and bake sugar cookie dough, you can figure about 12 baskets from a roll.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
en for 350�F Roll out sugar cookie dough in a buttered
Mix together sugar, shortening eggs, sour milk.
Add the rest of the ingredients a little at a time.
Turn out on lightly floured board.
Kneed until it loses its stickiness.
Roll out and cut with with cutter.
Bake 350\u00b0
for 8 minutes.
Ice with fondant.
nd, cream the butter and sugars in a large
Using a mixer, cream butter and sugar. Add egg and continue mixing. Add vanilla and mix. Add flour, baking powder and salt and mix until well blended. Chill. Roll and cut out shapes. Bake at 375\u00b0 for 6 to 8 minutes on a greased cookie sheet. Cool and decorate.
Mix each ingredient with a wooden spoon as you go.
If dough is sticky, add 1/2 cup flour more.
Roll on floured board. Dough should be about 1/8-inch thick.
Use floured cookie cutters and cut out cookie shapes. Bake at 350\u00b0 for 8 to 10 minutes. Cookies should not be browned or golden.
When cool, frost with frosting glaze.
Blend first 4 ingredients until smooth.
Add next 3 ingredients and mix well.
Chill for at least 1 hour.
Roll and cut with cookie cutters and place on ungreased cookie sheet.
Bake at 400\u00b0 for 4 to 6 minutes.
Preheat oven to 400\u00b0F.
In a large bowl, cream the wet ingredients.
Add the dry ingredients and mix until completely combined.
Cover and chill for 1 hour to make dough easier to handle.
Roll out 1/4\" thick and cut with cookie cutters.
Bake for 5-9 minutes or until edges just begin to become golden.
They may appear undercooked but they will turn out perfectly.
DON'T overcook.
Combine butter, sugar and vanilla.
Add the eggs and beat well.
Sift the flour soda and salt.
You do not need to chill. Roll and cut in desired shapes.
Bake at 350\u00b0 for 10 minutes.
Cream butter and sugar. Add eggs, soda mixture and lemon flavoring. Slowly add flour until you have a soft dough ball. Roll and cut with cookie cutters. Place on ungreased cookie sheet. Bake at 265\u00b0 until light brown.
Cut sugar cookie dough into 1/4-inch
Cream butter and sugar until light and fluffy.
Add eggs and vanilla and beat well.
Sift together remaining ingredients; stir into creamed mixture and mix well.
Chill dough, roll and cut with cookie cutters.
Bake in a 350\u00b0F oven 10 to 12 minutes, depending on thickness of cookies.
Chill 1 hour.
Roll and cut 1/4-inch thick.
Cut heart shape and bake on ungreased pan.
Sprinkle with red sugar.
Bake 12 to 15 minutes until edges start to brown.
Makes 3 dozen.
o sided cookie sheets with parchment.
Cream butter and crisco until
ce vinegar, cider vinegar, mirin, sugar, and 1/2 teaspoon sea salt
Beat butter and sugar; add eggs and beat well.
Add vanilla; mix well.
Stir in baking soda and 1 cup flour at a time.
Chill overnight.
Roll out and cut with cookie cutters.
(Note: Best if dough 1/4 inch thick.)
Bake at 350\u00b0 for 8 to 12 minutes.
Mix all the ingredients together using only as much flour to handle.
Too much flour will make them hard.
Roll and cut with cookie cutters.
Bake at 350\u00b0 for 10 to 15 minutes.
You can put some sugar on top or a raisin.
Mix ingredients in order given.
Roll and cut with cookie cutters.
Bake in 350\u00b0
oven.
Watch closely to not overbake. Decorate as desired.