Beat egg into milk.
Mix all together.
Roll out and cut in shape desired.
Bake 8 to 10 minutes in a 375\u00b0 oven.
Makes about 30 cutouts.
isk at a time, roll out dough between 2 sheets of
ough seems too soft to roll out easily, dust it with more
Pre-heat oven to 400\u00b0.
Cream butter and sugar, beat in egg and vanilla. Mix baking powder and flour, add to creamed mixture one cup at a time, mixing after each addition.
The dough will be very stiff; blend last flour in by hand (if dough becomes too stiff, add water a teaspoon at a time).
Do not child dough.
Roll out on a floured surface to 1/8 inch thick.
Dip cutters into flour before each use.
Bake cookies on an ungreased cookie sheet on top rack of oven for 6-8 minutes until cookies are lightly browned.
t least one hour.
Roll out cookie dough on floured counter
eat oven to 350\u00b0F Roll out dough, a small portion at
Preheat oven to 400\u00b0.
In a large bowl, cream butter and sugar with an electric mixer.
Beat eggs and vanilla.
Add baking powder and flour, one cup at a time, mixing after each addition.
The dough will be very stiff.
Blend last flour in by hand.
Do not cut dough.
Divide dough into 2 balls.
Roll out on a floured surface until about 1/8-inch thick.
Dip cookie cutters in flour before each use.
Bake cookies for 6 to 7 minutes or until lightly browned.
Beat together sugar, eggs, vanilla and half and half.
Combine flour, baking powder, cream of tartar and salt.
To flour mixture add 2 cups oleo.
Mix like a pie crust.
When all mixed together, add wet mixture.
After adding wet mixture, try to roll out.
If sticky, add more flour, 1/2 cup at a time.
Cool in the refrigerator.
Roll out and bake at 350\u00b0.
Mix all together.
Refrigerate overnight.
Roll out on floured board.
Cut out.
Bake at 400\u00b0 approximately 8 to 10 minutes.
Cream margarine and sugar.
Add egg and flavorings.
Mix well. Fold in dry ingredients, blending well.
Chill 3 to 4 hours. Roll out and cut as desired.
Bake on lightly greased sheet at 375\u00b0 for 7 to 8 minutes.
Frost if desired.
Sift flour and salt on wax paper.
Beat butter, sugar, almond extract, egg and vanilla.
Blend in flour mixture.
Shape into 2 balls.
Wrap in wax paper.
Chill at least two hours.
Roll out to desired shape.
Bake at 350\u00b0 for 6 to 8 minutes.
Cool, then add icing.
Decorate, if desired.
Cream butter; add sugar, then add eggs, then flour, baking soda, vanilla and cream of tartar.
Chill dough, then roll out thin and cut out.
Bake at 350\u00b0 for 7 to 8 minutes.
Bake on cookie sheet.
In large bowl of mixer, cream butter and sugar.
Add egg and vanilla.
Sift flour and baking powder together.
Stir into creamed mixture with a spoon.
Roll out and cut into desired shapes.
Bake at 400\u00b0 for 6 to 10 minutes, until lightly browned.
In a medium bowl, cream the butter, brown sugar, and orange zest. Stir in the pumpkin. Add the eggs and vanilla, mix well. Sift together the flour, cinnamon, ginger, nutmeg, and salt; stir into the pumpkin mixture. Chill dough for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut into desired shapes and place onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Decorate with frosting or candy.
Pre heat oven to 400F degrees.
In a large bowl cream butter and sugar with electric mixer.
Beat in egg and vanilla.
Mix flour and baking powder.
Add 1 cup at a time,combining after each addition.
You will need to add last 3/4 cup by hand.
Do not chill dough it will be stiff.
Divide dough into 2 balls.
On floured surface roll out to 1/8 inch thickness.
Use any cookie cutter and cut away.
Bake for 6-10 minutes or until light brown.
Enjoy!
Cream the shortening, sugar and eggs.
Add soda to buttermilk and pour into creamed mixture.
Add vanilla, baking powder and flour.
Wrap dough in waxed paper and refrigerate (overnight is best).
Roll out and cut in desired shapes.
Bake at 375\u00b0 for 5 to 7 minutes (depends on size of cookie).
Cream butter, sugar and eggs and add rest of the ingredients. Form into 5 round balls and chill several hours or overnight on a floured plate.
Roll out and use Christmas cookie cutters.
Bake. Ice and use any kind of sprinkles.
In a large bowl, place sugar, salt, soda, flour and shortening.
Mix with hands, rolling shortening and flour-sugar mixture together until crumbly (looks like purchased pie crust mix).
Add egg and part of sour cream.
Cut liquid into flour with a knife and add remaining sour cream.
Dough will be soft.
You can now choose to add either vanilla, anise, brandy, rum, etc. Divide dough into parts.
Chill overnight.
Flour board and roll out for cutters.
Can be rolled more than once.
Bake at 350\u00b0 for 10 to 12 minutes.
Sift first 4 ingredients all together.
Blend butter with pastry cutter or fork into dry ingredients until fine particles. Add rest of ingredients.
Blend well.
Chill overnight or for a few hours.
Roll out dough 1/8-inch thick to 1/4-inch thick.
Bake on 400\u00b0 for 5 to 8 minutes.
I use any powdered sugar frosting.
Cut roll of cookies into slices.
Add Reese's Pieces.
Bake at 350\u00b0 until brown.