Sift together flour, baking soda and baking powder.
In large mixing bowl combine sugars, butter, eggs, vanilla and oil.
Beat until very light and fluffy; at least 5 - 10 minutes on high speed.
Stir in dry ingredients until well blended.
Chill for about 1 hour.
Roll into 1 inches balls and flatten slightly with glass dipped in sanding sugar.
Bake at 350 degrees for 12 - 15 minutes.
Cool on rack and store in tins.
spatula. Sprinkle tops with sanding sugar, then lightly brush with a
eeded. Immediately sprinkle over purple sanding sugar, coating all over. Let dry
reamy. Add confectioners' sugar and beat. ?Add granulated sugar and beat. Scrape
heavy medium saucepan, bring sugar, 1/2 cup corn syrup
ombine all dry ingredients, except sanding sugar, with the cherries (or other
ith decorating gel and sprinkle sanding sugar over gel.
TIP: To
Cream butter, granulated sugar, and salt using a mixer.<
/4 cup of the sugar and set aside.
Place
nd then sprinkle over the sanding sugar to cover completely. Place onto
Place green sanding sugar and chocolate sugar in a 9x13 baking dish
t medium speed, mix butter, sugar and vanilla just until blended
ood processor, pulse flour, granulated sugar and salt until combined. Add
ttachment, cream the butter and sugar on medium speed until light
luffy.
Add confectioner's sugar and beat until desired consistency
f syrup) and sprinkle with sanding sugar. (I use red, yellow, and
combine all-purpose flour, granulated sugar and coarse salt and pulse
yrup and then coat in sanding sugar. Let the cut-outs dry
oda.
Beat butter and sugar with a mixer on medium
bout 1/2 cup of sugar. Beat until combined. Gradually beat