For sugar cookies:.
Preheat the oven to
Cream sugar and margarine.
Add eggs, milk and vanilla; mix well.
Blend in flour, baking soda and baking powder.
Drop by teaspoons onto cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes. Frost or sprinkle with sugar just before you put in oven.
Mix dry ingredients together except sugar.
Set aside.
Cream the shortening (butter) and sugar.
Add eggs, one at a time, alternating with dry ingredients and buttermilk.
Add vanilla. Drop by tablespoonfuls onto cookie sheet.
Sprinkle with sugar. Bake at 375\u00b0 for 8 to 10 minutes.
Beat oleo, sugar and eggs until light and fluffy, then add sour cream and vanilla.
Beat in flour, baking powder, baking soda and salt.
Drop batter by teaspoon on cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes until brown on bottom.
Makes 4 dozen.
Beat sugar and eggs until light and fluffy.
Add melted Crisco.
Add 1/2 cup buttermilk to mixture and blend.
To other 1/2 cup of buttermilk, add baking soda and stir until foamy, then add to mixture.
Beat well.
Add 2 cups flour with baking powder. Beat well, then add remaining 2 cups flour.
Add vanilla and mix well.
Drop rounded teaspoonful of mixture onto greased cookie sheet and sprinkle with sugar.
Bake at 350\u00b0 for 8 to 10 minutes until lightly brown.
Makes 3 to 4 dozen.
Prepare sugar cookies.
In clean mixer bowl, at high speed, beat egg white with lemon juice until frothy.
Gradually beat in confectioners sugar.
Beat mixture about 5 minutes or until very thick and white.
Tint if desired with paste or liquid food coloring.
Pipe or spread about 1 teaspoon icing onto each baked and cooled cookie.
Let dry until hardened.
Add 50 calories (optional).
Mix thoroughly all ingredients.
For drop cookies - place on cookie sheets and proceed with baking.
For sugar cookies - chill dough at least 1 hour.
Roll out to 1/2 inch thick on floured surface. Cut into desired shapes.
Place on ungreased cookie sheets and bake 6-8 minutes at 350 degrees F. Bake until the bottom edges of the cookies are a very light shade of brown.
Cool and frost with your favorite frosting.
Cream shortening, butter, sugar; add eggs, lemon, vanilla and sour cream.
Mix till creamy; add sifted dry ingredients: salt, soda, and flour.
Chill for several hours or overnight. Roll into balls and flatten with bottom of sugar coated glass.
Bake at 350\u00b0F just until the edges start turning color. Time will vary depending on how large and thick you made your cookies. It is important not to overbake if you want the texture to remain chewy and soft.
Decorate as desired.
Cream butter and sugar.
Add eggs, milk and
ttachment to beat butter and sugar on medium speed until pale
owl, cream together shortening and sugar.
Beat in eggs and
often butter with shortening, sugar and brown sugar and vanilla. Beat until
In large bowl, beat sugar and butter until fluffy.
aper.
Cream butter and sugar until pale and creamy. Gradually
Mix shortening, sugar and eggs; stir in sour cream and vanilla.
Blend flour, soda and salt.
Stir in.
Add nuts if you want to.
Chill dough if soft.
Drop by tablespoons on greased pan. Bake at 375\u00b0 for about 10 minutes.
Cool.
Heat oven to 375\u00b0.
Beat eggs with a fork until well blended. Stir in Wesson oil, vanilla and lemon rind.
Blend in sugar until mixture thickens.
Sift together the flour, baking powder and salt.
Add to egg mixture.
Dough will be soft.
Drop by teaspoonful on ungreased cookie sheet about 2 inches apart.
Stamp each cookie with the bottom of a glass dipped first in oil, then in sugar.
Cream shortening, butter, and sugar together; stir in eggs and
owl, cream the butter and sugar until the mixture is light
Put dry ingredients together in one bowl.
Cream sugar and shortening in mixing bowl.
Add eggs and vanilla.
Next add flour and sour cream alternately.
Put in refrigerator for 2 hours. Roll out on floured board and cut with cookie cutter (cut bottom thicker than your top for raisin filled cookies).
Cut thick and bake at 450\u00b0 for 10 minutes.
The secret to keeping them soft is baking them at a high temperature and cutting them thick.
Makes 2 1/2 to 3 dozen raisin filled.
Makes 6 dozen sugar cookies.
Preheat oven to 350\u00b0.
Cream sugar, powdered sugar and margarine together until softened.
Add eggs, one at a time; blend well.
Add rest of ingredients, one at a time, until a soft dough is formed.
Let chill in refrigerator for 15 minutes.
Drop by teaspoonful onto ungreased cookie sheet.
Sprinkle each cookie with sugar.
Bake about 8 minutes.