lenty of flour when rolling out.
Roll on well floured
arge mixing bowl, cream together sugar, shortening, sour cream and eggs
Cream sugar and butter with a mixer
or 350�F Roll out sugar cookie dough in a buttered 13x9
stand mixer beat butter, sugar, salt, egg and milk. Slowly
Cream first five ingredients together.
Add last three ingredients.
Roll out on cheesecloth or pillow case.
Sprinkle lightly with sugar.
Cut out and bake at 350\u00b0.
Spread soft sugar cookie dough over pizza pan and bake.
Let cool.
Cover baked cookie dough with vanilla pudding.
Arrange any fruit you want on top of pudding.
Mix a preserve you like with a little water until you can spread it on top of fruit.
Cover and refrigerate.
Roll out cookie dough and cut out six 5-inch rounds. Bake according to package directions. Let cool.
Add cream cheese and butter to a stand mixer and whip until combined.
Add vanilla and confectioners' sugar, then mix for about 3-4 minutes or until fluffy.
Spread each cookie round with the cream cheese frosting, then stack the layers with fruit, using a different fruit for each layer. Assemble this cake the day you plan to serve it, as the cookie layers will become very soft if layered with frosting and fruit too early.
arge mixing bowl, cream together sugar and shortening until light and
peed, beat butter and brown sugar until combined. Reduce speed to
ape.
Press sugar cookie dough into a round cookie pan.
Bake
o 375\u00b0.
Roll out dough half on a lightly
Cream together oleo and sugar, add Jello and eggs, and
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.
Cream sugar and Crisco; add beaten eggs.
Blend rest of ingredients.
Take tablespoon of dough for each cookie.
Put flour on hands so dough won't stick.
Sprinkle sugar on top.
Put on greased cookie sheet and bake at 375\u00b0 for 10 minutes.
Makes 36 cookies.
A good cut-out cookie.
ombine butter pieces, flour, vanilla sugar, sugar and egg. Knead into a
Cream shortening, sugars, eggs and vanilla; set aside.
Combine salt, soda, baking powder, nutmeg, cinnamon, ginger and flour.
Add flour mixture to shortening mixture.
Begin adding buttermilk as the flour/shortening mixture gets dry.
Your dough will be sticky. Cover and refrigerate overnight.
Roll out dough onto a floured surface.
Cut out cookies about 1/4-inch thick.
Bake in a preheated 400\u00b0 oven for about 10 to 12 minutes.
Cool cookies, then frost with your favorite frosting.
Cream sugar and shortening.
Add eggs, milk and flavoring. Sift dry ingredients and add.
Roll out and cut and bake.
Makes about 60 cookies.
Bake at 350\u00b0.
ie pan and a small cookie sheet with cooking spray.
In a bowl, beat eggs; add cream and beat well.
Beat in the sugar, butter and almond extract.
Combine flour and baking powder; gradually add to sugar mixture.
Cover and refrigerate 1 hour or until easy to handle.
On lightly floured surface, roll out dough to 1/4 inch thickness.
Make sure dough is thick enough so cookies will puff up.
Cut with cookie cutters dipped in flour. Place on greased baking sheets.
Sprinkle with colored sugars and bake or frost when cool.