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.
50�F Roll out sugar cookie dough in a buttered 13x9
In large bowl mix together butter, eggs, vanilla and buttermilk; set aside.
Mix together sugar, salt, flour, baking powder and baking soda.
Combine the dry ingredients slowly to the wet ingredients.
Mix well.
Drop onto ungreased cookie sheet. Sprinkle with granulated sugar (at Christmastime use red and green granulated sugar, be careful not to get sugar onto baking pan, sugar will burn).
Bake at 350\u00b0 for 4 to 5 minutes or until done (top of cookie will spring back when touched).
he bars:
Cream butter & sugar until fluffy. Add eggs, one
ooking spray, then smoosh the cookie dough into the pan so
cream together the margarine and sugar until smooth. Beat in the
inch thickness. Cut with cookie cutters to desired shapes (large
arge mixing bowl, beat together sugar and butter until creamy. Beat
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.
Preheat oven to 400\u00b0. Cream together butter, sugar, and brown sugar.
Mix in egg, then the buttermilk and vanilla.
Combine the dry ingredients.
Stir into creamed mixture.
Chill dough for 1 hour.
Drop mixture by rounded teaspoon 2 inches apart on lightly greased baking sheet.
Combine topping ingredients and sprinkle on top of cookie dough.
Bake at 400\u00b0 for 7-9 minutes or until set.
Cream butter and sugar.
Beat in eggs and vanilla.
In a separate bowl, blend dry ingredients.
Beat dry ingredients into creamed mixture alternately with milk.
Roll to 1/4-inch thickness on heavily floured surface.
Cut out with an open cookie cutter. Bake on an ungreased sheet for 12 minutes at 375\u00b0.
(These kind don't spread when they bake; instead they rise up.
They are a soft sugar cookie I remember from an early age at my favorite grandmother's house.)
Beat together until light and fluffy the sugar, oleo and eggs. Mix dry ingredients in sifter.
Sift into egg mixture, adding alternately with milk.
Add flavoring.
Drop by spoonfuls onto greased baking sheet.
Sprinkle with sugar or cinnamon sugar. Bake in 375\u00b0 oven until lightly brown, 8 to 10 minutes.
Makes 4 to 5 dozen cookies.
coop up 2 teaspoons of cookie dough and roll into a
ith cooking spray.
Press cookie dough in pan evenly, I
Beat
eggs
and add sugar, shortening, nutmeg and salt. Add baking
soda
to
3 cups of the flour and add to mixture. Add remaining
2 cups flour alternately with buttermilk.
Mix well. Roll out and cut.
Bake for 10 to 12 minutes at 450\u00b0.
Press the cookie dough into a greased 9x13
Place butter in a bowl and beat with a mixer for 30 seconds.
Slowing incorporate the powdered sugar.
Add the extract and milk and beat until combined.
ven to temperature specified on cookie mix package (usually 350-375F
arge bowl, combined the butter, sugar, lemon juice, cinnamon, allspice, nutmeg
ape.
Press sugar cookie dough into a round cookie pan.
Bake