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.
aper.
Cream butter and sugar until pale and creamy. Gradually
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.
arge mixing bowl, cream together sugar and shortening until light and
lenty of flour when rolling out.
Roll on well floured
In a small bowl, combine first 3 ingredients and set aside. Cream confectioners sugar and butter together in a large bowl. After the mixture is creamy, add egg and vanilla.
Mix well, then add the flour mixture that was set aside and mix well. Refrigerate 1 to 2 hours or until firm.
Roll out dough on lightly floured surface, cut out and place on cookie sheet. Sprinkle with sugar and bake 4 to 6 minutes or until bottom of cookies are light brown (if baked too long cookies will get hard).
Bake at 375\u00b0.
Beat eggs for 1 minute.
Add sugar and shortening and beat for 1 minute.
Add milk and vanilla, alternating with sifted flour and dry ingredients.
Turn out on floured surface (need to be floured well).
Roll out 1/2-inch thick.
Cut out and decorate as desired. Bake in a 350\u00b0 oven for approximately 8 minutes or until light brown.
Mix all the ingredients with enough flour just so you can handle it.
Roll out to about 3/4-inch thickness.
Sprinkle sugar on top and cut out with cookie cutter.
Put a raisin on top of each cookie.
Bake at 400\u00b0 until lightly browned.
These are good, rich, soft sugar cookies.
Cream butter and sugar.
Add eggs and beat
ogether shortening, egg, vanilla and sugar.
In a separate bowl
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.
Mix shortening, margarine and sugar, then add eggs and vanilla.
Add milk, then dry ingredients.
Roll out and cut out shapes.
If sticky, add flour to table to roll out.
Bake at 350\u00b0 for about 12 minutes.
Sift together dry ingredients.
Cream together butter and sugar; add sour cream.
Stir in sifted ingredients.
Chill dough overnight.
Divide in half and roll out on floured surface to 1/4-inch thick.
Cut out shapes.
Bake on ungreased sheets at 350\u00b0 for 8 to 10 minutes.
Cream butter and sugar; add vanilla and eggs.
Add flour, salt and baking powder.
Then mix in the buttermilk to which the soda has been added.
Mix well.
Chill dough thoroughly.
Roll out onto a floured pastry cloth or table until dough is about 1/4-inch thick.
Cut out desired shapes with cookie cutters. Bake at 400\u00b0 for 8 to 10 minutes or until slightly browned. Overbaking makes them crisp.
Mix sugar and oleo together.
Add eggs and beat.
Add milk, vanilla, salt and baking powder.
Add enough flour to roll out. Sprinkle with sugar and cut out your cookies.
Cream lard and sugar.
Add eggs, one at a time. Beat well after each. Add sour cream and beat well. Add flour, baking powder, salt and soda, plus 2 teaspoons almond flavoring or 1 each almond and vanilla.
Flour board with 1/2 flour and 1/2 powdered sugar, enough for the dough to handle easily.
Roll out dough about 1/4-inch thick, then dip cookie cutters in powdered sugar and cut as desired. Bake at 350\u00b0 to 375\u00b0 until slightly browned, about 8 to 10 minutes.
Cream sugar and shortening.
Add eggs and vanilla; beat well. Combine
dry ingredients.
Mix alternately with buttermilk\tto the
first\tmixture.
Chill overnight, then place on floured surface
and
roll about 1/4 inch thickness.
Cut out with holiday cookie cutters and sprinkle with sugar.
Bake at 400\u00b0. Decorate for various holidays.
Mix together butter, sugar, egg, vanilla, and almond extract in a large bowl.
In another bowl stir together flour, soda, and cream of tartar.
Slowly add the dry mixture to the wet ingredients.
Cover and refrigerate for 2 hours.
Preheat oven to 375.
Divide dough in half.
On a lightly floured surface roll each half to 3/16 of an inch.
Cut out shapes as desired and sprinkle with sugar.
Bake on cookie sheets for about 8 minutes.
For sugar cookies:.
Preheat the oven to
alf of flour, all of sugar, egg, milk, baking powder, vanilla