For sugar cookies:.
Preheat the oven to
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.
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.
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).
Cream butter and sugar.
Add eggs, milk and
ttachment, beat the butter and sugar together until combined, then beat
ombine 1/2 cup brown sugar, 1/2 cup of flour
Mix all the wet ingredients together
Then add the dry ingredients.
Chill dough for several hours preferably overnight.
Roll out onto a flour covered surface and cut with cookie cutters. (Keep dough not being used in the fridge as this dough softens quickly.).
Bake at 350 for 8-10, let cool then frost.
(We make both large and small cookies and we usually end up around 80-100 cookies).
aper.
Cream butter and sugar until pale and creamy. Gradually
Preheat oven to 400. Lightly grease cookie sheets.
In a large mixing bowl, beat together oil, sugar and vanilla until crumbly. Beat in egg.
Gradually add in flour, salt, baking soda, and milk. Beat until well-mixed.
Drop by Tbsp on to lightly greased cookie sheets 2\" apart.
Slightly flatten each with a flat-bottom glass dipped in sugar (or colored sugar).
Bake at 400 for 6-8 minutes or until edges barely begin to brown.
n bottom.
Frost with Sugar Cookie Frosting (see recipe) and decorate.
arge mixing bowl, cream together sugar and shortening until light and
cup of the granulated sugar until light and fluffy. Beat
Cream sugar and shortening.
Add rest of ingredients as any other recipe.
Drop a teaspoon of dough on cookie sheet.
Flatten with a small jar or object dipped in milk and then in a mixture of 2 tablespoons sugar and 1 tablespoon flour.
Bake 10 to 12 minutes at 350\u00b0.
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.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
he outer edge of the cookies a little thicker than the
In large bowl, beat sugar and butter until fluffy.
Cream margarine/butter with sugar.
Add eggs, mixing well. Add dry ingredients and flour.
Add sour cream.
Bake at 400\u00b0 for 10 to 12 minutes on greased cookie sheet.
Yields 30 (3-inch) cookies or 18 (5-inch) cookies.
Cream shortening and sugar.
Beat eggs in until blended.
Stir in flour alternately with sour milk.
(One cup of milk and 1 tablespoon of vinegar will make sour milk.)
Chill dough overnight or a few hours.
Roll out and cut in desired shapes.
Bake at 400\u00b0 for 8 to 10 minutes on greased cookie sheet.
Makes about 3 dozen soft cookies.