Cut cookie dough into 1/4 inch slices.
Place 2 inches apart on ungreased baking sheets.
Bake at 350 degrees for 8-12 minutes or until edges are lightly browned.
Cool for 2 minutes before removing to wire racks to cool completely.
For frosting, in a small mixing bowl, cream shortening and butter.
Gradually beat in confectioners' sugar.
Beat in milk and vanilla until smooth.
Spread over cookies.
Decorate with chocolate chips, candy corn and red hots.
50�F Roll out sugar cookie dough in a buttered 13x9
ven to 350.
Open sugar cookie log and press into a
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.
Mix butter and sugar together to a creamy consistency, then add vanilla.
Add flour and salt gradually, mix with a fork.
Make a small ball with dough and fold a Maraschino cherry in the middle, completely covering cherry in dough.
Place on an ungreased cookie sheet and bake at 350\u00b0 for 12-15 minutes.
Cool cookies.
Make frosting, thoroughly mix together frosting ingredients.
Dip top of cookies into frosting and allow to dry.
Heat 1/2 cup sugar slowly in a small
Freeze cookie dough 1 hour
in with cooking spray.
Scoop up 2 teaspoons of cookie dough
\" sugar cookies with chocolate chips (double the recommended recipe), buttercream
he bars:
Cream butter & sugar until fluffy. Add eggs, one
inutes.
Beat sugar and butter at medium speed with an electric
owl with an electric mixer on medium speed cream butter and sugar
ogether shortening, egg, vanilla and sugar.
In a separate bowl
Line the bottom of each with a circle of wax paper
pe.
Press sugar cookie dough into a round cookie pan.
Bake
-inch round baking pans with nonstick coating and dust lightly
Cream sugar, crisco and eggs, add sour
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.
To make one, frost the edge of a sugar cookie with white icing and roll it in colored nonpareils.
Next, coat the bottom and the lower edge of a small white gumdrop with frosting. Roll the edge of the gumdrop in the nonpareils, then set the gumdrop in the center of the cookie.
ll the crust ingredients together with an electric mixer.
Grease