For sugar cookies:.
Preheat the oven to
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).
he 4 Tablespoons of powdered sugar until light and fluffy, about
aper.
Cream butter and sugar until pale and creamy. Gradually
Cream butter and sugar.
Add eggs, milk and
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.
Add 1 cup of the sugar; mix well. Blend in egg
Prepare sugar cookies as directed on the package and cool.
Mix mascarpone with confectioner's sugar.
Place the cheese mixture in a pastry bag and pipe through a star tip onto the cookie.*.
Remove stem from strawberry and slice in half.
Place one half of a strawberry on each cookie. You can use a single raspberry or blackberry instead of strawberries if you prefer.
* You can carefully spoon the cheese mixture on the cookie if you don't have a pastry bag.
Spread chocolate icing on sugar cookies.
Unwrap peanut butter cups.
Place pb cup on lower half of frosted cookie.
Fan 5-6 candy corns (tip down) around top of pb cup to make the \"feathers.\".
Make the eyes and gobbler on the neck with the red gel icing.
Enjoy!
NOTE: This recipe can be adjusted to make any quantity you need.
Take a package of sugar cookies and cut into quarters.
Grease a petite cupcake pan and place in each cup a quarter section of the cookie.
Bake according to directions.
While still hot, and before you remove from pan, take a small Reese's cup and put in center of each baked cookie.
Carefully remove from pan and rewrap in Reese's paper.
Great for parties.
Preheat oven to 325\u00b0. Mix oleo and sugar.
Add beaten egg yolks.
Add flour and all dry ingredients.
Bake in ungreased pan for 12 to 15 minutes.
ops with sugar, if desired.
Bake until cookies are set
Preheat oven to 350\u00b0.
Blend sugars and softened butter or margarine.
Add remaining ingredients.
Chill several hours or overnight.
Roll in small balls; press with glass bottom that has been buttered and dipped in sugar.
This recipe can be used in a cookie press also.
Baking time is 8 to 10 minutes.
Cream powdered sugar, butter, eggs and vanilla.
Sift flour, soda and cream of tartar before stirring in creamed mixture.
Roll out and cut as you wish.
Bake on greased pan at 375 degrees for 7 to 8 minutes.
Mix together margarine and sugar, add eggs, then remaining ingredients.
Roll out and cut into shapes desired.
May be decorated if desired.
Bake at 375\u00b0 for approximately 12 minutes.
o 350 degrees F. Place cookies 2-inches apart on parchment
ogether shortening, egg, vanilla and sugar.
In a separate bowl
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.
Cream sugar and margarine; add egg and
egrees.
For the sugar cookies, cream the sugar and the butter.