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).
ith a glass dipped in sugar, or roll out on slightly
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.
Measure the brown sugar, salt, baking soda, sour cream,
ogether shortening, egg, vanilla and sugar.
In a separate bowl
dd 1 1/2 cups sugar, cream of tartar, baking
and a half cup powdered sugar; stir in a few drops
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.
n bottom.
Frost with Sugar Cookie Frosting (see recipe) and decorate.
fter 4 minutes.
Beat sugar and butter at medium speed
aper.
Cream butter and sugar until pale and creamy. Gradually
Mix flour, baking powder and salt, set aside.
Cream butter and sugar.
Stir in egg and vanilla.
Beat in dry ingredients.
Add milk and mix.
Chill dough for 30 minutes.
Roll and cut into desired shapes.
Bake at 400 degrees for 8-12 minutes.
Glaze with your favorite glaze or with this frosting:
2 cups powdered sugar, 1/2 cup butter, 1 tsp vanilla.
Mix well.
Add more powdered sugar if frosting is too thin.
Add food coloring if desired and spread on cookies.
Very tasty.
large bowl, cream 'butter', sugar, egg replacers + water, and vanilla
Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in remaining ingredients except granulated sugar/frosting. Cover and refrigerate at least 2 hours.
Heat oven to 375\u00b0.
Grease cookie sheet.
Divide dough in half.
Roll each half about 1/4-inch thick on floured surface.
Cut into desired shapes.
Place on cookie sheet.
Bake 7 to 8 minutes or until edges are lightly brown.
Let cool and frost or sprinkle with granulated sugar.
Sift together the flour, baking powder, baking soda, nutmeg and salt.
In a large mixing bowl, combine the butter, sugar, eggs and flavorings. Cream together.
Add the milk and flour mixture gradually, beating until well blended. Scrape the bowl as necessary. Refrigerate the dough at least 2 hours.
Combine sugar and shortening in large bowl.
Beat at medium speed of electric mixer until blended.
Add eggs, syrup and vanilla.
Beat until well blended and fluffy.
Combine flour, baking powder, baking soda and salt.
Add gradually to creamed mixture at low speed.
Mix until well blended.
Divide dough into 4 quarters.
Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour.
Keep refrigerated until ready to use.
Heat oven to 375\u00b0.
Cream Crisco and sugar until well mixed.
Add
ops with sugar, if desired.
Bake until cookies are set