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 parchment paper.
Cream butter and sugar until pale and creamy
Cream butter and sugar.
Add eggs, milk and
In a 1 1/2-quart saucepan, combine sugar, milk and butter or margarine.
Bring to a boil over medium flame and boil for 1 minute.
Add peanut butter, vanilla and cracker crumbs.
Mix well. Drop by teaspoon on waxed paper.
When cool, the cookies are ready to eat.
Yields 3 dozen cookies.
Cream powdered sugar, granulated sugar, oil and butter until light and fluffy.
Beat eggs and vanilla in a small bowl.
Add to mixture and blend well.
Make small round balls.
Press down on cookie sheet with a glass dipped in sugar.
Bake 10 to 15 minutes at 350\u00b0.
Cream together\"unpacked\" brown sugar, eggs and butter.
Add baking soda, salt and vinegar and mix well.
Add flour 1 Cup at a time and mix well for the first 3 cups. Add additional flour 1/4 cup at a time if necessary until you get a stiff dough.
Chill dough at least 1/2 hour.
Roll dough into 1 inch balls and roll balls in powdered sugar and place on cookie sheet and bake at 375 degrees F for 8 minutes.
larger bowl, cream sugar and softened butter until smooth. Mix in
In a bowl, cream the butter and sugar.
Beat in the eggs
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.
ith parchment paper.
Cream butter and sugar in a medium bowl
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.
Refrigerate overnight to cut or may be rolled in balls and flatten with glass dipped in sugar.
Bake at 375\u00b0 until done.
I get 7 1/2 dozen cookies from this recipe.
Beat butter with Pyure Organic All Purpose
In a large bowl, beat sugar and softened butter until light and fluffy.
Add eggs and vanilla and mix well.
In a small bowl, sift together flour, baking powder and salt.
Gradually add flour mixture to butter mixture, mixing well.
Dough will be sticky. Refrigerate for 1 hour.
Mix crumbs, peanut butter, powdered sugar and melted butter in large bowl.
Press into 9 x 13-inch pan.
Melt chocolate chips and spread over crumb mixture.
Refrigerate until cool and cut into squares.
Stir together the first 5 ingredients in a large bowl.
Sift together the remaining dry ingredients; gradually add to the creamed mixture.
Roll in balls; press down with a glass dipped in water, then in granulated sugar.
Bake in a 400\u00b0 oven for about 6 to 8 minutes on a greased cookie sheet.
Mix sugar, milk and butter.
Cook over medium heat until it comes to a boil.
Boil at a full rolling boil for exactly one minute.
Remove from heat and add peanut butter, vanilla, cocoa and oats.
Mix well and quickly drop by spoonful on wax paper.
peed, cream butter and 1 cup of the granulated sugar until light
egrees C).
Beat sugar, shortening, and butter together in a large