For sugar cookies:.
Preheat the oven to
Cream sugar and butter.
Add cooking oil, eggs and vanilla. Add dry ingredients, a little at a time.
Make into small balls and press.
Decorate with colored sugars if desired.
Bake at 325\u00b0 for 12 to 15 minutes (do not overbake).
Beat white sugar and 1 cup butter together with an electric mixer
Cream the butter, sugar, egg and vanilla until light.
Sift flour, baking soda and cream of tartar; blend well.
Make little balls.
Press flat with a glass onto ungreased cookie sheet.
Bake for 15 minutes at 325\u00b0.
Makes light, sweet crispy sugar cookies.
Cream together the first 2 ingredients.
Mix in the egg, vanilla and almond. Mix together the flour, soda and cream of tartar, add to creamed mixture.
Refrigerate 2-3 hours.
Heat oven to 375.
Roll dough out and cut into shapes.
Sprinkle with sugar. Bake on lightly greased cookie sheet for 7-8 minutes.
These are my favorite sugar cookies.
Beat eggs; add sugar, nutmeg and creamed butter.
Beat in the baking powder and wine.
Add flour; mix dough well.
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 shortening with the sugars.<
ith parchment paper.
Cream butter and sugar until pale and creamy
Cream butter and sugar.
Add eggs, milk and
nd sugar in a large mixing bowl.
Cut in butter until
n large bowl, cream together butter and sugar. Add eggs, one at
In large bowl, mix sugar and butter. Beat in egg and vanilla
Cream sugar and butter.
Mix in vanilla, eggs and sour cream. Add all dry ingredients.
Refrigerate overnight.
Roll out and cut out cookies (use enough flour so dough isn't sticky).
Bake at 350\u00b0 until light brown, 5 to 10 minutes.
This is a large recipe and is great for holidays.
In large bowl, beat sugar and butter until fluffy.
Beat in
Sift together flour, baking soda and baking powder.
In large mixing bowl combine sugars, butter, eggs, vanilla and oil.
Beat until very light and fluffy; at least 5 - 10 minutes on high speed.
Stir in dry ingredients until well blended.
Chill for about 1 hour.
Roll into 1 inches balls and flatten slightly with glass dipped in sanding sugar.
Bake at 350 degrees for 12 - 15 minutes.
Cool on rack and store in tins.
larger bowl, cream sugar and softened butter until smooth. Mix in
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.