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).
oil on countertop for cooling cookies. Combine sugar and butter flavor crisco
aper.
Cream butter and sugar until pale and creamy. Gradually
Beat sugar and shortening at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla; beat well. Gradually add combined dry ingredients at low speed. Mix until well blended.
Refrigerate dough 1 hour.
Roll out dough between two sheets of lightly floured wax paper. Cut out with floured cutter.
Bake on ungreased cookie sheets at 375 degrees F (190 degrees C) for 5-9 minutes, depending on size and thickness of cookies. Do not overbake. Cool 2 minutes, then remove from cookie sheets to cool.
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.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
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 sugar and butter until light and fluffy.
Beat in eggs and extract.
Stir in flour, soda and cream of tartar.
Mix well; refrigerate 2 hours.
Preheat oven to 375\u00b0.
Divide dough in half. Roll out half on floured surface to 1/8-inch thickness.
Keep remaining half refrigerated.
Cut into shapes.
Bake for 7 to 8 minutes.
Cool completely and frost.
arge bowl cream butter with sugar for about 3-4 minutes
Heat oven to 375\u00b0.
Combine sugar and Crisco in large bowl. Beat at medium speed until well blended.
Add eggs, syrup and vanilla.
Beat until blended and fluffy.
Combine flour, baking powder, baking soda and salt.
Add gradually to creamed mixture. Mix until well blended.
Divide into 4 quarters.
(Tip:
If dough is too sticky or too soft to roll, wrap each 1/4 of dough with plastic wrap.
Refrigerate at least 1 hour.)
In large bowl, beat sugar and butter until fluffy.
ven to 375.
Combine sugar and shortening in large bowl
n a larger bowl, cream sugar and softened butter until smooth
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.
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).
side.
Beat butter and sugar until light in color.
ops with sugar, if desired.
Bake until cookies are set
o 350 degrees F. Place cookies 2-inches apart on parchment