After School Sugar Cookies
7 tbsp butter
1/3 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla
2 half cups flour
1 tsp baking powder
1 tsp salt
Cream in combination butter, shortening, and sugar. Mix in egg and vanilla. Blend well. Mix in flour, baking powder, and salt. Divide dough into two balls. Wrap in plastic wrap. Chill no longer underneath one hour. Roll dough out to 1/8 inch thickness on evenly floured surface. Cut into this form of lot fashionable shapes. Bake at 375 F. for six to 8 mins on ungreased cookie sheets. Decorate with icing after cookies halved cooled.. Yield: about four dozen cookies
Fruity Sugar Cookies
3/four c. shortening
1 c. sugar
1 (3 oz.) pkg. Jello (any style)
2 eggs
3 c. flour
1 tsp. baking powder
1 tsp. salt
Roll dough into teaspoon length ball. Place on a cookie sheet and break with a pitcher. Bake at 375 phases for six mins.
Easy Roll Sugar Cookies
1 c. butter
1 c. sugar
2 egg yolks
1 tsp. vanilla
half tsp. salt
3 c. sifted flour
1 tsp. baking powder
1/3 c. milk
Cream butter. Add sugar progressively, combine in egg yolks and vanilla. Blend in dry substances with milk. Chill 1 hour. Roll 1/8 inch thick on well floured surface. Cut with cookie cutters and location on greased cookie sheets. Bake at 350 phases for 8 to 10 mins. Frost and accessorize while cool. Makes about five dozen.
Cut Out Sugar Cookies
1 c. margarine
1 c. sugar
3/four c. brown sugar
2 eggs
1 tsp. vanilla
3 half c. flour
1 tsp. baking powder
half tsp. salt
Cream margarine, sugar and eggs. Mix dry substances; upload to cream mixture. Add flour till dough is organisation. Chill dough. Roll on floured board 1/8 to 1/four inch thick. Cut out cookies. Bake on ungreased cookie sheet. Bake at 350 phases for 10 to 12 mins.
Chocolate Sugar Cookies
half c. marg., softened
3/four c. sugar
2 egg yolks
half tsp. vanilla
1 tbsp. cream
1/four c. flour
1/four tsp. salt
1/four tsp. baking powder
1/3 c. cocoa
Cream margarine and sugar in combination till gentle and fluffy. Stir in egg yolks, vanilla and cream. Sift dry substances in combination and upload to cream mixture. Drop by teaspoons executed on greased cookie sheets, about 1 inch aside. Bake at 375 phases for extra or less 8 mins.
Bake Store Sugar Cookies
1 half c Flour
half c Sugar
1/3 c Shortening
1 tb Milk
1 ts Baking powder
half ts Vanilla
1/four ts Salt
1 Egg
Measure ingrediants into a bowl & combine well. Shape into a ball & wrap in plastic wrap. Refrigerate 3 hours.
Pre-heat oven to 400 F. Roll out half of the dough (depart one thing tin the refrigerator for now) to 1/8" thick & cut out shapes. Place 1" aside. Bake 6-8 mins or till golen brown. Remove & cool wholly. Store in tightly protected bins
Deluxe Sugar Cookies
1 cup butter, softened, Do Not Substitute
1 half cups confectioners sugar
1 egg
1 tsp vanilla
half tsp almond extract
2 half cups flour
1 tsp baking soda
1 tsp cream of tartar
Granulated sugar
Mix safely butter, confectioners sugar, egg, vanilla, and almond extract. Blend in the flour, baking soda, and cream of tartar. Cover with plastic wrap and loosen up for extra or less 2 hours. Heat oven to 375 F. Divide the dough in half. Roll out each half to about 3/16 inch thick on a evenly floured board. Cut into this form of lot fashionable shapes. Sprinkle with the granulated sugar. Place on a evenly greased cookie sheet. Bake for 7 to 8 mins or till evenly golden brown on the edges.
Rolled Sugar Cookies
3/four cup butter or margarine, softened
1 cup sugar
2 eggs
half tsp. vanilla extract
2 and half cups flour
1 tsp. baking powder
1 tsp. salt
Cream in combination the butter or margarine, sugar, eggs and vanilla
til gentle and fluffy. Add flour, baking powder and salt. Mix well.
If dough turns out dry, upload a little bit milk. Chill dough in a unmarried day.
Roll out dough on evenly floured board and cut into this form of lot fashionable
shapes. Decorate as this form of lot fashionable. Bake at 400*F for six-8 mins.
I roll out the dough amongst 1/8 and 1/four inch thick.
My Favorite Sugar Cookies
Original recipe yield: 6 dozen
INGREDIENTS
3 1/four cups all-purpose flour
1 half cups white sugar
2/3 cup shortening
2 eggs
2 half teaspoons baking powder
2 tablespoons milk
1 teaspoon vanilla extract
half teaspoon salt
1 cup egg white (no longer wished)
DIRECTIONS
Mix first 8 substances in an titanic bowl
at medium pace till well mixed.
Shape dough into a ball and wrap with
waxed paper. Refrigerate 2 to three hours
till realistic to kind out.
Preheat oven to 400 phases F. Lightly
grease cookie sheets.
Roll out half of the dough at a time on
a evenly floured surface. Keep the
remaining dough refrigerated. For crisp
cookies, roll paper thin. For softer
cookies, roll 1/8 to 1/four inch thick.
With floured cookie cutters, cut dough
into 1000's of shapes. Re-roll dough
trimmings and continue to cut shapes.
Place cookies half inch aside on greased
cookie sheets. To glaze, brush tops of
cookies with heavy or whipping cream or
with an egg white reasonably crushed with 1
tablespoon of water.
Sprinkle cookies along with your kind of
toppings; bake 8 mins or till very
gentle brown. Remove cookies and funky
wholly.
Dutch Sugar Cookies
1-half cups powdered sugar
1 cup (2 sticks) unsalted butter room temperature
1 intensive egg
2 teaspoons vanilla extract
2-half cups all purpose flour
1 teaspoon baking powder
half teaspoon salt
four ounces excellent-an priceless white chocolate melted
Using electrical mixer beat sugar and butter in intensive bowl till gentle. Beat in egg and vanilla. Add flour baking powder and salt. Mix sincerely to integrate. Divide dough in half. Gather every piece into ball; flatten into disks. Wrap in plastic and loosen up 1 hour. Preheat oven to 325F. Roll out 1 dough disk on floured work surface to 1/8-inch thickness. Using tons of cookie cutters cut out cookies. Transfer cookies to ungreased baking sheets spacing 1 inch aside. Gather dough scraps; re-roll to 1/8-inch thickness. Cut out extra cookies. Bake cookies till lowered golden about thirteen mins. Transfer cookies to racks; cool. Repeat with remaining dough disk. Spoon melted chocolate into pastry bag built with 1/16-inch plain tip. Pipe chocolate onto cookies. Let cookies stand till chocolate sets. (Can be made upfront. Store in hermetic container at room temperature up to 1 week or freeze up to 1 month.) Makes about five dozen.
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