After School Sugar Cookies 7 tbsp butter 1/3 cup shortening 1 cup sugar 2 eggs 1 tsp vanilla 2 1/2 cups flour 1 tsp baking powder 1 tsp salt Cream together 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 a minimum of one hour. Roll dough out to 1/8 inch thickness on lightly floured surface. Cut into desired shapes. Bake at 375 F. for 6 to 8 minutes on ungreased cookie sheets. Decorate with icing after cookies halved cooled. . Yield: about 4 dozen cookies
Fruity Sugar Cookies
3/4 c. shortening 1 c. sugar 1 (3 oz. ) pkg. Jello (any flavor) 2 eggs 3 c. flour 1 tsp. baking powder 1 tsp. salt
Roll dough into teaspoon size ball. Place on a cookie sheet and smash with a glass. Bake at 375 degrees for 6 minutes.
Easy Roll Sugar Cookies
1 c. butter 1 c. sugar 2 egg yolks 1 tsp. vanilla 1/2 tsp. salt 3 c. sifted flour 1 tsp. baking powder 1/3 c. milk
Cream butter. Add sugar gradually, mix in egg yolks and vanilla. Blend in dry ingredients with milk. Chill 1 hour. Roll 1/8 inch thick on well floured surface. Cut with cookie cutters and place on greased cookie sheets. Bake at 350 degrees for 8 to 10 minutes. Frost and decorate when cool. Makes about 5 dozen.
Cut Out Sugar Cookies
1 c. margarine 1 c. sugar 3/4 c. brown sugar 2 eggs 1 tsp. vanilla 3 1/2 c. flour 1 tsp. baking powder 1/2 tsp. salt
Cream margarine, sugar and eggs. Mix dry ingredients; add to cream mixture. Add flour until dough is firm. Chill dough. Roll on floured board 1/8 to 1/4 inch thick. Cut out cookies. Bake on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
Chocolate Sugar Cookies
1/2 c. marg. , softened 3/4 c. sugar 2 egg yolks 1/2 tsp. vanilla 1 tbsp. cream 1/4 c. flour 1/4 tsp. salt 1/4 tsp. baking powder 1/3 c. cocoa
Cream margarine and sugar together until light and fluffy. Stir in egg yolks, vanilla and cream. Sift dry ingredients together and add to cream mixture. Drop by teaspoons full on greased cookie sheets, about 1 inch apart. Bake at 375 degrees for about 8 minutes.
Bake Store Sugar Cookies
1 1/2 c Flour 1/2 c Sugar 1/3 c Shortening 1 tb Milk 1 ts Baking powder 1/2 ts Vanilla 1/4 ts Salt 1 Egg
Measure ingrediants into a bowl & mix well. Shape into a ball & wrap in plastic wrap. Refrigerate 3 hours.
Pre-heat oven to 400 F. Roll out 1/2 of the dough (leave the rest tin the fridge for now) to 1/8" thick & cut out shapes. Place 1" apart. Bake 6-8 minutes or until golen brown. Remove & cool completely. Store in tightly covered containers
Deluxe Sugar Cookies
1 cup butter, softened, Do Not Substitute
1 1/2 cups confectioners sugar
1 tsp vanilla
1/2 tsp almond extract
2 1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar
Mix thoroughly butter, confectioners sugar, egg, vanilla, and almond extract. Blend in the flour, baking soda, and cream of tartar. Cover with plastic wrap and chill for about 2 hours. Heat oven to 375 F. Divide the dough in half. Roll out each half to about 3/16 inch thick on a lightly floured board. Cut into desired shapes. Sprinkle with the granulated sugar. Place on a lightly greased cookie sheet. Bake for 7 to 8 minutes or until lightly golden brown on the edges.
Rolled Sugar Cookies 3/4 cup butter or margarine, softened 1 cup sugar 2 eggs 1/2 tsp. vanilla extract 2 and 1/2 cups flour 1 tsp. baking powder 1 tsp. salt
Cream together the butter or margarine, sugar, eggs and vanilla til light and fluffy. Add flour, baking powder and salt. Mix well. If dough seems dry, add a little milk. Chill dough overnight. Roll out dough on lightly floured board and cut into desired shapes. Decorate as desired. Bake at 400*F for 6-8 minutes. I roll out the dough between 1/8 and 1/4 inch thick.
My Favorite Sugar Cookies
Original recipe yield: 6 dozen
INGREDIENTS 3 1/4 cups all-purpose flour 1 1/2 cups white sugar 2/3 cup shortening 2 eggs 2 1/2 teaspoons baking powder 2 tablespoons milk 1 teaspoon vanilla extract 1/2 teaspoon salt 1 cup egg white (optional)
DIRECTIONS Mix first 8 ingredients in a large bowl at medium speed until well mixed. Shape dough into a ball and wrap with waxed paper. Refrigerate 2 to 3 hours until easy to handle. Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll out half of the dough at a time on a lightly floured surface. Keep the remaining dough refrigerated. For crisp cookies, roll paper thin. For softer cookies, roll 1/8 to 1/4 inch thick. With floured cookie cutters, cut dough into various shapes. Re-roll dough trimmings and continue to cut shapes. Place cookies 1/2 inch apart on greased cookie sheets. To glaze, brush tops of cookies with heavy or whipping cream or with an egg white slightly beaten with 1 tablespoon of water. Sprinkle cookies with your choice of toppings; bake 8 minutes or until very light brown. Remove cookies and cool completely.
Dutch Sugar Cookies
1-1/2 cups powdered sugar 1 cup (2 sticks) unsalted butter room temperature 1 large egg 2 teaspoons vanilla extract 2-1/2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 4 ounces good-quality white chocolate melted
Using electric mixer beat sugar and butter in large bowl until light. Beat in egg and vanilla. Add flour baking powder and salt. Mix just to combine. Divide dough in half. Gather each piece into ball; flatten into disks. Wrap in plastic and chill 1 hour. Preheat oven to 325F. Roll out 1 dough disk on floured work surface to 1/8-inch thickness. Using assorted cookie cutters cut out cookies. Transfer cookies to ungreased baking sheets spacing 1 inch apart. Gather dough scraps; re-roll to 1/8-inch thickness. Cut out more cookies. Bake cookies until pale golden about 13 minutes. Transfer cookies to racks; cool. Repeat with remaining dough disk. Spoon melted chocolate into pastry bag fitted with 1/16-inch plain tip. Pipe chocolate onto cookies. Let cookies stand until chocolate sets. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month. ) Makes about 5 dozen.
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