1 cup sugar
1 cup (2 sticks) butter or margarine, softened
1 teaspoon Vanilla Extract
1 egg
2 1/4 cups flour
1. Preheat oven to 375°F. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg. Gradually stir in flour until well mixed.
2. Shape dough by teaspoonfuls into balls. Place about 2 inches apart on ungreased baking sheets. Press dough gently with bottom of lightly floured, flat-bottomed glass. Cookie should be about 1/4-inch thick. Sprinkle lightly with decorations (see below).
3. Bake 8 to 10 minutes or until edges are just golden brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container up to one week.
2006-12-06 05:38:28
·
answer #1
·
answered by Caitlin 5
·
2⤊
2⤋
Mexican Wedding Cookies
1 pound soft unsalted butter
1 cup powdered sugar
2 tablespoons vanilla
1 teaspoon salt
2 cups finely chopped pecans
5 cups sifted pastry flour
Powdered sugar for dusting
Preheat oven to 350 degrees. Beat butter and powdered sugar in mixer until light and fluffy, about 1015 minutes. Add vanilla, salt and pecans. Remove from mixer and stir in pastry flour by hand being careful not to overmix. Form into football shapes about the size of small walnuts and place on a buttered cookie sheet. Bake 1012 minutes or until just beginning to get the slightest bit colored on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch place in a bowl with powdered sugar on top and bottom and toss gently. Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick. When cold, place cookies in airtight container and cover until ready to serve.
The girls could also stick their thumbs in the dough before they get put in the oven and then they could put Hershey's Kisses in the little "wells". Either way, these are totally yummy!
2006-12-06 06:43:45
·
answer #2
·
answered by Mum to 3 cute kids 5
·
2⤊
0⤋
* 4 cups sifted flour
* 1 tsp baking powder
* 1/2 teaspoon salt
* 1 1/2 cups vegetable shortening
* 1/2 cup margarine or butter
* 1 cup granulated sugar
* 1 cup brown sugar
* 2 eggs
* 1tsp vanilla
PREPARATION:
Sift flour, baking powder and salt onto wax paper. Beat shortening, oleo and sugars until well blended, beat in eggs and vanilla. Stir in flour mixture until soft dough forms.
Divide dough into portions and add any or all of the following, or whatever you like:
* 1/2 cup coconut
* 1/2 cup pecan pieces
* 1/2 cup chocolate chips
Add cinnamon, nutmeg, candied fruit, butterscotch, peppermint or other flavoring or combination.
2006-12-06 23:34:35
·
answer #3
·
answered by Anonymous
·
0⤊
0⤋
Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?
2016-05-16 10:09:07
·
answer #4
·
answered by Anonymous
·
0⤊
0⤋
Shortbread Cookies
3/4 Cup butter (room temp)
1/4 Cup sugar
2 Cups flour
Mix butter and sugar until smooth and creamy. Add flour. mix well. Place small balls on cookie sheet. Flatten with bottom of a glass. Bake in pre-heated oven 350 degrees for 15 minutes. Makes about 2 dozen
2006-12-06 05:51:42
·
answer #5
·
answered by Anonymous
·
2⤊
2⤋
This is a favorite of my son
Peanut butter cookies
1 cup of brown sugar
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter or margarine, softened
1 egg
1 1/4 cups Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1. Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
2. Heat oven to 375ºF.
3. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
4. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
(Total time will vary; cook or bake time is per batch.)
2006-12-06 05:51:01
·
answer #6
·
answered by stringhead3 4
·
2⤊
2⤋
Hey here are two recipes:
Old Fashion Sugar Cookies
makes 3 dozen
1 cup butter, unsalted
1 cup white sugar
2 eggs, lightly beaten
1 teaspoon vanilla
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
In a bowl, cream the butter and sugar. Beat in the eggs and vanilla.
In a second bowl, combine and mix well the flour, baking powder, and salt. Stir flour into butter mixture 1 cup at a time. Chill dough for 3 to 4 hours.
Roll out dough and cut into shapes with cookie cutters or a knife. Brush with milk and sprinkle with colored sugar. Bake on a sheet pan or a parchment lined sheet pan in a preheated 350 degree F oven for 10 to 15 minutes depending on the size of the cookie. Remove cookies to a rack to cool completely.
Pumpkin Cookies (to die for !!!) & (super super easy)
Makes: 6 dozen
1 cup unsalted butter
1 cup sugar
1 cup cooked, pureed pumpkin (fresh or canned)
1 egg
1 teaspoon pure vanilla extract
2 cups unbleached allpurpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon pumpkin spice (nutmeg,cinnamon)
Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.
Sift confectioners sugar on top...
2006-12-06 05:50:38
·
answer #7
·
answered by Brandi J 1
·
2⤊
2⤋
~ Simple cookie/biscuits dough : 1). Shortbread Biscuits 2 Sticks butter 1 c Icing sugar (powdered sugar) 1 c Cornflour (cornstarch) 1 1/2 c All purp flour 1 pinch Salt -- Cream butter and sugar until light and fluffy. Add sifted flour and cornstarch, and salt. Mix well. Turn out onto lightly floured board, knead lightly. -- Divide in half, shape into 2 rolls 1 1/2″ wide, 6″ long. Wrap in plastic wrap, refrigerate 1 hr or until firm. -- Cut into 1/4″ slices. Place on oven trays. Bake at 350 F, 10-15 mins or until cooked. `` 2). A REAL Easy Cookie Graham crackers Pecan halves 1/2 c Sugar 2 Sticks butter -- Melt butter and sugar. Bring to a boil. Boil for two minutes ONLY. -- Place graham crackers on foil lined sheet. Place nuts on cracker center. Spoon butter and sugar mix over graham crackers. Bake at 325 degrees for 15 minutes on top rack. Cool completely and serve. `` 3). Almond Cookies 1 c Butter 4 oz Brown sugar 1 ts Vanilla 2 Egg yolks 2 c Flour 1 1/2 c Sliced almonds -- Mix together and drop by spoonfuls on greased cookie sheet. Bake at 350 for 30 minutes. `` 4). Benne (Sesame Seed) Cookies 1 c Benne (sesame) seeds 1 1/2 c Brown sugar; packed 1 c All-purpose flour 1/4 ts Baking powder 1/4 ts Salt 3/4 c Butter or margarine; melted 1 Egg 1 ts Vanilla ** Known as sesame seeds in most of the country, “benne” is the name southerners learned to call these seeds, which were brought from Africa by slaves. Toasting benne seeds develop their flavor and also gives these cookies a slightly crunchy texture. -- Heat oven to 375. Toast benne seeds on ungreased baking sheet until light brown, 10 to 12 minutes. Watch closely so they don't burn. -- In a large bowl, mix all ingredients. Drop dough by 1/2 teaspoonfuls, 1 1/2 inches apart onto greased baking sheet. Bake at 375 until light brown, about 4-6 minutes. -- Cool about 2 minutes before removing from baking sheets to wire rack to cool completely. Store in tightly covered cookie tin when thoroughly cooled. `` 5). Carrot Cookies 3/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon grated orange zest 1/2 teaspoon ground cinnamon 1/3 cup vegetable oil 1 large egg 1/3 cup sugar 1/3 cup cooked and pureed carrots 1/4 cup golden raisins -- Preheat the oven to 350 degrees. Lightly grease a cookie sheet. -- In a mixing bowl whisk together the flour, baking powder, salt, orange zest, and cinnamon. Mix the vegetable oil, egg and sugar together and beat in the pureed carrots and raisins. Combine the wet with the dry ingredients. -- Drop teaspoonfuls of dough onto the cookie sheet and space well apart. Bake for 12 to 15 minutes or until golden brown. ``
2016-03-13 04:05:45
·
answer #8
·
answered by ? 3
·
0⤊
0⤋
u could get a recipe book
2006-12-06 05:36:30
·
answer #9
·
answered by awesomegal 4
·
0⤊
2⤋
Favorite Sugar Cookie Dough:
Notes: Keep the dough cool as you roll and cut cookies; if it becomes too soft to handle, freeze briefly until firm. Store cookies airtight, layered between sheets of waxed paper, for up to 3 days. Prep Time: about 15 minutes.
1 cup (1/2 lb.) butter
1/2 cup sugar
2 large egg yolks
1 teaspoon vanilla
2 1/2 cups all-purpose flour
Royal Icing
In a bowl, with an electric mixer set on medium speed, beat room-temperature butter and sugar until smooth. Beat in egg yolks and vanilla. Stir or beat in flour until well blended. Flatten dough into a 1-inch-thick disk. On a lightly floured board, roll dough about 1/8 inch thick. Follow directions below to make cookies.
Ornaments
1. With a floured cookie cutter, cut ornament shapes from cookie dough.
2. Make an imprint in the center of each cookie by lightly pressing a star-shape cookie cutter into dough, making sure not to cut all the way through.
3. Use a drinking straw to poke a hole in each cookie. Transfer to baking sheets lined with cooking parchment.
4. Bake in a 300° oven until golden, about 15 minutes. Transfer cookies to racks to cool.
5. Serve when cool, or thread a ribbon through each hole, tie, and hang from a tree or in a window.
To make them special: Prepare cookies as above, but skip step 2. With a small offset spatula, spread a thin layer of tinted Royal Icing on each ornament.
To make them spectacular: Follow directions above for special version; let icing dry. With a pastry bag fitted with a #2 plain tip and filled with icing, create raised accents. Sprinkle sanding sugar over the still-wet piping, then tilt and tap cookie to remove excess. Add dragées.
Wreaths
1. With a floured 3- to 4-inch fluted-edge cookie cutter, cut out large circles from cookie dough. With a floured 1- to 2-inch cutter, cut out a circle in each cookie. Transfer cookies to baking sheets lined with cooking parchment. Gather scraps, reroll, and cut out more wreaths.
2. Bake in a 300° oven until golden, about 15 minutes. Transfer cookies to racks to cool.
3. Serve when cool, or thread a ribbon through each wreath and hang from a tree or in a window.
To make them special: With a pastry bag fitted with a #2 plain tip and filled with green Royal Icing, pipe "branches" onto the wreath. Or with a small offset spatula, spread a thin layer of tinted icing on each wreath.
To make them spectacular: Follow directions for special version; with a pastry bag fitted with a #2 plain tip and filled with red Royal Icing, apply "berries" to each wreath. Sprinkle sanding sugar over the still-wet icing, then tilt and tap cookie to remove excess.
Cutout Cookies
1. With a floured square cookie cutter with a fluted edge, cut out 20 cookies from cookie dough. Transfer to baking sheets lined with cooking parchment.
2. With smaller floured cookie cutters (we used a pear shape), cut out 20 top pieces from dough. If necessary, gather scraps, reroll, and cut out more top pieces.
3. Brush the back of each top piece with a little water and press gently onto squares.
4. Bake in a 300° oven until golden, about 15 minutes. Transfer cookies to racks to cool.
To make them special: With a small offset spatula, spread a thin layer of tinted icing on each top piece.
To make them spectacular: Follow directions for special version; use a pastry bag fitted with a #2 plain tip and filled with Royal Icing to create dots and leaves. If desired, apply a bit of gold leaf while icing is still moist.
Yield: Makes about 45 2 1/2-inch cookies
2006-12-06 05:54:35
·
answer #10
·
answered by Girly♥ 7
·
0⤊
3⤋