Do you have an old-fashion yummy X-mas sugar cookie receipe?

Question

I have tried several receipes and even purchased the Pillsbury sugar cookie dough but all sucked.

I really need a proven receipe that I can use to impress my family and friends during my X-mas dinner party..

Answer 1

i think you will be able to find something at www.northpole.com. they have tons christmas recipes. good luck and god bless.

Answer 2

Ingredients

2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1 cup Imperial Sugar Extra Fine Granulated Sugar or Dixie Crystals Extra Fine Granulated Sugar
1 egg
1/4 cup milk
1/2 tsp. lemon extract


Preparation

Combine flour, baking powder, and salt; set aside. In mixing bowl, blend shortening and Imperial Sugar Extra Fine Granulated Sugar or Dixie Crystals Extra Fine Granulated Sugar; mix in egg. Add dry ingredients alternately with milk and lemon extract; blend thoroughly. Chill dough at least one hour. Preheat over to 400°F. Roll dough to 1/4-inch thickness on floured pastry cloth. Cut out shapes with knife or cookie cutters. Transfer to greased cookie sheet and bake seven to ten minutes. Yields about four dozen cookies.

Decorating And Icing "Optional"

4 cups (1-lb. carton) Imperial Sugar Confectioners Sugar or Dixie Crystals Confectioners Powdered Sugar
4 Tbsp. milk (approximately)
Food colorings

Combine Imperial Sugar Confectioners Sugar or Dixie Crystals Confectioners Powdered Sugar with milk; stir until smooth. Add more milk, one teaspoon at a time, to achieve desired spreading consistency. Divide icing into several small bowls and tint with several drops of food coloring. Trim with colored decorator sprinkles, cinnamon red hots and candies.

Easy no?

Answer 3

These are my favorite sugar cookie recipes that I have used time and again over the years:

Tender Sugar Cookies
about 60
Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch

Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour

Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.

2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.

3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.

4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
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Old-Fashioned Sugar Cookies

Ingredients
1-1/4 cups shortening
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 eggs
1 tsp. vanilla
1/2 tsp. lemon extract
4-1/2 cups all-purpose flour
1 cup buttermilk or sour milk
Granulated sugar, fine sanding sugar, coarse sugar, or colored decorating sugar

Directions
1. Beat shortening in a large bowl with an electric mixer for 30 seconds. Add the 2 cups sugar, baking powder, baking soda, nutmeg, and salt; beat until combined. Beat in eggs, vanilla, and lemon extract till combined. Alternately add flour and buttermilk to shortening mixture, beating until combined. Divide dough in half. Cover and chill at least 3 hours or until easy to handle.

2. Heat oven to 375 degrees F. Roll dough on a floured surface until 1/2 inch thick. Cut into rounds with a 2-1/2-inch cookie cutter. Place rounds 2-1/2 inches part on an ungreased cookie sheet. Sprinkle with additional sugar. Bake about 10 minutes or until set and edges just begin to brown. Transfer to wire racks and cool. Makes 32.

3. To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.
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No-Roll Sugar Cookies
Prep Time:50 min
Start to Finish:3 hr 5 min
Makes:About 3 1/2 dozen cookies

Ingredients
1 cup granulated sugar
1 cup powdered sugar
1 cup butter, softened
3/4 cup vegetable oil
2 tablespoons milk
1 tablespoon vanilla
2 eggs
4 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1/4 cup granulated sugar


1. In large bowl, beat 1 cup granulated sugar, the powdered sugar, butter, oil, milk, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except 1/4 cup granulated sugar. Cover; refrigerate about 2 hours or until firm.
2. Heat oven to 350°F. Place 1/4 cup granulated sugar in small bowl. Shape dough into 1 1/2-inch balls. Roll balls in sugar. On ungreased cookie sheet, place balls about 3 inches apart. Flatten to 1/4-inch thickness with bottom of glass. Sprinkle cookies with a little additional sugar.
3. Bake 13 to 15 minutes or until set and edges just begin to brown. Immediately remove from cookie sheet to cooling rack.