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Sugar Cookies
Ingredients:
Sift together and put aside:
2 3/4 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup soft butter or margarine
1 cup sugar
2 eggs
1 teaspoon vanilla extract or a combination of vanilla and almond extracts
Sift together and put aside:
2 3/4 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup soft butter or margarine
1 cup sugar
2 eggs
1 teaspoon vanilla extract or a combination of vanilla and almond extracts
Directions:
Beat butter, sugar, eggs and vanilla with mixer or spoon, blending until smooth.
Beat in flour mixture with mixer or spoon until smooth. Chill 1 hour or until firm.
Roll a small amount of dough at a time to 1/8” thickness. Use floured board. (Keep remaining dough in refrigerator until ready to use.) Cut dough in desired shapes
with floured cookie cutters. Put on greased cookie sheets. Bake in preheated oven (375 degrees) for 8-10 minutes or until pale brown. Remove to wire racks to cool.
Decorate. (Suggest Confectioners’ Sugar Frosting,tinted as desired.)
Confectioners’ Sugar Frosting:
Cream 3/4 cup soft butter or margarine and 1/4 teaspoon salt. Gradually beat in 3 cups sifted confectioners’ sugar alternately with 4 to 6 tablespoons scalded light
cream. Add 1 teaspoon vanilla extract and beat until creamy and of good spreading consistency. Tint,as desired,with vegetable coloring.
Beat butter, sugar, eggs and vanilla with mixer or spoon, blending until smooth.
Beat in flour mixture with mixer or spoon until smooth. Chill 1 hour or until firm.
Roll a small amount of dough at a time to 1/8” thickness. Use floured board. (Keep remaining dough in refrigerator until ready to use.) Cut dough in desired shapes
with floured cookie cutters. Put on greased cookie sheets. Bake in preheated oven (375 degrees) for 8-10 minutes or until pale brown. Remove to wire racks to cool.
Decorate. (Suggest Confectioners’ Sugar Frosting,tinted as desired.)
Confectioners’ Sugar Frosting:
Cream 3/4 cup soft butter or margarine and 1/4 teaspoon salt. Gradually beat in 3 cups sifted confectioners’ sugar alternately with 4 to 6 tablespoons scalded light
cream. Add 1 teaspoon vanilla extract and beat until creamy and of good spreading consistency. Tint,as desired,with vegetable coloring.
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