Variety of Pumpkin Cookies

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 collectively 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 at least one hour. Roll dough out to one/eight inch thickness on gently floured floor. Cut into desired shapes. Bake at 375 F. For six to eight mins on ungreased cookie sheets. Decorate with icing after cookies halved cooled.. Yield: about four dozen cookies

Fruity Sugar Cookies

3/4 c. Shortening
1 c. Sugar
1 (3 oz..) pkg. Jello (any taste)
2 eggs
three c. Flour
1 tsp. Baking powder
1 tsp. Salt

Roll dough into teaspoon length ball. Place lactation cookies Singapore on a cookie sheet and break with a glass. Bake at 375 levels for six mins.

Easy Roll Sugar Cookies

1 c. Butter
1 c. Sugar
2 egg yolks
1 tsp. Vanilla
half of tsp. Salt
three c. Sifted flour
1 tsp. Baking powder
1/three c. Milk

Cream butter. Add sugar step by step, mix in egg yolks and vanilla. Blend in dry substances with milk. Chill 1 hour. Roll 1/8 inch thick on properly floured floor. Cut with cookie cutters and place on greased cookie sheets. Bake at 350 degrees for 8 to ten minutes. Frost and decorate whilst cool. Makes about 5 dozen.

Cut Out Sugar Cookies

1 c. Margarine
1 c. Sugar
three/four c. Brown sugar
2 eggs
1 tsp. Vanilla
3 half of c. Flour
1 tsp. Baking powder
half tsp. Salt

Cream margarine, sugar and eggs. Mix dry substances; add to cream aggregate. Add flour until dough is firm. Chill dough. Roll on floured board 1/8 to at least one/four inch thick. Cut out cookies. Bake on ungreased cookie sheet. Bake at 350 ranges for 10 to twelve minutes.

Chocolate Sugar Cookies

half of c. Marg., softened
3/4 c. Sugar
2 egg yolks
half of tsp. Vanilla
1 tbsp. Cream
1/4 c. Flour
1/four tsp. Salt
1/four tsp. Baking powder
1/three c. Cocoa

Cream margarine and sugar collectively till mild and fluffy. Stir in egg yolks, vanilla and cream. Sift dry substances together and upload to cream aggregate. Drop by way of teaspoons full on greased cookie sheets, about 1 inch apart. Bake at 375 tiers for about 8 minutes.

Bake Store Sugar Cookies

1 1/2 c Flour
half of c Sugar
1/three c Shortening
1 tb Milk
1 ts Baking powder
half ts Vanilla
1/four ts Salt
1 Egg

Measure ingrediants right into a bowl & mix well. Shape into a ball & wrap in plastic wrap. Refrigerate three hours.

Pre-warmness oven to 400 F. Roll out half of the dough (leave the relaxation tin the refrigerator for now) to 1/8″ thick & cut out shapes. Place 1″ aside. Bake 6-eight minutes or till golen brown. Remove & cool completely. Store in tightly included bins

Deluxe Sugar Cookies

1 cup butter, softened, Do Not Substitute

1 half of cups confectioners sugar

1 egg

1 tsp vanilla

half of tsp almond extract

2 half of cups flour

1 tsp baking soda

1 tsp cream of tartar

Granulated sugar

Mix very well butter, confectioners sugar, egg, vanilla, and almond extract. Blend in the flour, baking soda, and cream of tartar. Cover with plastic wrap and relax for approximately 2 hours. Heat oven to 375 F. Divide the dough in 1/2. Roll out every half of to approximately 3/sixteen inch thick on a gently floured board. Cut into favored shapes. Sprinkle with the granulated sugar. Place on a gently greased cookie sheet. Bake for 7 to eight mins or until lightly golden brown on the rims.

Rolled Sugar Cookies
three/four cup butter or margarine, softened
1 cup sugar
2 eggs
half of tsp. Vanilla extract
2 and half cups flour
1 tsp. Baking powder
1 tsp. Salt

Cream collectively the butter or margarine, sugar, eggs and vanilla
til light and fluffy. Add flour, baking powder and salt. Mix properly.
If dough appears dry, add a little milk. Chill dough overnight.
Roll out dough on gently floured board and cut into favored
shapes. Decorate as favored. Bake at four hundred*F for 6-eight mins.
I roll out the dough among 1/8 and 1/4 inch thick.

My Favorite Sugar Cookies

Original recipe yield: 6 dozen

3 1/four cups all-reason flour
1 half of cups white sugar
2/three cup shortening
2 eggs
2 half of teaspoons baking powder
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup egg white (non-obligatory)

Mix first eight substances in a large bowl
at medium speed until well mixed.
Shape dough right into a ball and wrap with
waxed paper. Refrigerate 2 to 3 hours
till clean to handle.
Preheat oven to four hundred stages F. Lightly
grease cookie sheets.
Roll out 1/2 of the dough at a time on
a gently floured surface. Keep the
final dough refrigerated. For crisp
cookies, roll paper thin. For softer
cookies, roll 1/eight to at least one/4 inch thick.
With floured cookie cutters, cut dough
into various shapes. Re-roll dough
trimmings and retain to reduce shapes.
Place cookies half of inch aside 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 together with your choice of
toppings; bake eight minutes or till very
light brown. Remove cookies and cool

Dutch Sugar Cookies

1-half of cups powdered sugar
1 cup (2 sticks) unsalted butter room temperature
1 massive egg
2 teaspoons vanilla extract
2-half of cups all motive flour
1 teaspoon baking powder
half of teaspoon salt
four oz. Correct-pleasant white chocolate melted

By Richard
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