Sugar cookies:
1 1/2 cups sifted confectioners' sugar
1 cup butter
1 egg
1 tea vanilla
1/2 tea almond flavoring
2 1/2 cups flour
1 tea baking soda
1 tea cream of tartar
Cream sugar and butter. Mix in egg and flavorings. Mix dry ingredients, stir in. Refrigerate 2 to 3 hours.
Heat over to 375F. Divide dough in half and roll out on lightly floured pastry cloth to 3/16'; thick.
Cut in desired shapes. Sprinkle with sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until delicately golden.
Makes about 5 dozen 2'; cookies, I believe. I usually double the recipe so there are plenty of cookies.
I find sugar cookies a good choice because some people try to avoid chocolate or are allergic to nuts.Do you have an easy Homemade cookie recipe?
try http://www.allrecipes. com
They have loads of recipes, and many of them have been tried by a lot of people already. You can read the recipes %26amp; choose one based on how many stars it received %26amp; what ingredients you have available.
I use this site ALL the time!
Here's one that I've tried that is to DIE for (especially if you are a chocolate lover like I am):
Chocolate Chocolate Chip Cookies I
Submitted by: Kathy Brandt
Photo by: JESSCOLOGY ';These cookies are great...you get a double dose of chocolate! My kids love them.';
Original recipe yield: 4 dozen.
Prep Time:15 MinutesCook Time:10 MinutesReady In:45 MinutesServings:48 (change)
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INGREDIENTS:
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
ANDY'S SUGAR COOKIES
1 cup sugar
2 cups flour
1 beaten egg
1 cup softened butter
1/2 tsp. vanilla extract
1/2 tsp. baking soda
1/4 tsp. cream of tartar
Beat sugar and butter till fluffy. Add beaten egg and vanilla. Mix dry ingredients together and add to the sugar and butter mixture.
Roll dough into walnut-size balls; place on greased cookie sheet
and press out the balls with the bottom of a glass dipped first in
water, then in sugar. Bake in 350 degree oven for 10 - 12 minutes. (Makes about 4 dozen cookies.)
Here is a very easy recipie that yields delicious cookies.
PEANUT BUTTER HERSHEY KISS COOKIES
2 cups sugar
2 cups peanut butter
2 eggs
2 teaspoons of baking soda
Bag of hershey's kisses (unwraped)
Preheat oven to 350 degrees. Mix the sugar and peanut butter together in a bowl. Then add the eggs and baking soda. Mix well.
Roll dough into one inch balls and place on a greased cookie sheet about 1-2 inches apart. Sprinkle with some sugar. Place them in the oven for 9 minutes and what ever you do- DO NOT let them over bake. When they are done baking, take them out and firmly press a hershey's kiss in the center of each one and then let them cool.
My family goes crazy over these cookies, and the best part is they are so simple to make. Good luck!
My Sugar Cookies
3 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup softened butter
1 1/2 cups sugar
2 eggs
1 tbsp mik
1 1/2 tsp vanilla extract
Sprinkles and *Frosting (recipe follows)
Mix 1st 3 ingredients and set aside.
Beat butter until creamy. Add sugar. Add eggs one at a time, mixing well after each. Pour in flour mix gradually and blend until creamy. Refrigerate at least 2 1/2 hours covered. Preheat oven to 400 degrees F. Roll dough out into a floured surface. Cut into desired shaped with cookie cutters. Cook 7 minutes on a greased cookie sheet. Remove and transfer to a wire cooling rack. Roll out wax paper on counter top. Place cookies on paper and frost if desired. Top with sprinkles.
*Frosting:1/2 cup butter at room temperature
3 cups Powdered Sugar
1/4 cup milk
1 teas vanilla ( I use about 2 tsp)
Cream butter. Add sugar, milk, and vanilla. Mix until light and fluffy. May need to be refrigerated.
(This makes A LOT of frosting, so I suggest making 1/2 the recipe)
Gingersnaps
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 tbs ground ginger
1 teas cinnamon
2 teas baking soda
1/2 teas salt
1/2 cup sugar
Preheat oven to 350. IN a medium bowl, cream butter adn 1 cup sugar. Beat in egg and molasses. Add in flour, ginger, cinnamon, baking soda, and salt. Roll dough into 1 inch balls adn roll in 1/2 cup sugar. Bake 8 minutes.
Mini Chocolate Marylands
1/2 cup butter, diced at room temp
1/2 cup superfine sugar
1 egg
1 egg yolk
1 tsp vanilla
1 1/2 cups self rising flour
1/2 cup milk
1/2 cup chocolate chips
Preheat oven to 350. Grease 2 cookie sheets, Beat butter and sugar until creamy. Add egg, yolk, vanilla, flour, milk adn 1/2 the chocolate chips. Stir until combined. Place small mounds on baking sheet, spaced. Press remaining chips on mound's tops. Bake 10-15 minutes. Leave on sheet for 2 minutes to firm up. Transfer to wire rack to cool.
Pilsbury sugar cookies, put sprinkle and frosting! U just stick in the oven!!
All these recipes are my family's favorites. My mother used to make the jam bars when I was a kid...so needless to say the recipe is close to 50 years old. The oatmeal recipe, over 30---I learned it in home-ed class in junior-high school. The other 2 recipes well over 25 years...(gee, am I old or what?)
JAM BARS:
1 1/2 cups sifted flour
1/2 teaspoon baking powder
1/2 cup butter
1/2 cup sugar
1/2 teaspoon almond extract
1 egg
3/4 cup jam or preserves
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
Sift together flour and baking powder in a small bowl and set aside. In a large bowl cream butter, sugar and almond extract. Beat in egg thoroughly. Add sifted dry ingredients to butter mixture and stir to blend.
Spread a little less than half the dough into a greased baking pan (about 11 x 7 x 2 in.)
In a small bowl, mix jam with cinnamon and ground cloves. Spread over dough. Drop remaining dough in blobs over jam; spread carefully with small spatula. Bake in hot oven at 400 degrees for about 20 minutes. Put on rack to cool; cut into squares.
( I either use orange marmalade or grape jelly)
PRIDE OF IOWA COOKIES:
1 cup shortening
1 cup brown sugar, packed
1 cup granulated sugar
2 eggs, beaten
1 teaspoon vanilla extract
2 cups flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup flaked coconut
1/2 cup chopped walnuts
3 cups rolled oats, quick-cooking
Cream together; shortening and both sugars.
Beat in eggs and vanilla.
Sift flour, baking soda, baking powder and salt and add to egg mixture.
Blend well. Stir in coconut, walnuts and rolled oats. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Cool on wire racks.
GOODIE BARS
1/4 stick butter - melted
1 cup graham cracker crumbs
1 cup shredded coconut
1 cup chocolate chips
1 cup chopped walnuts
1 can condensed milk
Melt butter and mix with graham cracker crumbs; press into ungreased 9 x 13 inch baking pan. Spread coconut , then chips, then walnuts. Pour condensed milk on top and bake at 350 for 30 minutes. Cool and cut into squares.
KRISPY's CARROT COOKIES:
1 cup shortening (part soft butter)
3/4 cup sugar
2 eggs
1 cup mashed cooked carrots
2 cups flour
2 Tablespoon baking powder
1/4 teaspoon salt
3/4 cup shredded coconut
Mix shortening, sugar, eggs and carrots. Blend in flour, baking powder and salt. Stir in coconut. Drop dough by teaspoons; 2 inches apart onto lightly greased baking sheet. (I use parchment paper instead) Bake @ 375 degrees for 8 to 10 minutes or until no imprint remains when touched. Remove from baking sheet and cool on wire racks. Frost with Orange Frosting.
ORANGE FROSTING:
3 Tablespoons soft butter or margarine
1 1/2 cups confectioners sugar
2 Tablespoons grated orange peel
up to 1 Tablespon orange juice
Blend butter and sugar together. Stir in orange peel and juice. Beat until frosting is smooth and of spreading consistency.
(I usually double the frosting recipe per batch of cookies)
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