Rosemary’s Cookies

1/2 c. butter
3 tbsp. sugar
1 c. sifted cake flour
1 tbsp. vanilla
1 scant c. Irish Acres chopped pecans

Cream butter and sugar. Add vanilla, flour, and then nuts; mix well. Roll into 35 to 40 balls. Place on wax paper on cookie sheet. Bake at 300 degrees for 45 minutes. While hot, roll in powdered sugar. When cool, roll in powdered sugar again.

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Jumbo Soft Sugar Cookies

1 cup buttermilk
1 1/2 tsp nutmeg (grated)
1 tsp baking soda
2 tsp vanilla extract
1 cup vegetable oil
3 tsp baking powder
1 1/2 cups sugar
3 cups unbleached flour
2 egg
Additional sugar
1 1/2 tsp salt
Seedless raisins

In small bowl, mix buttermilk and baking soda, set aside. In large mixer bowl, combine oil, sugar and eggs, mixing well. Add the buttermilk and soda mixture, blending again. Then add salt, nutmeg, vanilla extract and baking powder, mixing again. Blend in flour. Batter will be runny. Cover tightly and chill in refrigerator overnight. Preheat oven to 400 degrees F. For best results, use ungreased non-stick cookie sheets. Use 1 heaping tablespoonful of batter for each cookie, placing them on the cookie sheets. Sprinkle plenty of sugar on top of each cookie, dotting with raisins as desired. Keep the batter refrigerated as much as possible while you are using it, until it’s all used. Bake for 5 minutes only. The cookies should be barely done, still quite white. The cookies should not be brown or golden at all. Remove cookies from oven, allowing cookies to remain on cookie sheets for additional 2 or 3 more minutes to continue baking. Carefully remove each cookie with a metal spatula to wax paper covered racks to cool completely.

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Decorated Sugar Cookies

1 1/2 cup Powdered sugar
1 cup Butter (softened)
1 tsp Vanilla extract
1/2 tsp Almond extract
1 Egg
2 1/2 cups All purpose flour
1 tsp Baking soda
1 tsp Cream of tartar
Desired decorations (frosting, candies, sprinkles, colored sugars etc.)

Mix the powdered sugar, butter, vanilla extract, almond extract and egg. Stir in the remaining ingredients except for sugar. Cover and refrigerate for several hours. Preheat the oven to 375 degrees F. Grease cookie sheets lightly. Divide dough into halves. Roll halves 1/4 inch thickness on a lightly floured surface. Cut into desired shapes with cookie cutters. Place on cookie sheets. Bake for 7-8 minutes or until edges are lightly golden browned. Allow to cool before frosting. Frost or decorate as desired with frosting and decorations.

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Mom’s Sugar Cookies

1 cup Unsalted butter (softened)
1 1/2 cups powdered sugar
1 Egg
1 tsp Vanilla extract
1/2 tsp Almond extract
2 1/2 cup Flour
1 tsp Baking soda
1 tsp Cream of tartar

Frosting:
8 oz Cream cheese, softened
2 c Confectioners’ sugar
1/4 ts Vanilla
Milk
Food coloring (as desired)

Cream together butter, sugar, egg, vanilla extract and almond extract in large mixing bowl and beat until light and fluffy. Beat in the flour, baking soda and cream of tartar until combined. Divide the dough in half. Cover with plastic wrap and refrigerate for several hours. Dough can be refrigerated for several days until you are ready to use. Preheat the oven to 350 degrees F. Roll out one half of the dough on a lightly floured surface to about 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies at least 2 inches apart on prepared cookie sheets. Bake until lightly browned on edges for 7-8 minutes. Allow to cool on wire racks.

To make frosting, beat the cream cheese, sugar and vanilla extract in bowl until smooth. Beat in milk until of desired spreading consistency. Add food coloring to tint as desired. Decorate cookies with frosting. Let stand until frosting sets completely.

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Butter Nut Sugar Cookies

1 cup + 2 TB brown sugar (firmly packed)
3 ounces Neufchatel cheese
1/4 cup + 2 TB butter (softened)
2 tbsp Skim milk
1/2 tsp Vanilla extract
1/2 tsp Butter extract
1/2 tsp Nut flavoring
1 Egg
3 cup All purpose flour
1 1/2 tsp Baking powder
1/2 tsp Salt
1/2 cup Powdered sugar (sifted)
1 1/2 tsp Water
Food coloring (optional)

Cream together brown sugar, cheese and butter at medium speed using an electric mixer, until fluffy. Add in the milk, flavorings and egg, beating well. Combine flour, baking powder and salt. Add to creamed mixture, beating well. Roll dough to 1/8 inch thickness on a well floured surface. Make sure to refrigerate remaining dough. Cut into desired shapes with cookie cutters. Place 1 inch apart on baking sheets. Bake at 350 degress F for about 10 minutes. Remove to wire racks to cool.

To make frosting, combine powdered sugar, water and food coloring, mix until smooth. Spoon icing into decorating bag fitted with a round, small tip and pipe icing onto cookies after they are cooled.

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My Mother’s Sugar Cookies

1/2 cup Butter
1 cup Sugar
2 Eggs
1 tbsp Light cream
2 1/2 cup Flour
2 tsp Baking powder
1/2 tsp Salt
1/2 tsp Nutmeg
1 tsp Lemon juice
1/2 tsp Vanilla extract

Cream together butter and sugar. Beat in the eggs and cream. Add in the flour, sifted with baking powder, salt and nutmeg. Add lemon juice and vanilla extract, mixing well. Chill dough for at 1 hour or more. Roll out thinly on a well floured surface. Cut into desired shapes with cookie cutters. Bake at 350 degrees F for approx. 8 minutes or until golden brown. Do not overbake. Decorate with frosting as desired.

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Reva’s Molasses Sugar Cookies

1 1/2 cup Sugar (divided)
3/4 cup Vegetable shortening (melted)
2 cups All purpose flour
1/4 cup Molasses
1 Egg (slightly beaten)
2 tsp Baking soda
1/2 tsp Ground cloves
1/2 tsp Ground ginger
1 tsp Ground cinnamon
1/2 tsp Salt

In large bowl, combine 1 cup of sugar with melted shortening, flour, molasses, egg, baking soda, cloves, ginger, cinnamon and salt. Mix all ingredients until well combined. Chill dough for about 30 minutes in refrigerator.

Preheat oven to 375 degrees F. Lightly grease cookie sheets. Form walnut sized balls of dough using hands. Roll the balls in remaining 1/2 cup of sugar, coating completely. Place onto prepared cookie sheets, about 2 to 3 inches apart. Bake for 10-12 minutes, until cookies spread and are lightly golden browned on bottoms. Cool cookies completely on wire racks.

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Holiday Sugar Cookies

1 cup Butter or margarine (softened)
3/4 cup Sugar
1 Egg
2 cups All purpose flour
1 tsp Baking powder
1/4 tsp Ground cinnamon
1/4 tsp Salt
Assorted colored sugars (for decoration)

Beat together the butter and sugar in large bowl using electric mixer until creamy. Add in the egg, beating until fluffy. Stir in the flour, baking powder, ground cinnamon and salt until well blended. Form dough into a ball and wrap with plastic wrap. Chill in refrigerator several hours or until firm. Preheat oven to 350 degrees F. Roll dough to a 1/4 inch thickness on lightly floured surface using a floured rolling pin. For best results, use only a quarter piece of dough at a time, keeping the rest chilling in the fridge until you are ready to use it. Cut into desired shapes with cookie cutter. Sprinkle with colored sugars, as desired. Place on ungreased baking sheets. Bake for 7 to 9 minutes until edges are lightly golden browned. Cool slightly on baking sheets before removing to wire racks to cool completely.

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Pistachio Sugar Cookies

1/2 cup Butter
1 cup White sugar
1 large Egg
1 tsp Vanilla extract
1 1/4 cup Flour (sifted)
1 tsp Baking powder
1/4 tsp Salt
1/3 cup Pistachios (finely chopped)

In large bowl, cream together butter and sugar until soft and fluffy. Beat in the egg and vanilla extract. Combine flour, baking powder and salt in a separate bowl, add to creamed mixture and mix well. Chill dough thoroughly, at least 2 hours. When ready to bake, preheat oven to 375 degrees F. Roll dough to 1/4 inches thick on a lightly floured surface or board. Cut into desired shapes with cookie cutters and place 1 inch apart on ungreased baking sheets. Sprinkle finely chopped pistachios on tops, pressing down lightly. Bake at 375 degrees F for approx. 5 minutes or until the edges start to brown. Remove cookie to wire racks to cool completely.

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Chocolate Mint Sugar Cookies

2 1/2 cups All purpose flour
1 1/4 tsp Baking powder
3/4 tsp Salt
1 cup White sugar
3/4 cup Vegetable oil
2 Eggs
1 tsp Vanilla extract
10 ounces mint chocolate chips

Preheat oven to 350 degrees F. In a small bowl, combine the flour, baking powder and salt, set aside. In a large mixing bowl, combine white sugar and vegetable. Add in eggs, 1 at a time, beating well after adding each one. Blend in the vanilla. Slowly beat in flour mixture. Stir in mint chocolate chips. Shape into teaspoonful size balls. Roll dough balls in colored sugar. Place on ungreased cookie sheets. Bake 8 to 10 minutes or until set. Let stand on cookie sheets a couple minutes before removing to wire racks to cool completely.

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