Harvest Sugar Cookies

3/4 cup Butter or margarine (softened)
1 cup Sugar
2 Eggs
1 tsp Vanilla
2 3/4 cup Allpurpose flour
1 tsp Baking powder
1/2 tsp Salt
Frosting or decorating sugar (if desired)

In mixing bowl, cream together butter and sugar. Add in eggs and vanilla, beating until light and fluffy. Combine together the flour, baking powder and salt, gradually adding to creamed mixture, mixing well. Chill dough for 1 or 2 hours, until firm. On floured surface, roll the dough to 1/4 inch thickness. Cut with leaf, pumpkin, thanksgiving or holiday related cookie cutters. Use a floured spatula to place cookies on well-greased cookie sheets. Bake at 375 degrees F for 8 to 10 minutes or until just lightly browned. Cool cookies on wire racks. Frost with a cookie frosting once cooled.

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Painted Sugar Cookies

1/2 cup Butter or margarine (softened)
1/2 cup Vegetable shortening
1 cup Powdered sugar (sifted)
1 Egg
1 tsp Vanilla extract
2 1/2 cups All purpose flour
1/2 tsp Salt

Egg yolk paint ingredients:
1 Egg yolk (beaten)
1/4 tsp Water
Assorted food coloring

Cream together butter and vegetable shortening. Gradually add sugar, beating well at medium speed. Add egg and vanilla extract and beat well. Combine together flour and salt. Stir flour and salt into creamed mixture. Chill the dough for 1 hour or more until firm. Divide dough in halves, storing each portion in the refrigerator while working with the other half. Roll dough to 1/8 inch thickness on lightly floured surface. Cut into shapes with 2-inch cookie cutter or shaped cookie cutter. Place on ungreased cookie sheets. Using small paintbrush, paint designs or names onto cookies with the Egg Yolk Paint. Bake at 375 degrees F for about 9-10 minutes or until lightly golden browned. Cool on wire racks.

EGG YOLK PAINT DIRECTIONS:
Combine the egg yolk with water, stirring well. Divide the mixture into several cups or small bowls. Tint each as desired with the food colorings. Keep each paint mixture covered until ready to apply. If the paint thickens, simply add few drops of water and stir well. Brush on cookies before baking.

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Lemon Sugar Cookies

1 cup Butter (softened)
1 cup White sugar
1/2 tsp Salt
1 large Egg
1 Egg yolk
2 tbsp Lemon juice
1 tsp Vanilla extract
4 cups Flour
1/3 cup Red colored sugar
1/3 cup Green colored sugar

In large mixing bowl, beat the butter, sugar and salt until fluffy. Beat in egg, egg yolk, lemon juice and vanilla extract until well blended. With a mixer on low speed, slowly add in flour. Divid dough in half. Wrap halves in plastic wrap and chill at least 3 hours. Roll dough to 1/8 inch thickness. Cut with cookie cutters, decorating with red or green colored sugar. Bake at 350 degrees F on well-greased cookie sheets for approx. 12 minutes or until just lightly golden brown around edges. Cool cookies on wire racks.

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State Fair Sugar Cookies

1 cup White sugar
1 cup Butter
1 Egg
2 cup Flour
1/2 tsp Salt
1 tsp Baking powder
1 tsp Vanilla extract

Blend the butter and sugar. Add in the egg and beat well. Add all dry ingredients, blending well. Roll dough into logs and place on wax paper. Chill 2 or 3 hours until firm. Slice dough into 1/2 inch slices, sprinkling with sugar. Bake at 350 degrees F for 10 to 12 minutes.

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Drop Sugar Cookies

4 cups Allpurpose flour
1 tbsp Baking powder
1/2 tsp Salt
1 tsp Ground cardamom or nutmeg
1/2 cup Unsalted butter (softened)
1 1/2 cups Sugar
2 Eggs
2 tbsp Milk
2 tsp Vanilla extract
Candy sprinkles (optional)

Preheat the oven to 350 degrees F. Mix together the flour, baking powder, salt and cardamom or nutmeg, set aside. In another bowl, beat together the butter and sugar until light and creamy. Beat in eggs, milk and vanilla extract. Stir in flour mixture until just blended. Drop dough by level tablespoonfulls on to lightly greased cookie sheets, flattening each just slightly with a fork. Decorate with candy sprinkles, if you desire. Bake for 12-15 minutes or until edges are lightly golden brown. Cool cookies on wire rack.

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Best Sugar Cookies

1 1/2 cups Powdered sugar (sifted)
1 cups Butter or margarine (softened)
1 tsp Vanilla extract
1/2 tsp Almond extract
1 Egg
2 1/2 cup Flour
1 tsp Baking soda
1 tsp Cream of tartar

Cream together the powdered sugar and softened butter. Add in vanilla extract, the almond extract and the egg, combining well. Sift flour, baking soda and cream of tartar together, adding to sugar mixture and stirring until well combined. Chill dough for 2 to 3 hours before rolling out. Roll dough to 1/4 inch thickness on a floured surface. Cut with cookie cutters. Place cookies on lightly greased baking sheets. Bake in preheated 375 degree F oven for about 7 to 8 minutes or until lightly golden brown.

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Blue Ribbon Sugar Cookies

1/2 pound Butter or margarine
1 cup White sugar
1 cup Powdered sugar
1 cup Cooking oil
2 Eggs
1 tsp Vanilla extract
4 cup Flour
1 tsp Baking soda
2 tsp Cream of tartar

Cream butter or margarine, the sugars and cooking oil until well blended. Add in eggs and vanilla, mixing well. Sift half of flour with baking soda and cream of tartar. Add in the egg mixture, then stir in remaining half of flour, mixing well. Refrigerate up to 4 hours or overnight. Shape the dough into 1 inch sized balls. Place balls onto well greased cookie sheets about 4″ apart. Flatten balls with bottom of a glass dipped in white sugar. Bake at 350 degrees F 13 to 14 minutes or until lightly browned.

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Rubber Stamp Sugar Cookies

1/2 cups Butter
3/4 cups Sugar
1 large Egg
1 tbsp Milk or cream
1/4 tsp Salt
2 cups Flour
1 tsp Vanilla extract
1/2 tsp nutmeg

Cream together the butter and sugar. Beat in the egg, milk and vanilla extract. Blend salt and nutmeg into the flour. Mix flour into dough mixture, kneading. Chill for half hour before shaping. Bake at 350 degrees F for 10 to 12 minutes.

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Sparkly Sugar Cookies

4 cups Cake flour (sifted)
2 1/2 tsp Baking powder
1/2 tsp Salt
2/3 cups Vegetable shortening or Crisco
1 1/2 cups White sugar
2 Eggs
1 tsp Vanilla extract
4 tsp Milk

Sift the cake flour, baking powder and salt together. Mix the shortening, eggs, white sugar and vanilla extract until creamy. Stir in the flour mixture alternating with the milk. Chill at least 2 to 3 hours so it is easy to handle. Roll chilled dough to 1/8 inch thickness on a floured board. Cut into desired shapes with cookie cutters. Place on ungreased baking sheets. Bake at 375 degrees F for about 9 – 11 minutes. Let cool and frost as desired.

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Sour Cream Sugar Cookies

1 cup White sugar
1/2 cup Butter or margarine (softened)
1/2 cup Sour cream
1 1/2 tsp Vanilla extract
1 Egg
2 1/2 cup All purpose flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1/2 cup Sugar (decorating, to roll in)

Preheat oven to 400 degrees F. Mix the sugar, butter, sour cream, vanilla extract and egg together. Stir in the remaining ingredients except for decorating sugar. Drop the dough by rounded teaspoons into the decorating sugar, rolling very gently until it is completely coated with the sugar. Place cookies approx. 2″ apart onto ungreased cookie sheets. Flatten cookies to about 1/4″ thickness with the bottom of a glass. Bake for about 7 to 8 minutes or just until set. Cool for a few minutes before removing from cookie sheets.

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