Soft Sugar Cookies

1 cup Butter or margarine (softened)
2 1/4 cups Sugar
2 large Eggs
5 cups All-purpose flour
1 tsp Baking soda
1/2 tsp Baking powder
1 1/2 tsp Ground cardamom
1/2 cup Milk

In mixing bowl, cream together butter and just 2 cups of the sugar. Add in eggs one at a time, mixing well after each addition. Combine together the flour, baking soda, baking powder and 1 tsp of cardamon. Add to creamed mixture alternately with the milk. In another small bowl, combine together remaining sugar and remaining cardamon. Dip round teaspoonfuls of the dough into sugar mixture and place on greased cookie sheets. Bake at 375 degrees F for 10 to 12 minutes or until just lightly browned. Avoid overbaking. Allow to cool on wire racks.

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Ultimate Sugar Cookies

1 1/4 cup Sugar
1 cup Butter Flavored Crisco
2 Eggs
1/4 cup Light corn syrup
1 tbsp Vanilla extract
3 cup All purpose flour
3/4 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt

Preheat oven to 375 degrees F. Combine together sugar and Crisco in large bowl. Beat at medium speed until well blended. Add in eggs, corn syrup and vanilla extract, beating well. Combine together flour, baking powder, baking soda and salt in another bowl and add gradually to creamed mixture at low speed until well blended. Divide the dough into quarters, wrap with plastic wrap and refrigerate for at least an hour or until firm enough to roll. Leave unused dough in refrigerator until you are ready to use it. On a well floured surface, roll dough to 1/4 inch thickness. Cut out cookies with a well floured cookie cutter. Place on ungreased baking sheets about 2 inches apart. Sprinkle with colored sugars or leave plain to frost later. Bake at 375 degrees F for 5 to 9 minutes. Cool on baking sheet before removing to wire racks to cool completely. Once cooled, frost if desired.

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Sugar Cookie Cutouts

1 cup Butter
1 cup Granulated sugar
2 large Eggs
1 tsp Vanilla extract
3 3/4 cup All purpose flour
2 tsp Baking powder
1/4 cup Heavy whipping cream
1/3 cup Colored sugar (Red)
1/3 cup Colored sugar (Green)
Ready to pipe cookie icing for decoration

Cream together butter and sugar in large bowl with electric mixer until fluffy. Beat in the eggs and vanilla extract until thoroughly blended. With electric mixer on low speed, gradually mix in flour, baking powder and whipping cream until thoroughly blended. Press dough together and divide in half. Wrap halves in plastic wrap and allow to chill about 3 hours or until firm enough to roll. Heat oven to 350 degree F. Grease cookie sheets. On a lightly floured surface, roll one half of dough at a time, keeping other half refrigerated, roll dough to 1/4 inch thickness. Cut into shapes with well floured cookie cutters. Sprinkle each with 1/2 teaspoon of colored sugar. Place cookies 1 inch apart on greased cookie sheet. Reroll scraps and re-chill. Bake cookies for 14 minutes or until bottom and edges are slightly brown. Allow cookies to cool slightly on cookie sheets before removing to wire racks to cool completely. Repeat with remaining dough until all dough is used. Once cookies are cooled, decorate with cookie icing.

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Old Fashioned Soft Sugar Cookies

4 1/2 cups Flour
2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
1/2 tsp Nutmeg
1 1/2 cup Shortening
2 cups Sugar
2 Eggs
1 tsp Vanilla extract
1/2 tsp Lemon extract
1 cup Buttermilk

Stir together the flour, baking powder, baking soda, salt and the nutmeg. In large mixing bowl, beat shortening for 30 seconds until smooth and creamy. Add sugar and beat until fluffy. Add in eggs, vanilla extract and lemon extract, beating well. Add in flour mixture, beating until thoroughly mixed. Divide mixture in half. Cover with plastic wrap and chill about 3 hours or until it is easy to handle. To make large cookies, roll the dough 1/2 inch thick. Cut into rounds with a round 3 inch cookie cutter or glass. To make small cookies, roll the dough about 3/8 inch thick and cut into smaller rounds, about 2 inches. Place cookies 2 1/2 inches apart onto ungreased baking sheets. Sprinkle cookies with additional sugar. Use colored sugar, if desired. Bake cookies in a 375 degree F oven for 10-12 mins. Remove cookies to cool.

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Amish Sugar Cookies

1 c Sugar
1 c Confectioner’s sugar
1 c Butter or margarine; softened
1 c Oil
2 Eggs
1 ts Baking soda
1/2 ts Salt
1 ts Cream of tartar
1 ts Vanilla
4 1/2 c Flour
Colored sugar (opt)

Combine the sugars, butter oil and eggs, beat well. Add the remained ingredients, mix well. Refrigerate dough until well chilled (2 hours). Preheat oven to 375 F. Roll dough into balls and dip into granulated sugar. Place ona cookie shet and flatten with the bottom of a glass which has been dipped into the sugar, it keeps the dough from sticking. Bake for 10-12 minutes, or until lghtly browned around the edges.

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Pistachio & White Chocolate Cookies

1 1/4 c Firmly packed light brown sugar
3/4 c Butter flavored crisco
2 tb Milk
1 ts Vanilla
1 Egg
1 3/4 c Flour
1 ts Salt
3/4 ts Baking soda
1 c White chocolate chunks
1 c Pistachios, toasted, skinned, Chopped

Preheat oven to 375F. Place sheets of foil wrap on cooling surface. Beat brown sugar, crisco, milk and vanilla until well blended, then beat in egg.

Combine flour, soda and salt then add to creamed mixture just until blended. Stir in white chocolate and nuts gently. Drop by teaspoonfuls 3″ apart on ungreased cookie sheets. Bake, one sheet at a time, about 8-10 minutes for chewy or 11-13 minutes for crisp cookies. Cool on sheet 2 minutes, remove to foil.

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Sugar Cookie Tarts

2 cups sugar
1 cup shortening
3/4 cup butter or margarine (softened)
2 teaspoons vanilla extract
1 egg
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Cream Cheese Spread (recipe below)

Cream Cheese Spread Ingredients:

1 (8 oz) package cream cheese (softened)
1/2 cup powdered sugar
1 teaspoon vanilla extract
Toppings (sliced fresh fruit, miniature chocolate chips, chopped pecans or jam with toasted sliced almonds)

Heat oven to 375º. Beat sugar, shortening, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Roll half of dough at a time 1/4″ thick on lightly floured surface. Cut into 3″ rounds. Place 2″ apart on ungreased cookie sheet. Bake 10 – 12 minutes or until light brown. Cool 1 – 2 minutes; remove from cookie sheet to wire rack. Cool completely.

Prepare Cream Cheese Spread. Spread about 2 teaspoons spread over each cookie. Arrange Toppings on spread. Store covered in refrigerator.

Cream Cheese Spread Directions:

Mix all ingredients until smooth.

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Sugar Cookie Stockings

Mary’s Sugar Cookies

Food colors, optional
Thin Cookie Glaze (recipe below)

Thin Cookie Glaze Ingredients:

2 cups powdered sugar
2 tablespoons milk
1/4 teaspoon almond extract
4-5 drops red or green food color
1/3 cup powdered sugar (approx.)

Prepare and refrigerate dough for Mary’s Sugar Cookies as directed, tinting dough with desired food colors. Heat oven to 375º. Roll one third of dough at a time 3/16″ thick on lightly floured cloth-covered surface. Cut into 6 to 8 inch stockings. Place stockings on ungreased cookie sheet. Cut accent dough (toes, heels, cuffs) to place on stockings if desired. Bake about 9 minutes or until light brown. Cool 1 – 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread with Thin Cookie Glaze.

Thin Cookie Glaze Directions:

Mix 2 cups powdered sugar, the milk, and almond extract. Tint half of the mixture with food color. Add additional milk, a few drops at a time, if necessary, or until desired spreading consistency. Place baked cookies on wire rack. Pour small amount of tinted glaze over each cookie; spread to edge with spatula. Add enough powdered sugar to remaining glaze to make frosting that can be used in a decorating bag and will hold its shape. Place in decorating bag with #2 writing tip. Decorate cookies as desired. Makes enough to glaze and decorate 8 – 10 stockings.

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Sour Cream-Sugar Cookies

1 cup sugar
1/3 cup butter or margarine (softened)
1/4 cup shortening
1/2 teaspoon lemon extract
1 egg
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sour cream
Sugar

Heat oven to 375º. Beat 1 cup sugar, the butter, shortening, lemon extract and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder, baking soda, salt and sour cream. Roll one third of dough at a time 1/4″ thick on well-floured cloth-covered surface. Cut into desired shapes. Place about 2″ apart on ungreased cookie sheet. Sprinkle with sugar. Bake 7 – 8 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack.

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No-Roll Sugar Cookies

1 cup granulated sugar
1 cup powdered sugar
1 cup butter or margarine (softened)
1 cup vegetable oil
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
3/4 cup cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
Granulated sugar

Beat sugars, butter, oil and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar. Cover and refrigerate about 2 hours or until firm. Heat oven to 375º. Shape dough into 1″ balls. Place about 2″ apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough until about 1/4″ thick. Bake 6 – 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack.

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