1 cup shortening
3/4 cup sugar
1 egg
Dash of salt
2 1/4 cups sifted flour
1/2 teaspoon baking powder
1 teaspoon almond extract
Cream shortening and sugar. Add egg and then dry ingredients. Mix thoroughly. Drop by teaspoonfuls onto an ungreased cookie sheet, press flat with bottom of a glass dipped in sugar. Bake at 400 degrees for 10-12 minutes. Makes 5 dozen.
Children can double their cookie making fun with mini snowflake stencil patterns. Use the Christmas Spritz recipe or any refrigerator cookie recipe and while the dough is cooling, the children can make individual snowflake cookie patterns with paper snowflakes' Frosty Miniflake fold and cut patterns as stencils. The little snowflake patterns are perfect 3 and 4 inch "cookie size."
Place each stencil over the flattened cookie dough and sprinkle with frosted sugar or colored candy sprinkles - or decorate the cookie after baking.
1 cup butter
1/2 cup powdered sugar
1 beaten egg yolk
1/2 teaspoon vanilla extract
2 cups flour
1 cup chopped pecans
Cream together the butter and powdered sugar.
Add the beaten egg yolk and vanilla extract.
Sift and blend in the flour.
Add the chopped pecans.
Shape the dough into balls, crescent shapes, or flattened circles.
Arrange cookies 1 to 2 " apart on 2 ungreased or nonstick cookie sheets.
Bake the cookies at 350 ° for 10 to 12 minutes.
Allow to cool slightly then roll in powdered sugar.
Makes about 4 dozen
1 cup flour
1 cup coconut flakes
1/2 cup brown sugar
1/2 cup light corn syrup
1/2 cup butter
1 teaspoon vanilla extract
Combine sifted flour with the flaked coconut.
In a cooking pot, combine the sugar, corn syrup and butter and bring to a boil over low heat - stir constantly.
Remove from the heat and slowly blend with the flour mixture and add the vanilla extract.
Form the dough into small balls and arrange about 3 inches apart on a greased (or nonstick) cookie sheet.
Bake at 350 ° for 8-10 minutes.
Let stand 5 minutes. Remove cookies carefully with a non-stick spatula.
1/2 cup shortening
1/2 cup butter
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon soda
1/4 teaspoon salt
Mix shortening, butter, sugar and eggs. Blend in dry ingredients. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon and place on greased cookie sheet. Bake at 400 degrees for 8-10 minutes.
1/3 cup butter
3/4 cup oatmeal, uncooked
1 cup flour
1/2 teaspoon cinnamon
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped raisins
2 egg whites
2 tablespoons milk
Heat oven to 400 degrees. Cut butter into oatmeal, flour, cinnamon, sugar, baking powder, and salt into mixing bowl. Mix chopped raisins, egg whites and milk together. Stir into flour mixture until dry ingredients are moistened. Turn dough onto floured surface and knead 10 times. Pat into circle 1/2" thick onto a greased cookie sheet. Score into 12 wedges with knife. Bake 10-12 minutes until brown.
1 18oz. lemon cake mix, with pudding
2 1/4 cups whipped topping, thawed
1 egg
powdered sugar
In a mixing bowl combine cake mix, whipped topping and egg. Beat with electric mixer until blended. Batter will be very sticky. Drop by teaspoonfuls into powdered sugar and roll lightly to coat. Place on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until lightly browned on edges.
1 cup shortening
2/3 cup granulated sugar
3/4 teaspoons salt
2 teaspoons vanilla
exactly 1/3 cup eggs (one to two depending upon size)
3 cups sifted, all purpose flour
Combine all but flour - beat until smooth and light. Stir in flour
Chill at least two hours.
Roll out the chilled cookie dough 1/8" thick on lightly floured, cloth covered, flat surface. Cut with cookie cutter shapes (snowflake recommends snowflake shapes!), then arrange cookies on a cookie sheet.
Bake 12 to 15 minutes at 375° Do not allow to get brown.
Use the Snow White Christmas Cookie recipe above.
Cookie paint:
1/2 cup corn starch
4 cups cold water
Bring water and corn starch mixture to a boil. Allow to cool.
Divide the mixture among custard cups or small plastic cups. Add a few drops of food coloring to each cup to make orange, red, yellow, blue and green paint.
Roll out the chilled cookie dough 1/8" thick on lightly floured, cloth covered, flat surface. Cut with cookie cutter shapes (snowflake recommends snowflake shapes!), then arrange cookies on a cookie sheet.
Paint the cookies:
Use clean, new paint brushes, one brush per color, then paint the uncooked cookies. You can find inexpensive brushes at any craft store.
Bake the cookies per the Snow White Christmas Cookies recipe instructions.
The soft kind!
2 cups sifted, all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup soft shortening
1 cup granulated sugar
1 egg yolk
1/2 cup buttermilk or sour milk
1/2 teaspoon vanilla
1 egg white
Heat oven to 375° Sift together the first three ingredients. mix shortening, sugar and egg yolk until mixture is fluffy.
Mix in flour mixture alternately with buttermilk, then mix in vanilla. Fold in egg white, beaten stiff. Drop by rounded tablespoonfuls, 3" apart onto greased or non-stick cookie sheet. Flatten with spatula to 1/2" thick.
Bake until golden brown, approximately 10 to 15 minutes. Makes 1-1/2 dozen.
Optional: Sprinkle with chopped nuts, raisins or grated lemon rinds.
1 cup butter
3/4 cup powdered sugar
1/2 teaspoon almond or vanilla extract
2 cups flour
1/4 teaspoon salt
1 cup uncooked, quick-cooking oats
1/2 cup finely chopped almonds
powdered or confectioner's sugar
Cream together the butter and powdered sugar and almond or vanilla extract until fluffy. Add the flour and salt; mix well. Stir in oats and chopped nuts
Shape the dough into balls, half-moon crescent shapes, or flattened circles. Arrange cookies 1 to 2 " apart on 2 ungreased or nonstick cookie sheets.
Bake the cookies at 325° for 14 to 17 minutes. Allow to cool slightly then sift powdered sugar over cooled cookies or roll them in powdered sugar.
1 package (8 ounces) cream cheese
1 cup powdered sugar
1 1/2 sticks or 3/4 cup butter or margarine
1/2 teaspoons vanilla
2 1/4 cups flour
1/2 teaspoons baking soda
Peanut butter cups
additional sifted powdered sugar
With mixer at medium speed, combine cream cheese, sugar, butter and vanilla extract until well blended. Mix flour and baking soda and add to the cheese mixture.
Shape dough into an equal number of approximately 1/2 inch and 1 inch balls. Using one large ball and one small ball arrange slightly overlapping onto an ungreased cookie sheet to create snowmen. Flatten each snowman with a flour dipped flat spatula or flat bottomed glass to 1/4 inch thickness.
Bake 325° for 18 to 20 minute or until the snowmen are light golden brown. Cool on wire racks, then sprinkle each snowman with sifted powdered sugar. Decorate the snowmen with various colors of icing and use the peanut butter cups as top hats.
1 cup shortening
2/3 cup granulated sugar
3/4 teaspoons salt
2 teaspoons vanilla
exactly 1/3 cup eggs (one to two depending upon size)
3 cups sifted, all purpose flour
6 squares white chocolate
1/4 cup miniature semisweet chocolate chips
Combine all but flour - beat until smooth and light. Stir in flour
Chill at least two hours.
Print out this ghosty guide on 8 1/2 x 11 inch paper or larger - landscape. You may have to adjust size.
Roll out the chilled cookie dough 1/8" thick on lightly floured, cloth covered, flat surface. Place Ghosty Guide ink side up (so the ink doesn get on the dough), then trace the patterns using a toothpick or other pointed object to imprint the patterns onto the dough surface. Remove paper and cut the dough into the ghosty shapes with a knife.
Arrange cookies on a cookie sheet and bake 12 to 15 minutes at 375° Do not allow to get brown.
Melt white chocolate in saucepan over low heat or in a microwave per pakage instructions. Spread white chocolate over cooled cookies. Press miniature chocolate chips into the chocolate "frosting" on each cookie to make eyes and mouths (or melt the dark chocolate and pipe onto each cookie.)
Follow the Snow White Christmas Cookies.
2 cups prepared frosting (white)
Candy coated, chocolate baking bits (colorful)
Optional Ingredients:
Shredded coconut
Raisins
Nuts
Small pretzels
Mini Marshmellows
small Jelly Beans
small Gum drops
Roll out the chilled cookie dough 1/4" thick on lightly floured, cloth covered, flat surface. Cut out circles with large, round cookie cutters.
Arrange cookies on a cookie sheet about 2 inches apart and bake 12 to 15 minutes at 350° until golden brown.
Spread frosting over cooled cookies. Decorate the cookie "pizzas" with mini baking bits and a few other optional ingredients.
Follow the Old Fashioned Sugar Cookie Recipe.
Gather about 36 clean ice cream or popsicle sticks.
Decoration ideas:
Candy coated, chocolate baking bits (colorful)
Raisins
Nuts
small Jelly Beans
small Gum drops
Candy sprinkles
Colored sugars
Shape dough into 1 inch balls. Push clean popsicle stick into the center of each ball and place balls 3 inches apart on ungreased cookie sheet. Flatten each ball to 1/2 inch thickness with the bottom of a glass dipped in flour. Decorate your lollipops with candy coated, chocolate mini baking bits, chocolate chips, nuts, raisins, red hots or other colorful confection as desired. (Gently press the candies into the dough.)
Bake 375° for 8 to 10 minutes. Allow to cool at least two miniutes on baking sheets then move to flat, foil sheet to cool ompletely.