Aunt Angies Sugar Cookies Food

AUNT MARY'S OLD FASHIONED SUGAR COOKIES

Steps:

• Cream butter and sugar until fluffy. Add eggs, one at a time, then the lemon juice.
• In another bowl sift together the flour, baking soda, cream of tartar and salt.
• Gradually add the dry ingredients to the creamed mixture and mix well.
• Gather dough into a ball, divide in half and pat into two disks. Chill for an hour or overnight.
• Roll out dough on a floured surface ¼ to ½ inch thick. Cut into shapes. Transfer cookies to a parchment lined baking sheet and bake for about 10 minutes. (Watch closely, you don't want them to get too brown.)
• Cool and paint with tinted icing and decorative sprinkles.

ANNE'S BASIC SUGAR COOKIES

Steps:

• Place a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).
• Combine cake mix, butter, egg, vanilla, and almond extract in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture comes together into a sticky ball, 30 to 45 seconds.
• Roll the dough to 1/4- to 1/2-inch thickness on a lightly floured board with a lightly floured rolling pin. Use cookie cutters to stamp out shapes and place them 2 inches apart on ungreased cookie sheets. (You can reroll the dough scraps once and cut out more cookies.) Brush the cookies with egg white and decorate with sprinkles.
• Place one pan in the oven at a time. Bake until the edges of the cookies are golden brown, 8 to 10 minutes for smaller cookies and 10 to 12 minutes for larger. Let the cookies rest on the cookie sheet for 1 minute, then remove to wire racks with a metal spatula to cool completely, about 20 minutes.

AUNT ANNIE'S SUGAR COOKIES

Steps:

• Preheat the oven to 350°.
• Mix flour, baking powder, baking soda, salt and nutmeg together.
• In a large bowl, fully cream margarine and sugar together.
• Add soured milk alternately with the dry ingredients to the creamed mixture.
• Form dough into a ball, wrap and chill in the refrigerator for at least one hour.
• Cut the dough into quarters and roll out one quarter at a time (it rolls and cuts the best if it is chilled, so keep the remaining sections in the refrigerator until you're ready to use them).
• I use a pastry mat to cut my dough out on. I have never had a problem with the dough being sticky, but you can lightly flour your work surface, if necessary (beware that it might change the flavor a bit if you over flour).
• Transfer the cut out cookies to an ungreased baking sheet. I like to sprinkle a little sugar on the tops of them before baking. My children like to put sprinkles on top first. Or, you can leave them plain and put icing on afterwards. We have too big a sweet tooth here to eat them plain.
• Bake in a 350°F oven for 7-9 minutes. Do not brown!
• Enjoy!

AUNT EDNA'S SUGAR COOKIES

Steps:

• In a large bowl, cream sugar and shortening together.
• Add salt and eggs and mix well.
• Add vanilla and mix well.
• Add flour, baking soda, baking powder and sour cream and mix well.
• Roll the dough out to 1/4" to 3/8" thick, and cut cookies out in whatever shape you wish. Transfer cookies to a cookie sheet, and bake at 350 degrees F for 10 minutes.
• Sprinkle with sugar. Cool on a wire rack.

ANGEL SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, cream together the butter, oil, granulated sugar, powdered sugar, vanilla and eggs. Add the flour, baking soda, cream of tartar and salt and mix well. Cover and refrigerate the dough for 1 hour.
• Using a cookie scoop, drop balls of dough onto ungreased, unlined baking sheets. Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Then sprinkle blue sanding sugar (about 1/2 teaspoon per cookie) over half of the cookies, and purple sanding sugar over the other half.
• Bake until the cookies are just barely turning brown, 9 to 11 minutes. Don't overbrown! Allow to cool before eating. The cookies are ultra crumbly!

AUNT BECKY'S SUGAR COOKIES

Steps:

• Pre-heat oven to 375 degrees.
• Combine the first 4 ingredients in a large mixing bowl.
• Combine the second 4 ingredients in another bowl.
• Mix both bowls together.
• Roll out and cut dough using cookie cutters.
• Bake until light brown, let cool then frost.
• For the frosting combine final 4 ingredients.
• If its too thin, add more sugar, too thick, add more milk.

AGNES' SUGAR COOKIES (THIN & CRISPY)

Steps:

• Cream together the butter and the sugar.
• Beat in the eggs, cream, and vanilla.
• Combine flour, baking powder, and salt, then stir into the creamy mixture.
• Cover and chill until firm.
• Roll out on a very lightly floured surface very thin.
• Cut with lightly floured cookie cutters and set onto lightly greased cookie sheets (or line cookie sheets with parchment paper).
• Bake in a preheated 350°F oven for 12-15 minutes (or until light brown).

GREAT AUNT AUDRITA'S SOUR CREAM COOKIES (SUGAR COOKIE CUT-OUTS)

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, cream together sugar, shortening, sour cream and eggs.
• Then stir into mixture the baking soda, nutmeg, vanilla, salt and cream of tartar. Do not add flour just yet.
• Chill mixture 1-24 hours.
• Gradually add flour to chilled mixture until dough is stiff enough to roll for cut-out cookies.
• On a generously floured work surface, roll out dough a little at a time with a rolling pin dusted with flour until 1/2-inch thick.
• Use flour-dipped cookie cutters to cut into desired shapes. Place cut-outs onto a lightly greased cookie sheet, making sure to space cookies two inches apart.
• Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
• Cool on a wire rack.
• Decorate with icing of your choice (optional) and store in an air-tight container.

AUNT NELDA'S SUGAR COOKIES

Steps:

• Measure 3/4 cup sugar into a large bowl.
• Add oil and stir until well blended.
• Break eggs into small bowl and beat well with egg beater.
• Stir, with vanilla flavoring, into shortening mixture.
• Measure sifted flour, cream of tartar, soda and salt into a flour sifter; sift into a medium bowl.
• Gradually add flour mixture to shortening mixture, beating with a spoon after each addition.
• Chill bowl of cookie dough overnight, or until dough can be easily handled.
• Drop dough by FULL teaspoonsful onto greased cookie sheets.
• Sprinkle with granulated sugar (Omit sugar if cookies will be frosted).
• Flatten slightly with the bottom of a glass.
• Bake in 350 degree F oven 10-12 minutes or until done.
• Remove from oven and with broad spatula and slide at once onto rack to cool.
• NOTE: For cut-out cookies, roll to 1/8” thickness on lightly-floured board.
• Cookies will be harder than the drop cookies--use flour sparingly.
• This dough may also be rolled, chilled, and sliced like refrigerator cookies.

AUNT CATHERINE'S MILLION DOLLAR SUGAR COOKIES

Steps:

• Cream butter, sugars and vanilla together.
• Add egg and mix well.
• Add flour, baking soda and salt, mix well.
• Add nuts and stir.
• Form balls the size of walnuts.
• Then roll in sugar and press flat with the bottom of a glass or the tines of a fork -dipped in sugar.
• Bake at 350 degrees for 10 min or until edges are a light brown.

AUNT ANGIE'S SUGAR COOKIES

Steps:

• Cream shortening and eggs.
• Stir baking soda into milk and add with remaining ingredients and 5 cups of the flour.
• Add the remaining flour gradually until the dough "feels right". A little sticky is better than too dry as you will be working with it on a floured surface.
• Chill dough.
• Roll out to desired thickness and cut with favorite cookie cutters. I like to roll mine on the thick side for a soft cookie, but if you want crisper just roll it thinner.
• You can brush with water and sprinkle with sugar before baking or leave plain and decorate with frosting after they are cooled. They are yummy either way.
• Bake at 400* about 8 minutes or until edges are lightly browned.
• This recipe makes a lot of cookies, depending of course upon the size cutters and thickness you choose.