Aunt Shirleys Sugar Cookies Food

MAMA SHIRLEY'S SUGAR COOKIES

Steps:

• Cream first 4 ingredients together.
• Add eggs and vanilla to blended mixture.
• Add blended dry ingredients mixture.
• Bake at 300 degrees for 10-12 minutes.

AUNT LISL'S BUTTER COOKIES

Steps:

• In a bowl, cream the butter and sugar. Then mix in the eggs, brandy, salt, vanilla, and flour. Let rest for at least 30 minutes in the refrigerator. Roll out the dough to 1/8- inch thick. Preheat oven to 350 degree. You can either use cookie cutters or use the point of a toothpick like a knife to cut out cookies in any shapes you want. Once the cookies have been cut out, gently place them on the baking sheet. Then either brush them with egg yolk and sprinkle with nuts and raisins or brush with egg white and sprinkle with blue sugar. Bake for about 10 minutes, or until golden brown. Use a metal spatula to gentle remove each cookie from the baking sheet to a cooling rack or flat plate.

GRANDMA SHIRLEY'S SUGAR COOKIES

Steps:

• Let margarine come to room temperature. Mix in sugar until creamy. In a separate bowl mix beaten eggs, vanilla and milk. Add egg mixture to sugar and mix until smooth. Measure 3 cups flour and sift. After sifted, remeasure 3 cups flour, add baking powder and salt then sift all ingredients. Add dry ingredients to sugar mixture and mix until blended. Dough should be firm. Place dough into a foil covered bowl overnight. Roll dough to ¼ inch thick; cut out in your choice of shapes. Bake on greased cookie sheet in 350 degree oven for 8 minutes. When cookies are cooled, ice with Betty Crocker icing colored red and green. Sprinkle with colored sugar and sprinkles.

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.

AUNT SALLY COOKIES

Steps:

• In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
• To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.

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 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 FANNY'S COOKIES

Steps:

• Sift together flour, sugar and salt into a bowl. Add beaten egg yolks and milk and mix to a firm dough. Chill.
• Combine walnuts, sugar and cinnamon. Add a little cream to make a paste.
• Roll out dough in a long rectangle that is 1/8" thick. Spread walnut mixture over dough and roll up, starting with the long side. Cut into ¼" thick slices. Put onto greased cookie sheet.
• Bake @ 375 degrees until golden brown.

AUNT ESTHER'S SUGAR COOKIES RECIPE - (4/5)

Steps:

• Preheat the oven to 350°F. Whisk the dry ingredients together, and set aside. With an electric mixer, cream the butter and sugar together 3 to 4 minutes. Add the powdered sugar and mix for about 1 minute. Add the eggs, one at a time Add the vegetable oil and vanilla. Add the dry ingredients, a bit at a time, just until combined. Don't over-mix. For best results, line a baking sheet with parchment paper (or a Silpat). NOTE: The dough will be soft, so a cookie scoop makes the task a lot easier. Otherwise, chill the dough for at least 15 minutes, if you don't have a cookie scoop. I like to use a 2-inch cookie scoop to measure 12 cookies per sheet, spaced about 2" apart. With the flat of your palm (I lightly moistened my hands with water so the dough doesn't stick), gently press the cookie down just enough to flatten it out to be even. Sprinkle sugar on top. Bake for 14 to 15 minutes, rotating the baking sheet halfway through. The cookies should be slightly brown around the edges. Allow them to cool for 5 minutes, then remove to a cooling rack. Once the cookies are completely cool, they will be crunchy, with a tender texture on the inside. Yield: 3 dozen cookies. If you make 1-inch cookies, you should have 5 to 6 dozen.

AUNT MARY'S SUGAR COOKIES RECIPE - (4.2/5)

Steps:

• On a floured board roll out pieces of fough in a smaller portion so easy to work with. Cut in desired shapes with cookie cutters. Decorated as desired. Using a spatula or flat lifter place on geased cookie sheets and bake about 12 minutes or till lightly browned at 325F.