Powdered Sugar Cookies I Food

POWDERED SUGAR COOKIES

Steps:

• Mix margarine, egg, vanilla, almond, and powdered sugar.
• Beat until creamy.
• Slowly stir in sifted flour, baking soda, and cream of tartar.
• Cover and put in the refrigerator for atleast 3 hours.
• Preheat oven to 375°.
• Get dough into the size of a baseball, flour an area to roll out the dough.
• Cut into desired shapes.
• Bake until edges are light brown, 7 to 8 minutes.

POWDERED SUGAR COOKIES I

Steps:

• Beat sugars, margarine, vegetable oil and salt very well. Add eggs and dry ingredients.
• Make into balls, roll in sugar and place 1 inch apart on ungreased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 8 minutes. For holidays or special occasions, roll in colored sugar instead of white sugar.

POWDERED SUGAR COOKIES

Steps:

• Beat shortening and butter until light,gradually add 1 1/2 cups powdered sugar,beating constantly.
• Beat in egg,vanilla and almond extract to mix well.
• Sift together flour,baking soda,cream of tarter and salt.
• Stir in nuts.
• Drop by teaspoonfuls 1 inch apart onto ungreased baking sheet.
• Bake at 400 for 8-10 minutes.
• Remove to cooling racks and while still warm,roll in powdered sugar,when cool roll in powdered sugar again.

POWDERED SUGAR COOKIES III

Steps:

• Mix together the shortening, egg, and confectioners' sugar. Stir in vanilla, cream of tartar, salt, baking soda and flour. Mix well.
• Roll dough into 1 inch in diameter balls. Place on cookie sheet. Press down with a glass bottom dipped in sugar. ( I have also used cookie stamps dipped into sugar.)
• Bake at 350 degrees F (175 degrees C) for about 10 minutes or just until edges are turning golden. Let cool slightly before removing from the cookie sheet.

BASIC SUGAR COOKIES

Steps:

• In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
• Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
• Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
• For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.