Starlight Sugar Cookies Cookie Mix Food

STARLIGHT SUGAR COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, melted butter, flour and egg until soft dough forms.
• On floured surface, roll dough to about 1/4-inch thickness. Cut with about 3-inch cookie cutters. On ungreased cookie sheets, place cutouts 1 inch apart.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
• Spread frosting on cooled cookies. Decorate as desired with icing, sprinkles and sugars.

STARLIGHT SUGAR CRISPS

Steps:

• Soften yeast in water (can use one packet or 2 1/4 tsp bulk).
• Sift flour with salt.
• Cut in butter and shortening.
• Blend in eggs, sour cream, 1 tsp vanilla, and yeast mixture. Mix well.
• Cover; chill at least 2 hours. Dough may be stored in refrigerator up to 4 days.
• Mix sugar and remaining vanilla.
• Sprinkle board with about 1/2 cup of mixture.
• Roll out half of dough to a 16x8 inch rectangle; sprinkle with 1 tablespoon more vanilla sugar.
• Fold one end of dough over center. Fold opposite end over to make 3 layers. Turn 1/4 way around and repeat rolling and folding twice, sprinkling board with vanilla sugar as needed.
• Roll out about 1/4 inch thick.
• Cut into 4x1 inch strips; twist each strip 2 or 3 times.
• Place on ungreased baking sheets.
• Repeat entire process with remaining dough.
• Bake at 375 for 14 minutes until light golden brown.

STARLIGHT SUGAR CRISPS

Steps:

• 1. Mixing dough 1. Soften yeast in lukewarm water. Let stand for a short time. 2. Sift together flour and salt in large mixing bowl. 3. Cut in margarine and shortening until particles are size of small peas. 4. Blend in beaten eggs, sour cream, and vanilla 5. Add the softened yeast. 6. Mix thoroughly and cover. Chill at least 2 hours.
• 2. Preparing dough 1. Combine 1 ½ c. sugar and 2 tsp. Vanilla in a small bowl. Mix well. 2. Roll out half of chilled dough on board that has been sprinkled with about ½ c. of the vanilla sugar. 3. Roll out to a 16 x 8 inch rectangle. Sprinkle with about 1 Tbsp. more vanilla sugar. 4. Fold one end of dough over center. 5. Fold other end over to make three layers. 6. Turn ¼ way around and repeat rolling and folding twice, sprinkle board with additional vanilla sugar as necessary. 7. Roll out to a 16 x 8 inch rectangle ¼-inch think. 8. Cut into 4 x 1 inch strips. 9. Twist each strip 2 or 3 times. 10. Place on ungreased baking sheets. 11. Repeat entire process with remaining dough.
• 3. Baking Twists 1. Bake in moderate oven (375 F) for 15 to 20 minutes until light golden brown. 2. Remove from baking sheet at once. Dough may be stored in refrigerator up to 4 days and baked as needed

STARLIGHT MINT SURPRISE COOKIES

Steps:

• Sift together the flour,baking soda and salt.
• Cream the butter, sugars.
• Add the eggs, vanilla- beat well.
• Blend in the dry ingredients.
• Cover and chill at least two hours or overnight.
• Take a tablespoon size amount of dough and enclose/conceal mint in dough.
• Place on ungreased baking sheet.
• Place walnut half on top.
• Bake at 375° for 9-12 minutes.

STARLIGHT MINT SURPRISE COOKIES

Steps:

• Sift together the flour, baking soda and salt and set aside.
• Cream together the butter and Crisco.
• Add sugars and mix well. Add unbeaten eggs, water and vanilla and mix well.
• Blend in the dry ingredients and mix well.
• Chill dough.
• Open and unwrap the chocolate mint wafers (Eight O'Clock or Andres)
• Enclose each wafer in about 1 Tablespoon of dough and top each cookie with a walnut half.
• Place on ungreased baking sheet about 2 inches apart.
• Bake in moderate oven (recipe says 375°)for 10-12 minutes. You might consider a moderate oven to be 350°.

FRENCH SUGAR COOKIES

Steps:

• Mix all the dry ingredients together in a large mixing bowl. In another small bowl combine the softened butter with the oil, the beaten eggs and vanilla. Incorporate into the dry ingredients.
• Refrigerate for 1 hour.
• Roll into 1 inch balls. Mash down with a glass dipped in granulated sugar. Give 1 1/2 inches between cookies to allow them to spread out when baking.
• Bake at 375°F till edges turn lightly tan. Cool before removing from cookie sheet.