Sugar Cookies
2 cups flour
1/4 tsp salt
1 1/2 sticks butter-salted
3/4 cups sugar
1 egg
1 tsp vanilla
sugars or sprinkles
Preheat oven to 325. In a medium bowl,mix the flour and salt using a wire brisk, set aside.
In a large bowl, cream the butter and sugar. Add egg and vanilla. Add the flour mixture. Do not overmix.
Gather dough in a ball. Refrigerate for 1 hour. Roll out/cut out and decorate with sprinkles. Bake 13-15 minutes.
Pattie Davies
Satin Sugar Cookie Wreaths
Winner Of the Hardest to Make.
(But don't let that let scare you they are great!)
1 cup sugar
1 cup margarine or butter, softened
3 oz pkg cream cheese, softened
1/2 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla
1 egg yolk
2 cups Pillsbury Best all purpose flour
1 can Pillsbury Ready To Spread Vanilla Frosting Supreme
3/4- inch white satin or decorative ribbon
In a large bowl, combine sugar, margarine, cream cheese, salt, almond extract, vanilla and egg yolk;
blend well. Lightly spoon flour into measuring cup; level off. Stir in flour until well blended. Refrigerate about
1 to 2 hours for easier handling.
Heat oven to 375. On well floured surface, roll our dough 1/3 at a time to about 1/4 inch thickness.
Cut with 3 to 4 inch heart-shaped cooke cutter. Cut center from hearts with 1 inch heart shaped canape cutter. Place
1 inch apart on ungreased cookie sheet. Bake at 375 for 7 to 10 minutes or until light golden brown. Remove from
cookie sheet; cool. Decorate as desired with frosting. Allow to dry overnight. Thread ribbon through cookie
centers to form wreath. Place on decorative plate or tray. Makes 3 dozen cookies or two 14-18 cookie wreaths.
RoseMary Hanrath
Brickle-Caramel Thumbprints
1/2 cup BASIC DOUGH (see below)
3/4
cup almond brickle baking chips or chopped pecans
20 caramels
1/4 cup half and half milk
Combine dough and brickle
cips; knead to blend. Refrigerate dough 30 minutes. Heat oven to 350. Shape dough into 1-inch balls; place
2 inches apart on ungreased cookie sheet. With thumb, make imprint in center of cookie. Bake at 350 for 11 to
14 minites or until lightly browned around edges and set. Immediately remove from cookie sheet; cool completely.
In a small saucepan over medium heat, melt caramels and half-and-half, stirring until smooth. Spoon 1/2 teaspoon filling
into center of each cookie. Garnish as desired. Makes 3 1/2 dozen cookies.
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BASIC
DOUGH: 1 cup sugar, 2 cups margarine or butter, softened, 2 teaspoons vanilla,
2 eggs, 4 1/2 cups all purpose flour,2
teaspoons baking powder
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Marge Hanrath
Seven Layer Cookies
Winner of the BEST Tasting and the Easiest to make!
(First year that has ever happened)
1/4 lb. margarine
1 cup graham crackers
1 cup shredded coconut
1
small pkg chocolate chips
1 small pkg butterscotch chips
1 can sweetened condensed milk
1 1/2 cups chopped nuts
Melt
butter in 9x13" pan; add other ingredients in layers. Bake in 350 oven for 30 minutes. Cool and cut into squares
Cathi Russell
Raspberry-Oatmeal Thumbprints
1/2 cup butter, softened
1/2 cup
shortening
1 cup packed brown sugar
3/4 cup white sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking
soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup water
2 1/2 cups quick cooking oats
1 teaspoon almond
extract
1/2 cups finely chopped walnuts
raspberry jam
Preheat oven to 400 degrees. Cream butter and shortening
with sugars. Beat in eggs. In a separate bowl, sift together flour, baking soda, salt, nuts and cinnamon.
Add to butter mixture alternately with water. Stir in oats and almond extract. Drop by teaspoons on ungreased
cookie sheets. Make a small indentation in each cookie. Fill with preserves. Bake for 10-12 minutes.
Makes 5 dozen.
Kris Davis
SNICKERDOODLES
1/2 cup butter, softened
1/2 cup
shortening
1-1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons
cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
DIRECTIONS
1.
Preheat oven to 400 degrees F
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend
in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons
sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4.
Bake 8 to 10 minutes, or until set but not too hard.
Remove immediately from baking sheets.
Makes
about 4 dozen
Maureen Berlin
