321847 elaine holiday cut out sugar cookies christmas Recipes

sugar, butter (i use half of each) or 1 cup margarine (i use half of each), egg, vanilla extract, almond extract, flour, baking soda, cream of tartar, either liquid or paste)

sugar, vanilla, butter , plus, butter, evaporated milk, vanilla, cocoa, sugar, flour, walnuts

powdered sugar, butter, softened, vanilla, almond extract, egg, all-purpose flour, baking soda, cream of tartar

butter, softened (2 sticks), molasses, granulated sugar, vinegar, egg, all-purpose flour, baking soda, salt, ground ginger, cinnamon

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

sugar, crisco butter flavor all-vegetable shortening or 1 stick crisco baking sticks butter flavor all-vegetable shortening, eggs, light corn syrup, vanilla extract, pillsbury best all purpose flour, divided, baking powder, baking soda, salt, powdered sugar, milk, decorator frosting

sugar cookie dough (your favorite recipe or store bought, usually 18oz, which is fine), cream cheese fruit dip, mixed fruit , of your choice cut make sure they are strained and let to sit and dry for at least 15 minutes

butter, softened (don tsp use margarine, won tsp work for this cookie), sugar, eggs, cream of tartar, baking soda, salt, flour

shortening, sugar substitute with aspartame (such as equal packets), egg, cake flour, salt, baking powder, skim milk, water, vanilla extract

flourless cooking spray, for greasing, unsalted butter, cut into small cubes, at room temperature, sugar, cake flour, all-purpose flour, salt, baking soda, egg , plus 1 large yolk, at room temperature, pure vanilla extract, lemon juice, lemon zest, sanding sugar , for garnishing, as needed

sugar, brown sugar, marzipan, cut into chunks, unsalted butter, softened, vanilla, baking powder, baking soda, salt, egg, all-purpose flour, unsweetened cocoa powder, powdered sugar , for dusting

all-purpose flour, baking powder, sugar, eggs, butter (1 1/2 sticks), vanilla extract, colored icing , recipe follows

pitted dates, chopped, candied pineapple, chopped (about 1 2/3 cups), coarsely chopped brazil nuts (about 8 oz), blanched slivered almonds, lightly toasted (about 8 oz), all purpose flour, baking soda, ground cinnamon, salt, unsalted butter, room temperature, sugar, eggs

butter, sugar, salt, egg yolks, vanilla, flour, poppy seeds, semi-sweet chocolate chips, melted

butter softened, granulated sugar, eggs, all-purpose flour, cream of tartar, vanilla extract, salt

butter, softened, sugar, egg, vanilla extract, almond extract, king arthur unbleached all-purpose flour, baking soda, cream of tartar, salt, sugar, milk, green paste food coloring, light bulb-shaped sprinkles

sugar, shortening, sour cream, eggs, baking soda, nutmeg, ground, vanilla, salt, cream of tartar, flour (amount may vary. please see recipe description for explanation.)

sugar, butter, softened, vinegar, flour, ginger, ground, baking soda, salt