#642 - Keithan's Sugar Cookies

(by Art Keithan - friend)

1 cup Crisco (solid)
2 cups white sugar
2 eggs
1/2 tsp. salt
2 tsp. baking soda
4 tsp. cream of tartar
1 tsp. vanilla
1/4 cup milk
4 1/2 cups flour

In a mixer add Crisco and white sugar--beat. Add eggs--beat. Add salt, baking soda, cream of tartar and vanilla--beat. Add milk--beat. Slowly add flour--beat until it gets too stiff for the mixer, then remove bowl and continue stirring with a wooden spoon. Roll dough into balls (about the size of a walnut). Drop balls on to greased cookie sheets, flatten each cookie with the bottom of a drinking glass and sprinkle each with white or colored sugar. Bake at 350 degrees for 8-10 minutes.

#583 - Brown Sugar Cookies

(by Shirley McNevich)

1 stick of butter OR Parkay
1 cup Domino's dark brown sugar (firmly packed)
1 egg
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
(if you want to make them into spice cookies, add 2 tsp. cinnamon, 1 tsp. nutmeg and 1/2 tsp. ground cloves to the batter)

Preheat oven to 350 degrees. In a mixer add butter/margarine, brown sugar, egg--beat until smooth. Add vanilla, baking powder, salt--beat. Slowly add flour--beat. On a floured counter, roll out the dough and flour it on top. Use a rolling pin to roll dough to 1/8" thick. Use your favorite cookie cutters to cut out the cookies. Place on greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

#172 - Sugar Cookies

(by Shirley McNevich)

1 stick butter
1 stick Parkay margarine
1 1/2 tsp. vanilla
2 cups white sugar
2 eggs
1 tsp. salt
1 cup regular milk
4 tsp. baking powder
6 cups flour

In a mixer, combine sugar, butter and margarine until light. Add vanilla and eggs. Beat well. Add milk slowly. Add salt, baking powder, and add flour one cup at a time. Drop by teaspoonsfuls on to a greased cookie sheet. Bake at 350 degrees until lightly browned.

#14 - Sugar Cookies (drop cookies or cutouts)

(by Aunt Hazel [Haupt] Herman)

2 cups white sugar
1 cup Parkay margarine (2 sticks)
2 eggs
1 cup of buttermilk
1/4 tsp. salt
1 tsp. Arm & Hammer baking soda
1 tsp. Calumet baking powder
1 TBSP imitation vanilla
If you're making drop cookies, you'll need 5 1/2 cup sifted all-purpose flour (measure before sifting). If you're making cutout cookies, use 6 cups of sifted all-purpose flour (measure before sifting).

In a large mixer mixing bowl, add margarine, sugar and eggs. Beat until smooth. Add salt, baking soda, baking powder, vanilla, buttermilk. Beat until smooth. Add flour one cup at a time and mix into batter. Once you've put in two or three cups, you will need to mix in remaining flour by hand unless you're using a heavy duty Kitchen Aid mixer. Stir until smooth.

Drop cookies:

Take a greased cookie sheet and put one heaping teaspoon of batter on pan for each cookie. Sprinkle a little white sugar over the top of each cookie. Bake at 350 degrees until golden brown (takes about 12 minutes).

Cutout cookies:

Refrigerate dough overnight. Take out a handful of batter and put on a floured countertop. Roll with a rolling pin to about 1/4 inch thick. Use cookie cutters to cut desired shapes. Carefully place each cutout on a greased cookie sheet. Bake at 350 degrees until golden brown. Repeat until dough is depleted.

Once cookies are cool, use the following icing recipe for the tops of the cutouts (add food coloring for desired holiday color):

1/2 box Domino's Powdered Sugar (1 lb. size)
1 stick Parkay margerine
2 tsp imitation vanilla
1.5 TBSP milk
Feed in mixer. The longer you beat it the creamier it gets. Use food coloring to make the color you desire.