Aunt Aggies Sugar Cookies Recipes

Steps:

• 1. Blend butter and sugar until creamy. Mix in eggs, and remaining ingredients. Sift in enough flour to make it easy to handle, usually 5 to 6 cups.
• 2. Roll out on floured surface, cut with choice of cookie cutter and bake at 350 degrees approx. 8 minutes. Don't over bake and they will stay soft until gone. Frost as you like.

Steps:

• Place a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).
• Combine cake mix, butter, egg, vanilla, and almond extract in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture comes together into a sticky ball, 30 to 45 seconds.
• Roll the dough to 1/4- to 1/2-inch thickness on a lightly floured board with a lightly floured rolling pin. Use cookie cutters to stamp out shapes and place them 2 inches apart on ungreased cookie sheets. (You can reroll the dough scraps once and cut out more cookies.) Brush the cookies with egg white and decorate with sprinkles.
• Place one pan in the oven at a time. Bake until the edges of the cookies are golden brown, 8 to 10 minutes for smaller cookies and 10 to 12 minutes for larger. Let the cookies rest on the cookie sheet for 1 minute, then remove to wire racks with a metal spatula to cool completely, about 20 minutes.

Steps:

• Preheat the oven to 350°.
• Mix flour, baking powder, baking soda, salt and nutmeg together.
• In a large bowl, fully cream margarine and sugar together.
• Add soured milk alternately with the dry ingredients to the creamed mixture.
• Form dough into a ball, wrap and chill in the refrigerator for at least one hour.
• Cut the dough into quarters and roll out one quarter at a time (it rolls and cuts the best if it is chilled, so keep the remaining sections in the refrigerator until you're ready to use them).
• I use a pastry mat to cut my dough out on. I have never had a problem with the dough being sticky, but you can lightly flour your work surface, if necessary (beware that it might change the flavor a bit if you over flour).
• Transfer the cut out cookies to an ungreased baking sheet. I like to sprinkle a little sugar on the tops of them before baking. My children like to put sprinkles on top first. Or, you can leave them plain and put icing on afterwards. We have too big a sweet tooth here to eat them plain.
• Bake in a 350°F oven for 7-9 minutes. Do not brown!
• Enjoy!

Steps:

• In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F.
• Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
• Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

Steps:

• In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
• Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
• Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• 1. Preheat oven to 350 degrees. Line cookie sheets with parchment, if desired.
• 2. In large mixing bowl, beat together butter, oil, and sugars until light and very fluffy. Add vanilla and beat well. Add soda, cream of tartar, and salt and mix thoroughly. Add flour a cup at a time and mix just until incorporated. Drop dough by rounded spoonfuls (use a small cookie scoop for uniformity) onto ungreased cookie sheet, about 1-1½ inches apart. Use a decorative-bottomed glass or cookie stamp to flatten each ball slightly, dipping the glass or stamp in sugar prior to each press.
• 3. Bake 10-12 minutes, until edges begin to turn golden brown. Cool 3 minutes on cookie sheet, then transfer to cooling rack to cool completely. Makes about 5 dozen cookies, depending on the size. Freeze indefinitely in an airtight container.

Steps:

• Cream shortening and eggs.
• Stir baking soda into milk and add with remaining ingredients and 5 cups of the flour.
• Add the remaining flour gradually until the dough "feels right". A little sticky is better than too dry as you will be working with it on a floured surface.
• Chill dough.
• Roll out to desired thickness and cut with favorite cookie cutters. I like to roll mine on the thick side for a soft cookie, but if you want crisper just roll it thinner.
• You can brush with water and sprinkle with sugar before baking or leave plain and decorate with frosting after they are cooled. They are yummy either way.
• Bake at 400* about 8 minutes or until edges are lightly browned.
• This recipe makes a lot of cookies, depending of course upon the size cutters and thickness you choose.