Grandma Margarets Sugar Cookies Recipes

Steps:

• In a large bowl, cream the sugar, butter, vanilla and salt. Add eggs and mix well. Combine the flour, baking powder and baking soda; add to creamed mixture. Chill until firm, about 1 hour., On a floured surface, roll dough to 1/4-in. thickness. Cut shapes with cookie cutters; place on greased baking sheets. Bake at 375° for 7-12 minutes (depending on size) or until light golden brown. Remove to wire racks to cool completely., In a large bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.

Steps:

• Cream together the butter, powdered sugar, granulated sugar, eggs, vanilla and vegetable oil
• Stir in salt, baking soda and cream of tartar.
• Stir in flour. Cover and chill for 1 hour.
• You can either roll out the dough and cut into shapes or you can roll heaping teaspoons of dough into balls. If you roll the dough into the balls, press the dough balls down with the bottom of a drinking glass or a cookie stamp. Dough will be soft so coat the glass or cookie stamp with some flour. If desired, sprinkle tops of cookies with colored decorator sugar.
• Bake at 350 degrees for 8-10 minutes, or until cookies just barely start to turn golden brown around the edges.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream the brown sugar, white sugar, eggs, and the shortening. Sift together the flour, baking powder, baking soda, cinnamon, and nutmeg. Alternate adding the buttermilk with the dry ingredients.
• Roll dough into walnut sized balls and roll the balls in colored sugar if desired. Place them 2 inches apart on an unprepared cookie sheet. Bake for 10 to 13 minutes in the preheated oven. Remove to cool on wire racks.

Steps:

• In a large mixing bowl add your shortening and white sugar. Mix until blended
• Add your brown sugar and eggs. Mix until blended then add your cinnamon and nutmeg.
• Blend one cup of your flour with the baking soda and baking powder. add that to your mixture.
• Start adding your flour gradually alternating with buttermilk. Make sure to begin and end with flour. * Towards the end you may want to use your hands!
• Get your cookie cutters out and start rolling your dough on a floured surface. Bake for about 10 to 12 minutes or until you start seeing a LITTLE brown on the edges.
• Make your frosting: In a medium size bowl add you softened butter or margarine, gradually add your powdered sugar one cup at a time.
• after all the powdered sugar is blended add your vanilla extract. Whip until creamy
• Get several bowls out for the colors you choose to use.
• Don't take too long...the grand kids are ready! ....and the little dog at the bottom left waiting for the crumbs!
• Start decorating!

Steps:

• Preheat oven to 425 degrees F. Cream margarine and sugar. Add milk, egg, and vanilla and stir well. Add flour and baking powder. Chill. On well-floured board, roll out and cut into shapes. Put onto greased baking sheet and sprinkle with sugar or decorate with sprinkles. Bake for 5 minutes. Cool on racks.

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with sour cream, beating well after each addition. Cover and refrigerate for 1-2 hours or until easy to handle. , On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 2 in. apart on lightly greased baking sheets. Sprinkle with remaining sugar. Place a raisin in the center of each cookie. , Bake at 375° for 10-12 minutes or until set and bottoms are lightly browned. Cool for 1 minute before removing to wire racks.