Grandmas Sugar Cookies With Loras Twist 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:

• 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:

• Preheat oven to 400 degrees F (200 degrees C) .
• Over a large bowl, sift together all-purpose flour, baking powder, salt, sugar. Cut in butter and blend with a pastry blender until mixture resembles cornmeal. Stir in lightly beaten egg, cream, and vanilla. Blend well. Dough may be chilled, if desired.
• On a floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar; cut into desired shapes. Transfer to ungreased baking sheets.
• Bake for 6 to 8 minutes, or until delicately brown.

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Mix sugar and eggs very well. Then add buttermilk and baking powder, blend well.
• 3. Next, add baking soda and flour, mixing well. Stir in Crisco until blended.
• 4. Place in refrigerator and chill.
• 5. Roll cookies into 1/4 inch thickness and cut to desired shape.
• 6. Place cookies on baking sheet and bake on bottom rack until puffy (about 8 min.), then place baking sheet on upper rack for 2 to 3 minutes until browned.
• 7. Let cool and turn onto platter.

Steps:

• Preheat oven to 350^.
• Cream butter and brown sugar.
• Add egg, flour, and baking soda.
• Shape into small balls and place on cookie sheet.
• Using a small glass with a decorative bottom, dip bottom into a cup of water, then into raw cane sugar. Press down on cookie dough to flatten cookie.
• Bake 10-12 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• In a large bowl, cream together the lard and sugar. Beat in the eggs one at a time, then stir in the buttermilk. The mixture will be very runny at this point. Combine the flour, baking soda, nutmeg and salt; stir into the buttermilk mixture by hand using a wooden spoon. Try not to over mix the dough or the cookies will be dense. Drop by spoonfuls onto the prepared cookie sheets. For cut out cookies, the dough should be refrigerated for a couple of hours. Roll out to 1/2 inch thickness and flour your cookie cutter between each cut.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.