Sub For Refrigerated Sugar Cookie Dough Recipes

Steps:

• Combine flour, baking powder, and salt in a small bowl.
• With a mixer on medium speed, beat sugar, butter, egg, and vanilla in a large bowl 2 minutes, until smooth and creamy. Using a wooden spoon, stir in flour mixture. Shape into a 15-inch-long log; wrap in plastic wrap and refrigerate at least 2 hours or up to 3 days.
• When ready to bake, heat oven to 350 degrees.
• Cut dough into 1/4-inch-thick slices. Place on ungreased baking sheets, reshaping into rounds if necessary.
• Bake in heated 350 degree oven 10 to 12 minutes or until cookies are lightly golden around edges. Remove baking sheets to wire racks and cool 1 minute. Remove cookies to racks and let cool completely.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Gradually add flour and mix well. Fold in the cherries and pecans. Shape dough into two 8-in. x 2-in. rolls; wrap in waxed paper and freeze. , To use frozen dough: Unwrap and let stand at room temperature for about 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.

Steps:

• Mix shortening, sugar, eggs, and vanilla together in large bowl. Stir flour, salt, and baking soda together in a separate bowl. Blend dry ingredients in with the shortening mixture. Mix thoroughly with hands.
• Divide dough into 3 parts; shape into cylinders, 1 1/2 inches in diameter and about 7 inches long. Roll in colored sugar (or use finely chopped nuts instead). Chill for several hours or overnight.
• Heat oven to 400 degrees F (205 degrees C). Cut into 1/4 inch slices, and place on greased cookie sheets. Bake for 8 to 10 minutes. Cool.

Steps:

• Beat butter in large bowl with electric mixer at medium speed until smooth.
• Add sugar; beat until well blended.
• Add egg and vanilla; beat until well blended.
• Combine flour, baking powder and nutmeg in medium bowl.
• Add flour mixture and milk alternately to butter mixture, beating at low speed after each addition until well blended.
• Shape dough into 2 logs, each about 6 inches long.
• Wrap each roll in plastic wrap.
• Refrigerate 2 to 3 hours or overnight.
• Preheat oven to 350, grease cookie sheets.
• Cut logs into 1/4 inch thick slices; place 1 inch apart on cookie sheets.
• Keep unbaked logs and sliced cookies chilled until ready to bake.
• Bake 8 to 10 minutes or until edges are golden brown.
• Transfer to wire racks and decorate.
• Store in airtight container.