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In a small bowl, combine powdered sugar and vanilla. Stir in enough milk until icing reaches spreading consistency. If desired, tint with paste food coloring. On a lightly floured surface, roll dough, half at a time, to 1/4-inch thickness. Using 2-1/2-inch cookie or biscuit cutters, cut into desired shapes. Place 1 inch apart on ungreased cookie sheet.
Beat in eggs and vanilla. Stir in remaining flour. Cover and chill dough in the refrigerator for at least 4 hours or until easy to handle. Preheat oven to 300°F.
Cut-Out Sugar Cookies - Better Homes & Gardens
First, grab all of your dry ingredients—all-purpose flour, cornmeal, granulated sugar ... Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients... (keep the remaining dough chilled until you are ready to roll it.). Prepare as directed, except before adding sugar, combine sugar and 1 Tbsp. Lemon zest in a small bowl.
Transfer to a wire rack; cool. Prepare as directed, except combine the sugar, 1/3 cup toasted coconut, and 2 tsp. Lime zest in a food processor. Pulse quickly until coconut is very fine.
Vintage Sugar Cookie Recipes - Better Homes & Gardens
Beat with an electric mixer on low speed until combined, then on high speed for 7 to 10 minutes or until very stiff. Add the 2 to 4 tablespoons water, 1 teaspoon at a time, to make an icing of spreading consistency. If desired, divide icing into individual bowls and tint with paste food coloring. Add egg; beat until fluffy, stir in the milk. Sift the dry ingredients. (The flour, baking powder and salt.).
After removing from oven, sprinkle with additional finely grated white baking chocolate. Bake about 7 minutes or until edges are very light brown. Transfer to wire racks; cool. If desired, frost with desired icing and/or decorate with decorative candies. If you like sweets and also desserts, we have every little thing from oatmeal bars to pie crusts.
BETTER HOMES AND GARDENS COOKBOOK 1960 RECIPES
We've been formulating some new recipe concepts here at this blog, as well as we're delighted to share them with you. I've invested years collecting the best cookie recipe concepts, and now I'm sharing them with you. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets.
Thoroughly cream shortening and sugar. Add eggs and beat well. Sift dry ingredients; add to creamed ingredients alternately with buttermilk. (If you're using a stand mixer, go slowly; this will be hard on the motor.). Drop by heaping teaspoons onto greased cookie sheet.
Better Homes & GardensThe SurreyLive app for a better reader experience and ... Thoroughly cream the SOFTENED butter and the sugar, orange extract, and vanilla. And that's why we developed this collection of cookie recipes. Every one of these recipes are very easy to make as well as call for very little ingredients, but taste incredible. When so much daytime work goes into them, it seems a shame not to enjoy gardens at night ...
Beat in rest of the remaining 2 1/2 cups flour. On a lightly floured surface, roll dough, half at a time, until 1/8 to 1/4 inch thick. Using 2-1/2-inch cookie cutters, cut dough into desired shapes. Place cutouts 1 inch apart on ungreased cookie sheets. Repeat with the remaining dough. Gradually add dry ingredients to beaten mixture, beating till well combined.
Add to butter mixture as directed. Prepare as directed through shaping. In a shallow dish combine 1/4 cup sugar, 1/2 tsp. Ground cinnamon, and 1/4 tsp. Roll dough balls in sugar mixture before baking. The cornbread component of this recipe begins with a labneh and lemon juice-spiked cornmeal batter.
Beat with an electric mixer on low speed until combined. Beat on high speed for 7 minutes or until stiff. Cover bowl with damp paper towels and plastic wrap. Chill for up to 48 hours.
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