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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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So-Easy Sugar Cookies |
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Serves: 48 Print this RecipeServing Size: 1 cookie Kathryn Blackburn - National Park, New Jersey Bake-Off® Contest 30, 1982 The name says it all--and they're so good, they'll become a family favorite! Instead of rolling out the dough, it's baked in a pan, then cut into squares. 3/4 cup sugar 1/3 cup margarine or butter, softened, or shortening 1/3 cup oil 1 tablespoon milk 1 to 2 teaspoons almond extract 1 egg 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 tablespoon sugar __Kathryn Blackburn ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 375°F. In large bowl, beat 3/4 cup sugar, margarine, oil, milk, almond extract and egg until light and fluffy. Stir in flour, baking powder and salt; blend well. Spread evenly in ungreased 15 x 10 x 1-inch baking pan; sprinkle with 1 tablespoon sugar. Bake at 375°F. for 10 to 12 minutes or until light golden brown. Cool 5 minutes. Cut into bars. FOOD PROCESSOR DIRECTIONS: Place 3/4 cup sugar, margarine, oil, milk, almond extract and egg in food processor bowl with metal blade. Cover; process until light and fluffy. Add flour, baking powder and salt. Cover; process using on/off turns just until flour is well blended. (Do not overprocess or cookies will be tough.) Continue as directed above. HIGH ALTITUDE - Above 3,500 feet: Decrease baking powder to 1 teaspoon. Bake as directed above. Nutrition Per Serving (1 cookie): Calories 50; Protein 1g; Carbohydrate 6g; Fat 3g; Sodium 35mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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