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Cook'n with Betty Crocker 
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Sugar Cookies |
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Serves: 60 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Sugar Cookies recipe on the web!!Low-Fat Prep: 25 min; Chill: 2 hr; Bake: 7 to 8 min per sheet; About 5 dozen 2-inch cookies _ 1/2 cups powdered sugar _ cup butter or stick margarine, softened 1 teaspoon vanilla extract ___ teaspoon almond extract _ large egg _ 1/2 cups all-purpose flour _ teaspoon baking soda _ teaspoon cream of tartar Granulated sugar 1. Beat powdered sugar, butter, vanilla, almond extract and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours. 2. Heat oven to 375°. Lightly grease cookie sheet with shortening or spray with cooking spray. 3. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place about 2 inches apart on cookie sheet. 4. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to wire rack. *Do not use vegetable oil spreads. **If using self-rising flour, omit baking soda and cream of tartar. NUTRITION FACTS: 1 Cookie:; Calories 65 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 5mg; Sodium 60mg; Carbohydrate 8g (Dietary Fiber 0g); Protein 1g % DAILY VALUE:; Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 0% DIET EXCHANGES:; 1/2 Starch; 1/2 Fat Decorated Sugar Cookies: Omit granulated sugar. Frost cooled cookies with Vanilla Buttercream Frosting tinted with food color if desired. Decorate with colored sugar, small candies, candied fruit or nuts if desired. Paintbrush Sugar Cookies: Omit granulated sugar. Cut rolled dough into desired shapes with cookie cutters. (Cut no more than 12 cookies at a time to keep them from drying out.) Mix 1 egg yolk and 1/4 teaspoon water. Divide mixture among several custard cups. Tint each with different food color to make bright colors. (If paint thickens while standing, stir in a few drops water.) Paint designs on cookies with small paintbrushes. Bake as directed in step 4. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Chocolate Brownies Cream Cheese Brownies Cream Cheese Filling Toffee Bars Lemon Bars Pumpkin-Spice Bars Cream Cheese Frosting Date Bars Chocolate Chip Cookies Outrageous Double Chocolate-White Chocolate Chunk Cookies Chocolate Drop Cookies White Chocolate Chunk Macadamia Cookies Oatmeal-Raisin Cookies Soft Molasses Cookies Coconut Cream Macaroons Granola Cookies Chocolate-Oatmeal Chewies Chocolate Crinkles Peanut Butter Cookies Gingersnaps Snickerdoodles Russian Tea Cakes Thumbprint Cookies Shortbread Cookies Soft No-Roll Sugar Cookies Banana-Chocolate Chip Biscotti Brown Sugar Refrigerator Cookies Buttery Spritz Chocolaty Meringue Sugar Cookies Gingerbread Cookies CANDY BASICS Luscious Chocolate Truffles Chocolate Fudge Super Easy Fudge Toffee Caramels STORING CANDY Pralines Peanut Brittle Crunchy Peanut Clusters Divinity COOKIE AND BAR BASICS LEARN WITH BETTY--DIFFERENCES IN CHOCOLATE CHIP COOKIES LEARN WITH BETTY--SOFTENING BUTTER HOW TO TEST CANDY Bourbon Balls |
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