|
|
|
 |
Rolled Sugar Cookies |
|
Serves: 72
Print this Recipe
Prep Time: 1 hour 25 minutes (ready in 2 hours 25 minutes) - Yield: 6 dozen cookies
1 cup sugar
1 cup margarine or butter, softened
3 tablespoons milk
1 teaspoon vanilla extract
1 egg
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Sugar or Buttery Decorator Icing recipe in Cookies & Candies
1. In large bowl, combine 1 cup sugar, margarine, milk, vanilla and egg; blend well. Add flour, baking powder and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
2. Heat oven to 400°F. On lightly floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated. Cut with floured cookie cutter. Place 1 inch apart on ungreased cookie sheets. If desired, sprinkle with sugar.
3. Bake at 400°F. for 5 to 9 minutes or until edges are light brown. Immediately remove from cookie sheets. Decorate as desired.
High Altitude (above 3500 feet): Increase flour to 3 cups plus 2 tablespoons. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 60 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 3 mg 1% * Sodium: 55 mg 2% * Total Carbohydrate: 7 g 2% * Dietary Fiber: 0 g 0% * Sugars: 3 g * Protein: 1 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Starch, 1/2 Fat or 1/2 Carbohydrate, 1/2 Fat
See Cook's Note: Tips for Shaping Cookies
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Chocolate Chip Cookies
Double Chocolate Chip Cookies
German Chocolate Cake Mix Cookies
Oatmeal Raisin Cookies
Giant Confetti Oatmeal Cookies
Coconut Macaroons
Frosted Maple Walnut Cookies
Peanut Butter Cookies
No-Roll Sugar Cookies
Stamped Shortbread Cookies
Crisp Chocolate Snaps
Whole Wheat Sugar Cookies
Ginger Snaps
Funfetti Cookies
Mexican Wedding Cakes
Snickerdoodles
Peanut Blossoms
Ginger Butter Cookies
Fudgy Bonbons
Thumbprints
Cherry Winks
Split Seconds
Double Chocolate-Orange Biscotti
Lemon-Glazed Cashew Shortbread
Rolled Sugar Cookies
Date-Filled Whole Wheat Cookies
Ginger Cookie Cutouts
Basic Refrigerator Cookies
Spritz Cookies
Pumpkin Bars
Chocolate Cherry Bars
Whole Wheat Zucchini Bars
Rocky Road Fudge Bars
Chocolate Caramel Layer Bars
Maple Walnut Bars
Oatmeal Carmelitas
Homemade Chewy Granola Bars
Sunburst Lemon Bars
Quick Cranberry-Orange Bars
Double Date Bars
Cinnamon Toffee Bars
Salted Peanut Chews
Cashew Caramel Brownies
Gourmet Mint Brownies
Espresso Brownies
Pecan Blondies with Browned Butter Frosting
Fudgy Brownies
Pecan Toffee Squares
Divinity
Candy-Coated Pretzels
Cherry Almond Bark
Penuche
Old-Fashioned Caramels
Quick Fondant
Cherry Almond Fondant
Classic Neapolitan Fondant Slices
Taffy
Holiday Peppermints
Cashew Clusters
Microwave Peanut Brittle
Kahlua Cream Truffles
Sugared `n Spiced Nuts
Maple Nut Goodie Bars
Caramel Corn
Candy and Popcorn Balls
Sherried Pecan Pralines
Triple Chocolate Fudge
Vanilla Fudge
Cook's Note: Storing Cookies
Cook's Note: Tips for Making Drop Cookies
Cook's Note: Arranging and Baking the Batch
Cook's Note: A Bit About Shortenings
Cook's Note: Storing Nuts
Cook's Note: Testing for Doneness
Cook's Note: Greasing the Pan
When the Cookie Crumbles
Cook's Note: Cookie Sheets
Cook's Note: Melting Chocolate
Cook's Note: Mailing Cookies
Cook's Note: Tips for Shaping Cookies
Cook's Note: Tips for Making Refrigerator Cookies
Cook's Note: Cookie Presses
Cook's Note: Cooling Cookies
Cook's Note: Tips for Making Bar Cookies
Cook's Note: Melting Chocolate in the Microwave
Cook's Note: How to Cut Bars and Candies Perfectly
Cook's Note: Tips for Making Candy
Cook's Note: Testing a Candy Thermometer
Cook's Note: Butter Makes Better Candy
Candy-Cooking Stages
High Altitude Candy Cooking
Rocky Road Fudge Bars Frosting
|
|
|
