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The classic sugar cookie is one of the oldest recipes known to man. Used as a nutritional snack and meal for travelers, sugar cookies are easy to make, bake and store.


DROP SUGAR COOKIES
1c Butter
1c Vegetable oil
1-1/2c Confectioners sugar
1c White sugar
2 Eggs
1t Vanilla extract
4-1/2c Flour
1t Baking soda
1t Cream of tartar

Preheat oven to 375-degrees. Cream sugars, oil and butter. Add eggs and vanilla and beat until white. Add flour, baking soda and cream of tartar. Roll into 1-inch thick balls. Roll in sugar and flatten with fork on lightly oiled baking sheet. Bake for approximately 10-minutes.


GRANDMA'S OLD FASHIONED SUGAR COOKIE
1/3c Shortening
1/3c Margarine or Butter
2c Flour
3/4c Sugar
1 Egg
1T Milk
1t Baking powder
1t Vanilla extract

In large bowl, beat shortening and margarine with electric mixer on medium to high speed until well mixed. Add half of flour and all other remaining ingredients. Beat until combined. Stir in remaining flour and mix well. Divide dough in half. Cover and chill 2 hours.

Roll dough out to 1/8-inch thickness on lightly floured surface. Cut into desired shapes. Place 1 inch apart on ungreased cookie sheet and bake in 375-degree oven for 7-9 minutes.


BROWN SUGAR COOKIES
2c Flour
1-1/2t Baking powder
1/2t Salt
1/2c Butter, softened
1 Egg
1T Heavy whipping cream
1-1/2t Vanilla extract
1/2c Brown sugar, packed

In large bowl, cream butter and brown sugar. Beat in egg, cream and vanilla and blend. Slowly add flour, baking powder and salt and mix until well blended. Cover and refrigerate 4 hours.

Preheat oven to 375-degrees. Roll dough out on floured surface to 1/8-inch thickness. Cut with cookie cutters and place 1-1/2 inches apart on cookie sheet. Bake 8-10 minutes.


ALMOND PASTE SUGAR COOKIES
1/2c-Almond paste
1c Butter
1/2c Sugar
1 Egg white
2c Flour
1/2t Cinnamon
3c Powdered sugar, sifted
6T Milk
1t Almond extract

Run almond paste through food processor (or similar device) until finely chopped. Add sugar and butter, mixing well. Add egg white and mix again. Add flour and cinnamon and continue mixing until dough forms ball. Wrap in plastic and chill in refrigerator 1/2 hour, or until firm.

Roll dough on lightly floured surface until it is 1/4 inch thick. Cut into desired shapes and move cookies to lightly greased baking sheet. Bake at 325-degrees, 10-12 minutes.


SUGAR COOKIE ICING
1c Confectioners sugar
2t Milk
2t Light corn syrup
1/4t Almond extract
3 drops food coloring, any color

In small bowl, stir together sugar and milk until smooth. Add corn syrup and almond extract, mixing well. If icing appears too thick, add more corn syrup. Divide mix into separate bowls and add food colorings to desired intensity. Paint mixture on cookies or dip cookies into bowl.

TIPS AND TRICKS

ALWAYS preheat oven before baking sugar cookies. This will ensure an evenly baked, lightly brown cookie.

USE colored sugars to coat cookies for holidays or special events.

TRY making a double batch of dough, and freeze half for later. You can freeze sugar cookie dough for up to 3-months. Simply roll dough out into log, cover with wax paper and seal inside zippered bag.