Time 33m Number Of Ingredients 9 Steps:
Preheat oven to 400f degrees. Line a large baking sheet with parchment paper. In a bowl, beat together eggs, oil, vanilla extract, sugar and Stevia In The Raw®. Then gently stir in flour, baking powder and salt. Mix well. Batter will be sticky. Drop batter by heaping tablespoons onto prepared baking sheet (about 2 inches apart). Prepare two bowls. One bowl with water and one with the sugar. Dip the bottom of a small glass into the water. Then dip it into the sugar. Very gently press the sugar coated glass onto each cookie. Repeat with the water and sugar as needed. Bake one cookie sheet at a time for about 6-10 minutes until lightly golden in color. Continue until all the cookies have been baked. Allow to cool completely. Then store in an airtight container.
Time 25m Yield 6 dozen 2-1/2-inch cookies or 1-1/2 dozen 4-1/4-inch cookies. Number Of Ingredients 13 Steps:
In a large bowl, cream the sugar, butter, vanilla and salt. Add eggs and mix well. Combine the flour, baking powder and baking soda; add to creamed mixture. Chill until firm, about 1 hour., On a floured surface, roll dough to 1/4-in. thickness. Cut shapes with cookie cutters; place on greased baking sheets. Bake at 375° for 7-12 minutes (depending on size) or until light golden brown. Remove to wire racks to cool completely., In a large bowl, combine the confectioners’ sugar, extract and enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.
Time 15m Yield 24-30 cookies Number Of Ingredients 7 Steps:
Beat together eggs, oil, vanilla and sugar; add flour, baking powder and salt and mix well. Drop by heaping teaspoon approx 3" apart on an ungreased cookie sheet. Flatten with bottom of glass moistened with water and dipped in sugar. Bake at 400°F for 6-10 minutes or just until lightly golden.
Time 36m Yield A few dozen Number Of Ingredients 7 Steps:
Preheat oven to 425 degrees F. Cream margarine and sugar. Add milk, egg, and vanilla and stir well. Add flour and baking powder. Chill. On well-floured board, roll out and cut into shapes. Put onto greased baking sheet and sprinkle with sugar or decorate with sprinkles. Bake for 5 minutes. Cool on racks.
Time 20m Yield 36 cookies, 36 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350^. Cream butter and brown sugar. Add egg, flour, and baking soda. Shape into small balls and place on cookie sheet. Using a small glass with a decorative bottom, dip bottom into a cup of water, then into raw cane sugar. Press down on cookie dough to flatten cookie. Bake 10-12 minutes.
Time 30m Yield 24 Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. In a large bowl, cream together the lard and sugar. Beat in the eggs one at a time, then stir in the buttermilk. The mixture will be very runny at this point. Combine the flour, baking soda, nutmeg and salt; stir into the buttermilk mixture by hand using a wooden spoon. Try not to over mix the dough or the cookies will be dense. Drop by spoonfuls onto the prepared cookie sheets. For cut out cookies, the dough should be refrigerated for a couple of hours. Roll out to 1/2 inch thickness and flour your cookie cutter between each cut. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Yield 78 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (200 degrees C) . Over a large bowl, sift together all-purpose flour, baking powder, salt, sugar. Cut in butter and blend with a pastry blender until mixture resembles cornmeal. Stir in lightly beaten egg, cream, and vanilla. Blend well. Dough may be chilled, if desired. On a floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar; cut into desired shapes. Transfer to ungreased baking sheets. Bake for 6 to 8 minutes, or until delicately brown.
Time 35m Yield about 2 dozen. Number Of Ingredients 11 Steps:
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with sour cream, beating well after each addition. Cover and refrigerate for 1-2 hours or until easy to handle. , On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 2 in. apart on lightly greased baking sheets. Sprinkle with remaining sugar. Place a raisin in the center of each cookie. , Bake at 375° for 10-12 minutes or until set and bottoms are lightly browned. Cool for 1 minute before removing to wire racks.
