Time 43m Yield 120 large cookies Number Of Ingredients 10 Steps:
Cream shortening and sugar with electric mixer. Add eggs one at a time and beat well. Add buttermilk, flavor extracts, baking soda and cream of tarter and blend well. Now by hand with a wooden spoon, add flour 1 cup at a time until the mixture is stiff. Drop from heaping tablespoons onto a lightly greased cookie sheet 2 to 3 inches apart. If not icing you may press on the nuts or sprinkles now (or you can ice or frost and decorate with sprinkles after baking). Bake in a preheated 375F oven, center oven rack, 10 to 13 minutes or until cookie edges are slightly brown and tops look set. DO NOT OVERBAKE. Overbaking cause dry, hard cookies. Carefully remove to rack to cool. Frost or decorate as desired. Notes: recipe may be halved, cookies freeze well, for best baking use an insulated baking sheet as these tend to burn on the bottom. Store airtight.
Time 30m Yield 3 dozen. Number Of Ingredients 13 Steps:
Preheat oven to 400°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape dough into 1-1/2-in. balls. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until lightly browned. Remove to wire racks to cool., For icing, in a small bowl, combine milk, butter, vanilla and confectioners’ sugar until smooth. Tint with food coloring if desired. Dip tops of cookies in icing; allow excess to drip off. Sprinkle with coarse sugar if desired. Place on waxed paper; let stand until set.
Time 40m Yield 5-1/2 dozen. Number Of Ingredients 11 Steps:
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate for at least 2 hours., Roll into 1-in. balls; dip tops in sugar. Place 2 in. apart on parchment-lined baking sheets. Bake at 375° for 9-11 minutes or until lightly browned and tops are cracked. Remove to wire racks to cool.
Time 50m Yield 3 dozen, 36 serving(s) Number Of Ingredients 13 Steps:
In a large mixing bowl, cream together shortening and sugar. Beat in eggs and vanilla. Combine flour, baking powder, and salt together (I use a whisk) and gradually add to the creamed mixture and mix well. Shape dough into 1-1/2" balls. Place 1 inch apart on ungreased baking sheets. Bake at 400 degrees for 8-10 minutes or until lightly browned. Remove to wire racks to cool after 2 minutes. FOR ICING. In a small bowl, combine the milk, butter, vanilla and confectioners’ sugar until smooth. Tint with food coloring (I prefer the gel) if desired. DECORATING. Dip the cooled cookies into the icing. Sprinkle with colored sugars if desired. Place on waxed paper until icing is set.
Time 35m Yield 60 Number Of Ingredients 10 Steps:
Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients, add to creamed mixture; mix to blend. Shape dough into 1 inch balls. Dip in regular or colored sugar or decorator sprinkles. Place on lightly greased cookie sheet. Flatten slightly with the bottom of a water glass. Bake at 375 degrees F (190 degrees C) for 10-12 minutes. *Larger cookies bake at 350 degrees F (175 degrees C) for 15 minutes.
Time 35m Yield 18 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture until blended. Divide dough into walnut sized portions. Roll each piece into a rope and then shape into a loop. Place cookies 2 inches apart on the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until firm and golden at the edges.
