Snickerdoodles

Snickerdoodle Recipe

• 1/4 cup sugar
• 1 tablespoon ground cinnamon
• 1 1/2 cups sugar
• 1/2 cup shortening
• 1/2 cup butter or margarine — softened
• 2 eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Heat oven to 400º. Mix 1/4 cup sugar and the cinnamon; set aside. Beat 1 1/2 cups sugar, the shortening, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 1/4-inch balls. Roll in sugar-cinnamon mixture. Place about 2 inches apart on ungreased cookie sheet. Bake about 10 minutes or until centers are almost set. Remove from cookie sheet to wire rack.

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Sugar Cookie Stockings

Sugar Cookie Stockings Recipe

• Mary’s Sugar Cookies — (see recipe)
• Food colors, if desired
• Thin Cookie Glaze — (recipe follows) OR 2/3 cup Decorator’s Frosting — (see recipe)

THIN COOKIE GLAZE

• 2 cups powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon almond extract
• 4 drops red or green food color (4 to 5 drops)
• 1/3 cup (about) powdered sugar

Preparation:
Prepare and refrigerate dough for Mary’s Sugar Cookies as directed, tinting dough with desired food colors.

Heat oven to 375º. Roll one third of dough at a time 3/16 inch thick on lightly floured cloth-covered surface. Cut into 6- to 8-inch stockings.

Place stockings on ungreased cookie sheet. Cut accent dough (toes, heels, cuffs) to place on stockings if desired. Bake about 9 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread with Thin Cookie Glaze.

THIN COOKIE GLAZE:
Mix 2 cups powdered sugar, the milk, and almond extract. Tint half of the mixture with food color. Add additional milk, a few drops at a time, if necessary, or until desired spreading consistency. Place baked cookies on wire rack. Pour small amount of tinted glaze over each cookie; spread to edge with spatula. Add enough powdered sugar to remaining glaze to make frosting that can be used in a decorating bag and will hold its shape. Place in decorating bag with #2 writing tip. Decorate cookies as desired. Makes enough to glaze and decorate 8 to 10 stockings.

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Whole Wheat-Honey Cookies

Whole Wheat-Honey Cookies Recipe

• 1/2 cup packed brown sugar
• 1/2 cup butter or margarine — softened
• 1/2 cup honey
• 1/2 teaspoon vanilla
• 1 egg
• 2 cups whole wheat flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Heat oven to 375º. Beat brown sugar, butter, honey, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until edges are light brown. Remove from cookie sheet to wire rack.

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Low Fat Sugar Cookie

Low Fat Sugar Cookie Recipe

Ingredients:

• 1 cup sugar
• 1/3 cup olive oil
• 1 tablespoon vanilla
• Two egg whites
• 2-1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon soda
• 1/4 cup skim milk

Preparations:
Mix first four ingredients until blended. Stir in dry ingredients alternately with milk. Cover with plastic wrap. Chill dough at least one hour.

Roll out 1/8-inch thick. Cut into shapes. Place on coated cookie sheets and bake at 375-degrees, 1- to 12 minutes or until lightly browned. Frost and decorate.

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No-Roll Sugar Cookies

No-Roll Sugar Cookies Recipe

• 1 cup granulated sugar
• 1 cup powdered sugar
• 1 cup butter or margarine — softened
• 1 cup vegetable oil
• 2 teaspoons vanilla
• 3 1/2 cups all-purpose flour
• 3/4 cup cornstarch
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• Granulated sugar

Beat sugars, butter, oil and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375º. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough until about 1/4 inch thick. Bake 6 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack.

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