NO-ROLL SUGAR COOKIES
1 cup granulated sugar
1 cup margarine or butter, softened
1 egg
1/2 teaspoon vanilla
2 1/4 cups Gold Medal all-purpose flour
Cinnamon-sugar mixture, powdered sugar or unsweetened cocoa powder, if desired
Heat oven to 375 degrees F.
Mix granulated sugar, margarine, egg and vanilla in large bowl until smooth. Stir in flour.
Shape dough by teaspoonfuls into balls. (If dough is too soft to shape, cover and refrigerate at least 1 hour.) Place about 2 inches apart on ungreased cookie sheet. Flatten cookies with bottom of glass dipped in sugar.
Bake 10 to 12 minutes or until set and edges just begin to brown. Cool 1 minute; remove from cookie sheet Cool completely on wire rack.
Sprinkle with cinnamon-sugar mixture, powdered sugar or cocoa powder, if desired.
Makes about 3 1/2 dozen cookies
From: Recipelink.com
Source: Recipe booklet: Cookies from the Heart, Gold Medal No. 19., 1998
1 cup granulated sugar
1 cup margarine or butter, softened
1 egg
1/2 teaspoon vanilla
2 1/4 cups Gold Medal all-purpose flour
Cinnamon-sugar mixture, powdered sugar or unsweetened cocoa powder, if desired
Heat oven to 375 degrees F.
Mix granulated sugar, margarine, egg and vanilla in large bowl until smooth. Stir in flour.
Shape dough by teaspoonfuls into balls. (If dough is too soft to shape, cover and refrigerate at least 1 hour.) Place about 2 inches apart on ungreased cookie sheet. Flatten cookies with bottom of glass dipped in sugar.
Bake 10 to 12 minutes or until set and edges just begin to brown. Cool 1 minute; remove from cookie sheet Cool completely on wire rack.
Sprinkle with cinnamon-sugar mixture, powdered sugar or cocoa powder, if desired.
Makes about 3 1/2 dozen cookies
From: Recipelink.com
Source: Recipe booklet: Cookies from the Heart, Gold Medal No. 19., 1998
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