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Recipe: Sugar Cookies, Butterscotch Cookies, and Filled Cookies - Betty Crocker recipe card #W26

Desserts - Cookies, Brownies, Bars
SUGAR COOKIES

3/4 cup shortening (part butter or margarine, softened)
1 cup sugar
2 eggs
1 teaspoon vanilla (or 1/2 teaspoon lemon extract)
2 1/2 cups Gold Medal flour*
1 teaspoon baking powder
1 teaspoon salt

Mix thoroughly shortening, sugar, eggs and vanilla. Blend in flour, baking powder and salt. Cover dough; chill at least 1 hour.

WHEN READY TO BAKE:
Heat oven to 400 degrees F.

Roll dough 1/8 inch thick on lightly floured cloth-covered board. Cut into desired shapes with cookie cutters.** Place on ungreased baking sheet.

Bake 6 to 8 minutes or until very light brown.

*Do not use self-rising flour in this recipe.

**To avoid crumbling and breakage, cut these cookies with rounded, not pointed cutters.

Makes about 4 dozen (3-inch) cookies

VARIATIONS:

BUTTERSCOTCH SUGAR COOKIES:
Substitute brown sugar for the sugar and add 1 cup chopped black walnuts.

FILLED SUGAR COOKIES:
Before baking, put cookies together in pairs with 1 teaspoon of a favorite fruit filling or a chocolate mint wafer. Press edges together with tines of fork. (Makes about 2 dozen cookies)

TO WRAP FOR MAILING:
Wrap cookies back to back or cut them only slightly smaller in circumference that a soup or fruit juice can. Then stack baked cookies, wrap and place in can to mail.

Source: Betty Crocker recipe card
Foods that go Places # W26
MsgID: 0084689
Shared by: R. Barton - Sacramento
In reply to: Recipe: Deluxe Pecan Pie (Betty Crocker Card Lib...
Board: Cooking Club at Recipelink.com
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