Recipe: Sugar Cookies, Butterscotch Cookies, and Filled Cookies - Betty Crocker recipe card #W26
Desserts - Cookies, Brownies, BarsSUGAR 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
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
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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Reviews and Replies: | |
1 | ISO: Deluxe Pecan Pie recipe, I need. |
Trish Fleming | |
2 | Recipe: Deluxe Pecan Pie (Betty Crocker Card Library, 1971) |
Peggy Beebe | |
3 | Recipe: Sugar Cookies, Butterscotch Cookies, and Filled Cookies - Betty Crocker recipe card #W26 |
R. Barton - Sacramento |
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