1 cup butter, softened

1/2 cup brown sugar

3/4 cup white sugar

2 eggs

2 3/4 cups Swans Down Cake Flour

2 teaspoons baking soda

1 teaspoon vanilla

Preheat oven to 375°F.

Cream butter add sugars; beat one minute. Add eggs one at a time, beating well after each addition.

Slowly add flour and baking soda, then vanilla.

Beat well for three minutes. Bake 10 minutes.

3/4 c. soft butter

1 c. sugar

Add:

2 eggs

1/2 tsp. vanilla flavoring

Mix thoroughly.

Sift together:

2 1/2 c. sifted flour

1 tsp. baking powder

1 tsp. salt

Chill at least one hour (so it will roll out well). Roll it 1/8 inch thick – cut out desired shapes. Place on ungreased baking sheets. Sprinkle TOPS of COOKIES WITH SUGAR. Bake at 375 degrees for 10-12 minutes.

BUTTER FROSTING FOR SUGAR COOKIES:

Soften a cube of butter. Add about 3/4 box of powdered sugar. Gradually add canned milk while beating with electric mixer. Add about 1/4 teaspoon vanilla flavoring. Continue adding the remainder of the powdered sugar box and add canned milk to the desired consistency. Ice the sugar cookies and decorate with little sprinkly candies.

1 c. sugar

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. soda

1/2 tsp. nutmeg

1/2 c. butter, softened

2 tbsp. milk

1 tbsp. grated orange peel

1 tsp. vanilla

1 egg

2 c. whole wheat flour

2 tbsp. sugar

1/2 tsp. cinnamon

Preheat oven to 375 degrees. In large bowl combine first 10 ingredients; blend well. (Lightly spoon flour into measuring cup; level off.) Stir in flour. Combine sugar and cinnamon.

Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place on ungreased cookie sheets, 2 inches apart; flatten slightly. Bake 8- 10 minutes until light golden brown. (Cookies will be soft in center.) Yield 2-3 dozen cookies.

1/2 c. butter

1 c. sugar

1 lg. egg

2 to 2 1/4 c. flour

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. vanilla

Cream butter and sugar. Blend in egg. Add remaining ingredients. Chill 1 to 2 hours. Roll to 1/8 inch thickness and cut out. Keep the rest of dough chilled. Bake at 375 degrees for 8 to 10 minutes.

Glaze: 1 cup confectioners’ sugar with 5 to 6 teaspoons water and food coloring. Brush on cookies.

1 c. and 2 tbsp. all-purpose flour

1/2 c. Sugar Twin

1 1/2 tsp. baking powder

2/3 c. creamy peanut butter

1/4 c. cooking oil

1 egg

2 tbsp. water

1 tsp. vanilla

Preheat oven to 375 F. Place flour, Sugar Twin and baking powder in mixing bowl. Add peanut butter, cooking oil, egg, water and vanilla. Mix well. Shape into 1 inch balls and place onto ungreased cookie sheets. Flatten with fork. Bake 10 to 12 minutes or until lightly browned.

1/2 c. powdered sugar

1/2 c. granulated sugar

1/2 c. vegetable oil

1/2 c. butter

1 egg

1/2 tsp. vanilla

2 c. + 2 tbsp. flour

1/2 tsp. salt

1/2 tsp. baking soda

1/2 tsp. cream of tartar

Cream together butter, sugar and oil; then add egg and vanilla. Stir well. Sift all dry ingredients together and add to creamed mixture. Form small amount into balls and press down with small glass that has first been pressed in sugar. Bake at 375 degrees for 10 minutes.

FOR DROP COOKIES:

1/2 c. butter Crisco

1 c. sugar

2 eggs

2 tbsp. milk

1 tsp. lemon extract

2 c. sifted flour

1/2 tsp. soda

1 tsp. baking powder

1/2 tsp. nutmeg

1/2 tsp. salt

Mix together. Drop on cookie sheets by tablespoonfuls. Stamp each cookie with flat glass bottom dipped in sugar. Sprinkle with sugar. Bake at 350 degrees for 10 to 15 minutes.

FOR ROLL CUT OUT COOKIES:

1 c. flour

1/2 tsp. baking powder

1/4 tsp. soda

1 tsp. lemon extract

Add the above ingredients to drop cookie mixture. Roll 1/4″ thick between wax paper and refrigerate for several hours. Cut in desired shapes. Bake at 350 degrees for 10 to 15 minutes.

1/2 c. butter or shortening

1 tbsp. milk

1 tsp. baking powder

1/4 tsp. salt

1/2 to 3/4 c. sugar for tops of cookies

1 c. sugar

1 tsp. vanilla

1 egg

1 1/2 c. sifted flour

Bake at 375°F.

Use soft butter, beat in sugar, egg, milk and vanilla in butter. Sift salt, baking powder and flour together. Add to creamed mixture, mix thoroughly. Drop from a teaspoon 1 inch apart onto greased cookie sheets. Bake 8 minutes or until delicately brown. Remove from cookie sheets at once. Enjoy!

Cream well and add sugar gradually:

1/2 cup butter

1/2 cup Crisco

1 cup sugar

1/2 cup firmly packed brown sugar

Add to mixture and beat until creamed well:

2 eggs, unbeaten

2 tablespoons water

1 teaspoon vanilla

Sift together three times and blend in:

3 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

This dough may be refrigerated. Roll out and cut into desired shapes.

Bake at 350°F for 10-12 minutes.

2 c. flour

3/4 tsp. baking powder

1/2 tsp. salt

1/2 c. soft butter

1/2 c. sugar

1 tsp. vanilla

1/2 tsp. almond extract

1 egg

1 egg white, slightly beaten with 1 tsp. cold water

Sugar crystals

Grease baking sheets. Start oven 10 minutes before baking, 400 degrees. Mix flour, baking powder and salt. Cream butter; add sugar, creaming well. Stir in vanilla and almond extracts, then beat in egg until fluffy.

Add flour slowly, mixing well. Cover dough, chill at least 1 hour. Shape into balls (1 tablespoon each) and place on baking sheet. Press flat with tines of fork, twice. Brush lightly with egg white, sprinkle with sugar. Bake 10 minutes. Remove immediately to cake rack to cool. Yield: 2-3 dozen.