Cookie Jar Sugar Cookies Recipes

Steps:

• Thoroughly cream the SOFTENED butter and the sugar, orange extract, and vanilla.
• NOTE: I prefer orange extract over the zest because I think it has a stronger flavor. Although zesting an orange is probably cheaper.
• Add egg; beat until fluffy, stir in the milk.
• sift the dry ingredients. (The flour, baking powder and salt.).
• Stir the dry ingredients into the wet and blend well.
• Divide the dough in half.
• Chill for 1 hour or overnight.
• After an hour or the next day, on a floured surface, roll half of the dough to 1/8 inch thick. (keep the remaining dough chilled until you are ready to roll it.).
• Cut into shapes and place them on a greased baking sheet.
• at this point you can decorate them with candy, raisins, nuts and colored sugars if you want.
• Bake at 375 degrees F for 6 to 8 minutes.
• Cool slightly and remove them from the pan.
• Enjoy!

Steps:

• In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F.
• Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
• Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

Steps:

• Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
• Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
• With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)
• Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.