Sharons Sugar Cookies Recipes

Steps:

• Cream the powdered sugar and margarine. Add the egg, vanilla and almond extract. Sift in the flour, baking soda and cream of tartar.
• Chill for 2 hours.
• Roll out on a flour surface to approx 1/2=1" thick. Cut your cookies out place on a greased baking sheet.
• Bake for 8-10 min at 375 degrees.

Steps:

• Melt butter in a large saucepan over medium heat; add sugar, milk, and cocoa powder. Bring mixture to a boil, about 5 minutes; stir in peanut butter until melted, about 5 minutes. Return mixture to a boil and turn heat to low; simmer, stirring constantly, for 2 minutes. Remove saucepan from heat; stir in vanilla extract.
• Fold oats into mixture until thoroughly mixed. Drop mixture by spoonfuls onto a sheet of waxed paper; cool to room temperature.

Steps:

• 1. Wash persimmons. Remove stems. Scoop pulp into a small bowl. Discard peels. Puree pulp and set aside.
• 2. In a medium bowl cream the butter and sugar until fluffy. Beat in eggs. Add persimmon pulp and mix well.
• 3. In a large bowl combine the flour, soda, spices, and salt. Add the wet ingredients into the dry. Mix thoroughly.
• 4. Add raisins and walnuts. Mix well.
• 5. Line a cookie sheet with parchment paper which eliminates the need to grease. It is not necessary to reline for each dozen. The one sheet is all that is needed for the entire batch.
• 6. Drop heaping teaspoons of dough for each cookie, flattening them with the back of the spoon.
• 7. Bake 10 - 15 minutes until tops and bottoms of cookies are a golden brown.
• 8. Thoroughly cool on cookie racks before storing in sealed containers or baggies. This will eliminate condensation from forming and making cookies soggy.

Steps:

• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Steps:

• Cream margarine or butter with sugar.
• Add eggs and vanilla and blend well.
• Sift together dry ingredients and add to butter/sugar mixture.
• Chill at least 1-1/2 hours.
• Roll on floured board to 1/2 inch think.
• Cut with desired cookie cutters.
• Bake at 400º 8-10 minutes on a greased cookie sheet.
• Cool and frost with your favorite frosting!