2 Melt butter over low heat. Remove from heat and add 2 cups of the flour and the sugar. Beat in the eggs one at a time until well blended. Slowly mix in the remaining 2 cups of flour.
3 Roll out the dough on a floured surface to a thickness of 1/4 of an inch. Cut cookies using cookie cutters and place 1 1/2 inches apart on cookie sheets.
4 Bake for 12 to 15 minutes until brown at the edges.
1 Combine butter/margarine, sugar and softened cream cheese and mix until blended. Blend in eggs, lemon juice and rind.
2 Add combined dry ingredients and mix well. Chill until dough is stiff.
3 Preheat oven to 350 degrees F (180 degrees C).
4 Shape tablespoonfuls of dough into balls. Place on ungreased cookie sheet and flatten slightly. Indent centers and fill with preserves.
5 Bake for 15 minutes. When the cookies have cooled, sprinkle with confectioner's sugar.
Makes 7 dozen
Crescents
Ingredients: CookieRecipe.com
recommends:
2 cups all-purpose flour
1 cup chopped nuts
ice water
1/2 teaspoon salt
3/4 cup butter or shortening
1 teaspoon vanilla extract
3 tablespoons white sugar
2 cups confectioners' sugar
Directions:
1 If using butter it must be cold. Mix butter with flour untill it resembles fine crumbs. Add white sugar, nuts, and salt. Mix well, adding ice water till you make stiff dough.
2 Add vanilla extract and knead lightly. Roll out on floured board 1/4 inch thick.
3 Cut into crescent shapes using a whiskey glass coated with flour.
4 Bake at 350 degrees F (180 degrees C) until bottoms are lightly browned. While hot, roll in confectioner's sugar
Makes 4 dozen
Gingerbread Cookies
Ingredients: CookieRecipe.com
recommends:
1 cup white sugar
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup butter or margarine, melted
1/2 cup evaporated milk
1 cup unsulfered molasses
3/4 teaspoon vanilla extract
3/4 teaspoon lemon extract
4 cups stone-ground or unbleached all-purpose flour
Directions:
1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
2 Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda. Stir in the melted butter or margarine, evaporated milk, molasses, vanilla and lemon extracts. Mix well.
3 Add the flour, 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers. Knead the dough for a smoother texture. Add up to 1/2 cup more of flour, if necessary to prevent sticking. When the dough is smooth, roll it out to 1/4 inch thick on a floured surface and cut into cookies. Place cookies on the prepared sheets.
4 Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. The cookies are done when they spring back when touched.
Makes 4 -5 dozen
Anise Cookies
Ingredients: CookieRecipe.com
recommends:
6 3/4 cups white sugar
4 cups shortening
8 eggs
2 cups milk
2 teaspoons baking soda
2 ounces anise oil
21 cups all-purpose flour
Directions:
1 Cream sugar and shortening, add eggs one at a time. In a separate bowl mix milk, baking soda, and anise oil. Add to cream mixture. Mix well. Gradually add the flour, mixing well.
2 Preheat oven to 350 degrees F (180 degrees C).
3 Refrigerate long enough to clean up mess. Leave dough in refrigerator. Take small amounts to roll out, 1/8 inch thick. Cut out in any desired shapes.
4 Bake 10 to 12 minutes until edges begin to brown. Frost with Easy Creamy Frosting.
