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    • #266210

      This is a recipe that has never failed to produce a soft cookie, I make it all the time and am asked for the recipe often 🙂

      Sugar Cookies
      1 1/2 cups powdered sugar
      1 cup maragarine or butter softened
      1 teaspoon vanilla
      1/2 teaspoon almond extract
      1 egg
      2 1/2 cups flour
      1 teaspoon baking soda
      1 teaspoon cream of tartar
      granulated sugar

      Mix powdered sugar and margarine in large bowl. Stir in vanilla, almond extract, and egg. Stir in flour, baking soda and cream of tartar.

      Cover and refrigerate about 2 hours or until firm.

      Heat oven to 375. Roll half of doung at a time 1/8 inch thick on lightly floured cloth covered board. Cut into desired shapes.

      Place on ungreased cookie sheet; sprinkle with granulated sugar. Bake 7 to 8 minutes or until light brown. Remove from cookie sheet.

      Cool on wire rack.

      About 5 dozen 2 to 2 1/2 inch cookies.

    • #403053

      This is a recipe that has never failed to produce a soft cookie, I make it all the time and am asked for the recipe often

      Sugar Cookies
      1 1/2 cups powdered sugar
      1 cup maragarine or butter softened
      1 teaspoon vanilla
      1/2 teaspoon almond extract
      1 egg
      2 1/2 cups flour
      1 teaspoon baking soda
      1 teaspoon cream of tartar
      granulated sugar

      Mix powdered sugar and margarine in large bowl. Stir in vanilla, almond extract, and egg. Stir in flour, baking soda and cream of tartar.

      Cover and refrigerate about 2 hours or until firm.

      Heat oven to 375. Roll half of doung at a time 1/8 inch thick on lightly floured cloth covered board. Cut into desired shapes.

      Place on ungreased cookie sheet; sprinkle with granulated sugar. Bake 7 to 8 minutes or until light brown. Remove from cookie sheet.

      Cool on wire rack.

      About 5 dozen 2 to 2 1/2 inch cookies.

      Thank you Thank you Thank you!

    • #403055

      You are very welcome. Sometimes I wont put it in the fridge and it still turns out great. Another recipe that will work to make soft cookies and you can shape are the spritz just don’t put them in the cookie press, roll them and cut out the shapes and they will cook up great.

    • #403056

      Yes, thank you so much! I really wanted to make Christmas cookies this year, but I’ve never been able to make the sugar cookies well. I’m putting this in favorites & I’m gonna try this year!

      Again, thanks soooooooooooooooooooo much!!!!!!!!!! 🙂

    • #404460

      Thank you both!!! Its that time, compiling some great recipes and again thanks!!

    • #404085

      Kim,
      I’m going to try your recipe for your sugar cookies. You have no idea how long I’ve been trying to find a soft sugar cookie recipe. My dad won’t eat the hard ones.

      I’ve tried other recipes and no luck. But I’m going to try yours and I’m sure it will be just fine. And thanks for telling us about the spritz cookies.

      For some crazy reason I have always thought they needed to go in the cookie gun. It’s so nice to know they actually don’t. Take care and thanks again for sharing.

      Now I’m going to print your recipe out! Have a Blessed and Wonderful Day All!!

      Hugs,
      Syndy

    • #404560

      Syndy, I think the people who created the cookie press came up with the idea that spritz should only go in them. I love using the spritz recipe to make candy cane shaped cookies (divide the dough in half color one red leave the other half plain and roll them in logs and twist together to look like a candy cane). Hope the cookies turn out for your father.

    • #405462

      Now that I have a good soft sugar recipe, dose anyone have a good hard sugar recipe (like the ones you decorate)?

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