Melt In Your Mouth Sugar Cookies Recipes

MELT IN YOUR MOUTH SUGAR COOKIES

Steps:

• Preheat oven to 350°F On waxed paper, combine flour, baking soda, cream of tartar and salt.
• In large bowl, with mixer at medium speed, beat butter, powdered sugar and 1/2 cup sugar, about 2 minutes or until creamy. Reduce speed to low, beat in egg, then beat in oil and vanilla. Gradually beat in flour and mixture just until blended, occasionally scraping bowl.
• Place remaining 2 tablespoons granulated sugar in saucer. Shape dough by rounded teaspoons into 1/4 inch balls. Place balls 2 inches apart, on ungreased large cookie sheet.
• Dip punch cup or glass with raised or cut design on bottom or coarse side of meat mallet into sugar in saucer, use to press and flatten each ball into 1 1/2 inch round.
• Bake cookies 10-11 minutes or until edges are golden. Transfer cookies to wire rack to cool. Repeat with remaining dough.
• Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.

SNOWBALLS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
• Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.

MELT IN YOUR MOUTH SUGAR COOKIES

Steps:

• Preheat oven to 350.
• On waxed paper, combine flour, baking soda, cream of tartar and salt.
• In a large bowl, beat butter, confectioners sugar, and 1/2 cup granulated sugar on medium speed about 2 min or until creamy. Reduce speed to low, beat in egg, then beat in oil and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping bowl.
• Place remaining 2 tbsp sugar in a small bowl or saucer. Shape dough by rounded tsp into 3/4 inch balls. Place balls 2 inches apart on ungreased cookie sheet. Dip punch cup or glass with raised or cut design on bottom, or coarse side of meat mallet into sugar in bowl, use to flatten each ball into a 1 1/2 inch round.
• Bake 10-11 min until edges are golden. Transfer to wire rack to cool. Store cookies in tightly covered container at room temp up to 1 week or in freezer up to 3 monthes.

SUGAR COOKIES

Steps:

• Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture., Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.

MELT IN YOUR MOUTH SUGAR COOKIES

Steps:

• Cream butter and shortening with the sugars.
• Beat eggs and add to the butter along with the baking soda and cream of tartar, blend together thoroughly.
• Gradually add the flour until well blended.
• Either roll into small balls and flatten slightly with a glass dipped in sugar, or roll out on slightly floured surface (not too thin) and cut out shapes with cookie cutters.
• Grease cookie sheets, and Bake in 350 degree oven 7-10 minute Be careful not to over bake, they should still be white on the top and a very light brown on the bottom. Cool.
• If you want to put sugar on them, sprinkle with colored sugar before baking, otherwise frost with frosting once they are cool, either store bought or your own recipe. They turn out best with sugar or frosting as opposed to plain.