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Place 1 inch apart on an ungreased cookie sheet. In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
Beat in eggs and vanilla. Stir in remaining flour. Cover and chill dough in the refrigerator for at least 4 hours or until easy to handle. Preheat oven to 300°F.
Cut-Out Sugar Cookies - Better Homes & Gardens
Preheat oven to 375 degrees F. Beat butter using an electric mixer on high speed for about 30 seconds. Add just 1 cup of the flour, all of the sugar, the egg, baking powder, vanilla, and almond extract . Beat until well combined.
Force dough through a cookie press onto an ungreased cookie sheet. If desired, sprinkle with colored sugars or with ground almonds dyed red or green with food coloring. Bake in a 400° oven for 7-8 minutes. In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender , until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl .
Vintage Sugar Cookie Recipes - Better Homes & Gardens
Fold and roll pastry under, even with plate; flute as desired. Beat butter with an electric mixer in a large bowl until light and fluffy. Slowly add sugar while beating until the mixture should be noticeably lighter in color. Add the egg yolks one at a time, allowing the first to blend into the butter mixture before adding the other.
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. For filling, in a large bowl beat softened butter with a mixer on medium 30 seconds.
BETTER HOMES AND GARDENS COOKBOOK 1960 RECIPES
Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. If necessary, cover and chill about 30 minutes or until dough is easy to handle. Instructions Checklist. In a large bowl beat butter with a mixer on medium to high 30 seconds.
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Beat in rest of the remaining 2 1/2 cups flour. On a lightly floured surface, roll dough, half at a time, until 1/8 to 1/4 inch thick. Using 2-1/2-inch cookie cutters, cut dough into desired shapes. Place cutouts 1 inch apart on ungreased cookie sheets. Repeat with the remaining dough. Gradually add dry ingredients to beaten mixture, beating till well combined.
Add to butter mixture as directed. Prepare as directed through shaping. In a shallow dish combine 1/4 cup sugar, 1/2 tsp. Ground cinnamon, and 1/4 tsp. Roll dough balls in sugar mixture before baking. The cornbread component of this recipe begins with a labneh and lemon juice-spiked cornmeal batter.
Beat with an electric mixer on low speed until combined. Beat on high speed for 7 minutes or until stiff. Cover bowl with damp paper towels and plastic wrap. Chill for up to 48 hours.
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 ... Beat butter and shortening on medium to high speed for 30 seconds.
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