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| Sugar Cookies Easy Sugar Cookies Makes 4 dozen Ingredients: 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1 1/2 cups white sugar 1/2 teaspoon baking powder 1 cup butter (imitation), softened 1 egg replacer 1 teaspoon vanilla extract Directions: 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a small bowl, combine flour, baking soda, and baking powder. Set aside. 3. In a big bowl, beat butter and sugar until creamy. Beat in egg and vanilla. 4. Gradually beat in flour mix. Add in candy pieces if desired. 5. Roll round teaspoon of dough into balls. Place on ungreased cookie sheets. Bake 8-10 minutes or until golden brown. Let stand on cookie sheet two minutes. Remove and let cool. Soft Christmas Cookies Makes 4 dozen Ingredients; 3 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup butter (imitation), softened 1 1/2 cups white sugar 2 egg replacers 2 teaspoons vanilla extract Directions: 1. Sift flour, baking powder, and salt together, set aside. Beat margarine, sugar, eggs, and vanilla in bowl until light and fluffy. Stir in dry ingredients. Chill 2 hours. 2. Heat oven to 400 degrees F (200 degrees C). 3. Roll out small portions of chilled dough to 1/4 inch thickness (or desired thickness). Cut out Christmas shapes. 4. Place on greased cookie sheets. You can sprinkle with colored sugar before baking or you can ice them when cooled. Bake 6-8 minutes or until edges are barely brown. Air bake cookie sheets work best. Tender Crisp Sugar Cookies Makes 10 dozen Ingredients: 1 1/2 cups butter (imitation) 1 1/2 cups shortening 1 1/2 cups white sugar 1 1/2 cups confectioners' sugar4 4 1/2 teaspoons vanilla extract 3 egg replacers 6 3/4 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons cream of tartar 1/2 teaspoon salt Directions: 1. Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Stir in dry ingredients, add to creamed mixture; mix to blend. 2. Shape dough into 1-inch balls. Dip in regular or colored sugar or decorator sprinkles. Place on lightly greased cookie sheet. Flatten slightly with the bottom of a drinking glass. 3. Bake at 375 degrees F (190 degrees C) for 10-12 minutes. For larger cookies, bake at 350 degrees F (175 degrees C) for 15 minutes. Big Soft Ginger Cookies Makes 2 dozen Ingredients; 2 1/4 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3/4 cup margarine (imitation), softened 1 cup white sugar 1 egg replacer 1 tablespoon water 1/4 cup molasses 2 tablespoons white sugar Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. 3. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Add the egg, beating well, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Roll dough into walnut sized balls and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an unprepared cookie sheet and flatten slightly. 4. Bake for 8 to 10 in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in airtight container. Children's Gingerbread House Makes 1 gingerbread house Ingredients: 3/4 cup butter (imitation) 7/8 cup packed light brown sugar 1 teaspoon lemon zest 1 1/2 tablespoons lemon juice 1/2 cup molasses 2 egg replacers 3 cups all-purpose flour 2 teaspoons baking powder 1 tablespoon ground ginger 2 teaspoons ground allspice 6 egg replacers 4 (16 ounce) packages confectioners' sugar, sifted Directions: 1. First cut out in thin cardboard, a side wall, 4 1/2 x 8 inches; an end wall, 4 1/2x5 inches; a triangular gable, 4 1/2x3x3 inches; and a roof rectangle, 4 1/2x9 inches. Tape the rectangle end wall piece to the triangular gable piece: match the long side of the triangle, 4 1/2 inches, to one of the 4 1/2 inch sides of the end wall. 2. In a large bowl, cream butter and sugar until light and fluffy. Stir in lemon zest, lemon juice, and molasses. Gradually beat in 2 eggs. Sift the flour, baking powder, and spices together; stir into creamed mixture. Wrap dough in parchment paper, and refrigerate for 1 hour. 3. Turn out dough onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others. On a lightly floured surface, roll out the 4 smaller pieces to approximately the size of the side wall and the end wall with gable templates; cut out two of each. Roll out remaining dough, and cut into two rectangular roof pieces. Transfer gingerbread onto greased baking trays. 4. In a preheated 375 degree F (190 degrees C) oven, bake gingerbread for 10 minutes, or until crisp. When removing from the oven, leave the gingerbread on the baking trays for a few minutes to set, then transfer to wire racks. Leave out overnight to harden. 5. In a large bowl, lightly whisk 2 egg whites. Gradually beat in approximately 5 cups confectioners' sugar. The icing should be smooth and stand in firm peaks. Spread or pipe a 9 inch line of icing onto a cake board, and press in one of the side walls so that it sticks firmly and stands upright. If necessary, spread or pipe a little extra icing along either side to help support it. Take an end wall and ice both the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position. Leave the walls to harden together for at least two hours before putting on the roof. Spread or pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position; the roof should overlap the walls to make the eaves. Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Leave overnight to set firmly. 6. When ready to decorate, make the remaining icing. In a large bowl, lightly whisk 4 egg whites, and mix in remaining confectioners' sugar as before. Use this to make snow on the roof, and to stick various candies for decoration. Finish with a fine dusting of sifted confectioners' sugar. |
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