Best Powdered Sugar Cookies Recipes

POWDERED SUGAR COOKIES I

Steps:

• Beat sugars, margarine, vegetable oil and salt very well. Add eggs and dry ingredients.
• Make into balls, roll in sugar and place 1 inch apart on ungreased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 8 minutes. For holidays or special occasions, roll in colored sugar instead of white sugar.

POWDERED SUGAR COOKIES III

Steps:

• Mix together the shortening, egg, and confectioners' sugar. Stir in vanilla, cream of tartar, salt, baking soda and flour. Mix well.
• Roll dough into 1 inch in diameter balls. Place on cookie sheet. Press down with a glass bottom dipped in sugar. ( I have also used cookie stamps dipped into sugar.)
• Bake at 350 degrees F (175 degrees C) for about 10 minutes or just until edges are turning golden. Let cool slightly before removing from the cookie sheet.

POWDERED SUGAR COOKIES

Steps:

• Mix margarine, egg, vanilla, almond, and powdered sugar.
• Beat until creamy.
• Slowly stir in sifted flour, baking soda, and cream of tartar.
• Cover and put in the refrigerator for atleast 3 hours.
• Preheat oven to 375°.
• Get dough into the size of a baseball, flour an area to roll out the dough.
• Cut into desired shapes.
• Bake until edges are light brown, 7 to 8 minutes.

POWDERED-SUGAR PECAN COOKIES

Steps:

• Put the pecans in a food processor and pulse until coarsely ground. Add the butter and pulse until combined. Mix in the sugar and vanilla. Add the flour and salt and pulse just to combine. Press the dough into a ball and wrap in plastic. Refrigerate just until firm or make up to 2 days ahead, but let stand at room temperature until pliable but still cold.
• Preheat the oven to 350 degrees. Using about 1 tablespoon of dough for each cookie, roll the dough into balls with your hands. Flatten with the palm of your hand to make mounds 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper. Bake until browned on the bottom, about 12 minutes. Let cool completely. Sift the confectioners' sugar over the cookies.

PASTISSETS (POWDERED SUGAR COOKIES FROM SPAIN)

Steps:

• Preheat the oven to 350°F.
• In a large bowl, with a wooden spoon, beat together the lard and butter.
• Incorporate the sugar, egg yolk and lemon peel into the lard/butter mixture.
• In a separate bowl, combine the cinnamon and flour; work into the lard mixture with your hands to form a smooth dough.
• On a floured surface, roll the dough 1/4 inch thick and cut with a 3-inch scalloped cookie cutter (or other shape).
• Arrange cookies on a greased or parchment lined cookie sheet and bake for about 10 minutes, or until golden.
• Allow to cool briefly on the cookie sheet as they are delicate when warm.
• When cool, coat with confectioner's sugar.

PECAN BALL COOKIES W/POWDERED SUGAR

Steps:

• 1. Preheat oven to 300 Place Pecans in blender or grinder and chop fine.
• 2. Cream butter & granulated sugar. To this add flour, nuts, vanilla.
• 3. Shape into (a little smaller) than gold ball size balls. Place on un-greased cookie sheet. Bake slowly for 40 minutes. Remove from oven and cool for 30 minutes.
• 4. Roll all in powdered sugar.

PFEFFERNUESSE COOKIES WITH POWDERED SUGAR

Steps:

• In saucepan, combine molasses and butter. Cook until butter melts. Cool (very important; eggs will cook if not cool to the touch). Stir in eggs. Sift flour, sugar, soda and spices. Add dash of Anise oil if desired. Add to molasses mixture. Mix well. Chill for several hours or overnight.
• Shape chilled dough into 1" round balls. If you have a cookie scoop the balls will be more uniform. Bake on greased cookie sheet. Bake 12 to 15 minutes at 375 degrees. When done, while still warm, but not hot, place in a paper bag filled with powdered sugar and shake until cookie is coated.
• If stored properly the cookies are good for a couple of weeks.

POWDERED PB COOKIES; LOW FAT & SUGAR WITH BANANA

Steps:

• 1. In a medium bowl whisk together the flour, peanut powder, soda, and salt. Set aside.
• 2. In a large bowl beat together the bananas and sugar.
• 3. Add in egg and vanilla. Beat until well blended. It's ok if there's s few small chunks of bananas that haven't blended in.
• 4. Gradually STIR in the flour mixture. I split it into thirds to be sure it all got mixed in.
• 5. Optional: refrigerate for about an hour. I found the dough much easier to work with this way and the cookies were a bit more moist. I did also make some without refrigerating first and they still came out delicious!
• 6. When ready to bake: preheat oven to 350. Cover cookie sheet with parchment paper.
• 7. Drop dough by rounded teaspoons onto the cookie sheet
• 8. Now to make the classic peanut butter cookie checker marks! Lightly spray the top of each cookie with cooking spray. Grab a fork and spray it too. Then you'll press the fork down onto the cookie and then pick up the fork and rotate it to cross the first lines and press down. Voila! Checkers! **This dough is very sticky so you may have to spray the fork a few times.**
• 9. Bake at 350 for 6-8 minutes. If you are topping with Hershey's kisses, now is a good time to unwrap them (no one will see if one accidentally jumps into your mouth).
• 10. Once the cookies come out of the oven, immediately move them from the cookie sheet to paper towels. Once you have them all on the paper towels (do that as quickly as possible!) place a Hershey's kiss in the middle and gently push down.
• 11. This is important! The Hershey's kisses will *almost* melt at first. So don't touch them! They will hold and keep their shape as long as they don't get touched. Once the cookies have completely cooled and the chocolate has solidified you are safe to move the cookies to a container....or your mouth
• 12. Enjoy!

POWDERED SUGAR COOKIES II

Steps:

• Cream shortening and butter. Gradually add confectioners' sugar (powdered sugar), creaming well. Add egg and flavorings. Beat until fluffy.
• Sift flour with baking soda and cream of tartar; add and mix well. Stir in pecans.
• Drop small teaspoonfuls (or shape into small balls) on ungreased baking sheets. Bake at 400 degrees F (205 degrees C) for 8 to 10 minutes or until creamy tan in color. While hot, roll in confectioners' (powdered) sugar.

POWDERED SUGAR FROSTING FOR COOKIES

Steps:

• Mix powdered sugar, vanilla, shortening and salt with mixer till smooth and creamy.
• Add milk until it is the consistency you want.
• Add a few drops of food coloring for desired color.
• Frost away!

POWDERED SUGAR COOKIES I

Steps:

• Beat sugars, margarine, vegetable oil and salt very well. Add eggs and dry ingredients. Can refrigerate dough 1 hour - overnight if desired. Make into balls, roll in sugar and place 1 inch apart on ungreased cookie sheet. For holidays or special occasions, roll in colored sugar instead of white sugar. Bake at 350 degrees F (175 degrees C) for 8 minutes.