CONFECTIONER'S SUGAR COOKIES
Make and share this Confectioner's Sugar Cookies recipe from Food.com.
Provided by Linda Johansen
Categories Dessert
Time 6m
Yield 60 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar.
- Beat until light. Add egg and vanilla.
- Beat until fluffy.
- Add dry ingredients. Stir just until mixed.
- Refrigerate. Roll, cut and bake for 6 minutes at 350° on ungreased cookie sheet.
- Cool, frost and decorate.
- Variations: Spread unbaked shapes with egg white and decorate with sprinkles-then bake. Add 1 cup chopped nuts (walnuts or pecans here in Texas). Roll in 1" balls.
- Bake, cool and toss in a paper lunch sack with confectioner's sugar to coat. Roll dough in 1" balls.
- Bake, cool and toss in paper bag with sugar/cinnamon mixture to coat. Add 1 cup of candied fruits to dough.
- Roll in 1" balls. Bake and cool.
- Divide dough in half.
- Color dough and use dough as basis of pinwheel cookies or checkerboard cookies.
Nutrition Facts : Calories 59.3, Fat 3.2, SaturatedFat 2, Cholesterol 11.7, Sodium 44.1, Carbohydrate 7, Fiber 0.1, Sugar 3, Protein 0.7
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