Time 20m Number Of Ingredients 12 Steps:
Preheat oven to 350º F. Line a baking sheet with parchment paper. In a large mixing bowl, cream butter, egg yolks, vanilla, and almond extract together Add powdered sugar, flour, cream of tartar, and baking soda. Beat well. The dough will appear to be crumbly. Work it with your hands until it forms a ball. Roll dough into 1-inch balls and place them on the baking sheet. Flatten each ball with your fingers or a flat glass cup. Lightly flour the bottom of the cup if itsticks. Bake for 10 minutes or until the bottoms are lightly brown. Allow cooling. To prepare the frosting, beat powdered sugar, butter, and milk together. If it is toothick, add a little milk. If it is too thin, add a bit more powdered sugar When cookies are cool, frost, add sprinkles, and enjoy!
Time 3h20m Yield 48 Number Of Ingredients 10 Steps:
In a medium bowl, cream together 3/4 cup butter and 1/3 cup confectioners’ sugar until smooth. Stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest. Combine the flour and corn starch, and blend into the lemon mixture to form a soft dough. Divide dough in half, roll each half into a log about 8 inches long and 1 inch in diameter. Wrap in plastic wrap and refrigerate for 2 hours, or until firm. Preheat oven to 350 degrees F (175 degrees C). Cut each roll into 1/4 inch slices and place onto the cookie sheet. Bake in the preheated oven for 8 to 12 minutes, or until set. Cool completely before frosting. In a small bowl, blend together 3/4 cup confectioners’ sugar, 1/4 cup butter, 1 teaspoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. Frost cookies and allow to dry before serving or storing.
Time 40m Yield about 2-1/2 dozen. Number Of Ingredients 12 Steps:
In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners’ sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.
Time 25m Yield 66 cookies, 12 serving(s) Number Of Ingredients 6 Steps:
Cream butter, sugar,and flavorings until light and fluffy. Add flour. Mix on LOW until blended. Drop by teaspoons on UNGREASED cookie sheet, 2" apart. Bake at 400 for 8 minutes. Let cool 2 minutes. Roll in sugar. When cool, roll again.
Yield 24 Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees F (165 degrees C). Cream butter with an electric mixer until light. Gradually add the fructose and beat thoroughly. Beat in the almond extract, vanilla extract and water. Combine the flour, salt and pecans. Add to the creamed mixture, a little at a time, beating well after each addition. Roll doll into date-sized balls and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 13 to 14 minutes. Roll in confectioners’ sugar while warm and then again once cool.
Time 25m Yield 4 dozen Number Of Ingredients 10 Steps:
In a mixing bowl, cream butter, oil and sugars; add egg and vanilla and mix. Combine flour, baking soda and cream of tartar in a separate bowl; gradually add to the creamed mixture. Chill for several hours or overnight (I’ve made these and have only chilled them for 2 hours and they turned out fine, however when I’ve chilled them for several hours they were perfection!). Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets. Flatten with a fork dipped in flour; sprinkle with sugar. Bake at 350° for 12-15 minutes or until lightly browned. Cool on wire racks.
