Slice & Bake Sugar Cookies - More Make a Mix
Yield
36 cookiesPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
margarine
softened |
|
| 2 | cups |
sugar
granulated |
|
| 3 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | teaspoon |
lemon extract
|
*
|
| 6 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
margarine
softened |
|
| 473 | ml |
sugar
granulated |
|
| 3 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 5 | ml |
lemon extract
|
*
|
| 1.4 | l |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
Directions
Before baking, sprinkle with granulated sugar, if desired cookie mix: cut four 14X12-inch pieces of waxed paper or plastic wrap; set aside.
In a large bowl, cream margarine andamp; sugar.
Beat in eggs, vanilla and lemon extract until light and fluffy.
In a large bowl, combine flour and baking soda.
Gradually stir flour mixture into egg mixture until blended.
Divide dough into 4 equal pieces.
Shape each piece into an 8-to10-inch roll.
Wrap each roll in 1 piece of waxed paper or wrap. Place wrapped rolls in a plastic freezer container tight fitting lid, or wrap air-tight in a 14x12 piece of heavy duty foil; label.
Store in freezer. Use within 6 months.
TO BAKE: Preheat oven to 350℉ (180℃).
Lightly grease 2 large baking sheets.
Cut frozen dough into ¼ in slices.
Place on baking sheets ½-in apart, 8 to 10 minutes or until edges get slightly brown.
