Sugar cookie recipe

Scarlett's Best Ever Sugar Cookies SUBMITTED BY: Scarlett Thornley PHOTO BY: Allrecipes
"These cookies will melt in your mouth !! This recipe can be halved if you only want 50 cookies, but they will disappear quickly!"

INGREDIENTS

1 cup confectioners' sugar

1 cup packed brown sugar

1 cup butter

1 cup vegetable oil

2 egg

2 teaspoons vanilla extract

4 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cream of tartar

1 cup chopped pecans

1/3 cup granulated sugar for decoration

DIRECTIONS

Preheat oven to 350 degrees F ( 175 degrees C ).

In a large bowl, cream together sugar, butter, and oil. Stir in the eggs and vanilla. Combine the flour, baking soda, salt and cream of tartar; stir into the creamed mixture. Mix in the pecans. Roll the dough into balls the size of walnuts. Place balls onto ungreased sheet. Press each ball down with the bottom of a glass dipped in sugar. (Find a glass with a decorative bottom to give cookies a pattern.)

Bake in preheated oven for 10 minutes or until golden brown around the edges.

Cut Out Sugar Cookies

1 c. margarine
1 c. sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
3 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt

Cream margarine, sugar and eggs. Mix dry ingredients; add to cream mixture. Add flour until dough is firm. Chill dough. Roll on floured board 1/8 to 1/4 inch thick. Cut out cookies. Bake on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

Grandma?s Favorite Sugar Cookie

1 cup white sugar

1 cup powdered sugar

1 cup butter

2 eggs beaten

1 tsp cream of tarter

1 tsp baking soda

1 tsp vanilla

4 cups flour

? cup corn oil

Cream the sugars and butter together. Mix the beaten eggs, vanilla and corn oil, in. Add the dry ingredients .Mix all the ingredients well and chill overnight. Bake at 375 F for 8-10 minutes?.DO NOT OVERCOOK.

We used to make the funniest colors to decorate the cookies, most of them looked inedible. They tasted heavenly, though. We figured if we made them look gross enough, the adults would leave them alone. We were wrong. Everyone knew they were Grandma?s famous sugar cookies from her handed down recipe book. This page was splattered with all sorts of colors. I have that book now. I love making these cookies with my kids.

Grandma?s Favorite Frosting (don?t forget the food coloring)

2 cups of powdered sugar

? cup butter melted

1 ? T Milk

1 tsp vanilla

Cream sugar, butter and vanilla. Add a small amount of milk (1 to 2 tablespoons). Beat until fluffy. If frosting is too sweet add a little more milk.

Try it this season. Enjoy your family and brew som

EIGHT-IN-ONE COOKIES

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2 c. butter or margarine
2 c. sugar
1 c. brown sugar, packed
4 eggs
6 1/2 c. sifted flour
1 Tbsp. cream of tartar
2 tsp. baking soda
1/4 c. milk

Cream together butter and sugars until smooth and
fluffy. Stir in unbeaten eggs, one at a time. Sift together
dry ingredients; add to creamed mixture alternately with milk.
Mix thoroughly. Divide dough in 8 (1 cup) lots. Wrap each
tightly in foil or plastic wrap; freeze. Then place in plastic
bag. To use, thaw dough just enough that you can shape or drop
it. Place about 2-inches apart on greased baking sheet and
bake in moderate 375 degrees oven 10 to 15 minutes. Spread cookies on
racks to cool. Mix makes 8 cups dough. Each cup makes 2 to 3
dozen cookies, depending on the kind you make. (Chocolate Chip
Balls, Coconut-Almond Cookies, Pecan Balls, Ginger Cookie
Balls, Gumdrop Cookie Balls, Fruit 'N Spice Drop Cookies,
Orange Wafers and Banana-Lemon Drops.)

*SCTCHOCOLATE CHIP BALLS:
Knead into 1 cup cookie dough, 1 tablespoon cocoa and
1/3 cup semi-sweet chocolate pieces. Shape into about 24 round
balls; flatten slightly with spatula. Bake as directed.

*SCTCOCONUT-ALMOND COOKIES:
Knead into 1 cup cookie dough, 1 cup flaked coconut and
1/4 teaspoon almond extract. Shape into about 24 balls; place
on greased baking sheet and press flat with spatula. Top each
with a piece of candied cherry. Bake as directed.

*SCTPECAN BALLS:
Knead into 1 cup dough, 1/2 cup finely chopped pecans
and 1/4 teaspoon vanilla. Shape into 24 balls; flatten. Bake
as directed.

*SCTGINGER COOKIE BALLS:
Mix into 1 cup cookie dough, 1 tablespoon dark molasses
and 1/4 to 1/2 teaspoon ground ginger. Shape into 24 balls
(dip fingers in water occasionally so dough doesn't stick to
hands). Bake as directed.

*SCTGUMDROP COOKIE BALLS:
Make into 1 cup cookie dough, 1/2 cup finely chopped
gumdrops; cut with scissors. Shape into balls; crisscross with
fork. Bake as directed.

*SCTFRUIT 'N SPICE COOKIES:
Stir into 1 cup cookie dough, 1/2 cup cooked, drained
and chopped dried fruit, 2 tablespoons brown sugar, 1/4 tea-
spoon ground cinnamon and 1/8 teaspoon ground cloves. Drop by
teaspoonfuls 2-inches apart onto greased baking sheet. Bake as
directed. Makes 30.

*SCTORANGE WAFERS:
Stir into 1 cup cookie dough, 1/4 teaspoon grated orange
peel and 1/4 cup sugar, mixed with 4 teaspoons orange juice.
Drop by teaspoonfuls 2-inches apart on greased baking sheet.
Makes 24 thin cookies.

*SCTBANANA-LEMON DROPS:
Stir into 1 cup cookie dough, 1/4 cup mashed ripe
banana, 1/2 teaspoon grated lemon peel and 1/4 teaspoon lemon
juice. Drop by 1 teaspoonful at a time into finely rolled corn
flakes. Coat by turning gently with a spoon. (Dough is very
soft.) Place 2-inches apart on greased baking sheet and bake as
directed. Watch carefully so cookies do not scorch. Makes 2
dozen.