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Try this Janets Powdered Sugar Cookies recipe, or contribute your own. "Frosting" and "Cookies" are two of the tags cooks chose for Janets Powdered Sugar Cookies.
"Great cookies, soft and melt in your mouth good. I don't think you would need to actual refrigerate for 3 hours though. I also didn't get 4-5 dozen although I made some large cookies so maybe."- pwbooboo65
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* Use real butter or stick margarine NOT SPREAD. Do not substitute reduced fat spread, their higher water content often yields less-satisfactory results. These are soft cookies and are great for decorating or holidays. COOKIES: With an electric mixer of wooden spoon, cream sugar and butter together until creamy. Add egg, vanilla, almond, flour, baking soda and cream of tartar. Mix until thoroughly combined. Chill this dough at least 3 hours. Preheat oven to 350 degrees F. Roll out dough 1/8-inch thick and cut cookies into shapes, then bake 8 to 10 minutes. Cool the cookies and coat with icing. Makes 4 to 5 dozen cookies. ICING: Mix the powdered sugar, milk and vanilla until smooth. Source: Oregonian FoodDay; typos by Dorothy Flatman 1997 From: Dorothy Flatman Date: 04 Dec 97 Posted to Bakery-Shoppe Digest V1 #459 by Rachel Spence
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pwbooboo65 4 years agoGreat cookies, soft and melt in your mouth good. I don't think you would need to actual refrigerate for 3 hours though. I also didn't get 4-5 dozen although I made some large cookies so maybe.