Aunt Fayes Sugar Cookies Recipes

AUNT MARY'S OLD FASHIONED SUGAR COOKIES

Steps:

• Cream butter and sugar until fluffy. Add eggs, one at a time, then the lemon juice.
• In another bowl sift together the flour, baking soda, cream of tartar and salt.
• Gradually add the dry ingredients to the creamed mixture and mix well.
• Gather dough into a ball, divide in half and pat into two disks. Chill for an hour or overnight.
• Roll out dough on a floured surface ¼ to ½ inch thick. Cut into shapes. Transfer cookies to a parchment lined baking sheet and bake for about 10 minutes. (Watch closely, you don't want them to get too brown.)
• Cool and paint with tinted icing and decorative sprinkles.

AUNT MARY'S COOKIES

Steps:

• Place sheets of waxed paper onto a work surface.
• Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
• Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.

AUNT ESTHER'S SUGAR COOKIES RECIPE - (4/5)

Steps:

• Preheat the oven to 350°F. Whisk the dry ingredients together, and set aside. With an electric mixer, cream the butter and sugar together 3 to 4 minutes. Add the powdered sugar and mix for about 1 minute. Add the eggs, one at a time Add the vegetable oil and vanilla. Add the dry ingredients, a bit at a time, just until combined. Don't over-mix. For best results, line a baking sheet with parchment paper (or a Silpat). NOTE: The dough will be soft, so a cookie scoop makes the task a lot easier. Otherwise, chill the dough for at least 15 minutes, if you don't have a cookie scoop. I like to use a 2-inch cookie scoop to measure 12 cookies per sheet, spaced about 2" apart. With the flat of your palm (I lightly moistened my hands with water so the dough doesn't stick), gently press the cookie down just enough to flatten it out to be even. Sprinkle sugar on top. Bake for 14 to 15 minutes, rotating the baking sheet halfway through. The cookies should be slightly brown around the edges. Allow them to cool for 5 minutes, then remove to a cooling rack. Once the cookies are completely cool, they will be crunchy, with a tender texture on the inside. Yield: 3 dozen cookies. If you make 1-inch cookies, you should have 5 to 6 dozen.

AUNT ANNIE'S SUGAR COOKIES

Steps:

• Preheat the oven to 350°.
• Mix flour, baking powder, baking soda, salt and nutmeg together.
• In a large bowl, fully cream margarine and sugar together.
• Add soured milk alternately with the dry ingredients to the creamed mixture.
• Form dough into a ball, wrap and chill in the refrigerator for at least one hour.
• Cut the dough into quarters and roll out one quarter at a time (it rolls and cuts the best if it is chilled, so keep the remaining sections in the refrigerator until you're ready to use them).
• I use a pastry mat to cut my dough out on. I have never had a problem with the dough being sticky, but you can lightly flour your work surface, if necessary (beware that it might change the flavor a bit if you over flour).
• Transfer the cut out cookies to an ungreased baking sheet. I like to sprinkle a little sugar on the tops of them before baking. My children like to put sprinkles on top first. Or, you can leave them plain and put icing on afterwards. We have too big a sweet tooth here to eat them plain.
• Bake in a 350°F oven for 7-9 minutes. Do not brown!
• Enjoy!

AUNT EDNA'S SUGAR COOKIES

Steps:

• In a large bowl, cream sugar and shortening together.
• Add salt and eggs and mix well.
• Add vanilla and mix well.
• Add flour, baking soda, baking powder and sour cream and mix well.
• Roll the dough out to 1/4" to 3/8" thick, and cut cookies out in whatever shape you wish. Transfer cookies to a cookie sheet, and bake at 350 degrees F for 10 minutes.
• Sprinkle with sugar. Cool on a wire rack.

AUNT MARY'S SUGAR COOKIES RECIPE - (4.2/5)

Steps:

• On a floured board roll out pieces of fough in a smaller portion so easy to work with. Cut in desired shapes with cookie cutters. Decorated as desired. Using a spatula or flat lifter place on geased cookie sheets and bake about 12 minutes or till lightly browned at 325F.

AUNT FANNY'S COOKIES

Steps:

• Sift together flour, sugar and salt into a bowl. Add beaten egg yolks and milk and mix to a firm dough. Chill.
• Combine walnuts, sugar and cinnamon. Add a little cream to make a paste.
• Roll out dough in a long rectangle that is 1/8" thick. Spread walnut mixture over dough and roll up, starting with the long side. Cut into ¼" thick slices. Put onto greased cookie sheet.
• Bake @ 375 degrees until golden brown.

AUNT SALLY COOKIES

Steps:

• In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
• To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.

AUNT CATHERINE'S MILLION DOLLAR SUGAR COOKIES

Steps:

• Cream butter, sugars and vanilla together.
• Add egg and mix well.
• Add flour, baking soda and salt, mix well.
• Add nuts and stir.
• Form balls the size of walnuts.
• Then roll in sugar and press flat with the bottom of a glass or the tines of a fork -dipped in sugar.
• Bake at 350 degrees for 10 min or until edges are a light brown.

AUNT MAMIE'S

Steps:

• Beat together cream cheese and margarine until well blended. Add flour, mixing well. Shape into a ball, cover and chill for 2 hours.
• In saucepan over medium heat, cook sugar and milk, stirring occasionally until milk boils and sugar is dissolved. Add the ground nuts. Remove from heat and let cool until mixture is of spreading consistency.
• Roll out chilled dough on lightly floured surface to a rectangle about 18 X 12 inches. Cut in half lengthwise. Spread each piece with milk/nut filling and roll up like a jelly-roll, starting from the long side.
• Cut each roll in half. Place seam side down on ungreased cookie sheets (two on a baking sheet). Leaving roll's shape intact, cut into slices 1/2 inch thick almost to the bottom of the roll.
• Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes or till done. Remove from sheet and sprinkle with confectioners' sugar. Cool on racks. Cut cookies all the way through. Refrigerate or freeze. Re-sprinkle with confectioners' sugar before serving.
• Variations: A) In place of milk/sugar/nut filling, spread with ground filberts and red raspberry preserves. B) Before rolling, sprinkle chopped chocolate chips over milk/sugar/nuts filling.

AUNT FAYE'S APPLE CAKE

Steps:

• Apple Cake directions:.
• Mix sugar, oil, and eggs. Blend well.
• Sift flour, salt and soda. Hold out 1/2 cup flour mixture to dredge fruits and nuts.
• Beat dry ingredients into wet ingredients ~ add vanilla.
• Stir in apples, nuts, and coconut dredged in 1/2 cup flour (from above).
• Pour into greased and floured 10 inch tube, or large bundt pan.
• Bake at 350 degrees for 55-60 minutes. Cool and top with glaze.
• Butterscotch Glaze directions:.
• Combine salt, butter, evaporated milk, and brown sugar in saucepan over medium heat.
• Bring to a boil and cook gently (not a hard rolling boil) for 5 minutes.
• Add vanilla; stir, and pour over cooled cake.
• Makes 18-20 servings.

AUNT CORA'S WORLD'S GREATEST COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the margarine, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, mixing well after each. Combine the flour and baking soda; stir into the peanut butter mixture. Mix in chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, or until lightly browned at the edges. Allow cookies to cool on the cookie sheets for a minute before removing to wire racks to cool completely.

AUNT BETZ COOKIES

Steps:

• Beat eggs. Combine eggs, sugar, and butter or margarine in a large saucepan. Bring to a boil and let cook on low for 2 minutes, stirring constantly. Turn off heat. Add the crumbs, marshmallows and coconut.
• Spread mixture into a lightly buttered 9x13 inch dish.
• Melt the chocolate chips and peanut butter together and spread over the top of the bars. Refrigerate overnight. Cut into small squares to serve.

AUNT FAYE'S SUGAR COOKIES

Steps:

• 1. Mix dry ingredients and hold. 2. In mixer, blend top ingredients. 3. If adding color, add now. 4. Gradually add in flour mixture. 5. Chill for 1 hour. 6. Roll out between two sheets of parchment paper. Trim paper so fits on baking sheet. Move to baking sheet before cutting. 7. Cut out cookies, dipping cutter in flour. 8. Chill 10 minutes. 9. Remove excess dough. 10. Chill 10-30 minutes before baking (my guess is this keeps it from rising as much in the oven). 11. Bake on parchment paper at 400 for 8 minutes (check at 5 min.) No need for greasing pan if not using parchment paper.