Butter Crisco Cookies Recipes Recipe For Lasagna

BUTTER COOKIES

Steps:

• Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks., For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.

BUTTER FLAVORED CRISCO ULTIMATE CHOCOLATE CHIP COOKIE

Steps:

• Heat oven to 375. Cream butter flavor crisco, brown sugar, milk, and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt, and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet. Bake at 375 8 to 10 minutes for chewy cookies (they will look light and moist) or 11 to 13 minutes for crisp cookies DO NOT OVERBAKE. Cool on baking sheet for 2 minutes. Remove to cool rack. 3 dozen 3-inch cookies. Note: if nuts are omitted, use 1-1/2 cups semi-sweet chocolate chips. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

CRISCO BROWN SUGAR COOKIES

Steps:

• 1. Preheat Oven to 350*F.
• 2. Beat shortening, butter, brown sugar, egg, and vanilla in medium bowl with electric mixer on medium speed until creamy.
• 3. Stir together flour, baking soda, and salt. Add gradually to creamed mixture, beating on low speed until blended.
• 4. Scoop dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet.
• 5. Bake 12 to 14 minutes or until golden brown. Add a pinch of cinnamon sugar to each cookie. Leave on baking sheet 2 minutes. Remove to wire rack to cool completely.
• 6. Enjoy! :)

CRISCO COOKIES

Steps:

• Cream Crisco and sugar together; add egg.
• Sift soda, cream of tartar and flour together.
• Add vanilla.
• Form into balls the size of walnuts.
• Roll in sugar; place on cookie sheet. Press down with thumb.
• Bake at 350° for 12-15 minutes.

CHOCOLATE CHIP COOKIES WITH CRISCO

Steps:

• Preheat oven to 375F.
• Dump Crisco, brown sugar and granulated sugar into a large mixing bowl.
• Cream the ingredients together using an electric mixer until no large lumps remain.
• Add egg, milk and vanilla extract to the bowl. Continue mixing with the electric mixer.
• Add flour, salt and baking soda to the bowl. Mix with the electric mixer until ingredients are fully combined.
• Add the chocolate chips to the bowl. Use a rubber spatula to stir the chocolate chips into the cookie dough.
• Roll cookie dough into balls approximately one inch in diameter and place them on a non stick baking sheet leaving at least two inches between the balls.
• Place the baking sheet in the oven and bake the cookies until they are golden brown around the edges. 9-11 minutes.
• Remove the baking sheet from the oven and allow the cookies to cool on the pan for a couple minutes before using a spatula to transfer them to some parchment paper on the counter to finish cooling off.
• Serve and enjoy!

CRISP BUTTER COOKIES (REFRIGERATOR COOKIES)

Steps:

• Combine flour, baking soda, and salt in a large bowl.
• Beat butter and sugar in a second large bowl using an electric mixer until smooth and creamy; beat in the egg. Gradually blend in the flour mixture until dough is just mixed.
• Divide the dough in half and shape each half into a log 1 1/2 inches in diameter. Wrap logs in waxed paper and chill for 4 hours.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets. Cut the logs into ¼ inch thick slices and place 1 inch apart onto baking sheets.
• Bake in the preheated oven until cookies are lightly colored, 8 to 10 minutes. Transfer to wire racks to cool.