Sugar Cookies Sandys Recipes

LEMON SUGAR COOKIES WITH SANDY'S COLORED SUGAR

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, beat the butter and sugar on medium-high speed with an electric mixer until fluffy, about 3 minutes. Add the lemon zest and juice and mix well. In a separate medium bowl, combine the flour, baking soda, and salt. Gradually add the flour mixture to butter mixture and mix to combine. Shape into a log and wrap in heavy-duty plastic wrap. Refrigerate until firm, at least 2 hours.
• Divide the sugar between 2 small resealable plastic bags. Add 8 to 10 drops of 1 color of food coloring to each bag. Shake vigorously to distribute and color the sugar. Put the colored sugar into 2 separate plates.
• Slice the log into 1/2-inch thick rounds. Dip the cookies on 1 side into the sugar, making 12 of each color. Arrange the cookies on baking sheets, spacing evenly, and bake until lightly browned, about 12 to 15 minutes. Remove from the oven, allow to cool slightly, then remove the cookies from the pans. Cool completely on wire racks before serving.

SANDY'S SUPER SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Sift flour, cream of tartar, baking soda, and salt together in a large bowl.
• Beat butter and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in vanilla extract. Add eggs one at a time, beating well after each addition. Gradually add flour mixture to butter mixture on low speed until dough is just-combined.
• Divide dough into 4 portions; refrigerate 3 portions. Roll remaining portion out on a lightly-floured work surface to 1/4-inch thick. Use cookie cutters to cut dough into desired shapes and transfer cookies to prepared baking sheet.
• Bake in the preheated oven until slightly golden at the edges, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat rolling, cutting, and baking process with remaining dough portions.

SANDY'S SUGAR COOKIE

Steps:

• Cream sugars with butter and oil with an electric mixer until light and fluffy. Add eggs and vanilla, beat well. In a large bowl; sif flour with soda and cream of tartar. Add flour mix to creamed mixture a 1/2 c at a time and beat well. Refrigerate dough for 15 minutes. Drop by tsp onto ungreased cookie sheets. Bake at 350* until the edges of the cookies are brown. 10-20 min.

DOLLY PARTON SUGAR COOKIES

Steps:

• Cream sugar and butter in a medium-size bowl.
• Beat in eggs, then flour and lemon peel. Knead gently together. Don't overwork the dough, but make sure it's consistent.
• Chill dough for 3 hours.
• Preheat oven to 350'F.
• Roll out dough with rolling pin.
• Cut into shapes and place on greased cookie sheets.
• Bake until tops get pinkish-brown, about 8 minutes.

PECAN SANDIES COOKIES

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. , Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. , Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.

SANDIES

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours.
• Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents. Place 2 inches apart onto unprepared cookie sheets.
• Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.

SANDIES

Steps:

• Cream oleo and sugar together.
• Add vanilla and water.
• Add flour to mixture, a little at a time.
• Mix in pecans.
• Roll into small balls (coat hands with flour if necessary).
• Bake for approximately 20 minutes at 350°F, turning to brown other side after 10 minutes.
• Sift 1/2 box XXX sugar in bowl.
• Coat Sandies as soon as they are removed from the oven.
• Line can with wax paper and sprinkle with XXX sugar.
• Separate layers with wax paper.