|Bonbons and Simple Sugar Sweets|
|by Louisa Thorpe|
Originally published in 1921, this is a detailed look at the art of sweet making, containing much advice still of practical use today.
1 - 10 of 1,260 for sugar cookie frosting
Mix all ingredients until smooth. Add cream if too stiff, add confectioners' sugar if too runny. Use a decorator's tube to "draw" on the cookies.
Cream eggs and sugar; add shortening ... by spoon onto cookie sheet. Bake at ... minutes. Cool, then frost. Beat together ... different colors of frosting.
Mix dry ingredients. ... holds together. Chill overnight. Roll out dough 1/4 inch thick. Cut into shapes. Bake 8 minutes at 375 degrees. Frost when cool.
Thoroughly cream shortening and sugar and vanilla. Add ... thickness. Cut with cookie cutters. Bake on ... doubled. Cool and frost. Add milk ... food coloring for tinting.
Dissolve Dream Whip ... Crisco, flour, salt, flavoring and Dream Whip mixture on low speed. Add sugar a little at a time. Mix on low speed at all times.
Cream butter with brown sugar and granulated sugar ... Place on ungreased cookie sheet; press with ... Remove from heat and beat in 1 cup powdered sugar.
Blend first 3 ... browned. BLUE RIBBON FROSTING: Mix 1 pound sifted powdered sugar with 1/2 cup ... add 1/4 cup scant hot water. Frost cookies when cooled.
Preheat oven. Cream shortening. Add sugar beat until fluffy. ... baking sheet, flatten slightly with a fork. Bake 15 minutes until lightly brown. 2 dozen.
Heat oven to 400°F. Combine butter, sugar and almond extract ... add all remaining cookie ingredients. Beat until ... extract. Makes 3 1/2 dozen cookies.
Cream shortening and sugar together. Beat until ... thick; cut with cookie cutters. Bake 6-8 ... at 350 degrees. Frost immediately; remove from ... Mix well with spoon.
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