1 cup butter 1 cup sugar 2 eggs 1 Tbsp. vanilla 2 cup flour 1 tsp backing powder Cream butter and sugar until light and fluffy. Add eggs and vanilla. In another bowl, mix flour, backing powder. Slowly add in flour mixture. Chill overnight. Roll dough, cut, and bake 10-12 minutes at 350F. Cool completely then frost.
4 eggs 1 cup sour cream 2 T white vinegar 1 cup sugar 3 cups flour 1 cup pecans Mix the margarine with the flour. Add sour cream, egg yolks and white vinegar. Make 40-50 small balls. Refrigerate for 40 minutes. Mix the egg whites and sugar in a mixer. Roll the balls out. Put one spoonful of egg white and sugar mixture and nuts and form an abalone shape. Bake at 350 for 15-20 minutes. Dust cooled abalone with powdered sugar.
5 Eggs 1 pound margarine 2 cup sour cream or plain yogurt 2 T baking powder 2 cup sugar 6-7 cups flour 2 cup pecans Mix all ingredients with a mixer. Refrigerate the dough for 40 minutes. Divide the dough in to three big balls. Roll the balls and make any shape with a cookie cutter. Bake cookies at 350 for 15-20 minutes. Dip cooled cookies in warm chocolate.
2 cup sugar 2 cup powdered sugar 2 cup margarine 2 cup cooking oil 2 eggs 6 cups flour 2 tsp cream of tartar 2 tsp baking soda 2 tsp vanilla Combine sugars, margarine and oil. Beat well. Add eggs. Beat again. Add remaining ingredients. Mix well. Drop small balls of dough on cookie sheet. Flatten with potato masher with granulated sugar. Bake at 315 degrees for 6 to 8 minutes. Sift powdered sugar on top of cookies after they cool.
4 c flour 2 c butter 1 c powdered sugar 2 c pecans 2 t vanilla 1/2 t salt Mix the butter with the sugar and vanilla. Add flour and salt and then pecans. Make a little ball and put it in the oven at 300 for 20 minutes. Sprinkle with powdered sugar when they are finished baking.