Betty Crocker Sugar Cookie Recipe?

Does any one have a copy cat recipe of the Betty Crocker sugar cookies that can be bought in the bag??? I like the soft, dense, cheeewy kind like that.





Any help would be greatly appreciated, thanks!Betty Crocker Sugar Cookie Recipe?
Try Pepperidge Farm for that kind of cookie. I know they have a snickerdoodle cookie that is yummy and soft and dense and chewy. I know it is a shortbread, but the way they do it, it's way yummy.





-EmBetty Crocker Sugar Cookie Recipe?
pretty much fat : /
Ingredients


1 1/2 cups powdered sugar


1 cup butter or margarine, softened


1 teaspoon vanilla


1/2 teaspoon almond extract


1 egg


2 1/2 cups Gold Medal庐 all-purpose flour


1 teaspoon baking soda


1 teaspoon cream of tartar


Granulated sugar or colored sugar





Directions





1. Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.


2. Heat oven to 375潞F. Lightly grease cookie sheet.


3. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.


4. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.





Mary's Sugar Cookies





1 cup butter, softened


1 1/2 cups powdered sugar


1 egg


1 teaspoon vanilla


1/2 teaspoon almond extract


2 1/2 cups all-purpose flour


1 teaspoon baking soda


1 teaspoon cream of tartar


granulated sugar





Mix together sugar and butter. Add egg, vanilla, and almond extract; mix well. Blend in flour, baking soda and cream of tartar. Cover and chill for 2 to 3 hours. Heat oven to 375 F. Divide dough in half. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into desired shapes; sprinkle with granulated sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edges.








BETTY CROCKER SUGAR COOKIES





1 1/2 cups powdered sugar


1 cup margarine or butter, softened


1 egg


1 tsp. vanilla


1/2 tsp almond extract


2 1/2 cups all purpose or whole wheat flour


1 tsp. baking soda


1 tsp, cream of tartar


granulated sugar





Mix powdered sugar, margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.





WHEN READY TO BAKE:


Preheat oven to 375 degrees F.





Divide dough into halves. Roll each half 3/16-inch thick on lightly floured clothe covered board. Cut into desired shapes with 2 to 2 1/2-inch cookie cutters, sprinkle with granulated sugar. Place on lightly greased cookie sheet.





Bake until edges are light brown, 7-8 minutes.





DECORATED COOKIES


Omit granulated sugar. Frost and decorate cooled cookies with Creamy vanilla Frosting (below), tinted with food colors, if desired. Decorate with colored sugar, small candies, candied fruit or nuts, if desired.





CREAMY VANILLA FROSTING





3 cups powdered sugar


1/3 cup margarine or butter, softened


1 1/2 tsps. vanilla


about 2 Tbsp. milk.





Mix sugar and margarine. Stir in vanilla and milk; beat until smooth and of spreading consistency.





websites: http://www.chitterlings.com/02dec02.html





http://www.dvo.com/betty_recipes.html








http://www.grouprecipes.com/29926/starli鈥?/a>
I think I saw what you're looking for in this free recipe ebook.
Try this:





You can also roll the cookies in the sugar sprinkles before baking.








2 3/4 cups all-purpose flour


1 teaspoon baking soda


1/2 teaspoon baking powder


1 cup softened butter


1 1/2 cups white sugar


1 egg


1 teaspoon vanilla extract


3 to 4 tablespoons buttermilk


Sprinkles or colored sugar, for decorating





Preheat oven to 375 degrees F.


In a small bowl, stir together flour, baking soda, and baking powder. Set aside.





In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.





Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.





Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.














http://www.foodnetwork.com/food/recipes/鈥?/a>