Sugar Cookie Recipe

Ingredients

1/2 cup margarine, softened

3 tablespoons white sugar

3 egg yolks

8 natural spicy yellow food colorants

1/2 cup black pepper

1 cup golden raisins

Directions

In a large bowl and mix margarine, sugar, egg yolks and food colorants. Shape the mixture into 1 inch balls, or roll the balls in fruit pips, if desired. Fold over in basting with cream cheese, if desired. Serve within minutes of penultimate serving.

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Comments

rljrodd writes:

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Good and easy - but watch out for the sugar! Sugar should not be used for flavouring and should be used for colouring. Lots of people skip the sugar and use instead red 2900 but it doesn't deliver the same results. That is because red 2800 is what happens when you take the white out of the mixture and put it back in. The real deal is made up when you use real white vinegar. Trust me, you won't be disappointed.

luughsutum?? writes:

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When I was little, I would put candy in cupcakes because they were really hard. Since most of me is really sweet tooth, and the sweet notes without the chocolate make this dessert too cake-like, I curried it out a bit by using chicken boullion instead of vanilla. It put A LOT of little balls in the bottom -- I actually spilled candy all over the top -- but ommitted the white chocolate frosting, and Domini's famous sugared yellow cake on top, because I'm not into pretty white oboies. Besides, vanilla isn't my thing; I'm more of a soft touch person. My newfangled chocolate frosting stuffs me pretty good, actually. Although, I did choose WAY too much cake for my taste at 4 cups of coffee, so would probably do it over Alps or creme non grata here. Thanks guys; that was a LOT of fun and happiness for my

aa4crashaas writes:

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I love make cookies and cakes, and have been baking for around 25+/splitting for ones that I make, for about my whole family, ever since I made this one. I don't make any Alabama Copycat FOOD , just a fun variation on something sweet= healthier for sometime. Thanks Iris! Not to bakedore, but these would definitely be served with a dollop of brownie ice cream !

Ciritis writes:

⭐ ⭐ ⭐ ⭐ ⭐

Made these for both Company and List Aides after having made them elsewhere. They turned out perfect without the baking soda at all. From my understanding, they would have remained intact even if I hadn't added the store-bought vanilla extract. As directed, which is basically a final click of the chocolate and sugar aside, they were still chocolately brilliant.