Cookies Around The World 3 Of 5 - cooking recipe

Ingredients

BASIC COOKIE DOUGH
1 cup butter or 1 cup margarine, softened
1 1/2 cups confectioners' sugar
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
FINNISH ALMOND BRITTLE
1 teaspoon almond extract
2 cups confectioners' sugar
1 teaspoon vanilla
1 1/2 - 2 tablespoons milk
2 -3 drops food coloring (optional)
1/3 cup blanched almond, finely chopped
ITALIAN SPUMONI BARS
1 (1 ounce) envelope premelted chocolate
1/4 cup chopped pistachio nuts or 1/4 cup walnuts
2 -3 drops green food coloring
1 teaspoon rum flavoring
2 -3 drops red food coloring

Preparation

BASIC COOKIE DOUGH.
Cream butter and sugar.
Beat in egg and vanilla.
Add flour slowly and mix well.
FINNISH ALMOND BRITTLE.
Add almond extract to 1/2 cookie dough.
Cover and chill for at least 2 hours.
Heat oven to 375.
Roll dough 1/4 inch on lightly-floured cloth-coverd board.
Cut into strips 2 1/2 by 3/4 inch.
Bake on ungreased baking sheet 10-12 minutes, until very light brown.
Cool.
For frosting, blend confectioners sugar, vanilla, milk, food color.
Frost cookies.
Sprinkle with almonds.
ITALIAN SPUMONI BARS.
Divide 1/2 cookie dough into 3 parts.
Part 1- mix in premelted chocolate.
Part 2- mix in pistachio nuts and green food color.
Part 3- mix in rum flavoring and red food color.
shape each part into rectangle, 8 by 3 inches.
Layer rectangles, placing green dough in center.
Press together.
Wrap and chill at least 2 hours.
Heat oven to 375.
Cut dough crosswise into 1/8 inch slices.
bake on ungreased backing sheet 5-7 minutes, until no imprint remains when touched lightly.