200 degrees C). Line 2 cookie sheets with parchment paper.
t the 6 gingerbread shapes for one house. Cut an
nto prepared pans.
Bake for about 25 mins until toothpick
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
plastic wrap. Refrigerate for 2 hours.
Preheat the
FOR THE POPPY SEED SHEET
round the holidays. Instructions for marble cookies are given below
hey are half full. Bake for about 15 minutes. Cool on
ell.
Cover and chill for at least 2 hours but
ith plastic wrap and refegerate for.
25 minutes.
Preheat
ut the ready to bake cookie dough.
place elephant shaped
Place sugar and milk in bowl; stir until mixed thoroughly. Add corn syrup and mix well.
For a thinner icing, add small amounts of corn syrup until desired consistency is reached.
This icing dries to a shiny, hard finish.
n plastic wrap and refrigerate for 30 minutes.
Roll on
350 degree F oven for about 25 minutes or until
Rub sugar through sieve; add lemon juice and coloring and mix well.
Whip the whites of eggs and add gradually, working it well all the time with a wooden spoon, then beat briskly until it is a smooth paste.
This can be used for piping and all kinds of fancy decorations.
nd sugar in a mixer for 15 minutes, until it begins
lices. Reserve some strawberry slices for garnish.
Spoon the mixture
1. Beat cheese, butter and lemon rind in small bowl with electric mixer until light and fluffy.
2. Gradually beat in sifted icing sugar and beat until smooth.
I would recommend serving this frosting with red velvet, banana, or carrot cupcakes.
Thoroughly cream butter and sugar.
Add egg and beat well.
Add dry ingredients alternately with milk and vanilla and mix thoroughly.
Roll on lightly floured surface and cut with floured cookie cutter.
Bake on greased cookie sheets at 375 for 5 minutes or until firm. Cool dough before icing.
For icing, cream all ingredients. Add enough milk to make icing spread easily. Add food coloring if desired.
his will make enough fruit for 3 cakes.
Cover jar