o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
eady to serve.
Recipe courtesy of Holiday Cookies by Elisabet der Nederlanden
pread frosting on tops of cookies and sprinkle with remaining Shapes
Cream butter, sugar and eggs.
Sift dry ingredients together; add to creamed mixture.
Dough should be stiff.
More flour may be added if necessary to make dough easier to handle.
Chill for 1 hour.
Roll dough very thin; cut in squares and rounds.
Brush tops of cookies with milk; sprinkle with almonds and sugar.
Bake on ungreased cookie sheet for 9 to 10 minutes at 375\u00b0.
Makes 2 dozen.
eem like enough, but the cookies will spread while cooking), spoon
coa powder. As with all cookies, it's the taste
Whip lard until creamy.
Mix wine (or fruit juice), 1 cup sugar, 1 tablespoon cinnamon and anise.
Add this to lard.
Mix with wooden spoon.
Add egg yolks; mix well.
Add sufficient flour to make a soft dough; roll out 1/2 inch thick.
Cut in desired shapes and place on greased cookie sheet.
Bake 15 minutes at 350 degrees.
Check often to prevent burning.
Mix remaining cinnamon and sugar.
Dredge cookies in this mixture while they are still warm.
acked), 2 1/8 teaspoons Recipe #490865, and 1/2 teaspoon
br>Frost with the following recipe.
Frosting.
1-cup
Mix dry ingredients; work in butter so that it's doughy like pie crust.
Add wet ingredients and keep adding flour as needed. Bake at 350\u00b0 for 8 to 10 minutes.
This recipe is used for cutout holiday cookies.
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
ined baking sheets and bake cookies for approximately 15 minutes or
o holiday shapes and place on an ungreased pan. (The cookies do
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch spring-form pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
o 12 minutes or until cookies are set and lightly browned
o 12 minutes or until cookies are set and lightly browned