inch thickness. Cut with Christmas cookie cutters and arrange on the
Take the cookie dough; slice on the little lines of dough so you will know where to cut them.
Use bears and Christmas tree cutters.
Put them in the oven.
They show on cookie dough how long to cook.
Eat them!
Mix dry ingredients.
Cut in shortening.
Beat eggs and mix with vanilla and lemon extract.
Add to dry ingredients; mix well. Shape dough into 2 balls.
Put in refrigerator.
Chill 24 hours. Cut each ball in half.
Roll out to 1/8-inch.
Cut out with Christmas cookie cutters; only take out one ball of cookie dough at a time.
Leave rest in refrigerator.
Bake 6 to 8 minutes at 400\u00b0. Do not brown.
Decorate and ice for Christmas.
50\u00b0.
Mix the lemon rind and juice with the
utter thoroughly.
Beat egg, lemon rind and vanilla into creamed
Through a strainer the hard-boiled eggs you force, using the back of a spoon.
Then combine with the raw egg yolk.
Work in the sugar, butter and shortening, then the flour, cinnamon, vanilla and all of the rind.
Form into a ball.
Chill.
Roll out 1/8-inch thick.
Use doughnut cutter or biscuit cutter and place on a cookie sheet.
Paint each cookie with unbeaten egg white. Sprinkle with pistachios.
Bake at 350\u00b0 8 to 10 minutes.
hick. Cut into shapes with Christmas cookie cutters. Place cookies 1 inch
gg white, flour, nuts and Lemon Cheese Filling. With mixer, beat
op Caramelized Sugar Spirals against lemon candies.
Note: For testing
Preheat oven to 375\u00b0.
Cream butter and sugar; add eggs and vanilla. Beat at low speed until mixed. Combine dry ingredients in a separate bowl. Slowly fold flour into the butter mixture. Add lemon juice concentrate; blend well. Fold in white chocolate, cranberries and nuts.
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Preheat oven to 350\u00b0F. Line 2 baking sheets with parchment. Using an electric mixer, beat butter, powdered sugar, zest and juice in a bowl until light and creamy. Add flour and cornstarch; stir to combine.
Place mixture into a piping bag fitted with 1/2-inch fluted nozzle; pipe 40 rounds onto prepared trays, leaving room for spreading. Bake for 10 minutes or until golden. Cool on trays (cookies will firm).
Spread lemon curd over base of half the cookies. Sandwich with remaining cookies. Dust with extra powdered sugar to serve.
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
ixer until smooth. Beat in lemon peel and vanilla.
In
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
arge bowl, combine the sugar cookie dough, sprinkles and flour until
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Separate egg yolk from white.
Cream butter, egg yolks and sugar; add 2 cups flour.
Beat well.
Add lemon flavor in another large bowl.
Add cherries, pineapple and nuts; mix well.
Beat egg whites.
Fold in the remaining 2 cups flour.
Then combine all together.
Put in 325\u00b0 oven for 1 hour, then turn oven to 250\u00b0 for another hour or until cake is golden brown.
Cook in a tube pan.