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.
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
Melt margarine in large saucepan over low heat.
Add marshmallows and stir until completely melted.
Remove from heat. Add cereal.
Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into 15 x 10 x 1-inch pan coated with cooking spray, in a layer about 1/2-inch thick.
When slightly cooled, use holiday cookie cutter to cut into shapes.
Decorate as desired with prepared frosting and candies.
Yields 9 (3 1/4-inch) cut-outs.
Preheat oven to 400\u00b0.
Cream butter thoroughly.
Add sugar gradually and continue beating until fluffy.
Beat in egg and vanilla.
Sift together dry ingredients.
Gradually add to creamed mixture and mix until thoroughly blended.
Shape and bake dough. Chill overnight.
Roll and cut into shapes for holiday cookies.
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<