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.
dditional cherries to garnish tops of cookies.
Bake at 375\u00b0F
aking powder, salt, cream of tartar, and sugar into the
br>Beat in as much of the flour as you can
ake golf-ball-sized shapes of the dough and insert a
mall bowl. Moisten the bottom of a small glass in water
entres of cookies with the back of a round measuring spoon. Cool cookies on
alls (or bigger for bigger cookies). Place 2 inches (or adjust
vanilla extract and a pinch of salt for flavoring.
Spoon
mix topping ingredients. Dip tops of cookies in glaze, then sprinkle with
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
ough. Take dough out of food processor and knead a
heets.
Remove one package of dough. Place on a precut
ow and add 1/3 of dry ingredients. When incorporated,
ve about 1/3 cup of liquid. You will occasionally
alfway to 2/3 full of oil, lard, or shortening, and
use.
For the cookies: Combine the butter and confectioners
okie tins.
(** The story of the fat: we can always
od print.
The amount of flour needed will depend
For the Cookies: Mix margarine, sugars, and egg.