Cream earth balance vegan margarine with 1/4 cup powdered sugar, add water and vanilla and mix.
Add flour and mix well.
Finally mix in pecans. (The batter will appear dry!).
Form into 1-inch diameter balls, place on an ungreased cookie sheet and chill for one hour.
Bake in a slow oven (roughly 300 degrees Fahrenheit) for 20 minutes or until lightly browned.
While still hot, roll in remaining confectioners' sugar.
Store in an airtight container.
Cream the butter and sugar together.
Add the egg and the vanilla and almond extracts. Beat well.
Sift together the flour and the baking powder. Add to the liquid mixture slowly, mixing until smooth.
Do not chill the dough!
Force through the cookie press.
Decorate with colored sugar crystals before baking.
Bake at 400 degrees F for 8-10 minutes.
You can add food coloring to the dough before making cookies if you'd like. Green Christmas Trees and Red Hearts look very nice on Santa's plate!
f food coloring before forming cookies. (For example, you can make
slightly oval shape. Place cookies on an ungreased cookie sheet
Cut butter into flour until it resembles cornmeal.
Stir in cream until combined.
Turn out onto a lightly floured surface.
Roll to 1/8 inch thickness.
Cut into circles using a 2 inch round cookie cutter.
Before baking, prick with a fork and sprinkle with sugar.
Bake at 375 F for 8-10 mins on an ungreased cookie sheet.
Place two cookies together (sandwich-style) using you favorite butter cream frosting tinted to celebrate the season.
Note: I like recipe #19353 Vanilla Butter Cream Frosting,
inutes or just until the cookies start to turn light golden
andle, but still warm roll cookies in additional powdered sugar. Place
lour as you make more cookies.
Place onto prepared cookie
Cream shortening and butter at medium speed of an electric mixer until light and fluffy.
Add 1 cup powdered sugar and salt and mix well.
Stir in flour.
Add water, vanilla, and almonds, stirring well.
Shape dough into 1-inch balls (I use small cookie scoop).
Place on ungreased cookie sheets.
Press down lightly on dough with bottom of glass or measuring cup.
Bake at 325\u00b0 for 12 minutes or until done.
(Cookies will still be light).
Dredge warm cookies in powdered sugar.
hin cookies and this recipe makes a lot of cookies.
Note:.
Swedish
repared cookie sheets. Bake the cookies until they begin to turn
For cookies:
Preheat oven to 375\
coa powder. As with all cookies, it's the taste
very sharp knife, slice cookies a scan 1/4\" thick
Mix all ingredients; roll into small balls and place on cookie sheet.
Flatten with spatula dipped in flour.
Bake at 300\u00b0 for 20 minutes.
Cool thoroughly, then roll in powdered sugar.
Makes 3 dozen small cookies.
(You may want to double the recipe.)
Blend softened butter with powdered sugar. Add vanilla.
Mix in salt, baking powder, flour and chopped pecans.
Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
Bake in a 325 degree oven for 12 minutes, until firm but not brown. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
he ingredients.
When a recipe says \"sifted flour\", that means
Cream shortening and butter until light and fluffy.
Add powdered sugar and salt.
Mix well.
Stir in flour.
Stir in water, vanilla and almonds.
Shape dough into 1-inch balls.
Place on ungreased baking sheets.
Flatten slightly.
Bake at 325\u00b0 for 12 to 15 minutes or until done.
Dredge cookies in powdered sugar while they're still warm.
Yields about 8 dozen.
Cream shortening and butter at medium speed of electric mixer until light and fluffy. Add 1 cup confectioners sugar and salt; mix well.
Stir in flour. Add water, vanilla extract and almonds, stirring well.
Shape dough into 1-inch balls. Place on ungreased cookie sheet and flatten. Bake at 325 degrees F for 12 to 15 minutes or until done.
Dredge warm cookies in confectioners' sugar.