| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Holiday |
40 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter; (no substitutes) |
| 1/2 |
c |
Packed brown sugar |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
|
Egg |
| 3 |
tb |
Pure maple syrup or maple-flavor syrup |
| 1/2 |
ts |
Vanilla |
| 1 3/4 |
c |
All-purpose flour |
|
|
Orange paste food coloring |
|
|
Red paste food coloring |
INSTRUCTIONS
1. BEAT butter in a medium mixing bowl with an electric mixer on medium to
high speed for 30 seconds. Add brown sugar, baking powder, and salt; beat
till comhined. Beat in egg, maple syrup, and vanilla. Beat in as much of
the flour as you can with the mixer. Stir in any remaining flour with a
wooden spoon.
2. DlVlDE dough into thirds. Leave one portion plain. Knead orange paste
food coloring into another portion. Knead red paste food coloring into
remaining portion. Chill dough for 1 hour or till easy to handle.
3. ROLL about a third of each color dough into I0-inch ropes on a lightly
floured surface. Twist ropes together; fold in crosswise and flatten
slightly. Roll 1/8 inch thick (keep remaining dough refrigerated). Cut with
leaf-shape cookie cutters . Place cutouts 1 inch apart on greased cookie
sheets. Score veins with a table knife or skewer. Gently gather and reroll
scraps. Repeat with remaining dough.
4. BAKE in a 375 degree oven 7 to 9 minutes or till edges begin to brown.
Cool on wire racks.
NOTES : Be sure to use paste food coloring. Liquid coloring softens the
dough so it's hard to handle and cutouts lose there shape.
Recipe by: Better Homes Christmas Book 1997
Posted to recipelu-digest Volume 01 Number 506 by Marie Smith
<craftee@sprynet.com> on Jan 12, 1998
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