| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
90 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Sugar |
| 1 |
c |
Butter flavored crisco |
| 2 |
|
Eggs |
| 1/4 |
c |
Light corn syrup or regular pancake syrup |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Almond extract |
| 3 |
c |
Flour |
| 3/4 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
From: dz234@cleveland.freenet.edu (Helen B. Greenleaf)
Date: 29 Nov 1994 22:04:10 -0500
Heat oven to 375 F. Beat sugar and shortening until light and fluffy. Add
eggs, syrup, vanilla and almond extracts. Beat until well blended and
fluffy. Combine flour, with remaining dry ingredients and gradually add to
first mixture. Mix until well blended. Fill press with dough and press out
2 inches apart onto cold ungreased baking sheets. Decorate as desired. Bake
for 7 - 9 minutes or until bottoms are golden. Cool 2 minutes on baking
sheet before removing to wire rack to cool completely. Yield, 7 - 8 doz.
cookies
REC.FOOD.RECIPES ARCHIVES
/COOKIES
REQUIRES COOKIE PRESS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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