| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies |
36 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Powdered Sugar; sifted |
| 1 |
c |
Butter Or Margarine; soften |
| 1 |
ts |
Vanilla Extract |
| 1/2 |
ts |
Almond Extract |
| 1 |
|
Egg |
| 2 1/2 |
c |
Flour |
| 1 |
ts |
Baking Soda |
| 1 |
ts |
Cream Of Tartar |
INSTRUCTIONS
Cream the powdered sugar and butter. Add vanilla, almond extract and egg
and combine well. Sift together the flour, baking soda and cream of tartar.
Add to sugar mixture and stir until well combined. Chill at least 2-3 hours
before rolling to about 1/4" thickness on lightly floured surface. Cut with
heart-shaped cutter (or other shape), and place on lightly greased cookie
sheets. Bake in preheated 375` oven 7-8 minutes, or until lightly browned.
Makes 3-4 dozen cookies, depending on size of cookie cutters. NOTE: For a
fun variation, spread thawed Frozen Whipped Topping on one heart-shaped
cookie, about 3/4" thick. Place another cookie the same size on top. Repeat
with as many cookies as desired. Freeze on cookie sheets about 4 hours, or
until firm. Quickly remove from sheets, and pack in an airtight container
for freezer. May be kept frozen up to 2 weeks.
Source: Wis/Gramma
Recipe by: Wis/Gramma
Posted to MC-Recipe Digest V1 #834 by Lynda Beaugez <beaugez@bellsouth.net>
on Oct 9, 1997
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