| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Holiday |
50 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Sugar [or 1 cup brown sugar and 1/4 c maple sugar] |
| 1 |
c |
Butter flavored crisco [Jim sez use real butter, always] |
| 1 |
|
Egg |
| 1/4 |
c |
Light corn syrup [or maple syrup] |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Rum extract [or maple flavouring] |
| 3 |
c |
Flour |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Powdered sugar |
| 3 |
tb |
To 5 water |
| 1 |
c |
Toasted pecans, finely |
|
|
Chopped |
INSTRUCTIONS
COOKIES
ICING
Beat sugar and crisco until well blended. Add egg, syrup, vanilla and rum;
beat until fluffy.
Combine flour, nutmeg, baking soda, and salt. Add to creamed mixture slowly
and at low speed until well blended. Wrap with plastic and chill several
hours or overnight.
Preheat oven to 375F. and put foil on cooling surface.
Divide dough into 10 portions. Roll each into a 15" rope, then cut into 3"
logs. Place logs 2" apart on ungreased baking sheets.
Bake, one sheet at a time, about 7-9 minutes until lightly browned. Cool 2
minutes on sheets, remove to foil to cool completely.
Combine powdered sugar and water. Dip ends of logs into icing; roll in
pecans. Put back on foil until icing sets.
Country Accents Christmas Cookies 1995 Shared by Carolyn Shaw 12-95
Posted to Bakery-Shoppe Digest V1 #444 by angstrom@juno.com (Angela L
Gilliland) on Dec 07, 1997
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