| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
La, Times |
72 |
servings |
INGREDIENTS
| 1 |
c |
Shortening or margarine |
| 2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1/2 |
c |
Milk |
| 2 |
ts |
Baking powder |
| 5 1/2 |
c |
Flour |
|
|
Colored sugars or icing |
INSTRUCTIONS
Cream shortening and sugar until light and fluffy. Beat in eggs, 1 at a
time, then beat in milk. Sift baking powder and flour together. Reduce
speed and, with mixer running, add flour to creamed mixture, 1 cup at a
time. Continue beating until mixture pulls cleanly away from sides of work
bowl, 30 to 45 seconds. If necessary, add a little more flour. Chill 1
hour. Remove from refrigerator at least 30 minutes before rolling out. Roll
out dough 1/4 to 1/2 inch thick on lightly floured board. Cut in shapes and
transfer to ungreased baking sheet. Decorate with sugar and bake at 350
degrees until light brown, about 10 minutes. Alternatively, cut in shapes,
bake at 350 degrees until light brown, and then decorate with icing. Yields
6 dozen cookies.
Each cookie: 81 calories; 46 mg sodium; 6 mg cholesterol; 3 grams fat; 13
grams carbohydrates; 1 gram protein; 0.03 gram fiber
Recipe Source: Los Angeles Times - 12-20-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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