| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Holidays |
1 |
Batch |
INGREDIENTS
| 1 |
c |
Butter |
| 1 |
c |
Sugar |
| 1 |
t |
Vanilla |
| 1 |
t |
Almond extract |
| 1/2 |
t |
Salt |
| 2 |
|
Eggs |
| 3 |
c |
Flour, sifted |
INSTRUCTIONS
Oven 325~. NOTE--Cookie dough must pass easily through a cookie press.
It may be necessary to add from 1/4 to 1/2 cup more flour to adjust
consistency. Cream all ingredients on mixer except flour. Work in
flour by hand. TO MAKE POINSETTIAS: Reserve 1/2 cup dough to color
green for leaves. Using red vegetable color, color dough to desired
shade. Use sunburst plate of cookie press for flower. TO MAKE LEAVES:
Using green vegetable color, color dough to desired shade. Take a
pinch of dough in palm of your hand. Roll with finger of other hand in
your palm to tapered shape. Lay on ungreased sheet. Take a fork dipped
in 4x sugar and flatten green to make leaf. Space leaves four to a
row, making 3 rows of leaves. DO ALL LEAVES FIRST. The with press
filled with red dough, drop out red flower at the bottom of the leaf.
With toothpick, indent center of flower and put silver dragee in
center. Bake at 325~ for 10 minutes. Cool on racks. Store in tin box
between layer of wax paper. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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