| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Rolled cook, Butter cook |
60 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine, at room temperature |
| 1/2 |
c |
Vegetable shortening |
| 1/2 |
c |
Sugar |
| 1 |
lg |
Egg |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 1/2 |
c |
All-purpose flour |
| 4 |
ts |
Corn syrup |
| 1 |
ts |
Water |
| 4 |
|
Paste colors or liquid food coloring |
INSTRUCTIONS
CORN SYRUP PAINT
"COOKIES TO BAKE WITH KIDS" In a large bowl, cream the butter, shortening
and sugar with an electric mixer. Add the egg and vanilla and beat until
light. In a small bowl, stir the soda, salt and flour together. Stir the
dry ingredients into the creamed ingredients until well mixed. Wrap in
plastic wrap and chill the dough for at least 30 minutes.
Divide the dough in half. Wrap half in plastic wrap and return to the
refrigerator. Roll out the dough to 1/8-inch thickness on a lightly floured
surface. Cut cookies with a cookie cutter of any design and place on
ungreased cookie sheets about 2 inches apart.
Put 1 teaspoon corn syrup and 1/4 teaspoon water into each of 4 different
custard cups. Tint each of the four mixtures with food coloring. Stir each
well.
Paint the unbaked cookies before baking using a small paintbrush. For more
fun, press cookie dough through a garlic press to make "hair" for
gingerbread figures.
Preheat the oven to 375 degrees F. Bake for 9 to 10 minutes or until
cookies are lightly browned. Remove the cookies with a spatula and cool on
wire rack.
Yield: about 5 dozen cookies BAKERS DOZEN BEATRICE OJAKANGAS SHOW #BD1A57
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe by: BAKERS DOZEN BEATRICE OJAKANGAS SHOW #BD1A57 Posted to MC-Recipe
Digest V1 #510 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997
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