| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Christmas, Cyberealm |
120 |
Servings |
INGREDIENTS
|
|
* * * * * |
|
|
COOKIE (Ingredients) |
| 2 |
c |
Butter |
| 2 |
c |
Sugar |
| 4 |
|
Egg yolks |
| 1/2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Almond extract |
| 5 |
c |
Sifted flour |
|
|
Cookie press |
|
|
Candied cherries |
|
|
Tinted sugars |
|
|
Frosting |
|
|
* * * * * |
|
|
FROSTING (Ingredients) |
| 1 |
c |
Confectioners' sugar sifted |
| 1 |
tb |
Water |
| 1/2 |
ts |
Almond extract /or Vanilla |
|
|
Food colorings |
INSTRUCTIONS
FROM LOIS FLACK
CYBEREALM BBS (315)786-1120
Cookies:
1. Cream butter, in a large mixing bowl, until it is soft. Gradually add
sugar, continuing to cream well after each addition, until mixture is light
and fluffy.
2. Add egg yolks, one at a time, beating well after each addition. Stir in
vanilla, the stir in flour, a small amount at a time. Mix well.
3. Pack dough into metal cookie press and press dough out onto ungreased
cookie sheets. Decorate some with candied cherries and colored sugars.
Leave some to be frosted.
4. Bake at 400° for approximate 10 minutes or until edges are golden.
5. Remove cookies from cookie sheet and cool on wire racks.
6. Frost undecorated cookies with frosting and decorate with colored
sugars. Frostings: (Make a small bowl in different colors: white, dark
pink, pale green.)
1. Blend sugar, water and almond extract / or vanilla in a small bowl. Add
a drop or more of coloring, to get desired color, and blend. If frosting
becomes too thin, add a bit more sugar, a pinch at a time. If it becomes
too thick, add a small drop of water, a little at a time.
From the kitchen of Lois Flack
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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