| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Butter |
| 1 | Whole egg | |
| 1/2 | c | Sifted granulated sugar |
| 1 | ts | Vanilla |
| 1/2 | c | Sifted confectioners' sugar |
| 2 1/2 | c | Sifted flour |
INSTRUCTIONS
Cream butter throughly; add sugars, a little at a time, then egg. Beat well until very light. Add vanilla. Last, add flour, a small amount at a time. Dough should not be sticky or heavy. Divide dough into 3 portions. Add yellow coloring to noe part, green to one part & red to one part. Work colorings into dough till no white streaks show. Use 1/4 C of each dough. Roll out each portion of dough between 2 pieces of wax paper. Put 3 doughs together. Cut uneven parts & roll from the long end till it resembles a tube. Wrap tightly in wax paper & refrigerate till firm. When roll is firm, cut into 1/4 inch slices. Place on lightly greased baking sheet about 1 inch apart. Bake 325 degrees 15 mins; then shut off heat and allow cookies to remain in oven, with door slightly ajar for 10 mins more. Watch closely at end, as they lose their color if overbaked. Posted to JEWISH-FOOD digest Volume 98 #021 by bk55238@juno.com (BARBARA J KAYE) on Jan 11, 1998
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