| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
American |
Cookies |
1 |
Servings |
INGREDIENTS
| 2 |
|
Egg yolks |
| 2 |
tb |
Milk |
| 2 1/4 |
c |
All-purpose flour |
| 3/4 |
c |
Sugar |
| 3/4 |
c |
Butter or margarine,softened |
| 1 |
ts |
Vanilla extract |
| 1/4 |
ts |
Salt |
| 4 |
tb |
Sweet butter |
| 1/2 |
c |
Solid shortening |
| 1 |
pn |
Salt |
| 1/2 |
lb |
Confectioners sugar* |
| 1 1/2 |
tb |
Milk |
| 1/2 |
ts |
Vanilla |
| 1/2 |
tb |
Water |
| 3 |
dr |
Green food color |
| 3 |
dr |
Red food color |
| 3 |
dr |
Yellow food color |
INSTRUCTIONS
BUTTER CREAM FROSTING
* (2 cups loosely packed)
Children will love these-they are fun to make and to eat. Adults will also
find them irresistible.
Preheat oven to 375°.
In large bowl, with mixer at low speed, beat egg yolks and milk until well
blended. Add flour, sugar, butter, vanilla and salt; beat ingredients until
just mixed. Increase speed to medium and beat 2 minutes, occasionally
scraping bowl. Divide dough in half.
On floured pastry cloth, with lightly floured stockinette- covered rolling
pin, roll one dough half 1/8-inch thick. With 2 1/4-inch fluted-edged
cookie cutter, cut dough into rounds; with 1/2-inch round cutter, cut out
centers from half of rounds. Reserve the dough scraps.
Using a pancake turner, place rounds 1/2-inch apart on un- greased cookie
sheets; bake at 375° 8-10 minutes until lightly browned. With pancake
turner, remove cookies to wire racks to cool completely.
Repeat cutting and baking with second half of dough, rerolling scraps.
Prepare frosting: In the bowl of an electric mixer, place all frosting
ingredients (except food color) and beat at low speed for 2 minutes. Scrape
sides of bowl and continue beating at high speed for 6 minutes. Divide
frosting into thirds and tint with food color.
On bottom side of cookie without a hole, spread teaspoonful of either
green, pink or yellow frosting; top with a cookie with a hole in it to make
a "sandwich." Repeat with remaining cookies and frosting. (Use any leftover
frosting for graham crackers or cupcakes.)
Yield: about 42 sandwich cookies. Larry Rosenberg, author of Muffins &
Cupcakes (published by The American Cooking Guild), Fairview, NJ.
Randy Shearer
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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