INGREDIENTS

INSTRUCTIONS

NOTES: See variations to basic recipe below. For easy passage through
the cookie press, do not chill any Spritz dough. Hold the cookie  press
upright over the cookie sheet EXCEPT when making bars.  Beat margarine
or butter in a large mixer bowl with an electric mixer  on medium to
high speed for 30 seconds. Add sugar and baking powder  and beat till
combined. Add egg yolk, vanilla, and almond extract and  beat till
combined. Beat in as much of the flour as you can with the  mixer. Stir
in any remaining flour with a wooden spoon. If desired,  tint dough
with food coloring.  Force the dough through a cookie press onto an
ungreased cool cookie  sheet. Bake in a 400 oven for 7 to 8 minutes or
till done. Remove and  cool. Makes about 30.  Chocolate-Mint
Sandwiches: Prepare dough as directed except add 1/4  cup unsweetened
cocoa powder with the flour. Force dough through a  cookie press using
a bar template, making each cookie about 2 inches  long. Hold the
cookie press at a 45-degree angle. Bake in a 400 oven  for 6 minutes.
Cool on rack.  For the filling, heat 1 cup semisweet mint-flavored
chocolate pieces  and 2 teaspoons shortening till chocolate is melted.
Spread half the  cookies, flat side up, with about 1 teaspoon filling
each. Top with  the remaining cookies, flat side down. Drizzle the tops
of cookies  with green Cookie Frosting (below). Makes about 48.  Lemon
Drops: Prepare dough as directed except substitute lemon  extract for
the almond extract and color cookies with yellow food  coloring. Force
dough through a cookie press using a swirl star  template. Bake as
directed.  For glaze, stir together 1 cup sifted powdered sugar, 10
drops lemon  extract, and enough milk to make of drizzling consistency;
set aside.  Dip half of each cookie in the lemon glaze and sprinkle
with poppy  seed. Makes about 75.  Peppermint-Filled Christmas Trees:
Prepare dough as direct EXCEPT  color dough with green food coloring.
Force dough through a cookie  press using a tree template. Bake as
directed.  For filling: combine 1 cup sifted powdered sugar, 2
tablespoons  softened margarine or butter, 1/2 teaspoon vanilla, and 2
tablespoons  finely crushed peppermint sticks. Stir in enough milk (2
to 3  tablespoons) to make of spreading consistency. Spread 1 teaspoon
filling each on the flat side of half of the cookies. Top with the
remaining cookies, flat side down. Makes about 36.  Candy Cane Cookies:
Prepare dough as directed EXCEPT reduce flour to  flour. Using a pastry
bag fitted with a wide tip, pipe 2-inch-long  candy cane shapes on an
ungreased coolie sheet. Bake as directed.  Cool on cookie sheet about 1
minute; remove and cool completely.  Drizzle with pink cookie frosting.
Makes 36.  Cookie Frosting: Combine 1 cup sifted powdered sugar with
enough milk  (1 to 2 tablespoons) to make frosting of spreading or
piping  consistency. If desired, stir in a few drops food coloring.
Makes  about 1/2 cup.  Source: Christmas Cookies 1993, Better Homes and
Gardens (Special  Interest Publications) Typos by Brenda Adams
<adamsfmle@sprintmail.com> NOTES : I make these " cookie press"
cookies every Christmas.  I make each batch a different color, some
green, some red and sprinkle with colored sugar and/or dot with red
hots prior to baking.  I like the recipe because it is easy and I can
make lots of cookies without becoming totally exhausted. PEOPLE  REALLY
LIKE THEM, TOO!  Posted to MC-Recipe Digest V1 #350  Recipe by:
Christmas Cookies 1993, Better Homes and Gardens  From: Brenda Adams
<adamsfmle@sprintmail.com>  Date: Wed, 18 Dec 1996 01:02:35 -0800

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2461
Calories From Fat: 1267
Total Fat: 143.3g
Cholesterol: 200.5mg
Sodium: 1335mg
Potassium: 295.2mg
Carbohydrates: 269.7g
Fiber: 5.9g
Sugar: 100.7g
Protein: 25.8g