| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Room temp unsalted butter |
| 1 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
tb |
Vanilla |
| 1 |
ts |
Almond extract |
| 3 1/2 |
c |
Flour |
INSTRUCTIONS
Heat oven to 400. Have ungreased cookie sheets ready. Beat butter &
sugar in large bowl until pale & fluffy. Beat in egg, vanilla &
almond. With mixer on low, beat in flour just until blended. Add food
coloring, if desired, a small amount at a time, beating well after
each addition until dough is bright. Spoon 1 cup of dough at a time
into cookie press or pastry bag fitted with a large star tip. Press
dough in 2" wreath shapes 1" apart on ungreased cookie sheets.
Decorate with candies. Bake 5-6 minutes until bottoms of cookies are
just barely browned. Cool on cookie sheets 2-3 minutes before
removing to wire racks to cool completely. Store airtight up to 2
weeks or freeze.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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