| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
48 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg; beaten |
| 2 |
ts |
Vanilla |
| 3 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
c |
Powdered sugar |
| 2 |
tb |
Water (approximately) |
|
|
Food coloring |
INSTRUCTIONS
ICING
Preheat oven to 350°. Cream sugar and butter until fluffy. Add the beaten
egg and vanilla. Sift together flour, baking powder and salt. Stir into
creamed mixture gradually. (You may use food processor for both steps.)
Place mixture in refrigerator for at least 1 hour. Roll out and cut with
your favorite cookie cutters. Bake for 10 minutes. Ice and decorate when
cool. To make icing, mix together sugar and water. Divide into several
small bowls and use different colors of food coloring. Yield: 4 dozen
cookies.
MARGUERITE GOLDEN (MRS. PEYTON)
BATESVILLE, AR
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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