| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
40 |
Servings |
INGREDIENTS
| 1 |
c |
(2 sticks) unsalted butter; room temperature |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
lg |
Egg yolk |
| 2 1/4 |
c |
All-purpose flour |
INSTRUCTIONS
In a large bowl of an electric mixer, cream the butter with the sugar, salt
and egg yolk until smooth. Blend in the flour until the mixture blends into
a smooth dough. Wrap the dough in a plastic bag and refrigerate 1/2 hour or
up to two days.
Preheat the oven to 350 degrees. Roll out the dough on a lightly-floured
surface to 1/8-inch thickness. Cut into desired shapes using cookie
cutters. Place on lightly-greased cookie sheets. Sprinkle with decorating
sugar. Bake for 12 to 15 minutes.
Yield: 3 1/2 dozen
Posted to Bakery-Shoppe Digest V1 #463 by Shelley Sparks
<ssparks@mailbox.arn.net> on Dec 20, 1997
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”