1 pound butter or margarine
1 pound granulated sugar
7 ounces eggs (about 4 total)
1 tablespoon vanilla
24 ounces all-purpose flour
2 teaspoons salt
2 teaspoons baking powder
4 ounces all-purpose flour
2 ounces granulated sugar
1. Combine margarine and 1 lb sugar on medium speed for 5 minutes, using flat beater.
2. Add eggs and vanilla to creamed mixture. Blend on medium speed for 2 minutes.
3. Combine dry ingredients. Add to creamed mixture. Mix on low speed until blended.
4. Mix flour and 2 oz sugar. Roll dough 1/8 inch thick on a surface that has been lightly dusted with flour-sugar mixture.
5. Cut into desired shapes. Place on ungreased baking sheets.
6. Bake at 375° for 7 minutes or until lightly browned.
Yield: 10 dozen
Christmas Wreath Cookies. Cut rolled dough with doughnut cutter. Brush with beaten egg and sprinkle with chopped nuts. Decorate with candied cherry rings and pieces of citron arranged to represent holly.
Coconut Cookies. Cut rolled dough with round cookie cutter. Brush with melted butter or margarine and sprinkle with shredded coconut, plain or tinted with food coloring.
Filled Cookies. Cut dough with round cutter. Cover half with Fig or Date Filling. Brush edges with milk and cover with remaining cookies. Press edges together with tines of fork.
Pinwheel Cookies. Divide dough into two portions. Add 2 oz melted unsweetened chocolate to one portion. Roll each portion into the same size sheet, 1/8 inch thick. Place chocolate dough over the white dough and press together. Roll as for jelly roll. Chill thoroughly. Cut into thin slices.
1 pound granulated sugar
7 ounces eggs (about 4 total)
1 tablespoon vanilla
24 ounces all-purpose flour
2 teaspoons salt
2 teaspoons baking powder
4 ounces all-purpose flour
2 ounces granulated sugar
1. Combine margarine and 1 lb sugar on medium speed for 5 minutes, using flat beater.
2. Add eggs and vanilla to creamed mixture. Blend on medium speed for 2 minutes.
3. Combine dry ingredients. Add to creamed mixture. Mix on low speed until blended.
4. Mix flour and 2 oz sugar. Roll dough 1/8 inch thick on a surface that has been lightly dusted with flour-sugar mixture.
5. Cut into desired shapes. Place on ungreased baking sheets.
6. Bake at 375° for 7 minutes or until lightly browned.
Yield: 10 dozen
Christmas Wreath Cookies. Cut rolled dough with doughnut cutter. Brush with beaten egg and sprinkle with chopped nuts. Decorate with candied cherry rings and pieces of citron arranged to represent holly.
Coconut Cookies. Cut rolled dough with round cookie cutter. Brush with melted butter or margarine and sprinkle with shredded coconut, plain or tinted with food coloring.
Filled Cookies. Cut dough with round cutter. Cover half with Fig or Date Filling. Brush edges with milk and cover with remaining cookies. Press edges together with tines of fork.
Pinwheel Cookies. Divide dough into two portions. Add 2 oz melted unsweetened chocolate to one portion. Roll each portion into the same size sheet, 1/8 inch thick. Place chocolate dough over the white dough and press together. Roll as for jelly roll. Chill thoroughly. Cut into thin slices.
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