Post by chief_cook2 on Dec 13, 2002 16:36:39 GMT -6
1 1/2 cups butter
1-cup sugar
1-teaspoon baking powder
1 large egg
2 teaspoons vanilla
1/2 teaspoon lemon or orange extract
3 1/2 cups all-purpose flour
2 - 3 drops red and green food coloring
Beat butter in a large mixing bowl with an electric mixer on medium
speed for 30 seconds. Add sugar and baking powder and beat well. Add
egg, vanilla, and lemon or orange extract. Beat until well combined.
Beat in as much flour as you can. Stir in any remaining flour with a
wooden spoon. Divide dough into three portions. Tint one portion pink
with a few drops of red food coloring and one portion light green with
a few drops of green food coloring. Leave the remaining portion plain.
Do not chill dough. Pack dough into a cookie press, placing pink
dough on one side, green on the other, and plain in the center. Using
the ribbon plate, force dough through press onto ungreased cookie
sheets. Cut into 2- to 3-inch lengths. Bake in a 375 degree F oven
for 6 to 8 minutes or until edges of cookies are firm but not brown.
Remove cookies and cool on wire racks. Makes about 60.
Make-Ahead Tip: Bake and cool cookies completely. In an airtight or
freezer container, arrange cookies in a single layer; cover with a
sheet of waxed paper. Repeat layers, leaving enough air space to close
container easily. Freeze up to 1 month.
1 serving: Calories 79;Fat 5g(Saturated 3g); Cholesterol 16mg;Sodium
54mg;Carbohydrate 9g(Dietary Fiber 0g);(Protein 1g)
1-cup sugar
1-teaspoon baking powder
1 large egg
2 teaspoons vanilla
1/2 teaspoon lemon or orange extract
3 1/2 cups all-purpose flour
2 - 3 drops red and green food coloring
Beat butter in a large mixing bowl with an electric mixer on medium
speed for 30 seconds. Add sugar and baking powder and beat well. Add
egg, vanilla, and lemon or orange extract. Beat until well combined.
Beat in as much flour as you can. Stir in any remaining flour with a
wooden spoon. Divide dough into three portions. Tint one portion pink
with a few drops of red food coloring and one portion light green with
a few drops of green food coloring. Leave the remaining portion plain.
Do not chill dough. Pack dough into a cookie press, placing pink
dough on one side, green on the other, and plain in the center. Using
the ribbon plate, force dough through press onto ungreased cookie
sheets. Cut into 2- to 3-inch lengths. Bake in a 375 degree F oven
for 6 to 8 minutes or until edges of cookies are firm but not brown.
Remove cookies and cool on wire racks. Makes about 60.
Make-Ahead Tip: Bake and cool cookies completely. In an airtight or
freezer container, arrange cookies in a single layer; cover with a
sheet of waxed paper. Repeat layers, leaving enough air space to close
container easily. Freeze up to 1 month.
1 serving: Calories 79;Fat 5g(Saturated 3g); Cholesterol 16mg;Sodium
54mg;Carbohydrate 9g(Dietary Fiber 0g);(Protein 1g)