Christmas
Roll-Out Cookies
Ingredients
1
cup butter
1
cup sugar
1
large egg
1
teaspoon vanilla
2
teaspoons baking powder
3
cups flour
Method
1.
Preheat oven to 400°F.
2.
In a large bowl, cream
butter and sugar with an electric mixer.
3.
Beat in egg and
vanilla.
4.
Mix baking powder and
flour, add one cup at a time, mixing after each addition. The dough will be very stiff; blend last
flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time). Do not chill dough.
Note: Dough can be tinted with icing Color. Add small amounts until desired color is
reached.
For chocolate
cookies:
Stir in 3 ounces melted, unsweetened chocolate. Divide dough into 2 balls. On a floured surface, roll each ball into a
circle approximately 12 inches in diameter and ⅛ in thick. Dip cutters in flour before each use. Bake cookies on an ungreased cookie sheet on
top rack of oven to 6 – 7 minutes, or until cookies are lightly browned. Makes 20 -24 average size cookies.
Christmas
Roll-Out Cookies were made and prepared by Shirley-Ann
Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from “Wilton Cake Decorating Yearbook” yearbook
1997 on Cookie Recipes page 94.
https://drive.google.com/file/d/0B5WnHuJ90rZZbmpnZkUwTzROTG8/view?usp=sharing
THANK
YOU!
ShirleyAnn
Pearman
Recipe
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