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Christmas Cookies

 

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Magic Rum Balls

Ingredients:

3 cups finely crushed vanilla wafers
1 cup finely chopped walnuts
1 (15 ounce) can sweetened condensed milk
1/3 cup rum
Confectioners' sugar or colored or chocolate sprinkles


Directions:

1. Combine wafer crumbs and nuts. Add sweetened condensed milk and rum; blend well. Chill for one hour.

2. Dip palms of hands in confectioners' sugar. Shape, by teaspoonsful, into small balls.

3. Roll in confectioners' sugar or sprinkles. Store in covered container in refrigerator with wax paper between layers. Rum balls can be kept moist and fresh for weeks. Makes 48.

 


Magic Window Cookies

Ingredients:

1 cup sugar
3/4 cup butter or margarine -- softened
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 rolls (about 0.9 ounces each) ring-shaped hard candy

Directions:

1. Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt.

2. Cover and refrigerate about 1 hour or until firm.

3. Heat oven to 375º. Cover cookie sheet with aluminum foil.

4. Roll one third of dough at a time 1/8 inch thick on lightly floured cloth-covered surface. Cut into desired shapes.

5. Place 1 inch apart on foil. Cut out designs from cookies, using smaller cutters or your own patterns.

6. Place whole or partially crushed pieces of candy in cutouts, depending on size and shape of design, mixing colors as desired. (To crush candy, place in heavy plastic bag and tap lightly with rolling pin; because candy melts easily, leave pieces as large as possible.)

7. Bake 7 to 9 minutes or until cookies are very light brown and candy is melted. If candy has not completely spread within cutout design, immediately spread with knife.

8. Cool completely on foil. Remove cookies gently.

 


Malted Milk Cookies

Ingredients:

2 cups packed brown sugar
1 cup butter or margarine -- softened
1/3 cup sour cream
2 teaspoons vanilla
2 eggs
4 3/4 cups all-purpose flour
3/4 cup natural-flavor malted milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Malted Milk Frosting -- (recipe follows)

MALTED MILK FROSTING

3 cups powdered sugar
1/2 cup natural-flavor malted milk powder
1/3 cup butter or margarine -- softened
3 tablespoons milk (3 to 4 tablespoons)
1 1/2 teaspoons vanilla

Directions:

1. Heat oven to 375º. Beat brown sugar, butter, sour cream, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in remaining ingredients except Malted Milk Frosting.

3. Roll one-third of dough at a time 1/4 inch thick on lightly floured surface. Cut into 2 1/2-inch rounds. Place about 2 inches apart on ungreased cookie sheet.

4. Bake 10 to 11 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to wire rack.

5. Cool completely. Frost with Malted Milk Frosting.

MALTED MILK FROSTING:

Mix all ingredients until smooth and spreadable.

 


Mama's Sugar Cookies

Ingredients:

1 1/2 cups powdered sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar

Directions:

1. Beat powdered sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon. Stir in vanilla, almond extract and egg.

2. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm.

3. Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly floured cloth-covered surface. Cut into desired shapes.

4. Place about 2 inches apart on ungreased cookie sheet. Sprinkle with granulated sugar. Bake 7 to 8 minutes or until light brown.

5. Remove from cookie sheet to wire rack.

 


Maple-Nut Refrigerator Cookies

Ingredients:

3/4 cup packed brown sugar
3/4 cup butter or margarine -- softened
1/4 teaspoon maple extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans

Directions:

1. Beat brown sugar, butter and maple extract in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, baking powder and salt. Stir in pecans.

3. Shape into roll, 12 inches long. Wrap and refrigerate about 2 hours or until firm.

4. Heat oven to 375º. Cut roll into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheet.

5. Bake 8 to 10 minutes or until edges are golden brown. Remove from cookie sheet to wire rack.

 


Marshmallow Crème Marzipan

Ingredients:

1 pound almond paste
2 pounds fondant and icing sugar
7 ounces Marshmallow Crème
1/4 cup white corn syrup
Colors to match fruits (if shaping into fruits)

Directions:

1. Crumble almond paste into a large mixing bowl. Add sugar and mix until all paste is reduced to fine,evenly-coated particles.

2. Add Marshmallow Crème and syrup and mix to form a thick dough-like mass. Knead the dough on a surface dusted lightly with fondant and icing sugar. If the dough sticks to your hands, knead in a little more Fondant and Icing Sugar.

3. Break off a small amount, forming into 1-inch balls and shape as desired.

 


Marzipan

Ingredients:

8 ounces almond paste
3/4 cup confectioners' sugar
1/2 teaspoon almond extract
Food colors

Directions:

1. Beat all ingredients except food colors on low speed until smooth paste forms. Cover and refrigerate 1 hour.

2. Divide dough into equal parts, depending upon how many different colors you will use. Add food colors and shape dough. Store in refrigerator or at room temperature.

 


Meltaway Cookies

Ingredients:

1 cup butter or margarine
1/2 cup sifted powdered sugar
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt

Directions:

1. Preheat oven to 400F. Mix butter, sugar and vanilla thoroughly.

2. Measure flour and salt into a bowl, blend into butter mixture.

3. Drop onto cookie sheet. Bake for 8 minutes. While warm, dip in confectioners sugar.

 


Meringue-Topped Almond Cookies

Ingredients:

2 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1 (7 ounce) package almond paste (7 or 8 ounces)
1/2 cup butter or margarine -- softened
1 cup packed brown sugar
1 teaspoon vanilla
2 egg yolks
1 1/2 cups all-purpose flour
Granulated sugar
3 dozen (about) blanched whole almonds

Directions:

1. Heat oven to 350º. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in 1/2 cup granulated sugar, 1 tablespoon at a time; continue beating until stiff
and glossy. Set aside.

2. Break almond paste into small pieces in large bowl. Beat in butter on medium speed until smooth. Stir in brown sugar, vanilla and egg yolks.
Stir in flour.

3. Shape dough into 1 1/4-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into granulated sugar; press on shaped dough to flatten slightly.

4. Spread about 1 rounded teaspoonful meringue on each cookie, and top with almond.

5. Bake 13 to 15 minutes or until meringue is golden brown. Remove from cookie sheet to wire rack. Top with mixture of almonds, sugar.

 


Milk Chocolate-Malt Brownies

Ingredients:

1 (11 1/2 ounce) package milk chocolate chips (2 cups)
1/2 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 3/4 cups all-purpose flour
1/2 cup natural- or chocolate-flavor malted milk
powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup malted milk balls -- coarsely chopped

Directions:

1. Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt chocolate chips and butter in 3-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Cool slightly.

2. Beat in sugar, vanilla and eggs with spoon. Stir in remaining ingredients except malted milk balls.

3. Spread batter in pan. Sprinkle with malted milk balls. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into 8 rows by 6 rows.

 


Mini Cookie Pizzas

Ingredients:

14 purchased sugar cookies (4 inches in diameter)
1 tub Rich & Creamy chocolate ready-to-spread frosting
Colored sugar, if desired
2 cups assorted candies or trail mix
2 ounces vanilla-flavored candy coating
2 teaspoons shortening

Directions:

1. Frost each cookie with about 2 tablespoons of the frosting; sprinkle with colored sugar. Top with 1 heaping tablespoon of the assorted candies.

2. Melt candy coating and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth. Drizzle over cookies.

 


Mini Elephant Ears

Ingredients:

Sugar
1/2 (17 1/4 ounce) package frozen puff pastry (1 sheet) --thawed
1/2 cup sugar
1 teaspoon ground cinnamon

Directions:

1. Heat oven to 375º. Lightly grease cookie sheet. Sprinkle sugar over kitchen counter or breadboard.

2. Roll pastry into 1/8-inch-thick rectangle, 12 × 9 1/2 inches, on sugared surface. Mark a line lengthwise down center of rectangle.

3. Fold long sides of rectangle toward center line, leaving 1/4 inch uncovered at center. Fold pastry together.

4. Cut strip crosswise into 1/4-inch slices. Mix 1/2 cup sugar and the cinnamon. Coat slices with sugar mixture.

5. Place about 2 inches apart on cookie sheet. Bake 8 to 10 minutes, turning after 5 minutes, until cookies begin to turn golden brown.

6. Immediately remove from cookie sheet to wire rack. Cool completely.

 


Miniature Florentines

Ingredients:

1/2 cup sugar
1/4 cup butter or margarine
1/4 cup whipping (heavy) cream
2 tablespoons honey
1/2 cup sliced almonds
1/4 cup candied orange peel -- finely chopped
1 tablespoon grated orange peel
1 (4 ounce) package sweet baking chocolate -- melted

Directions:

1. Heat oven to 375º. Cover cookie sheet with cooking parchment paper.

2. Mix sugar, butter, whipping cream and honey in 2 1/2-quart saucepan.

3. Heat to boiling, stirring constantly. Boil 5 minutes, stirring constantly; remove from heat. Stir in remaining ingredients. Let stand 5 minutes.

4. Drop mixture by 1/2 teaspoonfuls 2 inches apart onto cookie sheet.

5. Bake 4 to 6 minutes or until golden brown and bubbly. Cool 2 minutes or until firm; remove from cookie sheet to wire rack. Cool completely.

6. Turn cookies upside down; brush with melted chocolate. Let stand at room temperature until chocolate is firm.

 


Mint Kiss Spritz

Ingredients:

2/3 cup sugar
1 cup butter -- softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
1/4 teaspoon mint extract
2 1/4 cups all-purpose flour
green food coloring
60 Hershey's Kisses

Directions:

1. Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, vanilla, and mint extract. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes.

2. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Mix in green food coloring, adding just enough to acheive the desired color. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45
minutes.

3. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets.

4. Bake for 6 to 8 minutes or until edges are lightly browned. Immediately after removing cookies from oven place one Hershey's kiss on each cookie.

 


Mint Chocolate Pinwheels

Ingredients:

3/4 cup butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1 egg
1/4 teaspoon mint extract
green food coloring
2-1/4 cups all-purpose flour
6 Oreo cookies (regular flavor), finely crushed
1/2 cup semi-sweet chocolate chips

Directions:

1. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar and baking powder and beat until combined.

2. Beat in egg, mint extract, and a few drops of green food coloring until mixture reaches a mint green color. Stir in flour until well blended.

3. Divide dough in half, wrap halves in plastic wrap and chill 1 hour or until somewhat firm.

4. Roll one half of dough between two sheets of waxed paper into an 8x7-inch rectangle. Peel off the top sheet of waxed paper and sprinkle half of the crushed Oreo cookies over the dough, to within 1/4 inch of sides.

5. Starting from the short side, roll up dough and pinch to seal. Repeat with remaining dough and crushed Oreos.

6. Wrap rolls in plastic wrap and stand upright in tall drinking glasses, then chill about 4 hours or until very firm.

7. Pre-heat oven to 375 F. Remove one roll of dough from refrigerator. Unwrap and slice into 1/4-inch slices.

8. Place 2 inches apart on an ungreased baking sheet. Bake 8 to 9 minutes or until edges are firm but not brown. Cool on baking sheet for 1 minute then remove to wire rack to cool completely. Repeat with other roll.

9. When cooled, melt chocolate chips in the top of a double boiler over hot (not boiling) water. Transfer melted chocolate to a resealable plastic bag and with a scissors, snip off a tiny corner of the bag.

10. Drizzle melted chocolate over cookies. Allow chocolate to set and harden, then store in an airtight container in layers separated by waxed paper for up to 3 weeks.

 


Mint Ravioli Cookies

Ingredients:

1/2 cup butter or margarine -- softened
1/2 cup shortening
1 cup sugar
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 dozen foil-wrapped rectangular chocolate mints -- unwrapped

Directions:

1. Beat butter, shortening, sugar and egg in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour, baking powder and salt. Cover and refrigerate about 1 hour or until firm.

3. Heat oven to 400º. Roll half of dough into rectangle, 13 × 9 inches, on lightly floured surface. Place mints on dough, forming 6 uniform rows of 6.

4. Roll remaining dough into rectangle, 13 × 9 inches, on floured waxed paper. Place over mint-covered dough.

5. Cut dough between mints with pastry wheel or knife; press edges of each "ravioli" with fork to seal.

6. Place 2 inches apart on ungreased cookie sheet. Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack.

 


Mixed Nut Bars

Ingredients:

1 cup packed brown sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg yolk
2 cups all-purpose flour
1/4 teaspoon salt
1 1/4 cups vanilla milk (white chocolate) chips
1 (12 ounce) can salted mixed nuts

Directions:

1. Heat oven to 350º. Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in flour and salt. Press in ungreased rectangular pan, 13 × 9 × 2 inches. Bake about 25 minutes or until light brown.

3. Immediately sprinkle candy coating evenly over baked layer. Let stand about 5 minutes or until softened; spread evenly. Sprinkle with nuts; press gently into topping.

4. Cool completely. Cut into 8 rows by 4 rows bars.

 


Mocha Brownies

Ingredients:

2 ounces unsweetened baking chocolate
1/2 cup butter or margarine
3/4 cup all-purpose flour
3/4 cup sugar
1 tablespoon instant coffee (dry)
2 tablespoons milk
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Coffee Frosting -- (recipe follows)
Easy Chocolate Glaze -- (recipe follows)

COFFEE FROSTING

2 teaspoons instant coffee
1 tablespoon very hot water
2 cups powdered sugar
2 tablespoons butter or margarine -- softened
2 teaspoons water (2 to 3 teaspoons)

EASY CHOCOLATE GLAZE

1/4 cup semisweet chocolate chips
1 teaspoon shortening

Directions:

1. Heat oven to 350º. Grease square pan, 8 × 8 × 2 inches. Melt chocolate and butter in 2-quart saucepan over low heat, stirring frequently, until smooth; remove from heat.

2. Stir in remaining ingredients except Mocha Frosting and Chocolate Glaze.

3. Spread batter in pan. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely.

4. Frost with Coffee Frosting. Drizzle with Easy Chocolate Glaze. Cut into 4 rows by 4 rows.

COFFEE FROSTING:

Dissolve coffee in very hot water in medium bowl. Stir in remaining ingredients until smooth.

EASY CHOCOLATE GLAZE:

Melt ingredients in a 1-quart saucepan over low heat, stirring constantly, until smooth.

 


Mocha Cheesecake Squares

Ingredients:

1-1/4 cup all-purpose flour
1 cup sifted powdered sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
3/4 cup cold butter, cut into 1/2-inch cubes
1 tablespoon instant coffee crystals
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can (1-1/4 cups) sweetened condensed milk
2 large eggs
1/2 cup semi-sweet chocolate chips

Directions:

1. Pre-heat oven to 350 F. In a medium mixing bowl, stir together flour, powdered sugar, cocoa and baking soda. With a fork, cut in butter until crumbly.

2. Press into the bottom of a 9x13" baking pan. Bake for 15 minutes.

3. Meanwhile, dissolve coffee in 1 tablespoon hot water and set aside.

4. In a large mixing bowl, beat cream cheese until light and fluffy. Gradually beat in condensed milk. Add coffee mixture and eggs; beat just until combined.

5. Pour over crust. Bake for 20 minutes or until set.

6. Allow to cool completely on a wire rack, then cover with plastic wrap and refrigerate.

7. When firm, cut into 1.5-inch squares. Melt chocolate chips in the top of a double boiler over hot (not boiling) water.

8. Transfer melted chocolate to a resealable plastic bag and with a scissors, snip off a tiny corner of the bag. Drizzle melted chocolate over squares.

 


Mocha Hearts

Ingredients:

For the hearts:

2 tablespoons instant espresso powder
1 tablespoon water
2-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract

For the drizzle:

2/3 cup powdered (confectioners') sugar
2 teaspoons water
red food color: gel, paste, or powder

Directions:

1. Preheat oven to 350 F. In a small bowl, stir together the espresso powder in the water to
dissolve the espresso powder.

2. In a medium bowl, whisk together the flour, cocoa powder, nutmeg and salt until well blended.

3. In a large bowl, beat together the butter, sugar, egg and vanilla on medium speed until light and fluffy, about 3 minutes.

4. Beat in the dissolved espresso. Stir the flour mixture into the butter mixture until well blended.

5. Spoon the dough into a cookie press fitted with a heart-shaped disk. Press the dough out onto ungreased baking sheets, spacing the cookies about 1 inch apart.

6. Bake the cookies for 12 minutes or until they are dry. With a metal spatula, transfer cookies to wire racks to cool completely.


To make the drizzle:

1. In a small bowl, stir together 1/3 cup powdered sugar and 1 teaspoon of the water until smooth and a good drizzling consistency.

2. In a second bowl, wisk together the remaining 1/3 cup powdered sugar, 1 teaspoon of water, and red food color until smooth, evenly colored and a good drizzling consistency.

3. Spoon each color into a self-closing plastic bag. Snip a tiny corner off of each bag, and drizzle both colors over cookies.

4. Let the cookies stand at room temperature until the drizzles are dry. Store in an airtight container at room temperature for up to 1 week.

 


Moravian Christmas Cookies

Ingredients:

3 1/2 cups sifted all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup softened butter
1 1/2 cups granulated sugar
2 eggs
1 tablespoon brandy

Directions:

1. Sift together flour, cinnamon, nutmeg and salt. Cream butter and sugar together.

2. Add eggs and brandy; beat thoroughly. Gradually add sifted dry ingredients to creamed mixture, mixing well.

3. Cover and chill several hours or overnight.

4. Preheat oven to 400 degrees F.

5. Roll out a small portion of the dough at a time on a floured board to a thickness of 1/4 inch (keep remaining dough in refrigerator). Cut with a cookie cutter into desired shapes (I usually use stars).

6. Place 2 inches apart on an ungreased cookie sheet and bake for 12 to 14 minutes.

 


Moravian Ginger Cookies

Ingredients:

1/3 cup molasses
1/4 cup shortening
2 tablespoons packed brown sugar
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Dash ground nutmeg
Dash ground allspice
Easy Creamy Frosting -- (recipe follows)

EASY CREAMY FROSTING

1 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon half-and-half (1 to 2 tablespoons)

Directions:

1. Mix molasses, shortening and brown sugar in large bowl with spoon.

2. Stir in remaining ingredients except Easy Creamy Frosting. Cover and refrigerate about 4 hours or until firm.

3. Heat oven to 375º. Roll half of dough at a time 1/8 inch thick or until paper-thin on floured cloth-covered surface. Cut into 3-inch rounds with floured cutter.

4. Place about 1/2 inch apart on ungreased cookie sheet. Bake 1/8-inch-thick cookies about 8 minutes, paper-thin cookies about 5 minutes, or until light brown.

5. Immediately remove from cookie sheet to wire rack. Cool completely. Frost with Easy Creamy Frosting.

EASY CREAMY FROSTING:

Mix all ingredients until smooth and spreadable.

 


Moravian Scotch Cakes

Ingredients:

1 1/2 cups butter
1/2 cup sugar
4 cups flour
2 teaspoons caraway seeds

Directions:

1. Mix the flour, caraway seeds and sugar together. Work in the butter with the finger tips until well blended.

2. Roll out about 1/3 inch thick on floured board. Cut in small squares.

3. Bake on a greased cookie sheet at 325F for about 15 minutes. Do not overbake. When cool, decorate with boiled icing and sprinkle with colored sugar.

 


Mousse Bars

Ingredients:

1 1/2 cups vanilla wafer crumbs (about 40 wafers)
1/4 cup butter or margarine -- melted
3/4 cup whipping (heavy) cream
1 (6 ounce) package semisweet chocolate chips (1 cup)
3 eggs
1/3 cup sugar
1/8 teaspoon salt
Chocolate Topping -- (recipe follows)

CHOCOLATE TOPPING

1/2 cup semisweet chocolate chips
1 tablespoon shortening

Directions:

1. Heat oven to 350º. Mix wafer crumbs and butter with spoon. Press in ungreased square pan, 8 × 8 × 2 or 9 × 9 × 2 inches. Bake 10 minutes.

2. Heat whipping cream and chocolate chips over low heat, stirring frequently, until chocolate is melted; remove from heat. Cool 5 minutes.

3. Beat eggs, sugar and salt in large bowl with wire whisk until foamy. Pour chocolate mixture into egg mixture, stirring constantly.

4. Pour over baked layer. Bake 25 to 35 minutes or until center springs back when touched lightly. Cool 15 minutes.

5. Spread with Chocolate Topping. Refrigerate uncovered about 2 hours or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

CHOCOLATE TOPPING:

Melt chocolate chips and shortening over low heat, stirring frequently, until smooth.

 


Multigrain Cutouts

Ingredients:

1 cup sugar
2/3 cup shortening
3 1/4 cups whole wheat flour
1/4 cup cornmeal
1/4 cup wheat germ
3/4 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
Baked-On Frosting -- (recipe follows)

BAKED-ON FROSTING

2/3 cup all-purpose flour
2/3 cup butter or margarine -- softened
1 tablespoon hot water

Directions:

1. Heat oven to 350º. Beat sugar and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Baked-On Frosting.

2. Roll about one-third of dough at a time 1/8 inch thick on lightly floured surface. Cut with sports-shape cookie cutters. Place 1 inch apart on ungreased cookie sheet.

3. Place Baked-On Frosting in decorating bag with #5 writing tip. Pipe frosting on unbaked cookies to outline or decorate.

4. Bake 12 to 14 minutes or until edges are light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

BAKED-ON FROSTING:

Mix flour and butter until smooth. Stir in hot water.

 




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