| OLD-FASHIONED CHRISTMAS COOKIES |
Cream butter; add sugar and eggs, beating well. Stir in milk and vanilla.
Combine flour, baking powder, and salt in a large mixing bowl; add to creamed
mixture, mixing well. Chill dough.
Roll dough to 1/8-inch thickness on a lightly floured surface; cut with assorted
cutters. Place cookies 2 inches apart on greased cookie sheets. Bake at 350° for
10-12 minutes. Remove to wire racks to cool. Decorate, as desired, with candies
and royal icing. Yield: 5 dozen.
Combine flour, baking powder, and salt in a large mixing bowl; add to creamed
mixture, mixing well. Chill dough.
Roll dough to 1/8-inch thickness on a lightly floured surface; cut with assorted
cutters. Place cookies 2 inches apart on greased cookie sheets. Bake at 350° for
10-12 minutes. Remove to wire racks to cool. Decorate, as desired, with candies
and royal icing. Yield: 5 dozen.
Beat egg whites (at room temperature) and cream of tartar in a large mixing
bol at medium speed of an electric mixer until foamy; gradually add sugar,
mixing well. Beat 5 to 7 minutes
Tint one-fourth of icing red; tint remaining icing geen. Yield: icing for about
5 dozen cookies.
Note: icing dries very quickly; keep covered at all times with plastic wrap.
Food coloring may be substituted or omitted if icing is used for other cookie
recipes.
bol at medium speed of an electric mixer until foamy; gradually add sugar,
mixing well. Beat 5 to 7 minutes
Tint one-fourth of icing red; tint remaining icing geen. Yield: icing for about
5 dozen cookies.
Note: icing dries very quickly; keep covered at all times with plastic wrap.
Food coloring may be substituted or omitted if icing is used for other cookie
recipes.
| ROYAL ICING |
3 Egg whites
1-16 ounce pkg confecioners sugar
red and green paste food coloring (or whatever colors)
1/2 tsp of cream of tartar
1-16 ounce pkg confecioners sugar
red and green paste food coloring (or whatever colors)
1/2 tsp of cream of tartar
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