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Dimitri
 
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"MOMPEAGRAM" > wrote in message
news:1102982415.a5a641d8117d09d66f84ab7b28ac55e1@t eranews...
> * Exported from BigOven *
>
> 1993 3rd Place: Empires
>
> Recipe By :
> Serving Size :1
> Cuisine :
> Main Ingred. :
> Categories :Bars and Cookies Cookies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------- --------------------------------
> 1 c Unsalted butter --softened
> 1/2 c Granulated sugar
> 2 c All-purpose flour
> 1/2 c Seedless raspberry jam or
> Currant jelly
> Milk --1-2 tablespoon
> Colored sugar for
> Decorating
>
> 1. Beat butter and granulated sugar in large bowl of electric mixer until
> light and fluffy. Slowly add flour and blend well. Remove from bowl and
> knead until shiny. Divide dough in half; wrap in wax paper. Refrigerate
> dough until it is firm enough to roll, several hours or longer. Let dough
> soften slightly on counter if too firm to roll. 2. Heat oven to 325
> degrees. Roll dough between two sheets of floured wax paper or flatten
> dough with floured hands to 1/4-inch thickness on a floured surface. Use
> cookie cutters to make shapes. Transfer to ungreased baking sheets. Bake
> only until slightly golden, 5 to 7 minutes. Let cool on cookie sheets
> just long enough to firm cookies and then remove to wire racks to cool
> completely. 3. To assemble, spread half of the cookies with a small
> amount of jam and sandwich with another cookie. Put confectioners' sugar
> into a small bowl and drizzle in just enough milk to make a thin glaze.
> Frost cookies lightly with the glaze and sprinkle with colored sugar. Let
> stand until glaze hardens. This delicate cookie by Keith and Teresa
> Duncan of Batavia tied for third place. From the Chicago Tribune sixth
> annual Food Guide Holiday Cookie Contest December 2, 1993
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
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