4 CHRISTMAS COOKIES IN 1|
4 c. all-purpose flour
1 c. sugar
1 lb. butter
1 c. finely ground almonds
Mix all together by hand. It must be done by hand until
soft and pliable.
Take small pinches of dough, form into crescents and
place on ungreased cookie sheet. Bake at 300 degrees for about 15
minutes. Roll, while warm, in powdered sugar.
Make the crescent in Cookie I and then dip half of the
cooled cookie in the following chocolate icing.
3/4 c. chocolate chips or mint
1 tsp. butter
2 Tbsp. light corn syrup
1 Tbsp. water
1 tsp. vanilla
Melt chips with butter in double boiler over hot, not
boiling, water. Add corn syrup and vanilla, stirring well.
Keep warm while dipping cookies.
Take small pinch of dough, form into a ball and place on
ungreased cookie sheet. Rub a little butter on bottom of a
juice glass and dip in granulated sugar or crushed peppermint
candy. Press on cookie. Bake same as Cookie I.
Bake cookies same as Cookie III, but when cool, frost
with Caramel Frosting:
1/4 c. butter
1/3 c. dark brown sugar
2 Tbsp. evaporated milk
1 c. powdered sugar
Melt butter and sugar. Boil over low heat for 2 min-
utes, stirring constantly. Add milk and pinch of salt. Stir
until it boils. Remove from heat and cool until lukewarm. Add
powdered sugar and blend until right consistency.
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