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Show - Vr v Frosted A imond Leaf Cookies Fancy Scotch Shortbreads Generously grease cookie sheets. BASE REOPE For Cookies- Measure and force a little at a time through a sieve into e, bowl cup (6 ox.) almond past ; With back of wooden spoon, gradually work in 3 tabldipoont cold water Set out - H teaspoon almond extract - Mix in 1 - egg whit, unbeaten Sift together and add gradually, mixing until blended 1 V4 cup sifted flour 1 cvp lifted confection!' sugar V4 teaspoon salt Turn out onto a pastry cloth sprinkled . with Sifted confectioners' sugar Roll dough about M in. thick. Cut with cookie cutter or pattern prepared from a piece of cardboard. (Leaf should be 4x2 in.) If using cardboard pattern, lay it over dough and with a sharp knife cut carefully around it. With spatula, remove to cookie sheets. leaf-sha- pe ,; Cream until softened 1 cup butter Bake at 350F 5 to 6 min., or until delicately browned. With a spatula, immediately remove to cooling rack. While cookies are cooling, prepare frosting. ( For Chocolate Frosting Melt over simmering water 1 sq. (1 ox.) unsweetened chocolate Remove from simmering water and mix in Ya cup sifted confectioners' sugar 1 tablespoon cream 2 teaspoons boiling water 1 teaspoon dark corn sirup . 1 teaspoon butter Place over direct heat and stir until butter melts. Remove from heat and stir in Yi teaspoon vanilla extract Spread thinly on leaf cookies. Let frosting partially set and with the point of a knife mark veins in leaves. If necessary, place , : pan. r Add gradually, creaming until fluffy after V each addition , Vi cup sugar Add gradually, beating until well blended (mixture will be crumbly) Vh cups sifted flour Turn dough into pan. Using a spatula, carefully spread, press, and level cookie dough to fit pan. Bake at 325F 45 min., or until light, golden brown. Remove from oven and immediately cut with cookie cutter into crescents or other interesting shapes. (Shortbread must be cut into shapes while hot.) Cool cookies in pan placed on cooling rack. When cool, remove from pan and. sprinkle shapes lightly with Confectioners sugar i et 2 to 3 dot. shortbreads, depending on site and shape About 2Yi dot. frosted leaf cookies Follow Base Recipe. Bake shortbread 35 min. Meanwhile; prepare glaze. Mix together 1 tablespoon brown sugar, 2 tablespoons almond paste, and 2 drops lemon extract. Add gradually and stir in enough egg white to make a thin paste. Remove shortbread from oven and drop teaspoon or less of glaze at intervals onto baked dough. (Space so glaze will add a flavorful and decorative touch at the center of each cookie.) Spread glaze slightly. Place in oven again; bake 10 to 12 min., or until glaze is crisp and shortbread is light golden brown. Remove from oven and cut into fancy shapes. Cool as directed in Base Recipe. Shmrtbremii Semmmitom Follow Base Recipe. Bake 25 min. Meanwhile, prepare dough for Frosted Almond Leaf Cookies. Remove shortbread from chocolate pieces oven. Put semi-sweabout 2 in. apart on top of shortbread. Force almond cookie mixture through pastry bag and a No. 27 star decorating tube into rings onto shortbread around the chocolate pieces. Place in oven again; bake 18 to 20 min., or until almond ring is slightly browned and shortbread is light, golden brown. Cut into fancy clover shapes, so a chocolate piece is in the center of each cookie. Cool as directed in Base Recipe. ; in refrigerator just long enough to set chocolate. SSmrtbremMs Aimmmd-Cimx- ed . 15HxlOHt-in- Note: For fancy shapes, patterns can be prepared from a piece of thin cardboard. After shortbreak is baked, remove from oven, lay cardboard pattern over shortbread, and with a sharp knife cut carefully around the pattern.. matter Pecan Cookies Set out cookie sheets. balls. Place about Shape dough into 2 in. apart on cookie sheets. Using back of spoon or spatula, flatten each ball to form a cookie round. in. Set out 14 tup (about 2 oz.) pecan halve Sift together and set aside 2 cops sifted flour teaspoon salt i ' Cream until butter is softened 1 cup butter or margarine 1V4 teaspoons vanilla extract Yi teaspoon almond fxtract Add gradually, creaming until fluffy after each addition 1 cup sifted confectionerslfugar Blend in dry ingredients gradually and Blend thoroughly 2 egg yolks, sKghtfy beaten 1 tablespoon cream Brush lightly onto tops of cookies. Press pecan half onto center of each cookie. Bake at 400F 10 to 12 min., or until very lightly browned. - ; j thoroughly. ' - Immediately remove - cookies to cooling racks. ' About - emmmr c 3H dot. cookies .. Macaroons Line bottoms of two baking sheets with paper. Measure and force a little at a time through a sieve into a bowl Yi lb. almond pasta Add gradually and stir until smooth after each addition cup (about 3) egg whites, un- - X beaten (Slightly more, or less un-glaz- ed " jpon moisture opnlng almond i, fl!V-i.,- . ortment. They're fancy; they take time. But the elegant effect V 4'.av,.,-- is, worth A the effort. l Ya Mix - " paste.) Blenin Ya of y teaspoon vanilla extract teaspoon yellow food coloring v y Yi Yt cup sugar cup sifted confectioners sugar. Blend a little at a time into almond-past- e mixture. Mix thoroughly. The mixture should be thick enough to hold its shape but must not be stiff. Drop by teaspoonfuls onto baking sheets. Flatten top of each macaroon with spatula or back of spoon. Sift oyer Macaroons Confectioners sugar Bake at 300F about 25 min. Remove from oven' and slightly moisten underside of paper directly under each macaroon. Using a spatula, remove to cooling racks. SEPTEMBER About 3 dot. ft. 14 iy-i- n. Macaroons FAMILY WEEKLY MAGAZINE A, |