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Cookies
Helpful Hints
• Decorate cookies before baking
by brushing them with slightly
beaten egg white and adding one
of the following:
1. Sprinkle with white or colored
granulated sugar.
2. Place a nut or chocolate chip on
center of cookie.
3. Decorate with small pieces of
candied fruit, chopped nuts,
coconut or chocolate sprinkles.
When using this egg white glaze, you
may need to increase baking time
about 1 minute.
• Decorate cookies after baking by:
1. Placing a small amount of jam or
color frosting on top.
2. Brushing tops with sugar glaze
then sprinkling with chopped nuts,
coconut, decorative candy bits,
etc.
3. Rolling warm cookies in powdered
sugar.
4. Dipping half of cookie in melted
semi-sweet chocolate then sprin-
kling with ground nuts.
5. Brushing with thin glaze. Combine
1 cup powdered sugar, 4-5 tea-
spoons hot milk, and 1/2 teaspoon
vanilla. Mix well.
• Make sandwich cookies. Assemble
and fill cookie press with desired
frosting; use decorator tip. Make a
small rosette in center of half of the
cookie and press together gently.
Basic Spritz Cookies
1
⁄
2 cup butter or margarine, softened
1
⁄2 cup vegetable shortening
3
⁄4 cup granulated sugar
1 large egg
Place butter and shortening in large mixing bowl. Cream together on medium high
speed. Add sugar gradually. Beat until light and fluffy, about 5 minutes. Add egg
and vanilla; mix well using medium speed. Combine flour, baking powder and salt
in separate bowl. Add to butter/sugar mixture in three (3) addition. Dough will be
stiff. Assemble and fill cookie press with dough; using desired disc. Press cookies
on ungreased, uncoated baking sheet. Bake at 375°F 10-12 minutes or until lightly
brown around the edges. Do not overbake.
Makes 6-7 dozen cookies.
Variations:
This recipe may varied in flavor and color by using different spices and/or extracts,
or by adding food coloring to the dough in Step 3. The following variations will
give you a good start.
Orange: Substitute 2 tablespoons orange extract for the vanilla; add 1 tablespoon
finely grated orange peel.
Raspberry-Nut: Substitute 1
1
⁄2
teaspoons coconut extract for the vanilla;
2 tablespoons seedless red raspberry jam. Sprinkle with chopped nuts
before baking.
2 teaspoons vanilla
2 cups all-purpose flour
1
⁄4 teaspoon baking powder
1
⁄
4 teaspoon salt