recipes@decwrl.UUCP (12/19/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE ROLLED-COOKIES D "30 Oct 86" 1986 .RZ "BUTTERSCOTCH ROLLED COOKIES" "Rolled cookies for the Christmas holidays" I almost never make these cookies except at Christmas time. They just seem to be Christmas cookies. (I did make a batch of heart shaped ones last Valentine's day for my then-fiance.) I usually make these cookies in Christmas shapes and frost them with green and red frosting. This is a good recipe for kids to help out with. .IH "3 dozen" .SH COOKIES .IG "1 cup" "brown sugar" "200 g" .IG "\(12 tsp" "salt" "2.5 ml" .IG "\(12 cup" "soft butter" "100 g" .IG "1" "egg" .IG "\(12 tsp" "vanilla" "2.5 ml" .IG "1\(34 cups" "flour," "175 g" sifted .IG "\(12 tsp" "baking powder" "2.5 ml" .IG "\(14 tsp" "baking soda" "1 ml" .IG "\(14 tsp" "cinnamon" "1 ml" .SH GLAZE .IG "1\(12 cup" "confectioners sugar" "200 g" .IG "1" "egg white," slightly beaten .IG "1 Tbsp" "melted butter" "15 g" .IG "1/8 tsp" "salt" "0.5 ml" .IG "\(12 tsp" "vanilla" "2.5 ml" .IG "" "food coloring" (optional) .PH .SK 1 Mix sugar, salt and butter thoroughly. Add egg and vanilla, and beat till fluffy. .SK 2 Sift flour, baking powder, soda, and cinnamon and add to mixture. .SK 3 Chill well, several hours, or over night. .SK 4 Make the glaze: mix the glaze ingredients together until smooth. .SK 5 Roll the dough out until it is .AB "1/8 inch" "3 mm" thick. Cut into fancy shapes and bake on ungreased cookie sheet for 8\-10 minutes at .TE 350 175 . Let cool, and glaze. .NX It helps to keep most of the dough in the refrigerator while you are cutting shapes. It cuts much better when it is cold. .PP These are time-consuming and fairly difficult, but worth it. .SH RATING .I Difficulty: moderate. .I Time: 30 minutes preparation, overnight chill, 1 hour cutting and baking. .I Precision: measure the ingredients. .WR Katherine Rives Albitz Purdue University, Computer Science Dept. rives@purdue.edu