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Makes five
dozen 3 inch diameter cookies
Bake at
375 F.
Ingredients:
One half cup butter at
room temperature
One cup granulated white
sugar
Two and a half cups flour
Two and a half teaspoons
baking powder
Three quarters teaspoon
salt
One quarter teaspoon
nutmeg or cinnamon
Two beaten eggs
Method:
Cream softened butter with
sugar.
In another bowl, combine dry
ingredients.
Alternately combine butter-
sugar mixture with dry ingredients and beaten eggs.
I was able to use my electric
hand mixer for combining all the ingredients by leaving out a cup of the flour
mixture till the last.
Form into 3 flattened balls
and refrigerate dough at least 2 hours. It will keep at least a month in the
deep freeze in a ziplock-type baggie. If you do freeze
some of the dough let it defrost thoroughly in the refrigerator for ease of
rolling out.
To make cookies roll out
dough on floured surface as thin as possible till almost transparent. Cut
shapes with cookie cutter. Lay on greased cookie
sheets and decorate as desired. I like the colored ball sprinkles for Christmas
cookies.
Bake:
Bake at 375 F. for 5 minutes
or till desired stage of brownness. Remove from cookie sheets with a spatula
and lay out on paper towels till completely cool. Store in tin cans lined with
baking paper.
For the cookies in the second
photo I spread on thick butter cream icing with almond flavoring, and topped
with flaked coconut on the top 3 and slivered almonds on the bottom 2 cookies. All the best of cupcakes without all the calories.
ENJOY!
Copyright 2017 Susan Helene
Kramer
Santa Barbara, California USA
Amsterdam, The Netherlands
email: susan@susankramer.com
web site: http://www.susankramer.com
page created December 18,
2017