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Recipes
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2
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3
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4
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5
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6
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Servings
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48
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96
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144
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192
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240
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288
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Makes
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4 dozen
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8 dozen
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12 dozen
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16 dozen
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20 dozen
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24 dozen
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Ingredients
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Butter or margarine
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1 C.
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2 C.
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3 C.
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4 C.
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5 C.
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6 C.
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Sugar
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1 C.
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2 C.
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3 C.
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4 C.
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5 C.
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6 C.
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Eggs
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1
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2
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3
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4
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5
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6
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Flour
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2 C.
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4 C.
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6 C.
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8 C.
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10 C.
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12 C.
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Cream of tartar
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1/2 t.
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1 t.
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1-1/2 t.
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2 t.
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2-1/2 t.
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1 T.
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Baking soda
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1/2 t.
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1 t.
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1-1/2 t.
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2 t.
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2-1/2 t.
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1 T.
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Vanilla
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1 t.
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2 t.
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1 T.
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1 T. + 1 t.
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1 T. + 2 t.
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2 T.
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Icing
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Confectioner's sugar
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3 C.
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6 C.
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9 C.
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12 C.
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15 C.
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18 C.
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Milk
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3 T.
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1/4 C. + 2 T.
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1/2 C. + 1 T.
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3/4 C.
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3/4 C. + 3 T.
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1 C. + 2 T.
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Light corn syrup
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3 T.
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1/4 C. + 2 T.
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1/2 C. + 1 T.
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3/4 C.
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3/4 C. + 3 T.
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1 C. + 2 T.
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Almond extract
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3/4 t.
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1-1/2 t.
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2-1/4 t.
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1 T.
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1 T. + 3/4 t.
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1 T. + 1-1/2 t.
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Food coloring
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Assembly Directions:
Cookies:
In a large mixing bowl, cream the butter, sugar and egg/s together. Add the dry ingredients. Cover hands with flour and divide dough into large balls. Roll out dough (no need to refrigerate) with sock covered rolling pin onto flour-dusted surface. Cut out shapes and transfer to ungreased cookie sheet. Bake at 375 degrees for 8 minutes.
Icing and Freezing Directions:
Cool cookies completely. Cookies may be frozen now and iced later and iced and frozen now.
For Icing:
In a medium mixing bowl, stir confectioner's sugar and milk until smooth. Beat in corn syrup and almond extract. Icing will become shiny. If too thick, add more corn syrup a little at a time. Icing may be divided into bowls and made into various colors using food coloring. Kids will love to use paint brushes to ice the cookies.
For Freezing:
Cookies may be frozen up to 6 months. Wrap individually or in pairs to prevent breakage. Use quality plastic wrap or small freezer bags.
Nutritional Info:
Per Serving: 104 Calories; 4g Fat (33.8% calories from fat); 1g Protein; 17g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 61mg Sodium.
Exchanges: 1/2 Grain (Starch); 1 Fat; 1 Other Carbohydrates.
From the Monthly Newsletter (Sunday, March 01, 2009)
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