| 20 | 21 | 22 | 23 | 24 |
| 1 | 11 | 22 | 32 | 43 |
|
1
2
1
3
1
1
egg
tablespoons milk
1/2 teaspoons vanilla
cups flour
teaspoon baking powder
/2 teaspoon salt
CREAM butter and sugar. BEAT in egg, milk, and vanilla. SIFT flour with baking
powder and salt; GRADUALLY ADD to creamed mixture. DIVIDE dough into
thirds. CHILL for 1 to 2 hours. PREHEAT oven to 400°F. On a floured board,
ROLL dough out about 1/8 inch thick. CUT into desired shapes; PLACE on
ungreased baking sheets. BAKE for 5 to 7 minutes. DECORATE with Decorator's
Frosting.
Decorator's Frosting
1
1
1
1
1
/2 cup shortening
pound powdered sugar, sifted
egg white
/4 teaspoon salt
tablespoon water
Food coloring, if desired
CREAM shortening. GRADUALLY BEAT in half of the sugar. BEAT in egg white
and salt. BEAT in remaining sugar and water until fluffy. ADD coloring. Makes
about 2 1/4 cups.
Crunchy Oatmeal Cookies
1
3
1
1
1
1
1
1
1
1
/2 cup butter
/4 cup dark brown sugar
/4 cup white sugar
egg
teaspoon vanilla
tablespoon milk
cup flour
/2 teaspoon baking powder
/2 teaspoon salt
1/2 cups quick oats
PREHEAT oven to 350°F. GREASE baking sheets. CREAM butter and sugars.
ADD egg, vanilla, and milk; BEAT well. SIFT flour with baking powder and salt.
GRADUALLY ADD to creamed mixture. STIR in oats. DROP tablespoonfuls of
batter onto prepared baking sheets. BAKE for 12 to 15 minutes, or until lightly
browned.
Coconut Pie
3
2
1
1
egg yolks, retain egg whites for topping
1/2 tablespoons corn starch
/4 teaspoon salt
/3 cup sugar
Page
Quick Jump
|