All Purpose Sugar Cookies
May Have Holiday Shapes
Christmas Cookies . . . Make 'em with lemon juice.
Christmas Tree Buns . . . Small fry will love 'em.
By Cecily Brownstone
For your Christmas baking
you'll want an all-purpose sugar
cookie that may be cut in holiday
shapes. Here's a brand-new recipe
with a lemon flavor. It makes use
of canned lemon juice now widely
available and ever so handy.
If you want to try your hand at
yeast-baking this holiday time,
make some attractive Christmas
Tree Buns. Small fry will love
them!
Lemon Christmas Cookies
Ingredients: 3 cups sifted flour,
3 teaspoons baking powder, V\ lea
spoon salt, cup shortening, 1 cup
sugar. 1 egg. Vz cup pure unsweet- 1
ened canned lemon juice. (Use as j
is from can after shaking).
Method: Sift flour, baking pow
der, and salt. Cream shortening
and 1 cup of sugar. Beat in egg.
Add flour mixture alternately with
lemon juice to creamed mixture.
Chill thoroughly. Roll out a small
amount of the dough at a time V?
inch thick on prepared pastry
cloth or lightly floured board. Cut
with Christmas tree cutters in de
sired shapes. Sprinkle sugar on
cookies, if desired, or use colored
sugar or cake decorettes. Bake in
hot (400 F.) oven about 8 minutes.
Christmas Tree Buns
Ingredients: 2/3 cup milk. V?
cup sugar, V/a teaspoons salt,.. 6
tablespoons shortening (soft or
melted), 2/3 cup water, 3 table
spoons sugar, 3 packages or cakes
yeast (active dry or compressed),
3 eggs (beaten), 1 cup chopped
candied fruits, 6 cups sifted flour.
Method: Scald the milk and stir
in the Mt cup sugar, salt and short
ening. Sot aside to cool to luke
warm. Measure water (warm for
active dry yeast, but just luke
warm for compressed yeast) and
3 tablespoons sugar into mixing
bowl. Sprinkle or crumble in
yeast. Stir until dissolved. Com
bine the milk and the yeast mix
ture. Add eggs. Mix candied "ruits
with half the flour. Add and stir
| into yeast mixture. Stir in remain
ing flour, or enough to make a
dough. Turn out on lightly flour
ed board and knead 8 to 10 min
utes or until surface is smooth and
satiny, and dough feels springy
and elastic and does not stick to
the board. Put dough into greased
bowl and brush top lightly with
shortening. Cover with cloth, let
rise in warm place (free from
draft) until doubled in bulk ?
about 1 V6 hours. Punch down
doutfh, pull sides into center, turn
out *>n board. Shape into even
ropes Mf inch thick and about 20
inches long. Shape each rope into
a tree on greased rookie sheets.
Start with a 3-inch base and wind
rope back and forth getting smaller
and smaller until the 20-inch rope
is used and the tree is formed.
Attach a piece of dough to form
trunk. Cover with a cloth and let
rise in a warm place (free from
draft) until doubled in bulk. Bake
in hot (425 F.) oven about 20 min
utes or until brown. Frost with
confectioners' sugar frosting press
ed through a pastry tube.
Confectioners' Sugar Frosting
MiV % cup sifted confectioners'
sugar with % teaspoon vanilla and
enough beaten egg white to make
spreading consistency.
Holiday snacks can be Livened up |
by dipping them into this delicious 1
dunk sauce:
Mix 1 cup bf mayonnaise, two
teaspoons Tarragon vinegar, dash
of pepper, one-fourth teaspoon 3alt,
one-eighth teaspoon ground thyme,
one-fourth teaspoon curry powder,
one-half small onion, two table
spoons chili sauce or catsup,
chives to taste. The onion and
chives should be blended first,
then remaining ingredients should
be added to liquifier.
Plastic cut-outs of Christmas
figures ? bells, candles, stars hol
ly wreaths, Santas and poinsettias
?can be used as the motif for
room and window decorations.
They adhere easily and can be re
moved witliout leaving a mark.
A good holiday drink is a cran
berry cocktail made by mixing two
cups of cranberries, one-half cup
of sugar, two cups of water, one
eighth teaspoon salt and blending
ingredients in a liquifier.
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