Subj : BH&G 2464
To   : All
From : Dave Drum
Date : Tue Apr 20 2021 16:42:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Round Snowflake Cookies
 Categories: Cookies, Snacks, Desserts, Nuts, Dairy
      Yield: 100 Servings
 
      1 c  Butter; softened
  1 1/2 c  Sugar
    1/2 ts Baking powder
    1/2 ts Salt
      2 lg Eggs
    1/4 c  Milk
      1 ts Vanilla
    1/2 ts Almond extract
    1/2 c  Ground blanched almonds
      3 c  All-purpose flour
           Blue food coloring

MMMMM------------------------ROYAL ICING-----------------------------
     16 oz Pkg powdered sugar
      3 tb Meringue powder *
    1/2 ts Cream of tartar
    1/2 c  Warm water
      1 ts Vanilla
 
  In a large mixing bowl stir together the powdered sugar,
  meringue powder, and cream of tartar. Add the water and
  vanilla. Beat with an electric mixer on low speed until
  combined; beat on high speed for 7 to 10 minutes or until
  icing is very stiff. If not using right away, cover bowl
  with a damp paper towel and cover paper towel with plastic
  wrap; chill for up to 48 hours.
  
  In a large mixing bowl beat butter with an electric mixer
  on medium to high speed for 30 seconds. Add sugar, baking
  powder, and salt. Beat until combined, scraping sides of
  bowl occasionally. Beat in eggs, milk, vanilla, and almond
  extract until combined. Beat in the ground almonds and as
  much of the flour as you can with the mixer. Using a
  wooden spoon, stir in any remaining flour. Divide dough in
  half. Cover and chill dough about 2 hours or until easy to
  handle.
  
  Set oven @ 350ºF/175ºC.
  
  On a lightly floured surface, roll half the dough at a
  time to 1/8" thickness. Using a 3" to 4" round cookie
  cutter, cut out dough. Place cutouts 1" apart on ungreased
  cookie sheets.
  
  Bake for 7 to 9 minutes or until edges are light brown.
  Transfer cookies to a wire rack and let cool.
  
  TO DECORATE: Outline and flood cookies with glaze
  consistency white Royal Icing. While icing is still wet,
  use a decorating bag fitted with a small round tip to pipe
  lines and dots of glaze-consistency blue-tinted Royal
  Icing on cookies. Swirl a toothpick through lines and dots
  to create desired designs.
  
  TO STORE: Layer cookies between sheets of waxed paper in
  an airtight container; cover. Store at room temperature
  for up to 3 days or freeze for up to 3 months.
  
  FROM THE TEST KITCHEN: * Meringue powder is a mixture of
  pasteurized dried egg whites, sugar, and edible gums. Look
  for it in the baking aisle of your supermarket or at a
  specialty food store.
  
  Better Homes & Gardens | December 2014
  
  MM Format by Dave Drum - 12 December 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Putting pineapple on your pizza should lower your credit score.

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