Subj : BH&G 2483
To   : All
From : Dave Drum
Date : Thu Apr 22 2021 19:18:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red-Plaid Cookies
 Categories: Cookies, Desserts, Snacks
      Yield: 48 Servings
 
      1 c  Butter; softened
  1 1/2 c  Sugar
  1 1/2 ts Baking powder
    1/2 ts Salt
      1 lg Egg
      1 ts Vanilla
  2 1/2 c  All-purpose flour
           Red paste food colouring
 
  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 egg and vanilla until combined.
  Beat in as much of the flour as you can with the mixer.
  Using a wooden spoon, stir in any remaining flour.
  
  Divide dough in half. Knead food coloring into one portion
  of dough. Leave the remaining dough portion plain.
  
  Shape each portion of dough into a rectangular log that is
  6" long and 2" wide. Wrap each log in plastic wrap or
  waxed paper. Chill for at least 2 hours or until dough is
  very firm. Using a sharp knife, cut each log lengthwise
  into four slices. (You will have four 6x2-inch pieces from
  each color of dough.)
  
  Stack four dough slices together, alternating colors. (You
  will have two rectangular logs, each with four layers.)
  Press dough together to seal layers. Wrap each log in
  plastic wrap or waxed paper. Chill about 30 minutes or
  until firm.
  
  Cut each layered log lengthwise into four slices. (Each
  slice will have four layers in alternating colors.) Stack
  four dough slices together, alternating colors, to create
  a plaid effect. Trim edges to straighten, as necessary.
  Wrap each log in plastic wrap or waxed paper. Chill about
  30 minutes or until firm.
  
  Set oven @ 350ºF/175ºC.
  
  Using a sharp knife, cut logs crosswise into 1/4-inch
  slices. (If desired, cut slices into desired shapes using
  2-inch round cutters.) Place slices 1 inch apart on an
  ungreased cookie sheet.
  
  Bake for 8 to 10 minutes or until edges are firm and
  bottoms are lightly browned. Cool on cookie sheet for 1
  minute. Transfer cookies to a wire rack; cool.
  
  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.
  
  Better Homes & Gardens | December 2014
  
  MM Format by Dave Drum - 22 December 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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