(Created page with "1 tsp. yeast 1/4 c. warm milk 2 c. sifted all-purpose flour 1/4 tsp. salt 1/2 c. shortening 1/4 c. margarine 1 egg yolk 1/3 c. canned milk Dissolve yeast in warm mi...") |
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<poem> | |||
1 tsp. yeast | 1 tsp. yeast | ||
1/4 c. warm milk | 1/4 c. warm milk | ||
2 c. sifted all-purpose flour | 2 c. sifted all-purpose flour | ||
1/4 tsp. salt | 1/4 tsp. salt | ||
1/2 c. shortening | 1/2 c. shortening | ||
1/4 c. margarine | 1/4 c. margarine | ||
1 egg yolk | 1 egg yolk | ||
1/3 c. canned milk | 1/3 c. canned milk | ||
Dissolve yeast in warm milk. In mixing bowl put flour and salt. Cut in finely the shortening and margarine. Add yeast mix, egg yolk and canned milk. Mix well. | Dissolve yeast in warm milk. In mixing bowl put flour and salt. Cut in finely the shortening and margarine. Add yeast mix, egg yolk and canned milk. Mix well. | ||
Chill at least four (4) hours. Roll 1/8" thick. Cut with 2" round cutter. Into centers of half the rounds put 1/2 tsp. filling (see below). Brush edges with egg white. Top with another round of dough with slits cut into it.* | |||
Bake at 350 deg. for 25-30 minutes, until pale golden brown. Cool. Sprinkle with powdered sugar. | |||
<nowiki>*</nowiki> Makes slits like this (a star) in top of cookie: | <nowiki>*</nowiki> Makes slits like this (a star) in top of cookie: | ||
NOTE: A double batch of cookie dough plus a single batch of filling = 3 dozen cookies. | NOTE: A double batch of cookie dough plus a single batch of filling = 3 dozen cookies. | ||
<u>FILLING</u> | <center><u>FILLING</u></center> | ||
2 tbsp. sugar | 2 tbsp. sugar | ||
2 tbsp. cornstarch | 2 tbsp. cornstarch | ||
1/4 tsp. nutmeg | 1/4 tsp. nutmeg | ||
2/3 c. strawberry jam | 2/3 c. strawberry jam | ||
1/4 c. water | 1/4 c. water | ||
1 tbsp. lemon juice | 1 tbsp. lemon juice | ||
1 tbsp. margarine | 1 tbsp. margarine | ||
Blend all ingredients in a saucepan. Cook until thick, stirring constantly. Cool. Use for filling for Poinsettias. | Blend all ingredients in a saucepan. Cook until thick, stirring constantly. Cool. Use for filling for Poinsettias. | ||
</poem> | |||
Revision as of 18:26, 20 December 2021
1 tsp. yeast
1/4 c. warm milk
2 c. sifted all-purpose flour
1/4 tsp. salt
1/2 c. shortening
1/4 c. margarine
1 egg yolk
1/3 c. canned milk
Dissolve yeast in warm milk. In mixing bowl put flour and salt. Cut in finely the shortening and margarine. Add yeast mix, egg yolk and canned milk. Mix well.
Chill at least four (4) hours. Roll 1/8" thick. Cut with 2" round cutter. Into centers of half the rounds put 1/2 tsp. filling (see below). Brush edges with egg white. Top with another round of dough with slits cut into it.*
Bake at 350 deg. for 25-30 minutes, until pale golden brown. Cool. Sprinkle with powdered sugar.
* Makes slits like this (a star) in top of cookie:
NOTE: A double batch of cookie dough plus a single batch of filling = 3 dozen cookies.
2 tbsp. sugar
2 tbsp. cornstarch
1/4 tsp. nutmeg
2/3 c. strawberry jam
1/4 c. water
1 tbsp. lemon juice
1 tbsp. margarine
Blend all ingredients in a saucepan. Cook until thick, stirring constantly. Cool. Use for filling for Poinsettias.