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Christmas Stars desserts 220 g solid shortening (not butter) 125 g granulated sugar 2 eggs 5 ml salt 5 ml vanilla 5 ml almond flavoring 275 g flour 200 g powdered sugar 30 ml cream or milk 7 1/2 ml vanilla (not Mexican, unless you li food coloring 1. Cream together the shortening and sugar. Beat in the eggs, salt, and flavorings. 2. Stir in the flour until blended. 3. Chill in the refrigerator for an hour or two. 4. Preheat oven to 190 řC . 5. Roll out on a floured surface to a thickness of 3 to 6 mm Cut with the cookie cutters of your choice (this was always a cause for argument in our family). 6. Bake on ungreased cookie sheets until tan around the edges - about 8-10 minutes. 7. Allow to cool. 8. Make the frosting by beating together the sugar, milk, and vanilla until smooth. Divide and color each portion. 9. Frost the cookies. Author's Notes: My mom got this recipe many years ago in a cookbook that came in installments, so it didn't have a name on the binder and I don't know what it was called. She had us (the kids) make these cookies every year. These cookies are about the only ones I know that taste better cooked and cold than as raw dough. Cinnamon red hots make good eyes for animals or Santas. Difficulty : easy to moderate. Precision : measure the ingredients. Contributor: Kate Hedstroem UC San Diego, San Diego, Calif., USA Yield: 0 servings Preparation Time: 0:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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