Yield: 60 cookies
|1 cup||Butter; or margerine|
|½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|1 teaspoon||Lemon extract; or vanilla|
|3 cups||All purpose flour|
|2 tablespoons||Meringue powder|
|¼ cup||Warm water|
|2 cups||Sifted powdered sugar|
|1½ cup||Additional powdered sugar|
MERINGUE POWDER GLAZE
Beat butter or margerine in large mixing bowl with an electric mixer on med to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt; beat til combined. Beat in eggs and lemon extract til combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Cover; chill 1 hour or til easy to handle.
Roll dough, one fourth at a time, on a lightly floured surface to ⅛ inch thickness. Cut into fruit and vegetable shapes. Place on greased cookie sheet. Bake in 375 oven 5-6 mins, or til bottoms are lightly browned. Cool on rack.
Meanwhile, prepare meringe powder glaze. Divide into the number of colors desired and tint with paste food coloring. Frost cookies to resemble vegetables and fruits. Thin glazes with a few drops of water to keep the flowing consistency. Let frosted cookies dry completely. After glaze has dried, use a small clean brush to paint distinguising marks with a little paste color thinned wiht water.
For glaze: With a fork, lightly beat together 2T meringue powder and 1/4c warm water til combined. Stir in 2c sifted powdered sugar til combined. Gradually stir in about 1 1/2c of additional sifted powdered sugar to make a smooth glaze that is spreadable but not runny. It should have a flowing consistency and be too thin to hold ridges when spread. Makes 1c.
From Better Homes and Gardens Christmas Cookies 1994 Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 06-01-95