thick and cut out in your desired
shapes.
Place the cookies on a cookie sheet
and bake at 350 for 10 to 12 min-
utes. (I like to use parchment paper
on my cookie sheets when I bake
sugar/butter cookies. It prevents am'
sticking). Cool on racks and Frost.
You can sprinkle colored sugar on top
of the cookies before you bake them
but make sure you brush the top of
the cookie with either egg white or
milk (nondairy creamer) before you
sprinkle on the sprinkles. This will
make sure that the sprinkles adhere.
Makes about 3 pounds dough.

SPICED ICEBOX
BUTTER COOKIES
1/2 prepared Basic Butter Cookie
Dough at room temperature
3 T. honey or molasses
1 T. cinnamon
2 t. ground ginger
1 1/2 t. anise seeds, crushed lightly
1/2 t. ground cloves
1/4 t. freshly grated nutmeg
1 c. confectioners' sugar
1 1/2 T. fresh lemon juice
In bowl of a standing electric mixer
beat together the dough, honey or
molasses, and spices until just com-
bined well. Halve dough and on
sheets of wax paper form each half
into a 12-inch log. Chill logs,
wrapped in wax paper, at least two
hours or overnight.
Preheat oven to 350F. With a sharp
knife cut logs into generous 1/8-inch
slices and arrange 1/2 inch apart on
baking sheets. Bake cookies in batch-
es in middle of oven until pale gold-
en, about 12 minutes, and cool on
racks.
To make icing:
In a small bowl, whisk together icing
ingredients and then transfer the
icing to a sealable plastic bag. With
scissors cut a 1/8-inch opening in one
corner of bag. Arrange cookies on
sheets of wax paper and, using the
plastic bag with the icing in it draw
stars or dreidel on the cookies with
the icing. Let icing dry completely.
Cookies may be stored between lay-
ers of wax paper in airtight containers
up to 6 weeks frozen. Makes about
10 dozen cookies.

ALMOND BUTTER ICING

Light almond-flavored icing, great for
sugar and butter cookies. To keep it
pareve you can use all margarine if
you wish.
1 c. shortening
1 c. butter

4 to 5 c. sifted confectioners' sugar
4 to 5 T. milk
1 1/2 t. almond extract
In a mixer or food processor cream
together the shortening an d the but-
ter, add the almond extract and beat
until fluffy. Beat in the confectioners'
sugar, one cup at a time. Add the
milk alternately with the confection-
ers' sugar, one tablespoon at a time
until the icing reaches the desired
consistency. Color and decorate as
desi red.

BROWN SUGAR COOKIES
2 c. all-purpose flour
1 1/2 t. baking powder
1 pinch salt
1/2 c. butter or margarine, softened
Legg
1 T. heavy cream or non dairy
creamer
1 1/2 t. vanilla extract
1/2 c. packed brown sugar
In a large mixing bowl, cream togeth-
er the butter and brown sugar. Beat
in the egg, heavy cream or non dairy
creamer and vanilla. Slowly add in
the flour, baking powder and salt.
Mix until well blended.
If dough seems too dry, add in
water, 1/2 teaspoon at a time. Cover
and refrigerate for 4 hours. Preheat
oven to 375F. Roll out the dough on
a floured surface to a thickness of 1/8
of an inch. Cut with cookie cutters
and place I 1/2 inches apart on cook-
ie sheets.
Bake 8 to 10 minutes, until lightly
colored.

CHOCOLATE CUT-OUT
COOKIE
1 c. butter or margarine
2 c. white sugar
3 eggs
3 t. vanilla extract
3 c. all-purpose flour
1 t. baking powder
10 T. unsweetened cocoa powder
In a large mixing bowl, cream the
butter or margarine and sugar until
light and fluffy; add eggs, one at a
time, beating well. Mix in the vanilla.
In a separate bowl, combine flour,
cocoa powder and baking powder.
Add the flour mixture to the cream
mixture and mix well. Wrap the
dough in waxed paper and chill for 2
hours.
Preheat oven to 350F. Divide the
dough in half. Roll out each half to
1/4 inch thick. Cut with desired
shaped cookie cutters. Place on lightly
greased cookie sheets and bake for
10-12 minutes. Makes 6 dozen.

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