Rolled and Sliced Cookies
Prepare 4 1/2 dozen fortunes on 4 x 1 inch strips of paper; fold paper strips in half lengthwise and set aside.
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add flour to creamed mixture, mixing until well blended. (Dough will be dry).
Working with a small amount of dough at a time, roll to 1/8 inch thickness on an unfloured surface, using a floured rolling pin. Cut with a 2 1/2 inch doughnut cutter. Place 2 inches apart on ungreased cookies sheets. Bake at 400° for 5 to 7 minutes or until lightly browned. Remove to wire racks to cool.
Spoon green Decorator Frosting into a pastry bag filled with a No. 75 tip. Pipe green leaves on top of half the cookies. Spoon red Decorator Frosting into a pastry bag fitted with a No. 3 tip. Pipe small red holly berries around leaves. Pipe red bows on cookies, using No. 3 or No. 44 tip. Set cookies aside to dry.
Pipe a small strip of red frosting at top and bottom of back side of remaining cookies. Place a fortune across center. (Do not touch frosting.) Top with decorated cookies, bottom sides down. Set cookies aside to dry.
Yield: 4 1/2 dozen
- 3 Tablespoons commercial meringue powder
- 1 (16 ounce) package powdered sugar, sifted
- 1/4 cup plus 2 tablespoons warm water
- Red and green paste food coloring
Combine first 3 ingredients in a mixing bowl; beat at high speed with an electric mixer 7 to 10 minutes or until stiff peaks form. Tint one-fourth of frosting red; tint remaining green.
Yield: frosting for 4 1/2 dozen cookies.
Frosting dries very quickly; keep frosting covered at all times with plastic wrap. Food coloring may be substituted or omitted if frosting is used for other recipes.