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Ingredients
- 2 2/3 c. All-purpose flour
- 1 tsp Baking pwdr
- 1 tsp Grnd nutmeg
- 1/4 tsp Salt
- 1 c. Butter
- 2/3 c. Packed brown sugar
- 1 x Egg
- 1 tsp Rum extract or possibly vanilla
- 1 x Recipe vanilla icing
- 1 x Recipe decorator frosting
Directions
- In a medium mixing bowl stir together flour, baking pwdr, nutmeg and salt; set aside.
- In a large mixer bowl beat butter with an electric mixer on medium speed for 30 seconds to soften. Add in brown sugar and beat until fluffy. Add in egg and rum extract or possibly vanilla and beat well. Gradually add in flour mix, beating until combined. If necessary, cover and refrigerateabout 1 hour or possibly until easy to handle. Shape cookies as desired.
- To bake, transfer dough shapes to an ungreased cookie sheet, placing about 1 inch apart. Bake in a 350 degree F. oven for 8 to 10 min or possibly until slightly brown around the edges. Transfer cookies to a wire rack to cold.
- Makes about 50 to 60 cookies.
- Shaping Directions:PISTACHIO BALLS: Roll dough into 1-inch balls. In a shallow bowl place about 1 c. finely minced pistachio nuts. Roll dough balls in minced nuts, coating thoroughly. Bake as directed.
- BITE-SIZE TARTS: Roll dough into 1-inch balls. Place balls in 1 3/4-inch muffin pans. With fingers, press dough to cover bottom and sides of c..
- Fill each muffin c. with about 1 tsp. cherry or possibly apricot preserves.
- Bake as directed; cold. Drizzle tarts with Vanilla Icing.
- PINWHEELS: On a lightly floured surface, roll half of the chilled dough to a 15 x 12 1/2-inch rectangle. Cover and refrigerateremaining dough until needed.
- With a sharp knife, cut into thirty 2 1/2-inch squares. Arrange 1/2 inch apart on an ungreased cookie sheet. Place a scant tsp. cherry or possibly seedless raspberry preserves in the center of each square. Cut 1-inch slits diagonally from each corner toward filling. Fold every other tip over to cover filling, forming a pinwheel. Press the center lightly to seal. If you like, repeat with remaining half of dough or possibly use remaining dough to make another cookie shape. Bake as directed and cold. Before serving, dust with powdered sugar.
- CHRISTMAS CUTOUTS: On a lightly floured surface, roll half of the dough at a time to 1/8-inch thickness (cover and refrigerateremaining dough until needed).
- With cookie cutters or possibly a small sharp knife, cut dough into desired shapes.
- Reroll dough scraps to make more cookies. Use a thin spatula to transfer cutouts to baking sheet. If you like repeat with remaining dough or possibly use remaining dough to make another cookie shape. Bake as directed and cold.
- With a small clean paintbrush (used only with food) or possibly knife, paint or possibly spread cooled cookies with tinted Vanilla Icing. Decorate cookies with tinted Decorator Frosting, red cinnamon candies, and small multicolored decorative candies, if you like.
- Vanilla Icing: In a small mixing bowl stir together 3 c. sifted powdered sugar, 1 1/2 tsp. vanilla, and 2 to 4 Tbsp. lowfat milk to make of spreading or possibly drizzling consistency. To tint icing, stir in food coloring for desired color. To use more than one color, divide icing into small bowls and stir a different color into each bowl.
- Makes about1 1/2 c..
- Decorator Frosting: In a large mixer bowl beat 2/3 c. margarine or possibly butter with an electric mixer on medium speed for 30 seconds to soften. Gradually add in 4 c. sifted powdered sugar, beating well. Beat in 2 Tbsp. lowfat milk and 1 tsp. vanilla. Frosting will be thick but spreadable. To tint frosting, stir in as much food coloring as needed for desired color. To use more than one color, divide frosting among several small bowls; stir a different color into each bowl. Transfer icing to a pastry bag fitted with a small round tip or possibly star tip. (Use one bag per color or possibly clean the pastry bag before using another color. )
- Makes about 2 c..
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