Recipe#7354

Title: Amaretto 01

From: harvey@bennettengineering.com (Harvey Bennett) 
 Newsgroups: rec.food.baking 
 Subject: Re: recipes for stamped cookies 
 Date: Sun, 20 Sep 1998 22:43:58 GMT 
 Message-ID: <36058446.87574063@news.earthlink.net> 

1/2 cup margarine 
 1 cup sugar
 1 large egg
 2 tsp almond extract
 1/2 tsp vanilla extract
 2 cups all purpose flour
 1/4 tsp salt
 In a large bowl, with electric mixer, beat margarine with sugar until
 well blended.  Add egg and extracts and beat until light and fluffy,
 about 2 minutes.  Add flour and salt and beat until well combined
 (mixture will be crumbly)  Turn mixture onto lightly floured surface
 and form into a ball.  Wrap and refrigerate at least one hour.
 Preheat oven to 350F.  Using floured rolling pin, roll 1/2 of the
 dough on a well floured surface until slightly less than 1/4” thick.
 Cut into shapes using well floured cookie cutters and arrange about 1”
 apart on ungreased baking sheets.  Repeat with remaining dough.
 Bake 12 minutes until the edges are lightly golden.  Cookies should
 not brown. Let stand one minute.  Remove cookies to wire rack and cook
 completely.
 If desired, glaze cookies with 1/2 cup confectioners sugar, 1-1/2 tsp
 water, and 1 drop food coloring.  With pasty brush, brush tops of
 cookies with sugar mixture, then let dry before storing in an airtight
 container.
 Variation: For delicate orange cookies, substitute 2 teaspoons
 orange extract for almond extract.
 For quick cookies, dough can be kept in refrigerator until needed.
 Roll out and bake as above.
 Notes:  Makes very good crisp cookies. Hold a shape or mold very
 well.