*  Exported from  MasterCook Mac  *
 
                      Christmas Cookie Bonanza Part 1
 
 Recipe By     : Jason McDonald <jmcdonald@voyageur.ca>
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      c             Unsifted all-purpose flour
      1/4  c             Sugar
      1/4  ts            Salt
      1/2  c             Butter, softened
 					
 
   From McCall’s magazine Dec 1991
   
   BASIC COOKIE MIX
   
   In large bowl, combine flour, sugar and salt; mix well.  With pastry
   blender or two knives, cut in butter until mixture resembles coarse
   cornmeal.  Place in airtight container; store in refrigerator (mixture will
   keep for up to 8 weeks).  Bring to room temperature bofore using. Recipe
   can be doubled or tripled.
   
   ROLLED SUGAR COOKIES
   
   1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract
   
   Preheat oven to 350F.  Lightly grease 2 baking sheets.
   
   In large bowl of electric mixer, combine ingredients; at low speed, beat
   until mixture forms a dough.
   
   Divide dough into thirds.  Working with one third at a time, on lightly
   floured work surface, roll out dough to 1/8 thick; cut out with 3 cookie
   cutters.  Transfer to prepared baking sheets.  Bake 8 min or until golden.
   Transfer cookies to wire rack to cool; if desired, decorate with icing,
   candies and colored sugars.
   
   Makes 3 dozen.
   
   CANDY CANE COOKIES
   
   1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract red paste food
   color 1/2 c (2 1/2 oz) crushed peppermint candy red edible glitter
   
   Preheat oven to 350F.  Lightly grease 2 baking sheets.
   
   In large bowl of electric mixer, comibine cookie mix, egg and vanilla. At
   low speed, beat until mixture forms a dough.  Divide dough in half; remove
   one half from bowl.   With food paste, tint dough in bowl red; add candy.
   Mix well.
   
   On work surface, divide each half dough into 20 equal pieces; working with
   one piece at a time, roll dough into 8 rope.  Place a plain and red rope
   side by side; press together lightly and twist.  Place twist on prepared
   baking sheet; curve top to form cane.  Repeat with remaining dough. Bake
   cookies 10 to 12 min or until golden.  Sprinkle with glitter; transfer to
   wire rack to cool.
   
   Posted by Theresa Merkling.
  
                    
 
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