2 Egg yolks
2 tb Milk
2 1/4 c All-purpose flour
3/4 c Sugar
3/4 c Butter or margarine,softened
1 ts Vanilla extract
1/4 ts Salt
-BUTTER CREAM FROSTING-
4 tb Sweet butter
1/2 c Solid shortening
1 pn Salt
1/2 lb Confectioners sugar*
1 1/2 tb Milk
1/2 ts Vanilla
1/2 tb Water
3 dr Green food color
3 dr Red food color
3 dr Yellow food color
* (2 cups loosely packed)
Children will love these-they are fun to make and to eat. Adults will also
find them irresistible.
Preheat oven to 375?.
In large bowl, with mixer at low speed, beat egg yolks and milk until well
blended. Add flour, sugar, butter, vanilla and salt; beat ingredients until
just mixed. Increase speed to medium and beat 2 minutes, occasionally
scraping bowl. Divide dough in half.
On floured pastry cloth, with lightly floured stockinette- covered rolling
pin, roll one dough half 1/8-inch thick. With 2 1/4-inch fluted-edged
cookie cutter, cut dough into rounds; with 1/2-inch round cutter, cut out
centers from half of rounds. Reserve the dough scraps.
Using a pancake turner, place rounds 1/2-inch apart on un- greased cookie
sheets; bake at 375? 8-10 minutes until lightly browned. With pancake
turner, remove cookies to wire racks to cool completely.
Repeat cutting and baking with second half of dough, rerolling scraps.
Prepare frosting: In the bowl of an electric mixer, place all frosting
ingredients (except food color) and beat at low speed for 2 minutes. Scrape
sides of bowl and continue beating at high speed for 6 minutes. Divide
frosting into thirds and tint with food color.
On bottom side of cookie without a hole, spread teaspoonful of either
green, pink or yellow frosting; top with a cookie with a hole in it to make
a “sandwich.” Repeat with remaining cookies and frosting. (Use any leftover
frosting for graham crackers or cupcakes.)
Yield: about 42 sandwich cookies. Larry Rosenberg, author of Muffins &
Cupcakes (published by The American Cooking Guild), Fairview, NJ.
Randy Shearer
From
Yields
1 Servings