Back These versatile, delicious cookies can be made into various shapes to fit the season, and flavored as desired with various Watkins Extracts.
1 Cup / 250 ml Butter or
Margarine, softened
1 Cup / 250 ml Sugar
1 Egg, beaten
1 teas. / 5 ml Watkins Vanilla Extract
1/2 teas. / 2.5 ml Watkins Almond Extract
2 Tbsp. / 30 ml Milk
2-1/2 Cups / 625 ml All Purpose Flour
1 teas. / 5 ml Watkins Baking Powder
Combine butter, sugar, eggs, Extracts, and milk in large bowl; blend well. Stir in flour and Baking POwder; mix well. Cover with plastic wrap and refrigerate until firm (about 2 hours). Heat oven to 400 degrees F / 200 C. On lightly floured surface, roll dough, one third at a time to 1/4 inch / 0.5 cm thickness. Cut with floured cookie cutter. Place 1 inch / 2.5 cm apart on ungreased cookie sheets. Bake for 6 to 9 minutes or until edges are light brown. Immediately remove and place on wire rack to cool. Makes 5 to 6 dozen, 1 per serving.
Frosting
4 Cups / 1 litre Powdered Sugar
1/2 Cup / 125 ml Butter or Margarine, softened
3 to 4 Tbsp. / 45 to 60 ml Milk
1 to 2 teas. / 5 to 10 ml Watkins Extracts (any
flavor you prefer)
Food coloring if desired. Combine all ingredients; beat until smooth.
© Copyright 1999 The Rising
Stars Team
The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.