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Holiday
Recipes
Kringle's Cutouts (About
three dozen)
- 2/3 butter
flavor CRISCO stick or 2/3 cup butter flavor CRISCO all-vegetable
shortening
- ¾ cup sugar
- 1 tablespoon vanilla
- 2 eggs
- 2 cups all purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
1. Cream shortening, sugar, mild, and vanilla in
a large bowl at a medium speed of electric mixer until we blended.
Beat in egg. Combine flour, baking powder, and salt. Mix into cream
mixture. Cover; refrigerate several hours or overnight.
2. Heat oven to 375 oF. Place sheets of foil on countertop
for cooling cookies.
3. Roll dough, half at a time, to 1/8-inch thickness
on floured surface. Cut into desired shapes. Place cookies 2 inches
apart on ungreased cookie sheet. Sprinkle with colored sugar and decors,
or leave plain to frost when cool.
4. Bake at 375 oF for 7 to 9 minutes. Do not over
bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool
completely.
Swedish Spritz (About
eight dozen)
- 1 butter flavor CRISCO stick
or ½ cup butter flavor CRISCO all-vegetable shortening
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon milk
- 1 teaspoon almond extract
- 2 cups all purpose flour
- ½ cup finely ground blanched almonds
- ¼ teaspoon salt
- 1/8 teaspoon baking powder crystals (optional)
1. Heat oven to 350 oF. Refrigerate ungreased baking
sheets. Place sheets of foil on countertop for cooling cookies.
2. Combine shortening and granulated sugar in large
bowl. Beat at medium speed of electric mixer until we blended. Beat
in egg, mild, and almond extract.
3. Combine flour, nuts, salt, and baking powder.
Add gradually to cream mixture at low speed. Beat until well blended.
4. Fit cookie press or pastry bag with desired disk
or tip. Fill with dough. Press dough out onto cold baking sheet. Forming
cookies about 1 ½ inches apart. (Refrigerate dough about 5
minutes or until firm enough to hold its shape if it becomes soft.)
Sprinkle with colored sugar (if used).
5. Bake at 350 oF for 8 to 10 minutes or until bottoms
are light brown. Do not overbake. Cool 2 minutes on baking sheet and
remove cookies to foil to cool completely.
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