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Full Online Book HomeLearning KitchenCookies - Rolled Cookies - Easter Bonnet Cookies
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Cookies - Rolled Cookies -  Easter Bonnet Cookies Post by :Vertster Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3089

Click below to download : Cookies - Rolled Cookies - Easter Bonnet Cookies (Format : PDF)

Cookies - Rolled Cookies - Easter Bonnet Cookies

1 1/2 cup sugar
1 cup margarine
3 beaten eggs
1 teaspoon vanilla
1 teaspoon soda
1/2 teaspoon salt
3 1/2 cups flour
8 ounces almond bark or white chocolate
2 tablespoons vegetable shortening
large marshmallows


Cream sugar and margarine. Add eggs and vanilla; mix well. Thoroughly stir in soda, salt, and flour. Chill for several hours or overnight.

Roll out and use 2 1/2-3" round cookie cutter (with scalloped edges, if desired) to cut out cookies. Bake at 350 for approximately 10 minutes or until golden brown on the edges.

Melt almond bark with vegetable shortening in microwave for 1 minute on high. Stir and continue at 15-second intervals until melted. Dip face of cookies in almond bark mixture. Cut marshmallows in half, around the middle. Dip in almond bark and place in center of cookies. Use decorator frosting to make ribbons around the "bonnet" and a bow. Add candy flowers, if desired.
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3 cups sifted flour 1 tsp. salt 2 tsp. baking powder 2/3 cup shortening 1 1/4 cups sugar 2 eggs 2 tbsp. milk 1 tsp. vanilla 1/2 cup Wheatena 1/2 cup shredded coconut 1/2 cup chopped nuts Preheat to 375. Sift flour, salt and baking powder together. Add Wheatena. Add coconut and nuts. Blend the shortening, sugar, eggs, milk and vanilla together. Add dry mixture to creamed mixture and mix until well blended. Roll dough out on floured board to about 1/8 inch thickness. Cut with cookie cutter. Place on ungreased cookie sheets and bake for about 10 minutes or until
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1 c butter 1 1/2 c sugar 1 egg 1 1/2 tbsp grated orange peel sugar blanched almonds 2 tsp soda 2 tsp cinnamon 1 tsp ginger 1/2 tsp cloves 2 tbsp corn syrup 1 tbsp water 3 1/4 c flour Cream butter and sugar; add eggs; beat until fluffy. Stir in orange peel, corn syrup and water.Sift flour with dry ingredients and stir into creamed mixture. Chill. On lightly floured surface, roll to 1/8 inch thickness.
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