 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 78 |
|
Make a Holiday memory. This recipe is from Country Crock. I found this recipe in Ladies' Home Journal magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
2 large eggs |
1 cup shedd's spread country crock margarine (1 cup) |
1 cup plus 2 tbsp. sugar |
1 tablespoon vanilla extract |
3 cups all-purpose flour |
1/2 teaspoon ground cinnamon |
Directions:
1. Line baking sheets with parchment paper; set aside. Separate 1 egg; set aside.
2. Beat Shedd's Spread Country Crock® Spread with 1 cup sugar in large bowl with electric mixer until light and fluffy, about 2 minutes. Beat in whole egg, egg yolk and vanilla until blended. Beat in flour. Divide dough into 4 pieces and shape into disks. Wrap each in plastic wrap and chill at least 2 hours or until firm.
3. Preheat oven to 350°. Remove plastic wrap and roll dough 1/8-inch thick on floured surface. Cut out cookies with 2-inch star or round cookie cutter; arrange on prepared baking sheets. If dough becomes too soft, return to refrigerator to firm up. Brush tops of cookies with lightly beaten egg white, then sprinkle with remaining 2 tablespoons sugar blended with cinnamon. Bake 10 minutes or until edges are just golden. Let stand 2 minutes; remove cookies from sheets and cool completely on wire rack.
|
|