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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Another favorite recipe from the booklet supplied with the Mirro brand Cookie & Pastry Press. There is no refrigeration required. Ingredients:
2 1/4 cups sifted flour |
3/4 cup sugar |
1/2 teaspoon salt |
1/4 teaspoon baking powder |
1 cup butter (refrigerator temp or only slightly softened, margarine or shortening can be subbed) |
1 egg |
1 teaspoon vanilla |
Directions:
1. Sift flour, sugar, salt and baking powder together in a bowl.
2. With a pastry blender or two knives, cut the butter into the flour mixture until it resembles pie crust or biscuit mix (very fine lumps).
3. Crack an egg into a glass, liquid measuring cup. A large egg will measure 1/4 cup. If it doesn't, add water to reach the 1/4 cup line.
4. Add the egg, water (if needed) and the vanilla to the flour mixture and beat the mixture well.
5. Fill cookie press and form cookies on ungreased cookie sheets (aluminum preferred for best heat distribution).
6. Bake at 375°F for 10-12 minutes or until cookies are just set or very slightly browned. Check cookies at the 10 minute mark and bake 1-2 minutes longer, if needed.
7. Remove immediately to cooling racks.
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