Cookies

From page 27

Sugar cookies can be baked in
pairs and tumed into place cards
for Christmas dinner.

You can decorate each with a
simple icing and paint on the
names of dinner guests.

To keep them stable, the pairs
of cookies are “glued” together at
the top with icing at an angle so
they can stand without support.

The same dough can be used to
make cookie wreaths to surround
candles.

The dough is cut into a shape
such as stars or leaves, which are
overlapped in a circle on the bak-
ing sheet with an opening in the
centre large enough to accommo-
date your favorite candle or hold-
er.

The wreath can be decorated
with colored sugars before baking
or with icing once baked.

You can also make ornaments
for a Christmas tree.

Make a hole in the unbaked
cookies with a skewer through
which cord or thin ribbon can be
threaded.

Here are some tips to make
your cookies look as good as they
taste
* Use baking sheets, not jelly rolly
pans when baking cookies (jelly
roll pans have sides that deflect the
heat).
¢ When baking in batches, bake
one sheet of cookies while you
prepare the next.
¢ If you have only one baking

aoe Christmas i

dmad
yan * Chocolates, and help ¥

* Cautteild Village ‘@, Pak RoyalNoth = <¢,
Tek 926-1300 Tet: 922-0100

28 — Wednesday, December 20, 1995 — North Shore News

Gin ive. A Mountain
- Of ‘Chocolates ~

And Welll Give A Mountain of Money
To BC. Children’s Hospital

isa atime eving a
wren you Chease from our great rane of chal,
are also Providing loving cO® for sick children, # For every oud os
mei buy in our new Mountain Gift Boxes this Christmas, 8°
donate $1 toe Children’s Hose $ Soclimb on UP to any of que wo®
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TRORERE LEE IGE IB EE EE EEE ER ELIE IGE LEI SDSL IEE ESE EGS IBN EVERLELE ES SOUS ESI NBER

for the holidays

sheet, line it with foil before bak-
ing the cookies,

After baking, slide the foil off
the pan and set the cookies aside to
cool.

Rinse the pan under cold run-
ning water, pat dry and slide the
next batch of cookies on foil onto
baking sheet.

Chilling cut-out cookies before
baking them helps cookies keep
their shape while baking and
ensures tender results.

Cookie Place Cards
Cookies:
% cup butter flavor Crisco
A cup sugar
1 Tbsp. plus 1 tsp. milk
1 tsp. vanilla
1 egg
2 cups flour
% tsp. salt

Icing:

3 cups icing sugar
2 Tbsp. milk
food coloring

For cookies, combine crisco,
sugar, milk and vanilla in large
bowl.

Beat at medium speed of clec-
tric mixer until well blended.

Beat in egg.

Combine flour and sait.

Add gradually to creamed mix-
ture at low speed.

Mix until well blended.

Divide dough in half.

Wrap in plastic wrap.

Refrigerate several hours or

al MO!
as

chocolates, we make kids smile.

overnight.

Heat oven to 375° F.

Roll out half of dough to 1/8
inch thickness on floured surface.

Cut out pairs of cookies with
cookie cutters or cut 2 x 3- inch tri-
angles.

Place 2. inches
ungreased baking sheet.

Repeat with remaining dough.

Bake 7-9 minutes or until set.

Remove to cooling rack.

Cool completely.

For icing, combine icing sugar
and milk. Stir until completely
smooth. Divide icing into number
of bowls to be colored.

Add food coloring until desired
colour is reached.

Add more milk. a drop at a
time, if necessary.

Ice cooled cookies. Decorate
edges and write names. Join pairs
of cookies at top using icing as
glue.

Place pairs over triangular card-
board form until icing sets.

Makes about 20 cookie place
cards.

apart on

Kasey Wilson is a food, wine
and travel writer, restaurant
reviewer and British Columbia
contributor to Pacific Northwest:
The Beautiful Cookbook.

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