1 c Sugar, rounded
1 c Butter
4 c Flour
3 tb Baking powder
5 Eggs
2 tb Vanilla
Blend butter and sugar. Mix flour and baking powder and add to butter and
sugar mixture. Blend with hands until mixed very well. Add beaten eggs and
vanilla. Knead until oily. After shaping, bake at 400 degrees for 8-10
minutes on lightly greased baking sheet. To shape, divide dough into
thirds. Chocolate – Add 2 tablespoons cocoa, a dash of cinnamon and 1/2 cup
chopped nuts to one third of the dough. Mix well. Shape into 1-inch balls.
After baking and cooling, frost with an icing made of powder sugar, butter
and a little cocoa. Almond – Add 1 teaspoon anise flavoring (liquid) to one
third of the dough. Shape into 1-inch balls. After baking and cooling,
frost with an icing made from powder sugar, vanilla and milk.
Sesame – Add 1 teaspoon anise flavoring to one third of the dough. Shape
into small finger lengths and roll in sesame seeds.
Another option: Add 1 teaspoon almond flavoring to one third of the dough.
Divide in half. Color one half light pink, one half light green. Pat one
half of the dough out into a 3×6-inch rectangle. Pat the other half down on
the first half. After baking, frost and cut into diagonal slices. The
chocolate cookies can also be shaped this way. After frosting, sprinkle
with some chopped nuts. The almond-flavored ball-shaped cookies could also
be tinted pink/green.
NOTES : The diagonally-cut cookies are faster to shape but be aware that
they break easily while they are being cut. Try using a very sharp,
non-serrated knife. I don’t know how many cookies a recipe makes, but it
makes lots. To make frosting the ball-shaped cookies easier, hold them
upside down over a bowl of frosting, dip and twirl. Good luck. I’m not an
expert, but I’ve made these a few times. They are challenging, but worth
the effort.
Yields
1 Servings