* Exported from BigOven *

1988 2nd Place: Pat Egan's Christmas Tree Cookies

Recipe By :
Serving Size :72
Cuisine :
Main Ingred. :
Categories :Bars and Cookies Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 1/2 Cup Flour
: 1 cup Sugar
1 1/2 ts Baking powder
1/4 ts Salt
1/2 ts Almond extract

: 1 cup Butter or margarine, : Softened : 1 Egg 1/4 cup Green sugar
crystals, about 1/4 cup Confetti or nonpareil candy : Decorations, optional
Put flour, sugar, butter, baking powder, salt, almond extract and egg into
large bowl of an electric mixer. Mix together, using low speed. Dough will
be crumbly. Then knead dough with hands until mixture holds together.
Remove 1/3 cup of the dough; wrap and refrigerate. Divide remaining dough
in thirds. Using hands, roll each into a 6-inch log. Put sugar crystals on
a sheet of wax paper. Roll each log in the sugar crystals to coat well; use
the wax paper as a guide to press in crystals. Shape each log into a
triangle, pressing gently on wax paper to give three sharp corners. Make
sure to make 2 sides longer than the third side. Wrap each log well and
refrigerate at least 4 hours or until dough is firm enough to slice. To
this point, cookies can be made up to a week in advance. Heat oven to 350
degrees. To bake, slice logs crosswise into 1/4-inch slices. Put slices
about 1 inch apart on ungreased cookie sheets. For each cookie, shape about
1/2 teaspoon of the reserved 1/3 cup dough into a tree trunk. Attach to
bottom underside of each tree. Sprinkle each cookie lightly with candy
decorations, if desired. Bake until lightly browned, about 10 minutes.
Carefully remove to wire racks. Cool completely. Note: The logs can be
divided and shaped into 3 sizes and sliced to form a 3-tiered tree. These
second-place winning cookies are easily shaped into trees that are edged
with glittery green sugar. Of her simple cookies, Pat Egan of Dolton,
Illinois writes, "They're not a fancy or gourmet cookie, but a simple
symbol of the Christmas season that is so close to my heart." from the
Chicago Tribune annual Food Guide Holiday Cookie Contest December 8, 1988
From: (Cicconifms)


** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Now on Sale for $29.95
"MOMPEAGRAM" > wrote in message
news:1102981872.e192a06589b4f5de255a8bced828ab3f@t eranews...
> * Exported from BigOven *
>
> 1988 2nd Place: Pat Egan's Christmas Tree Cookies
>
> Recipe By :
> Serving Size :72
> Cuisine :
> Main Ingred. :
> Categories :Bars and Cookies Cookies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------- --------------------------------
> 2 1/2 Cup Flour
> : 1 cup Sugar
> 1 1/2 ts Baking powder
> 1/4 ts Salt
> 1/2 ts Almond extract
>
> : 1 cup Butter or margarine, : Softened : 1 Egg 1/4 cup Green sugar
> crystals, about 1/4 cup Confetti or nonpareil candy : Decorations,
> optional Put flour, sugar, butter, baking powder, salt, almond extract and
> egg into large bowl of an electric mixer. Mix together, using low speed.
> Dough will be crumbly. Then knead dough with hands until mixture holds
> together. Remove 1/3 cup of the dough; wrap and refrigerate. Divide
> remaining dough in thirds. Using hands, roll each into a 6-inch log. Put
> sugar crystals on a sheet of wax paper. Roll each log in the sugar
> crystals to coat well; use the wax paper as a guide to press in crystals.
> Shape each log into a triangle, pressing gently on wax paper to give
> three sharp corners. Make sure to make 2 sides longer than the third
> side. Wrap each log well and refrigerate at least 4 hours or until dough
> is firm enough to slice. To this point, cookies can be made up to a week
> in advance. Heat oven to 350 degrees. To bake, slice logs crosswise into
> 1/4-inch slices. Put slices about 1 inch apart on ungreased cookie
> sheets. For each cookie, shape about 1/2 teaspoon of the reserved 1/3 cup
> dough into a tree trunk. Attach to bottom underside of each tree.
> Sprinkle each cookie lightly with candy decorations, if desired. Bake
> until lightly browned, about 10 minutes. Carefully remove to wire racks.
> Cool completely. Note: The logs can be divided and shaped into 3 sizes
> and sliced to form a 3-tiered tree. These second-place winning cookies
> are easily shaped into trees that are edged with glittery green sugar.
> Of her simple cookies, Pat Egan of Dolton, Illinois writes, "They're not
> a fancy or gourmet cookie, but a simple symbol of the Christmas season
> that is so close to my heart." from the Chicago Tribune annual Food Guide
> Holiday Cookie Contest December 8, 1988 From:
> (Cicconifms)
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
>
>

Now on Sale for $29.95
"MOMPEAGRAM" > wrote in message
news:1102981872.e192a06589b4f5de255a8bced828ab3f@t eranews...
> * Exported from BigOven *
>
> 1988 2nd Place: Pat Egan's Christmas Tree Cookies
>
> Recipe By :
> Serving Size :72
> Cuisine :
> Main Ingred. :
> Categories :Bars and Cookies Cookies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------- --------------------------------
> 2 1/2 Cup Flour
> : 1 cup Sugar
> 1 1/2 ts Baking powder
> 1/4 ts Salt
> 1/2 ts Almond extract
>
> : 1 cup Butter or margarine, : Softened : 1 Egg 1/4 cup Green sugar
> crystals, about 1/4 cup Confetti or nonpareil candy : Decorations,
> optional Put flour, sugar, butter, baking powder, salt, almond extract and
> egg into large bowl of an electric mixer. Mix together, using low speed.
> Dough will be crumbly. Then knead dough with hands until mixture holds
> together. Remove 1/3 cup of the dough; wrap and refrigerate. Divide
> remaining dough in thirds. Using hands, roll each into a 6-inch log. Put
> sugar crystals on a sheet of wax paper. Roll each log in the sugar
> crystals to coat well; use the wax paper as a guide to press in crystals.
> Shape each log into a triangle, pressing gently on wax paper to give
> three sharp corners. Make sure to make 2 sides longer than the third
> side. Wrap each log well and refrigerate at least 4 hours or until dough
> is firm enough to slice. To this point, cookies can be made up to a week
> in advance. Heat oven to 350 degrees. To bake, slice logs crosswise into
> 1/4-inch slices. Put slices about 1 inch apart on ungreased cookie
> sheets. For each cookie, shape about 1/2 teaspoon of the reserved 1/3 cup
> dough into a tree trunk. Attach to bottom underside of each tree.
> Sprinkle each cookie lightly with candy decorations, if desired. Bake
> until lightly browned, about 10 minutes. Carefully remove to wire racks.
> Cool completely. Note: The logs can be divided and shaped into 3 sizes
> and sliced to form a 3-tiered tree. These second-place winning cookies
> are easily shaped into trees that are edged with glittery green sugar.
> Of her simple cookies, Pat Egan of Dolton, Illinois writes, "They're not
> a fancy or gourmet cookie, but a simple symbol of the Christmas season
> that is so close to my heart." from the Chicago Tribune annual Food Guide
> Holiday Cookie Contest December 8, 1988 From:
> (Cicconifms)
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
>
>