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Title: Christmas Bells
Categories: Cookie Holiday
Yield: 60 Cookies
| BETTY CROCKER'S COOKY BOOK | ||
| 1/2 | c | Shortening; part butter |
| 1/2 | c | Sugar |
| 1 | Eggs | |
| 1 | ts | Extract, vanilla |
| 1 1/2 | c | Flour |
| 1/4 | ts | Baking soda |
| 1/2 | ts | Salt |
Rich, delicious cookies ... and most attractive.
Mix shortening, sugar, egg, and vanilla thoroughly. Stir flour, soda, and salt together; blend in. Color 2/3 of dough red or green. Mold into 10"x1-1/2" roll. Mold this roll into a bell shape by squeezing the top together and leaving the lower half flared and curving; chill. Save 1/3 of white dough for clappers. Roll out rest of dough on waxed paper into rectangle large enough to cover colored roll, , about 10"x4"; trim edges. Wrap around roll and chill again.
Preheat oven to 375 F (quick moderate). Cut 1/8"-thick slices. Place 1/2" apart on ungreased baking sheet. Press tiny ball of dough at bottom for clapper. Bake 8-10 minutes.
If you use self-rising flour, omit soda and salt.
Christmas Balls: leave roll round (do not shape bell); after adding outside strip of white, roll in colored shot.
Tyops by Sylvia Steiger, SylviaRN (at) CompuServe (dot) com
From: Sylvia Steiger Date: 11-29-97 (09:40) The Pine Tree Bbs (222) Cooking(F)
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