Title: Rudolph Cookies
Categories: Holiday Cookie
Yield: 36 Lg cookies

1	c	Margarine; softened
2	c	Granulated sugar
2		Eggs; slightly beaten
		Lemon rind; grated, to taste
		. as much as the rind from
		. two lemons
1	ts	Vanilla extract
1/2	ts	Baking soda
1	c	Sour cream
5	c	Flour; sifted
2	ts	Baking powder
		Icing in various colors
		Candies for decorating

Cream margarine and sugar together until smooth. Add eggs, then add lemon rind and vanilla. Dissolve baking soda in the sour cream and add to butter mixture. Sift flour and baking powder together. Add to butter mixture until it makes a soft dough. Refrigerate dough overnight.

Preheat oven to 325øF. Using one-fourth of the dough at a time (refrigerate remainder until ready to use), roll out on floured surface to between 1/2 and 1/4 inch thickness. If dough is too sticky, knead in a little extra flour until it is easier to work with.

Use gingerbread man cutter to cut cookies. Place on a greased cookie sheet. Bake until cookies are slightly brown, 6 to 8 minutes. Do not overbake as it will make cookies dry. Place on cookie rack to cool.

When cookies are cool they are ready for decorating. Turn the gingerbread man upside down so it looks like he is standing on his head. The head will be the head of Rudolph, the arms are his ears and the legs are his antlers. You can use frosting to make the eyes and the nose. A red gum drop can also be used for the nose. Decorate the antlers with white icing. As an extra decoration, you can add two green holly leaves with icing above the eyes and a red icing bow on top to finish him off for the holiday.

Makes 36 to 40 large cookies.

Nutritional Information: per cookie: Calories 169, Fat 7g, Sodium 96mg, Cholesterol 14 mg, Percent calories from fat 37% Second Place Winner, Decorated From the Dallas Morning News Holiday Cookie Contest Baked by: Susan Knoll, Irving ** The Dallas Morning News -- Food section -- 11 Dec 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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