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Winter Snow Flurries Cookies
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup sugar
1 tablespoon lemon zest
1 teaspoon vanilla
1/2 teaspoon almond extract
3 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup seedless raspberry jam
1 cup sifted confectioners' sugar
Cream butter and shortening on medium speed of mixer until soft and creamy.
Gradually add sugar. Beat well. Add eggs, lemon zest, vanilla and almond
extract. Mix well. Combine flour, baking powder and salt. Gradually add to
creamed mixture. Mix well. Cover and chill for 1 hour.
Preheat oven to 375*. Divide dough in half. Store one portion in
refrigerator. Roll other portion to 1/8" thickness on floured surface. Cut
with 2 1/2 " star shaped cookie cutter. Arrange on ungreased cookie sheet.
Bake 7 to 8 minutes, or until lightly browned. Cool for 2 minutes on cookie
sheet. Remove to wire rack to cool.
Repeat with remaining dough.
Just before serving spread centers of half of the cookies with a 1/4
teaspoon jam. Place second cookie on top. Sprinkle generoulsy with
Makes 5 Dozen cookies.