Pen Pal Letter Cookies
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INGREDIENTS
- 2 c Margarine -- softened
- Paint------
- Edible Decorator
- 1 Egg yolk
- 1 tb Water
- 5 c Unbleached flour
- 1 sm Envelope -- (3 1/2 x 6
- Powdered sugar icing
- 1/2 ts Water
- Food coloring
- 1 tb Almond extract
- Cookie Dough------
- 1/2 ")
- sm -- soft paintbrush
- 1 c Granulated sugar
- Assorted colors of paste
INSTRUCTIONS
Preheat oven at 350. In a mixing bowl, combine margarine and sugar. Add 1 tablespoon water and almond extract; mix well. Stir in flour until well combined. Cover and chill for 2 to 3 hours. On a floured surface, roll dough to a 1/4" thickness. Using envelope as a pattern, cut shapes in dough with a sharp knife. Reroll dough scraps. Cut out 1" squares of dough to resemble stamps. Transfer letters and stamps to unprepared baking sheet with a spatula. Using a paintbrush, paint, addresses, postmarks, and stamps with Edible Decorator Paint. Allow each color of paint to dry thoroughly before painting with additional colors. Bake cookies for 25 to 30 minutes, removing stamps if they start to brown. Cool slightly and remove from baking sheet. Cook completely. Prepare powdered sugar icing and attach stamps to letters. To make Edible Decorator Paint, mix egg yolk with 1/2 teaspoon water. Divide mixture into several small cups. Add paste food coloring as desired. If needed, add additional water, 1 drop at a time, to make paint the consistency of ink. Use thin coats of the paint. Allow each color to dry before proceeding with next color. In recipes using opaque or pastel paint, add white, paste or liquid, food coloring. This improves opaqueness and removes much of the yellow color of the egg yolk. Food painted with paint should be returned to the oven for a few minutes to set the paint and cook the egg yolk. Recipe By : Great Little Sweet Treats File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (90g) | ||
| Recipe Makes: 9 Servings | ||
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| Calories: 324 | ||
| Calories from Fat: 11 (3%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.2g | 2 % | |
| Saturated Fat 0.3g | 1 % | |
| Monounsaturated Fat 0.3g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 23.3mg | 7 % | |
| Sodium 6mg | 0 % | |
| Potassium 80.4mg | 2 % | |
| Total Carbohydrate 69.9g | 21 % | |
| Dietary Fiber 1.9g | 8 % | |
| Sugars, other 68g | ||
| Protein 7.5g | 11 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 324
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