Ingredients:
Shortening - 2/3 cup
Sugar - 1/2 cup
Eggs - 2 (separated)
Sherry flavouring - 1 tbsp
Almond flavouring - 1/4 tsp
All purpose flour - 1 3/4 cups
Baking powder - 2 tsp
Salt - 1 tsp
Cream - 1 cup
Flaked coconut - 1/2 cup
Citron - 1/4 cup (chopped)
Blanched almonds - 1/2 cup (chopped)
Pecans - 1/4 cup ( chopped)
Easy creamy icing
Method:
Shortening - 2/3 cup
Sugar - 1/2 cup
Eggs - 2 (separated)
Sherry flavouring - 1 tbsp
Almond flavouring - 1/4 tsp
All purpose flour - 1 3/4 cups
Baking powder - 2 tsp
Salt - 1 tsp
Cream - 1 cup
Flaked coconut - 1/2 cup
Citron - 1/4 cup (chopped)
Blanched almonds - 1/2 cup (chopped)
Pecans - 1/4 cup ( chopped)
Easy creamy icing
Method:
- Heat oven to 400 degrees. Mix together shortening, sugar, egg yolks, and flavouring until fluffy.
- Measure flour by dipping method or by sifting.
- Blend dry ingredients and add alternatively with cream to the shortening mixture, starting and ending with dry ingredients.
- Mix only enough to blend after each addition.
- Stir in coconut, citron, and nuts.
- Beat egg whites until stiff; fold into dough.
- Spread in greased oblong pan and bake about 30 minutes.
- Spread with icing while still warm.
- When cool, cut into bars.
- Cookies improve with mellowing; so bake at least 24 hours before serving.
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