I just love this new set from SU with the gingerbread boy and girl, and used them to add to my Double Z Fold card. Our last challenge of the year for CCEE was to use gingerbread images, so this fit for both challenges.
My recipe is for Spritz Cookies, which I only make at Christmas.
DIRECTIONS
Preheat the oven to 375°F/190°C. In a large mixing bowl, beat the butter and sugar on medium speed of the electric mixer about 3 minutes or until creamy, scraping down the sides as necessary. Add the egg and almond; beat well. Add the flour; mix on low speed just until blended, scraping down the sides as necessary. (The dough will be soft; do not refrigerate.)
Fit the Cookie Press with the tree disk and fill it with the dough. Press the dough onto an ungreased cookie sheet 1" (2.5 cm) apart.Bake 10-12 minutes until lightly browned on the edges.
Most recipes call for vanilla, but since we are Swedish, we use almond flavoring for them. This recipe makes about 4 dozen, and I store them in a tin until Christmas morning, when we eat them with coffee!
Date: Thursday, December 8, 2016 GMT Views: 446
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