Fresenburg Bakery Butter Cookies
1 C. (2 sticks) butter
1/2 C. shortening
3 T. honey
2/3 C. nonfat dry-milk powder
1/2 t. salt
3/4 t. vanilla
3 2/3 C. all-purpose flour
6 to 8 drops yellow food coloring
4 egg whites (or egg substitute made of whites)
2/3 C. granulated sugar
1/2 t. finely grated lemon zest
Preheat oven to 350°F.
Soften wrapped butter slightly by pounding on all sides with rolling pin or meat mallet. Beat butter and shortening until well combined, then add honey, milk powder, salt and vanilla; continue beating until very light. Beat in flour and food coloring.
With clean beaters in a grease-free bowl, whip egg whites to soft peaks, then gradually add sugar and lemon zest. Beat at high speed to stiff peaks.
Use a plastic scraper or spatula to fold whites into the butter mixture. Spoon dough into a pastry bag fitted with a large star tube. Pipe onto parchment-lined baking sheets. If desired, place a piece of red or green candied cherry, a pecan half or chocolate chip (point down) on cookies, or sprinkle with colored sugar.
Bake about 7 to 8 minutes, until just slightly brown on the bottom. Let cool on baking sheets.
Yield: 9 to 10 dozen 2-inch cookies.
Razzle Dazzle Recipes
Don't forget to visit our other site at
That's My Home