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 350F.

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.

    
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