Maple-Butter Holly Leaves

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Maple-Butter Holly Leaves

 

These maple-sugar cookies are decorated with a

foolproof baked-on glaze that won't smudge, making

them perfect for mailing.

 

 

1-1/4 cups butter (no substitutes), softened

3/4 cup granulated sugar

1/2 cup maple sugar

1 large egg

2 teaspoons vanilla extract

3 cups all-purpose flour

1 large egg

Red and green paste food color

 

1. Grease 2 large cookie sheets. Beat butter and

sugars in large mixer bowl until light and fluffy.

Beat in 1 egg and the vanilla. Beat in flour just

until blended. Gather dough into a ball and divide

into four pieces. Between 2 sheets of waxed paper,

roll each piece 1/8 inch thick. Refrigerate until

firm, about 1 hour.

2. To make egg paint, beat remaining egg with a fork

in a cup. Pour half the beaten egg into another cup.

Tint half the egg red and the other half green.

3. Uncover one piece of dough and cut out with 3-inch

leaf-shaped cookie cutter. Transfer cutouts 1 inch

apart onto prepared cookie sheets. Brush cookies

lightly with red and green egg paint, making sure it

doesn't spill over edges. Refrigerate 30 minutes. Heat

oven to 350 degrees F. Brush cutouts again with egg

paint. With a toothpick, trace lines to resemble veins

of a leaf. Bake 10 to 12 minutes, until golden brown.

Cool on wire racks. Repeat with remaining dough. Makes

5-1/2 dozen.

Make-Ahead Tip: Store cookies in airtight container in

freezer up to 1 month.

 

 

Nutritional facts per serving

calories: 70 , total fat: 4g , saturated fat: 2g ,

cholesterol: 16mg , sodium: 38mg , carbohydrate: 8g ,

fiber: 0g , protein: 1g

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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