6 tb Butter; or margerine
1/3 c Shortening
3/4 c Sugar
1 1/2 ts Baking powder
1/2 ts Salt
1 Egg
1 tb Orange juice; or milk
1 ts Vanilla
2 c All purpose flour
Red food coloring
1 Egg white
1 tb Water
Green coarse sugar
1/4 c Miniature semisweet choc
-pieces
Beat the butter or margerine and shortening in a large mixer bowl
with an electric mixer on medium to high speed for 30 seconds. Add
the sugar, baking powder, and salt; beat til combined. Beat in egg,
orange juice or milk, and vanilla til combined. Beat in as much of
the flour as you can with the mixer. Stir in any remaining flour
with a wooden spoon. Turn dough onto waxed paper and knead in enough
red food coloring for desired color. Cover and chill dough for 3
hours, or until easy to handle.
Stir together egg white and water. Roll half the dough at a time on a
floured surface to 1/4 inch thickness. Cut with a 3 inch round cookie
cutter. Cut cookies in half. For each cookie, using a small brush,
brush egg white mixture on rounded edge and 1/4 inch wide strip on
front of cookie along the rounded edge. Dip edge in green sugar.
Place on an ungreased cookie sheet. Press a few chocolate pieces
into each for “seeds”.
Bake in a 375 oven for 5-7 mins, or til beginning to brown on bottom.
Do NOT allow to brown on top. Remove cookies and cool completely on
wire rack.
From Better Homes and Gardens Christmas Cookies 1994
Yields
48 cookies