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Extra info for 150 Delicious Venison Recipes
Transfer to wire racks to cool. 4. For icing, mix egg white and almond extract in small bowl until frothy. Stir in confectioners' sugar until mixture is a drizzling consistency . Drizzle over cookies. Let stand until icing sets. Store covered. Note: This recipe uses raw egg white. Cases of salmonella poisoning have been traced to raw eggs, although this is rare and usually associated with the yolks. 1992 1st Place: Gingerbread Bears Yield: 42 Servings 3 1/2 C Unsifted all-purpose flour 1 1/2 t ginger,Ground 1 1/2 t Cinnamon 1 T Baking soda 1 T cloves,Ground 1/4 T Salt 1/2 C Butter,,Softened 3/4 C Sugar 1 Egg 3/4 C Light molasses 1 T lemon rind,Grated Decorations as desired Preparation time: 35 minutes Chilling time: 2 hours or overnight Cooking time: 7 to 10 minutes 1.
3. Bake cookies on ungreased baking sheet until pale brown and slightly firm to the touch, 8 to 10 minutes. Remove to cooling rack. Decorate as desired. 1996 Honorable Mention: Kourambiethes (Almond Shortbread) Yield: 4 Servings 1/2 c almonds,Blanched 1 lb Unsalted butter,softened 1 lb Confectioners' sugar 2 Egg yolks 3 T Cognac 1 t Vanilla extract 3 c Cake flour 1/2 t Baking powder Bess Gallanis Hayes of Winnetka, Illinois won an honorable mention in the 1996 Chicago Tribune Annual Holiday Cookie Contest with these Greek almond shortbread cookies.
Remove about one-sixth of the dough and knead it until it is slightly softened. Roll dough directly onto ungreased cookie sheets until it is about 1/4-inch thick. Use a cookie cutter to stamp shapes in dough, allowing a 1-inch margin between each cookie. Remove excess dough by lifting it and peeling it away. Scraps of dough can be kneaded together and re-rolled. 4. Bake until golden brown, about 7 minutes. Allow cookies to cool slightly and become crisp before removing them from the cookie sheet.