Ingredients
- 800 oven
- 45 degree angle
- 10 drops lemon extract
- 2 lon hold the cookie press at (inches)
- 1 egg yolk
- 1 filling on the flat side
- 1 filling
- 1/2 cookies
- 1/2 cookie in the lemon glaze
- 2 cup sifted powdered sugar
- 1 cup semisweet mint-flavored chocolate (pieces)
- 1 3/4 c all-purpose flour recipe by christmas cookies
- 3/4 c margarine
- 1/2 c sugar
- 1/4 cup unsweetened cocoa powder with the flour
- 2 tablespoons peppermint sticks (finely crushed)
- 1/4 cup hazelnuts (ground)
- 2 tablespoons softened margarine
- 2 teaspoons shortening till chocolate is melted
- 1/2 teaspoon vanilla
- 1/2 ts vanilla
- 1/2 ts baking powder
- 1/4 ts almond extract
Using a pastry bag fitted with a wide tip, pipe 2-inch-long candy cane shapes on an ungreased coolie sheet. Bake as directed. Cool on cookie sheet about 1 minute; remove and cool completely. Drizzle with pink cookie frosting. Makes 36. Cookie Frosting: Combine 1 cup sifted powdered sugar with enough milk (1 to 2 tablespoons) to make frosting of spreading or piping consistency. If desired, stir in a few drops food coloring. Makes about 1/2 cup.
