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
- 400 gr sifted powdered sugar
- 260 gr semisweet mint-flavored chocolate (pieces)
- 220 gr all-purpose flour recipe by christmas cookies
- 170 gr margarine
- 100 gr sugar
- 32 gr unsweetened cocoa powder with the flour
- 32 gr peppermint sticks (finely crushed)
- 32 gr hazelnuts (ground)
- 28 gr softened margarine
- 12 gr shortening till chocolate is melted
- 2 gr vanilla
- 2 gr vanilla
- 2 gr baking powder
- 1 gr almond extract
Using a pastry bag fitted with a wide tip, pipe 5 cm-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 half cup.
