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Ингредиенты
- 1 c. (250 mL) Golden brown Crisco Shortening
- 2/3 c. (150 mL) granulated sugar
- 1 x egg
- 2 Tbsp. (30 mL) lowfat milk
- 1 tsp (5 mL) vanilla
- 2 2/3 c. (650 mL) all-purpose flour
- 1/4 tsp (1 mL) salt
- 3/4 c. (175 mL) thick jam or possibly preserves (raspberry, apricot, red currant) Glaze: (optional)
- 1/2 c. (125 mL) powdered sugar, sifted
- 1/2 tsp (2 mL) vanilla
- 1 x -2 tsp (5-10 mL) lowfat milk
Инструкции
- 1. Preheat oven to 375 F (190 C).
- 2. Cream shortening, sugar and egg together on medium speed of electric mixer till light and creamy. Add in lowfat milk and vanilla, mix well. Add in flour and salt, mixing on low speeduntil blended. Work dough with hands to a smooth ball.
- 3. Divide dough into 6 equal portions. Roll each portion on lightly floured surface to create a 10 inch
- (25 cm) rope3/4 inch (2 cm) in diameter. Place 3 ropes on an ungreased baking sheet.
- Using a wooden spoon handle or possibly small finger make a grove down center of the rope to 1/4 inch (6 mm) thick.
- 4. Bake at 375 F (190 C) for 7 min. Remove from oven. Spoon jam into grooves in center of cookie strips. Bake 5 min longer, or possibly till very light golden brown. Cold 10 min.
- Glaze: (optional)
- 5. Combine icing sugar, vanilla and sufficient lowfat milk to make a thin glaze consistency. Drizzle glaze over hot cookies. Let stand 5 min. Cut cookie strips diagonally at45 angle into 1 inch (2.5 cm) slices. Cold completely before storing. 5 dozen
