Hi Gramcrackercrust (Cute name!): Just confirmed with Linda in Customer Service. Hope this helps! Happy Baking! Sincerely, Cate
~~ A World of Cookies ~~
Basic Dough
1 cup butter or margarine, softened
1 1/2 cups powdered sugar
1 egg
1 teaspoon vanilla
2 1/2 cups Gold Medal® Flour (regular or Wondra®)*
Mix butter, sugar, egg and vanilla thoroughly. Blend in flour. Divide dough in half.
English Toffee Bars: Heat oven to 375°. Grease oblong pan, 13x9x2 inches. To one half Basic Dough (above), mix in 1/2 cup quick-cooking oats and 1/2 cup brown sugar (packed). (Dough will be crumbly.) Pat firmly and evenly into prepared pan. Bake about 15 minutes or until no imprint remains when lightly touched with finger. Remove from oven; immediately sprinkle 1/2 cup semisweet chocolate pieces evenly over crust. Place baking sheet over pan so contained heat will soften chocolate pieces. Spread softened chocolate evenly over crust; sprinkle with 1/2 cup chopped nuts. While warm, cut into 1 1/2‑inch diamond shapes. Makes about 2 1/2 dozen.
French Cheri Cakes: To one half Basic Dough (above), mix in 1 cup finely chopped red candied cherries. Cover; chill at least 2 hours. Heat oven to 375°. Roll dough 1/8 inch thick on well-floured cloth-covered board. Cut into 2‑inch circles or scalloped rounds. Cut small hole in center of half the rounds. Bake on ungreased baking sheet 8 to 10 minutes or until very light brown. Cool. Spread plain rounds with Almond Filling; Blend 2 cups powdered sugar, 1 teaspoon almond extract, 1 1/2 to 2 tablespoons milk and, if desired, few drops food color. Top each with cut-out round. Makes about 2 dozen.
German Love Cookies: To one half Basic Dough (above), mix in 1/4 cup chopped nuts, 1/4 cup dark molasses, 1/2 teaspoon grated lemon peel and 1/2 teaspoon each cinnamon, cloves, allspice and nutmeg. Cover; chill at least 2 hours. Heat oven to 375°. Roll dough 1/4 inch thick on well-floured cloth-covered board. Cut into rectangles, 2 1/2x1 1/2 inches. Bake on ungreased baking sheet 10 to 12 minutes or until no imprint remains when lightly touched with finger. While warm, brush cookies with Lemon Glaze: Blend 1 cup powdered sugar, 1 tablespoon lemon juice, 1 1/2 teaspoons water and, if desired, few drops food color. Makes about 2 1/2 dozen.
German Spice Drops: Heat oven to 375°. To one half Basic Dough (above), mix in 1/4 cup dark molasses, 1/4 teaspoon cinnamon, 1/4 teaspoon cloves and 2 drops anise oil. Chill dough. Shape by level teaspoonfuls into balls. Bake on ungreased baking sheet 10 to 12 minutes or until set but not hard. Cool. If desired, dust with powdered sugar, decorate with small candies attached with small amount molasses or trim with favorite decorators' icing. Makes about 5 dozen.
Italian Spumoni Bars: Divide one half Basic Dough (above) into 3 parts. To first part, mix in 1 envelope (1 ounce) premelted chocolate. To second part, mix in 1/4 cup chopped pistachio nuts or walnuts and few drops green food color. To third part, mix in 1 teaspoon rum flavoring and few drops red food color. Shape each part into rectangle, 8x3 inches. Layer rectangles, placing green dough in center. Press together. Wrap; chill at least 2 hours. Heat oven to 375°. Cut dough crosswise into 1/8-inch slices. Bake on ungreased baking sheet 5 to 7 minutes or until no imprint remains when lightly touched with finger. Makes about 4 dozen.
Finnish Almond Brittle: To one half Basic Dough (above), mix in 1 teaspoon almond extract. Cover; chill at least 2 hours. Heat oven to 375°. Roll dough 1/4 inch thick on lightly floured cloth-covered board. Cut into strips, 2 1/2x3/4 inch. Bake on ungreased baking sheet 10 to 12 minutes or until very light brown. Cool. Frost with Holiday Frosting: Blend 2 cups powdered sugar, 1 teaspoon vanilla, 1 1/2 to 2 tablespoons milk and few drops food color. Sprinkle with 1/3 cup finely chopped blanched almonds. Makes about 4 dozen.
Swedish Ruby Drops: Heat oven to 375°. Shape one half Basic Dough (above) by rounded teaspoonfuls into balls. If desired, roll balls in colored sugars or dip in slightly beaten egg white and roll in finely chopped nuts. Place 1 inch apart on ungreased baking sheet; press thumb deeply into center of each. Bake 10 to 12 minutes or until set but not brown. Cool. Fill thumbprint with favorite jelly. Makes about 3 dozen.
Norwegian Little Wreaths: Heat oven to 375°. To one half Basic Dough (above), mix in 1 teaspoon grated orange peel. Shape dough by rounded teaspoonfuls into pencil-like strips about 5 inches long. Form each strip into a circle, overlapping 1/2 inch at each end. Brush tops lightly with slightly beaten egg white; sprinkle with granulated sugar. Press bits of red candied cherries on center of overlap for holly berries; add little leaves of green candied cherries or citron. Bake on ungreased baking sheet 8 to 10 minutes or until set but not brown. Immediately remove from baking sheet. Makes about 3 dozen.
Greek Clove Crescents: Heat oven to 375°. To one half Basic Dough (above), mix in 1/2 teaspoon brandy flavoring. Shape dough by rounded teaspoonfuls into balls and crescents. Press whole clove into center of each. Bake on ungreased baking sheet 10 to 12 minutes or until set but not brown. Cool; dust with powdered sugar. Makes about 3 dozen.
Turkish Twirls: Heat oven to 375°. To one half Basic Dough (above), mix in 1 1/2 teaspoons grated lemon peel and 1/2 teaspoon ground cardamom. Shape dough by level tablespoonfuls into pencil-like strips about 6 inches long. Roll strips in colored sugar; coil around into spiral shapes. Bake on ungreased baking sheet about 10 minutes or until set. Immediately remove from baking sheet. Makes about 2 dozen.
Mexican Swizzle Sticks: Heat oven to 375°. To one half Basic Dough (above), mix in 1 envelope (1 ounce) premelted chocolate and 1/2 teaspoon cinnamon. With star plate in cookie press, form 4-inch fingers on ungreased baking sheet. Bake 5 to 7 minutes or until set. Cool. Drizzle with Chocolate Glaze: Blend 1 cup powdered sugar, 1 envelope (1 ounce) premelted chocolate and 4 to 5 teaspoons milk. Sprinkle with colored shot, chocolate shot or finely chopped nuts. Or, if desired, dip ends in or dust with Cinnamon-Sugar: Blend 1/4 cup powdered sugar and 1/4 teaspoon cinnamon. Makes about 4 dozen.
Chinese Almond Cakes: Heat oven to 375°. To one half Basic Dough (above), mix in 1 1/2 teaspoons almond extract. Shape dough by rounded teaspoonfuls into balls. Place 3 inches apart on ungreased baking sheet. Flatten to 2 inches with bottom of glass greased and dipped in sugar. Press whole blanched almond in center of each. Bake 10 to 12 minutes or until very light brown. Makes about 3 dozen.
Brazilian Coffee Bites: Heat oven to 375°. To one half Basic Dough (above), mix in 1 tablespoon powdered instant coffee. Shape dough by rounded teaspoonfuls into balls. Place 3 inches apart on ungreased baking sheet. With fork dipped in sugar, flatten in one direction to about 2 inches. Bake 10 to 12 minutes or until set but not hard. Makes about 3 dozen
®Reg. T.M. of General Mills, Inc.