Nostalgia CDP200PINK Instrucciones Y Recetas página 17

FRUITY COOKIES
• 4 Cups All-
Purpose Flour
• 1 Tsp. Baking Powder
• 1½ Cups Margarine
• 1 Cup White,
Granulated Sugar
• 1 (3-oz.) Package
Fruit-Flavored
Gelatin Mix
• 1 Egg
• 1 Tsp. Vanilla Extract
• 1 (1-oz.) Package
Fruit-Flavored
Gelatin Mix
CHOCOLATE FROSTING
• 5 / Tbsp. Butter,
1
3
softened
• ½ Cup Cocoa Powder
• 1 Pinch Salt
• 3 Tbsp. Boiling Water
• 1½ Cups
Confectioners' Sugar
CHOCOLATE BUTTERCREAM FROSTING
• 1½ Cups
Confectioners' Sugar
• ¼ Cup Butter,
softened
• 1 Pinch Salt
• 1½ (1-oz.) Squares
Unsweetened
Chocolate, Melted
• 1½ Tbsp. Milk
• 1 Tsp. Pure
Vanilla Extract
15
Preheat oven to 400˚ F (205˚ C).
Sift flour with baking powder.
Cream margarine; gradually add sugar
and 3-oz. gelatin and cream well.
Add egg and vanilla; beat well.
Gradually add flour mixture; mix until smooth.
Force dough through cookie press
onto ungreased cookie sheet.
Sprinkle with 1 oz. gelatin.
Bake for about 12-13 minutes or until
golden brown at the edges.
In a large bowl, cream the butter.
Add in cocoa, salt and boiling water, stirring until smooth.
Add powdered sugar and beat until frosting
reaches a spreadable consistency.
If frosting seems too thick, add water. If it
seems too thin, add powdered sugar.
Store in the refrigerator after use.
In small bowl mix at medium speed, sugar, butter
(softened), and salt until light and fluffy.
Add melted chocolate, milk and vanilla extract, beating until well blended.
Store in the refrigerator after use.