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The Joy of Cookies

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A selection of readers’ favorite Christmas cookie recipes tested by the Times.


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Nut-Ribbon Cookies

1 cup margarine or unsalted butter
1/2 cup sugar
1 teaspoon almond extract
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped nuts
Confectioners’ sugar

Cream margarine, sugar and almond extract. Add egg. Beat well. Add flour, baking powder and salt and combine. Chill dough 45 minutes.
Preheat oven to 350 degrees. On floured board, roll dough into rectangle about 1/4-inch thick. Sprinkle with the chopped nuts. Press in lightly with rolling pin. Cut dough into strips, about 1 inch wide and 21/2 inches long. Place strips on greased cookie sheet and press tops with fork.
Bake at 350 degrees for 10-12 minutes. Remove and cool. Dust with confectioners’ sugar. Makes 5 dozen cookies.
Source: Carol J. Hoover, St. Petersburg

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