Preheat oven to 375°F. Mix butter, sugar, egg and flavoring until creamy. Measure flour by sifting. Mix dry ingredients. Blend into butter mixture. Divide dough in half, reserve for trim. Roll remaining dough in 2 (12x6-inch) rectangles on a well-floured or cloth covered board. Cut each rectangle lengthwise in 3 equal strips. With a spatula, carefully lift each strip to an ungreased baking sheet, placing 1 inch apart.
Spoon reserved dough into a cooky press. Work in 2 tsp. cream. Using the smallest star design, press out long ropes on each side of strip, and also 1 down center. Bake about 10 minutes, or until edges are delicately browned.
Cool. Fill in the rows of trim with jelly or icing. Carefully cut 1-inch diagonal pieces with a sharp knife. Cool.
Author's Comments
Do not use Gold Medal Self-Rising Flour for this recipe.
Instructions
Preheat oven to 375°F. Mix butter, sugar, egg and flavoring until creamy. Measure flour by sifting. Mix dry ingredients. Blend into butter mixture. Divide dough in half, reserve for trim. Roll remaining dough in 2 (12x6-inch) rectangles on a well-floured or cloth covered board. Cut each rectangle lengthwise in 3 equal strips. With a spatula, carefully lift each strip to an ungreased baking sheet, placing 1 inch apart.
Spoon reserved dough into a cooky press. Work in 2 tsp. cream. Using the smallest star design, press out long ropes on each side of strip, and also 1 down center. Bake about 10 minutes, or until edges are delicately browned.
Cool. Fill in the rows of trim with jelly or icing. Carefully cut 1-inch diagonal pieces with a sharp knife. Cool.
Author's Comments
Do not use Gold Medal Self-Rising Flour for this recipe.
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