>Since Easter is fast approaching we have been looking for a ff cookie
>dough that is suitable for using with a cookie cutter to make Easter
>cookies. Chickies and bunnies and stuff like that.
>
>Elrond
Elrond,
Here is a recipe I used to make Chanukah cookies and it worked very well. I
used egg substitute (I was braver than the original poster ...LOL) and
didn't really have any trouble because of it. I seem to remember having to
work in a little extra flour because the dough was sticky, but I may be
mistaken. In any event, they had a nice flavor and didn't last very long.
They might be good with a teaspoon of extract added as well... maybe cherry
or mint. The cookies are dark in color, but perhaps if you use a decorating
icing they can still work with an Easter theme. :)
Carla
>I made these last night and they were very good. Next time I make it, I am
>going to substitute the eggs with egg substitute. I was too wimpy to try
>substituting the eggs AND the butter. The prune butter worked great.
>Happy Hannukah!!!
>MerylPlano, TXhttp://rampages.onramp.net/~meryl/
>
> * Exported from MasterCook *
>
> Chocolate Hannukah Stars
>
>Recipe By : Dallas Morning News
>Serving Size : 1 Preparation Time :0:00
>Categories : Chanukah Dessert
> Cookies Lowfat
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1/4 cup prune butter -- * see note
> 1 cup sugar
> 2 eggs (I used egg substitute)
> 2 cups all-purpose flour
> 1/2 cup cocoa
> 1 teaspoon baking powder
> 1/2 teaspoon baking soda
> 1/2 teaspoon salt
> confectioner's sugar
>
>In a large bowl, beat prune butter, sugar and eggs on medium speed of
>electric mixer. Stir together flour, cocoa, baking powder, baking soda and
>salt; add to butter mixture, beating until well blended. Cover; refrigerate
>dough until firm enough to handle.
>
>Preheat oven to 350 F. On a lightly floured surface, roll dough to 1/8-inch
>thickness; cut with star-shapped cookie cutter (can use menorah, dreidel and
>others). Place on ungreased cookie sheet. Bake 5 to 7 minute, or until no
>imprint remains when touched lightly in the center. Cool 1 minute; remove
>cookie sheet to wire rack. Cool completely. Sprinkle with confectioners'
>sugar. Makes about 4 dozen cookies.
>
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