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Additional info for 150 Delicious Venison Recipes
Cool. Store in a tightly closed tin. 1993 3rd Place: Empires Yield: 1 Servings 1 c Unsalted butter,softened 1/2 c Granulated sugar 2 c All-purpose flour 1/2 c Seedless raspberry jam or Currant jelly 1 c Confectioners' sugar Milk,(1-2 tablespoon) Colored sugar for decorating 1. Beat butter and granulated sugar in large bowl of electric mixer until light and fluffy. Slowly add flour and blend well. Remove from bowl and knead until shiny. Divide dough in half; wrap in wax paper. Refrigerate dough until it is firm enough to roll, several hours or longer.
Bake only until slightly golden, 5 to 7 minutes. Let cool on cookie sheets just long enough to firm cookies and then remove to wire racks to cool completely. 3. To assemble, spread half of the cookies with a small amount of jam and sandwich with another cookie. Put confectioners' sugar into a small bowl and drizzle in just enough milk to make a thin glaze. Frost cookies lightly with the glaze and sprinkle with colored sugar. Let stand until glaze hardens. 1993 3rd Place: Springerle Yield: 84 Servings 1/2 T Baker's ammonia 2 T Milk 6 Eggs,at,Room Temperature 1 1/2 lb Confectioners' sugar (about 6 cups) 1/2 C Unsalted butter,,Softened 1/2 T Anise oil 1/2 T Salt 8 C Cake flour,,Sifted Preparation time: 40 minutes Standing time: 1 hour plus overnight Cooking time: 10 to 12 minutes Aging time: 1 week or more 1.
Remove from bowl and knead until shiny. Divide dough in half; wrap in wax paper. Refrigerate dough until it is firm enough to roll, several hours or longer. Let dough soften slightly on counter if too firm to roll. 2. Heat oven to 325 degrees. Roll dough between two sheets of floured wax paper or flatten dough with floured hands to 1/4-inch thickness on a floured surface. Use cookie cutters to make shapes. Transfer to ungreased baking sheets. Bake only until slightly golden, 5 to 7 minutes. Let cool on cookie sheets just long enough to firm cookies and then remove to wire racks to cool completely.