Combine butter and 1 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, milk and vanilla; continue beating until well mixed. Reduce speed to low; add flour and baking powder. Beat until well mixed. Stir in decorator candies by hand. Cover; refrigerate until firm (at least 1 hour).
Heat oven to 350°F. Roll out dough on lightly floured surface, one- fourth at a time (keeping remaining dough refrigerated), into 10- inch square. Cut into sixteen 2 1/2-inch squares. Place 2 inches apart onto ungreased cookie sheets. Place 1 pastel mint in center of each square. Make 1-inch cuts with scissors from the corners of the squares towards the centers. Fold every other point to the center atop the mint.
Bake for 8 to 10 minutes or until edges begin to brown. Let stand 1 minute; remove from cookie sheets.
TIP: Rolling cookie dough into a square isn't hard. Just shape the dough into a rough square before you begin rolling. Then roll from the center to the edges, rolling equally in both horizontal and vertical directions. Use a ruler to check dimensions as you roll.
1/2 cup margarine 2 cups brown sugar, firmly packed 2 eggs, well beaten 4 cups flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar 1 teaspoon vanilla extract
Cream together margarine, brown sugar and eggs.
Sift together flour, salt, baking soda and cream of tartar. Add to creamed mixture and blend well. Add vanilla extract. Roll out like a jellyroll. Spread filling on top.
Filling 1/2 pound dates, chopped up 1/2 cup nuts 1/4 cup water 1/4 cup granulated sugar
Cook until thickened. Spread over rolled out batter. Roll as for a jellyroll. Keep in cool place overnight or until firm.
a.. 1/2 cup Crisco a.. 1 cup brown sugar a.. 1 egg a.. 1/2 tsp vanilla a.. 1 3/4 cups flour a.. 1/2 tsp. baking soda a.. 1/4 tsp. salt Preparation - Combine above ingredients to form a dough. Wrap dough in waxed paper or plastic wrap and refigerate for several hours or overnight. Filling -
a.. 3/4 cup pitted dates - chopped fine a.. 1/3 cup sugar a.. 1/2 cup water Preparation - Combine ingredients in a saucepan & cook until thickened, stirring contantly. Cool, then add 1/2 cup chopped nuts. Divide dough in half. Roll each piece into an 11" x 7" rectangle. Spread with filling. Roll up jelly-roll style. Chill at least 3 hours. Cut into 1/4" slices. Place on a lightly greased cookie sheet. Bake at 400º for 10 minutes or until lightly browned.
a.. 1 cup apricot preserves b.. 3/4 cup dried apricots - finely chopped c.. 2 1/2 T. orange juice d.. 2-3/4 cup flour e.. 3/4 tsp. baking powder f.. 1/4 tsp. baking soda g.. 1/4 tsp. salt h.. 1/4 cup margarine - softened i.. 1 cup sugar j.. 1/2 cup light brown sugar k.. 2 1/2 T. vegetable oil l.. 1/2 tsp. vanilla m.. 3 egg whites n.. non-stick cooking spray Preparation - Combine preserves, aprocots and juice in a saucepan and bring to boil. Reduce heat to low and cook for 10 minutes, stirring frequently. Remove from stove, cover and let mixture cool. Mix together - flour, baking soda, baking powder and salt. Set aside. In another bowl, beat margerine until light and fluffy. Add both sugars. Beat at medium speed until well blended. Add oil, vanilla and egg whites and beat well. Add flour mixture, beating until well blended. Divide dough in half. Do the following with each piece - Roll each half of dough into a 12" square between 2 sheets of waxed paper. Place on a trays or cookie sheets and chill 1/2 hour. Remove the top sheet of waxed paper. Divide apricot mixture in half and spread on sheets of dough. Roll each piece jelly-roll style. Wrap each apricot filled roll individually in plastic wrap or waxed paper. Refrigerate overnight - about 8 hours. Carefully slice each roll into 24 slices about 1/2" thick. Place 1" apart on cookie sheets treated with non-stick cooking spray. Bake at 350º for 10 minutes. Remove from cookie sheets and cool on wire racks. Makes about 4 dozen cookies.
1/2 cup margarine 2 cups brown sugar, firmly packed 2 eggs, well beaten 4 cups flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar 1 teaspoon vanilla extract
Cream together margarine, brown sugar and eggs.
Sift together flour, salt, baking soda and cream of tartar. Add to creamed mixture and blend well. Add vanilla extract. Roll out like a jellyroll. Spread filling on top.
Filling: 1/2 pound dates, chopped up 1/2 cup nuts 1/4 cup water 1/4 cup granulated sugar
Cook until thickened. Spread over rolled out batter. Roll as for a jellyroll. Keep in cool place overnight or until firm.
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