The Red Hot Chili Paper

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Drop Sugar
Nutty Chip
Honey Popcorn
Raspberry Crepes
Filo Cups
Chocolate Baklava
Chestnut Truffles
Norwegian Kringle
Xmas Surprise
Peppermint Crisps
Cheese Blintzes
Mandel Brot
Apple Latkes
Chanukah Cookies
Dreidel Cookies
Butterscotch Crispies
Honey Nut Cookies
Cranberry Cookies
Honey Bear Cookies
Lemon Drop Cookies
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Old Fashioned Cookies
Chocolate Xmas Cookies
Almond Spice Cookies
Cherry Cashew Cookies
Xmas Angel Cookies
Holiday Spice Cookies
Lacy Cookies
Mocha Cookies
Oatmeal Raisin
Paintbrush Cookies
Almond Butter
Christmas Cookies


      3/4 cup softened unsalted butter
      1/2 cup sugar
      1 egg
      1 tablespoon finely grated lemon peel
      1 teaspoon vanilla
      1/4 teaspoon salt
      2 1/4 cups flour, unsifted
      1 tablespoon water, (use 2 if req'd)
      3 egg whites
      1 pound powdered sugar
      2 teaspoons water, (use 3 if req'd)
      food color, sprinkles, etc


    Beat together butter and sugar in small bowl with electric mixer until light and  fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until  thoroughly incorporated. Add water, a few drops at a time, only until dough starts to come  away from side of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours.  Preheat oven to 350 degrees. Lightly grease 4 cookie sheets. On lightly floured surface,  roll out dough to 1/8" thickness. Cut out var-ious shapes using cookie cutters or  homemade cardboard patterns, or free- hand. Reroll scraps and cut out. Make small holes  with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning  to brown around edges. Remove cookies to wire rack to cool before decorating. Prepare  icing: Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the  powdered sugar. Continue to beat until thick and creamy. Add just enough water to get a  good spreading consistency. Tint with food coloring, if you wish. Spread evenly over  cookies. Decorate with glitter, sprinkles, etc.

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