Wednesday, December 17, 2003

Amy's Christmas Biscuits

3 1/3 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
3/4 cup (1 1/2 stick) butter or margarine, softened
2 eggs
2 teaspoons vanilla or 2 teaspoons almond or lemon extract
Ready to spread frosting

In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat Eagle Brand® , butter, eggs and vanilla until well blended. Add dry ingredients; mix well. Chill 2 hours.

On floured surface, knead dough to form a smooth ball. Divide into thirds. On well-floured surface, roll out each portion to 1/8-inch thickness. Cut with floured cookie cutter. Reroll as necassary to use all the dough. Place 1 inch apart on prepared sheets.

Bake in preheated 350° oven 7 to 9 minutes or until lightly browned around edges. Do not overbake. Cool completely. Frost and decorate as desired. Store loosely covered at room temperature.

Sandwich Cookies: Use 2 1/2 inch cookie cutter. Bake as directed above. Sandwich two cookies together with ready-to-use frosting. Sprinkle with confectioner's or colored sugar if desired. Makes about 3 dozen.

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