Recipe - Iced Ginger Tea

1 Batch Four from One Cookie
Dough; (2 cups)
(See separate recipe)

ICING
2 cup Confectioners' sugar
One half teaspoon Rum or almond extract
2 tablespoon Plus 2 tsp. milk or rice
milk

MAKES 24 COOKIES OVOLACTO

For decorating, make two batches of icing; leave one untinted and divide
the second batch into thirds and tint each third a different shade using
food colors.

Preheat oven to 350 degrees.

Divide dough in half. Rewrap one half and refrigerate. Put remaining dough
between two sheets of wax paper and flatten slightly. Roll from center
outward until dough is 1/4inch thick. Remove top sheet of wax paper and
reserve. Cut dough with shaped cookie cutters. Carefully lift wax paper and
gently flip cookies, one at a time, onto hand or small spatula and peel off
paper. Transfer to ungreased cookie sheets, placing 2 inches apart. Reroll
scraps between same two pieces of wax paper and cut additional shapes.
Repeat with remaining dough.

Bake until golden but not browned, about 10 minutes. Remove from oven. Let
cookies rest on sheets 5 minutes, then remove cookies to wire racks to cool
completely.

Icing: In medium bowl, beat together sugar, extract and milk until
wellblended. Cover surface with plastic wrap until ready to use. When
cookies are completely cool, frost and decorate as desired. (Store iced
cookies in airtight container at cool room temperature up to 5 days.)

PER COOKIE. 138 CAL.: 1G PROT.; 4G TOTAL FAT (3G SAT. FAT); 23G CARB.; 20MG
CHOL: 95MG SOD.; 0 FIBER.

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Mar 10, 1999.

Recipe by: Vegetarian Times, December 1997, page 41

Converted by MM_Buster v2.0l.