Holiday Roll-Out Dough

Mrs. Helen Jean Rainwater, PM

Farmerville #207, O.E.S., Sec.

  • 1 cup oleo
  • 1 1/2 cups sifted powdered sugar, creamed

Mix in

  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp almond flavoring

Sift together and add

  • 2 1/2 cups Gold Medal flour
  • 1 tsp soda
  • 1 tsp cream of tartar

With self-rising flour, omit soda and cream of tartar

Blend together well; refrigerate 2 – 3 hours. Using half of dough at a time, make cut-outs, heating oven to 375°. Roll dough to 3/16″ thickness and cut out Wreaths, Stockings, Santas, Angels, or Christmas trees. Bake on lightly greased sheet 7 – 8 minutes until delicately golden.

Easy Creamy Decorating Icing:

  • 1 cup sifted powdered sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla

Use just enough water to make icing easy to squeeze through tube yet hold its shape. Tint portions with food color as needed.

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