French Buttercream Cookies
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
powdered sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cream of tartar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
margarine
softened |
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 | x |
food coloring
|
*
|
| 1 | x |
sugar
colour |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
powdered sugar
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cream of tartar
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
margarine
softened |
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 532 | ml |
all-purpose flour
|
|
| 1 | x |
food coloring
|
*
|
| 1 | x |
sugar
colour |
*
|
Directions
Mix all ingredients except flour and food coloring well.
Add flour and blend at low speed.
If desired, tint with food coloring.
Chill dough 15 to 30 minutes before shaping.
Shape dough in ¾ inch balls, Place on greased cookie sheet, flatten with fork sprinkle with colored sugars.
Bake at 350 5 to 8 minutes until set but not brown.
Let stand on cookie sheet 1 minute before removing.
