Miniature Cookie Houses
Yield
1 batchPrep
30 minCook
20 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
margarine
room temperature |
|
| 2 | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
milk
|
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
margarine
room temperature |
|
| 473 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
milk
|
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Make the cookie dough: Stir or whisk together 4½ cups of the flour, the baking powder and salt; set aside.
Cream the butter and sugar until light; add the eggs, milk, and vanilla and beat well.
Gradually add the dry ingredients and blend to form a smooth ball of dough.
If the dough is sticky, add just enough of the remaining flour to eliminate the stickiness.
The dough should not be dry.
Divide the dough in half, wrap each ball in plastic and refrigerate for several hours, or until firm enough to roll.
Meanwhile, cut cardboard templates for the base and the three parts of the cookie house.
Use dough to create the cookie house and bake until brown.
Let cool and harden.
