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Moroccan Turkey Stew
Use up those Thanksgiving leftovers with this rich and flavorful turkey and vegetable stew served over warm couscous.
Baseball Caps
Yield: Makes about 3 dozen cookies
Ingredients:
1
cup (2 sticks) butter, softened
7
ounces almond paste
3/4
cup sugar
1
egg
1
teaspoon vanilla
1/4
teaspoon salt
3
cups all-purpose flour
Assorted colored decorating icings and colored candies
Preparation:
1.
Preheat oven to 350°F. Grease cookie sheets. Beat butter, almond paste, sugar, egg, vanilla and salt in large bowl with electric mixer at high speed until light and fluffy. Add flour all at once; stir just until blended.
2.
Roll out one-fourth of dough on lightly floured surface to 1/8-inch thickness. Cut out 1-inch circles. Place cutouts 2 inches apart on prepared cookie sheets.
3.
Shape remaining dough into 1-inch balls.* Place one ball on top of dough circle so about 1/2 inch of circle sticks out to form bill of baseball cap. Repeat with remaining dough balls and circles.
*Use 1-tablespoon scoop to keep baseball caps uniform in size and professional looking.
4.
Bake 10 to 12 minutes or until lightly browned. If bills brown too quickly, cut small strips of foil and cover with shiny side of foil facing up. Let cool on cookie sheets 2 minutes. Remove to wire racks; cool completely. Decorate with icings and candies as desired.
This recipe appears in:
Cooking with Kids
