Pacific Salmon Cookies
- Beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined. Beat in egg, 1 tablespoon milk, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide dough in half. If necessary, cover and chill dough for 3 hours or until easy to handle.
- Roll each portion dough on a lightly floured surface until 1/4 inch thick. cut with a fish-shape cutter. Place cutouts 1 inch apart on cookie sheets lined with foil.
- Use aspic cutters or a sharp knife to cut decorative designs in the dough. Fill cutouts with crushed hard candies.
- Bake in a 375 degree F oven for 8 to 9 minutes or until edges are set. Cool cookies completely on foil on wire racks. When cool, peel foil off cookies. For the icing, stir together powdered sugar and 2 tablespoons milk. Add additional milk, 1 teaspoon at a time, until it reaches drizzling consistency. If desired, outline cookies with Powdered Sugar Icing. Makes 42.
Nutrition Facts (Pacific Salmon Cookies)
- Per serving:
- 76 kcal ,
- 3 g fat
- (1 g sat. fat ,
- 9 mg chol. ,
- 31 mg sodium ,
- 11 g carb. ,
- 0 g fiber ,
- 1 g pro.
BadeWarrior . 1965 Days Ago
No salmon in a salmon cookie. 0/10 would not click.