German Spritz

2¼cups sifted flour
¾ cup sugar
¼ teaspoon baking powder
few grains salt
1 Cup butter or margarine
1 egg
1 teaspoon vanilla red and green candied cherries
¼. cup semisweet chocolate pieces
confectioners’ sugar frosting
¼ cup chopped nuts

Sift dry ingredients. Cut in butter with pastry blender. Break egg into measuring cup. If it does not measure ¼ cup, add water to make 1 cup. Add with vanilla to first mixture; beat well. Fill cookie press halfway. Using crown design, press onto chilled cookie sheets. Decorate crowns with cherries. Refill press. Using star design, press dough onto sheets in 2-inch strips. Bake in hot oven, 400° F., about 10 minutes. Remove at once to racks. Barely melt chocolate; spread a little on one end of cooled sticks. Spread other end with frosting; sprinkle with nuts. Makes about 5 dozen.

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