ASEPTIC MILK RECIPES

Steps:

• Preheat oven to 325°F (160°C).  Line baking sheet with parchment paper.
• In a large bowl, on medium speed of electric mixer, beat butter, sugar, egg yolk and vanilla until light and creamy, about 3 minutes.  On low speed, gradually add flour and salt, beating until blended.  Knead to form a smooth dough.
• Shape dough into 1- inch (2.5 cm) balls.  Dip in lightly beaten egg white, then roll in pecans to coat.  Place on prepared baking sheet about 2 inches (5 cm) apart.  Make a deep indentation in centre of each ball with your finger or end of a wooden spoon.
• Bake 10 minutes.  Remove from oven and press centres down again.  Return to oven and bake 10 to 12 minutes longer or until golden around edges.  Cool on sheet 5 minutes then transfer to rack and cool completely. If desired, fill centre of cookies with jam while warm or let cool and fill later.

Steps:

• Line baking sheet with parchment paper.
• Whisk together flour, baking soda, ginger, cinnamon, and cloves.  Set aside.
• In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar, egg and molasses until smooth.  On low speed, gradually add flour mixture, beating until blended, then knead to form a smooth dough. Wrap and chill dough 1 hour for easy rolling.
• Preheat oven to 350° F (180° C) just before baking.
• Working with a portion of dough at a time, roll out on a floured surface to 1/4 – inch (5 mm) thickness.  Using cookie cutters dipped in flour, cut out cookies.  Place about 2 inches (5 cm) apart on prepared baking sheet.
• Bake 12 to 18 minutes or until set.  Cool 5 minutes on sheet then transfer to a rack and cool completely.
• In a small bowl, using an electric mixer on high speed, beat egg white and cream of tartar until frothy.  Gradually add icing sugar, beating until stiff shiny peaks form. Using a pastry bag fitted with a small round tip, pipe icing onto cookies.
• Decorate as desired. Let stand until icing dries, about 1 hour.