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How to Make Flan
Peruvian Arroz con Pollo
cups powdered sugar
cup butter or margarine, softened
teaspoon almond extract
cups all-purpose flour*
teaspoon baking soda
teaspoon cream of tartar
In large bowl, beat powdered sugar, butter, vanilla, almond extract and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
Heat oven to 375°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. On cookie sheet, place cutouts about 2 inches apart.
Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to wire rack.
*If using self-rising flour, omit baking soda and cream of tartar.
Omit granulated sugar. Frost cooled cookies with Vanilla Buttercream Frosting (page 116) tinted with food color if desired. Decorate with colored sugar, small candies, candied fruit or nuts if desired.
Omit granulated sugar. Cut rolled dough into desired shapes with cookie cutters. (Cut no more than 12 cookies at a time to keep them from drying out.) Mix 1 egg yolk and 1/4 teaspoon water. Divide mixture among several custard cups. Tint each with different food color to make bright colors. (If paint thickens while standing, stir in a few drops water.) Paint designs on cookies with small paintbrushes. Bake as directed in step 4.
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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