Cream together until very light:
Then mix in:
Chill dough overnight. Roll on lightly floured board. Use desired forms dipped lightly in flour. Bake at 350° for 10-12 minutes. Makes about 100 cookies.
Helen Harper: Kitchen Kookery: Favorite Recipes from the Kitchens of the Members of St. Aloysius Rosary Alter Society (1963)
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Preheat over to 275°. Line a cookie sheet with brown wrapping paper. Beat egg whites till hard peaks form, using your mixer’s highest setting and it’s smallest bowl. Add ½ tsp. Cream of Tartar, 1 tsp. Of vanilla extract, and drops of food coloring (if desired). Mix well. Add sugar gradually and beat at high speed till hard and shiny peaks form. Use decorating press with largest design. To make circles, press decorator evenly and continuously three times around. The add decoration of choice (if desired). Bake for 1 hour at 275° then turn oven off. Leave meringue in oven for at least two hours to dry, or overnight if it is prepared in the evening.
Makes 18-20
Kathy Kekedy- A Taste of Hungary
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