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Yule Living

Sugarplum Shortbread

Recipes by Crimsonwolf

Sugarplum Shortbread

3/4 cup soy margarine, softened
1/4 cup sugar
2 cups all-purpose flour
1/2 teaspoon almond extract, if desired
White Glaze, if desired (recipe follows)
green food coloring, if desired
dried cranberries, if desired
Melted Chocolate Glaze, if desired (recipe follows)

Heat oven to 350 degrees. Beat margarine and sugar in a large bowl with an electric mixer on medium speed or mix with a spoon. Stir in flour and almond extract. If dough is too crumbly, mix in an additional 1-2 tablespoons softened margarine.

Roll out dough 1/2 inch thick on a lightly floured surface. CUt into 3/4-1 inch shapes with a knife or miniture cookie cutters. Place about 1 inch apart on an ungreased cookie sheet.

Bake 8-10 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Spread with White Glaze; decorate with food coloring and cranberries or dip into Melted Chocolate Glaze.

White Glaze

2 cups powdered sugar

2 tablespoons soy milk, rice milk or Coffee Rich creamer
1/4 teaspoon almond extract

Mix all ingredients together until smooth or desired brushing consistancy. Add more milk, a few drops at a time, if necessary.

Melted Chocolate Glaze

1 cup semisweet chocolate chips
2 teaspoons shortening

Heat all ingredients over low heat, stirring constantly, until melted and smooth.



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