a little faint...
that's 4 1/2 cups of flour in the first line
and instead of their icing, I use royal, cause there's always some here and ready to go... and top it with crushed candy canes or other peppermint candy
Just cause I want to print:
Fairy Drops
With their buttery sweet almond taste, these yummy little cookies must have been left by a Good Fairy.
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 cup sifted powdered sugar
1 cup granulated sugar
1 cup cooking oil
2 eggs
2 teaspoons almond extract
Colored or plain sugar (optional)
Almond Frosting (optional, see below)
Crushed candy canes (optional)
In a medium mixing bowl stir together flour, baking soda, cream of tartar, and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on medium-low speed until smooth. Add powdered sugar and granulated sugar; beat on medium-high speed until fluffy. Add oil, eggs, and almond extract; beat just until combined. Gradually add dry ingredients, beating on medium speed just until combined. Cover; chill dough about 30 minutes or until needed.
To shape cookies, roll rounder teaspoonfuls of dough into balls. (The dough will be soft). Arrange balls on ungreased cookie sheets. With the palm of your hand, the bottom of a glass, or a swirled or patterned cookie stamp, gently flatten the balls t0 about 1/4" thickness. Sprinkle with sugar, or leave plain, if planning to frost.
Bake in a 350F oven for 10-12 minutes or until edges are light brown. Transfer to a wire rack; cool completely. If desired, frost with Almond Frosting. Also, if desired, sprinkle crushed candy cane pieces over frosting. makes 55-60 cookies.
To Make Ahead: Place unfrosted cookies in a freezer container; seal, label and freezer for up to 8 months. Frost after thawing.
Almond Frosting
In a small mixing bowl beat 1/2 cup butter with an electric mixer on medium speed until fluffy. Beat in 1/2 teaspoon almond extract and 1/2 teaspoon vanilla. Alternately add 2 1/2 to 3 1/2 cups sifted powdered sugar and 3 tablespoons light cream or milk, beating until smooth and of spreading consistency. To tint, stir in a few drops food coloring, if desired. Makes about 2 cups.
