Snowflake Cookies
Contributed by Diane S.

*  Exported from  MasterCook  *

                            Snowflake Cookies

Recipe By     : Woman's Day
Serving Size  : 96   Preparation Time :0:00
Categories    : Drop                             Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      box           angel food cake mix
   1      cup           cold water
     3/4  cup           sugar
  15      small         lemon drop candies
                        yellow food coloring
  14                    red and white mint candies
                        red food coloring
   1 1/2  teaspoons     instant coffee powder
                        ground cinnamon
   1 1/2  tablespoons   lime gelatin powder
                        green food coloring
                        sugar hearts or sequins
   1      teaspoon      instant cocoa powder
     1/4  cup           semisweet chocolate chips

Place one rack in middle of oven and another rack in lowest position. Heat
oven to 200 degrees. If you have 2 ovens, use both. Line 4 cookie sheets
with foil. (Sprinkle a few drops of water on cookie sheets first to hold
foil in place.) Do not grease cookie sheets or foil.

Process lemon drop candies in a food processor until powdery, but with
little chunks remaining (1/4 cup). Wipe out processor with paper towel.
Process mint candies same way (1/3 cup).

In a large bowl on highest speed, beat contents of egg-white packet with 1
cup water, 5-10 min. until stiff peaks form. Add sugar and beat on high 2
min. longer. Remove beaters from bowl.

Sprinkle contents of flour packet over beaten whites. Gently stir (fold) in
with a rubber spatula just until blended.  Makes 9 1/2 cups batter.

LEMON: Measure 1 1/2 cups batter and put into a clean and dry small bowl.
Re serve 2 teaspoons crushed lemon candy. Gently stir (fold) remaining
candy into batter. Add 2 drops yellow food coloring and gently stir until
color streaks and isn't completely blended. Drop heaping teaspoonfuls about
1 1/2" apart on a lined cookie sheet. Sprinkle mounds with reserved crushed
candy. Makes 17

PEPPERMINT: Follow directions for Lemon Cookies, using crushed mint candies
instead of lemon drops and red food coloring.   Makes 17.

To bake: Bake both flavors about 1 1/2 hours, until cookies are crisp and
look dry on top. (slightly longer baking won't hurt. Color of cookies will
barely change.) Slide foil onto countertop and let cookies cool 10 min.
Remove cookies from foil and let cool completely.

While cookies bake, flavor remaining batter.

CAPPUCCINO: Take another 1 1/2 cups batter. Put all but 1/4 cup into clean,
dry bowl. Sprinkle coffee powder over the 1 1/4 cups. Let stand about 2
min. to dissolve. then gently fold just until blended. Drop batter as
directed. Top each mound with a small dollop of reserved white batter.
Sprinkle with cinnamon. Bake and cool as directed. Makes 14.

LIME: Take another 1 1/2 cups batter and sprinkle with lime jello. Let
stand about 2 min. to dissolve, then gently fold just until blended. Drop
batter as directed. Sprinkle mounds with sugar hearts. Bake and cool.
Makes 16.

CHOCOLATE: Gently fold cocoa powder into remaining batter until blended.
Drop batter as directed. Bake and cool as for Lemon. Up to 4 hours before
serving, melt chocolate chips and spoon into corner of sandwich bag. Snip
tip. Squeeze onto cookies.  Makes 16.

NOTE: You can use 16 ounce box angel food cake mix that doesn't have 2
separate packets. Beat as directed using only 1 cup water. Beat in 3/4 cup
sugar after batter is stiff. Amount of batter will be less than for mixes
with 2 packets.

September 98 Recipes