Advertisement
| INGREDIENTS | LBS. | OZS. | METHOD |
|---|---|---|---|
| SUGARCAKES | |||
| Shortening | 14 | Blend. | |
| Sugar | 2 | ||
| Eggs, 8 whole, beaten | 14 | Add; mix until creamy. | |
| Buttermilk | 1 | ||
| Vanilla extract | 0.17 (2 tsp) | ||
| Pastry flour | 2 | 13 | Stir together; add and mix until blended. |
| Baking powder | 0.5 | ||
| Baking soda | 0.25 | ||
| Total appr. wt. | 7 | 10 | |
| WATERMELON ICING | |||
| Cream cheese, softened | 8 | Mix until creamy | |
| Butter, softened | 6 | ||
| Jolly Rancher™ Watermelon Topping | 8 | ||
| Confectioners' sugar | 9 | Gradually add until well combined. | |
| Vanilla extract | 1 tsp | Refrigerate 2 to 3 hours. | |
| Total appr. wt. | 1 | 15 |
INSTRUCTIONS
Using a #24 (approx. 0.6-oz.) scoop, deposit dough 2 ins. apart onto prepared baking sheets.
Bake at 375°F for 10 to 14 minutes or until golden brown. Partially cool, then transfer to wire rack to cool completely.
Top cookies with watermelon icing.
Yield: 72 cookies
