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Sweet and Simple Canola Cookie Roll-outs

Yield: 3 - 6 dozen

Print Options:     3x5    |    4x6    |    Entire page

Cookie

Directions:

Preheat oven to 350º (180ºF).

Combine canola oil, sweetened condensed milk, vanilla and eggs. Add flour, baking powder and salt. The mixture will be sticky.

Separate the mixture into three equal sized balls. Wrap each ball with plastic wrap. Refrigerate for 1 hour, or freeze for 10 to 15 minutes. Remove from refrigerator or freezer and let stand for 2 minutes. Turn out dough on a floured surface and knead 10 times. Roll out and cut into shapes.

Bake for 8-12 minutes until light brown on the bottom. Cool cookies completely before you decorate.

Cookie Variation:
Reduce flour by 1/2 - 1 cup. Add 1 1/2 cups of finely crushed almonds. Substitute almond flavoring for vanilla extract.

Decorative Icing

Directions:

Combine meringue power and water and beat for 2 minutes. Add the icing sugar 1 cup at a time and continue to beat for 5 minutes. Add food coloring, if desired.