Sunday, March 26, 2006

CHERRY CREAMS

8 ozs. (1 cup) confectioners' sugar Flavors Colors



Pinch cream of tartar Crystallized cherries Cream

Sift the sugar into a basin, add the cream of tartar and enough cream to make a stiff paste; flavor with orange and lemon extracts to taste, and divide into five portions; leave one portion white, and color the remaining portions pink, rose, pale green and brown; roll out each piece to one-eighth of an inch thick, dip a small plain cutter into confectioners' sugar and cut into rounds.

As each one is cut place a cherry in the center; fold up three sides so that the fruit is exposed in the center, but partly covered. Place in little paper cases.

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