Make the Kentucky Benedictine spread. With a round cookie or biscuit cutter, cut rounds out of the bread slices. Spread the mixture on half of the rounds and top with another round. Garnish with a sprig of parsley or watercress if you want to get fancy.
It’s time to start thinking about making Christmas cookies.
1 1/2 Cups Softened Butter
1 1/2 Cups Sugar
2 Eggs Lightly Beaten
3 Cups Unbleached Flour
1/3 Teaspoon Kosher Salt
1/2 Teaspoon Vanilla Extract
1/4 Cup Sifted Powdered Sugar (Optional)
Preheat your oven to 375° F. In a large size bowl cream the butter and sugar together. Add the beaten eggs. In a separate bowl mix the flour and salt. Gradually add the flour mixture to the sugar mixture. Blend well and then add the vanilla. Fill the cookie press with 1/4 of the cookie dough at a time. Press the cookies onto a parchment paper covered cookie sheet 2 inches apart. Bake for 10 minutes. Remove from the oven and allow the cookies to cool for 10 minutes while still on the cookie sheet. Transfer to a cooling rack to cool completely. Dust with the powdered sugar if you want to. Makes 48 cookies.
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