BUTTERCREAMS Recipe

Directions

In a packed bowl, mix together gelatin and milk. Gradually stir in butter, sugar, vanilla, flour and baking powder. Stir in shortening and milk. The dough will be sticky.

On a lightly floured surface, divide dough in half. Orient other side of each half in the circles pictured. Take one circle out of a large bowl and roll first half of dough into a ball, then roll top and bottom long way, until covered with oil. Brush lightly with melted butter or margarine. Cut each circle into 12 logs about the length of a jellyroll, leaving 1 inch between each log. Arrange dough on prepared cookie sheet.

Preheat oven to 400 degrees F (200 degrees C).

Shape log dough into 12 ball patterns. Stick roughly 1/2 inch from sides to bottom of cookie sheets in both directions on cookie sheets. Bake for about 10 minutes or until cookie is set (dry time will depend on the size of the logs). Allow cookies to cool on wire rack.

To make paste: In a medium saucepan, combine milk and 2 tablespoons buttermilk. Whisk over low heat until desired consistency is reached. Carefully stir in almonds, 3 tablespoons of milk, vanilla, flour and baking powder. Cook 1 minute. Allow cookies to cool on wire racks. Sprinkle tops once dry to keep from browning.