{On The 4th Day Of Christmas...}

Calling Bird Cut-Out Cookies

These almond feathered cut-out cookies have a sweet glaze and sprinkling of sugar -- elegant and easy.

Preparation time: 1 hr
Chilling time: 2 hrs
Baking time: 6 min

(Yields: 4 dozen cookies)


Cookie Ingredients:

* 2 1/2 cups all-purpose flour
* 1 cup sugar
* 1 cup butter, softened
* 1 egg
* 2 tablespoons orange juice
* 1 teaspoon baking powder
* 2 teaspoons almond extract


Glaze Ingredients:

* 1/4 cup light corn syrup
* 2 teaspoons water


Decoration Ingredients:

* Sliced almonds
* Sugar


Combine all cookie ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes).

Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm (at least 2 hours).

Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with 3 to 4-inch bird-shaped cookie cutters. Place 1 inch apart onto lightly greased cookie sheets.

Stir together corn syrup and water in small bowl. Lightly brush corn syrup mixture over cookies. Arrange almonds on cookies to resemble wing and tail feathers.

Bake for 6 to 9 minutes or until edges are lightly browned. Cool 1 minute; carefully remove from cookie sheets. While warm, brush again with corn syrup mixture; sprinkle with sugar. Cool completely.

TIP: For traditional cut-out cookies, omit glaze and decorations; decorate as desired with decorator sugars or frosting.

TIP: Line cookie sheets with parchment paper for easier clean up.

{3-Ingredient Italian Sponge Cake}

An extremely light and not too sweet Italian cake recipe.

Serves - 8

Ingredients

* 6 eggs, separated
* 1 cup sugar
* 1 cup cake flour

Directions

1. Cut wax paper to fit two 9" round cake pans.

2. Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl.

3. Add 1/2 c sugar to whites and beat until very stiff.

4. Add 1/2 c sugar to yolks and beat until very thick and light yellow in color.

5. Fold egg yolk mixture into egg whites.

6. Fold flour in using 1//3 c each time until well mixed.

7. Do not overmix.

8. Pour into prepared pans.

9. Bake at 350 degrees for approximately 30 minutes or until inserted toothpick comes out dry.

10. Cool for a few minutes, remove from pan and remove waxpaper.

11. Cool completely.

12. Fill with a custard cream filling and frost all over with whipped topping or whipped cream.

{Orange Dust}

(This recipe is an accompaniment for Shrimp with Orange Dust.)

Orange Dust

Ingredients:

* 1/2 teaspoon grapeseed oil
* 2 navel oranges
* 1/4 cup sugar
* 1 cup water
* electric coffee/spice grinder

Directions:
Preheat oven to 325°F. Line a baking sheet with foil and lightly oil with grapeseed oil. Remove zest from oranges with a vegetable peeler and trim any white pith from zest with a sharp paring knife. Bring zest, sugar, and waterto a boil in a 3-quart saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, until syrupy, about 6 minutes. Drain zest in a sieve and spread out on baking sheet. Bake zest in middle of oven until dry and crisp, 15 to 20 minutes. Cool on baking sheet on a rack. Grind zest to a powder in electric coffee/spice grinder.

Note: Orange dust can be stored in an airtight container in a cool dark place up to 1 month.