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1. In a mixing bowl, sift together 2 1/2 coups flour, baking powder, and salt. Set aside.
2. In a second mixing bowl, cream together margarine, sugar, and vanilla using an electric mixer on high speed for about 30 seconds. Add whole egg plus 1 egg white, and beat foar about 30 seconds.
3. Add wheat germ, powdered milk, and low-fat milk to creamed mixture and beat until smooth, about 30 seconds. Add dry ingredients to creamed mixture in 3 equal portions. Beat after each addition, scrapping sides of bowl with a rubber spatula as needed.
4. Form dough into a balll. Wrap in plastic wrap or foil. Refrigerate dough for several hours, or place it in freezer until firm but not hard.
5. When dough is firm sprinkle work surface with remaining flour and place dough on it.
Preheat oven to 375 F. Coat 2 baking sheets with nonstick vegetable cooking spray.
6. Flatten dough with your hand. Using a rolling pin, roll it out until it is about 1/4 inch thick. roll from the center toward the edges, stopping just before rolling over the edges.
7. Cut shapes from dough with holiday cookie cutters, then place them on a baking sheet.
8. Using a fork, stir2 egg whites in a small mixing bowl until blended. Divide egg whites among 3 small bowls. Using paintbrushes, stir several drops of food coloring into each bowl. Use the paint brushes to decorate the cookies with egg white paint. Bake cookies for about 12-15 minutes or until lightly browned on the bottom.
Santa's Bakery
ChristmasTraditions
Santa's Workshop