FRENCH PASTRIES

By LORIWHIP

Ingredients

• 1/2 CUP WARM WATER
• 1 PKG. DRY YEAST
• 1 t. SUGAR
• 2 3/4 CUP FLOUR
• 2 T. SUGAR
• 1/2 t. SALT
• 1/2 CUP OLEO (SHORTENING)
• 1 EGG BEATEN
• SOFTENED BUTTER & SUGAR (YOU CAN ALSO USE CINNAMON/SUGAR MIXTURE)
• 2 CUP CONFECTIONERS SUGAR
• 2 T. MILK
• 1 t. ALMOND FLAVORING

Preparation

Step 1

MIX WATER, YEAST & SUGAR.... LET STAND 10 MIN.
SIFT FLOUR, SUGAR & SALT
USING A PASTRY CUTTER BLEND OLEO & FLOUR MIX
ADD BEATEN EGG TO YEAST MIXTURE AND THEN TO FLOUR MIXTURE
MIX JUST TIL IT HOLDS TOGETHER
RISE 1 HOUR
ROLL INTO A RECTANGLE ON A FLOURED SURFACE
SPREAD WITH SOFTENED BUTTER & SPRINKLE WITH SUGAR
FOLD LENGTHWISE INTO THIRDS AND CUT 1 INCH STRIPS
TWIST STRIPS & PLACE ON COOKIE SHEET
LET RISE
BAKE 450 DEGREES FOR 8 - 10 MIN.

FROST WITH ICING
2 CUP CONFECTIONERS SUGAR
2 T. MILK
1 t. ALMOND FLAVORING
MIX WELL