Thursday, May 17, 2007

Sugar Cookie with Icing

I've been wanting to do this cookie for a couple of weeks now but it's only yesterday that I found the time. I really liked how the color of the icing turned into a cute pastel, and the sugar cookie was just tender to the bite. The sweetness of the icing was the perfect compliment for the cookie, which would be rather bland without it. I think they're really cute, perfect for kids' birthday parties. (Just a little messy, though.) ;o)

Rolled Sugar Cookies

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder 1 teaspoon salt

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely

Recipe note: Make sure to chill the dough long enough (at least an hour or so) before rolling, so it would be easier to handle.

Sugar Cookie Icing

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring

1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Recipe note: You may need to add a few drops of light corn syrup to make the icing more spreadable.


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