- This topic has 1 reply, 1 voice, and was last updated January 27, 2006 at 1:05 am by .
- January 27, 2006 at 1:05 am #235856Candace
Cut out Cookies
1/2 pound butter, softened
2 1/2 cups sifted all-purpose flour
1 cup sifted confectioners’ sugar
1 tablespoon milk
1 teaspoon vanilla extract1 Preheat oven to 325 degrees F (170 degrees C).
2 Mix butter in a mixer until light, add remaining ingredients.
3 Knead until velvety. Roll one-half of the dough at a time to about 1/4 inch thickness using the smallest amount of flour possible.
4 Cut out and bake on a lightly greased pan for 12 minutes. Cookies will be almost white when cooked.
(If you are making the necklaces, cut out a hole in each cookie with a straw before baking. After you have finished baking the cookies and decorating them, thread one red licorice string through the hole and tie the ends together to form an edible necklace.)
1 cup confectioners’ sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring1 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.
(Be sure to sift the powdered sugar first to get rid of the lumps! This is a thick icing meant to be “painted” on or piped. I just used a baby spoon, covered the top of the cookie then used sprinkles. If you would like it a little more “runny” use 3 tsps milk and 3 tsps corn syrup instead of 2 each. It will take longer for the icing to harden but it might be easier to work with.)
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