Wednesday, March 2, 2011

Marie's Cookies

Hi All,
I've received some requests for the sugar cookie/frosting recipe used this past week in Primary, so here it is. Marie

Note: I add an extra 1/2 - 1 tsp of milk to the icing to make it flow well enough to put into one of those squeeze bottles - like the ones that are used for ketchup, or for making candy. If you outline the cookie with the frosting and then 'flood' the interior it works really well, and makes the whole job a lot faster than using a knife.

Penzey's Spices No Chill Cut out Cookies
1 cup butter, softened, 2 sticks
1 cup sugar
1 large egg
1 tsp. pure vanilla extract
3 cups all-purpose flour
2 tsp. baking powder

Vanilla Frosting:
2 cups powdered sugar
2 tsp. butter, melted
3 TB. milk
1 tsp. pure vanilla extract
1/4 tsp. pure almond extract

Preheat oven to 400°.

Cream together the butter and sugar. Add the egg and the vanilla, mix until well blended.

In a separate bowl, sift together the flour and baking powder then gradually add to the butter mixture and blend well.

Form the dough into a smooth ball. Roll out the dough on a lightly floured surface to a thickness of 1/8 to 1/4 inch. Cut out with cookie cutters and place on ungreased cookie sheets.

Fill each cookie sheet with cookies of equal size to ensure even baking. Bake for 6 minutes (a bit longer for thicker cookies), but they shouldn’t brown at all.

Remove from cookie sheets and cool on wire racks or waxed paper. Decorate as desired when cool.

Frosting: Mix all of the ingredients together until smooth. Color with food coloring if desired.

Marie Tiller

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