Daisy Sugar Cookies Recipe 455

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DAISY SHORTBREAD COOKIES



Daisy Shortbread Cookies image

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 24 cookies

Number Of Ingredients 7

3/4 pound unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
3/4 pound confectioners' sugar
Yellow white chocolate buttons, for decoration

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and granulated sugar until they are just combined and add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/4-inch thick and cut into flower shapes with a cutter. Place the cookies on an ungreased baking sheet.
  • Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • For the glaze, place the confectioners' sugar in a medium bowl and add about 4 to 5 tablespoons of water until you have a runny, but not too thick frosting. Spread the glaze to the edge of each cookie and garnish the middle of each cookie with a chocolate button.

DAISY SUGAR COOKIES RECIPE - (4.5/5)



Daisy Sugar Cookies Recipe - (4.5/5) image

Provided by á-49077

Number Of Ingredients 14

SUGAR COOKIES:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup (4-ounces) unsalted butter
1 large egg
2 tablespoon milk
1/2 teaspoon pure vanilla extract
ROYAL ICING:
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
Food coloring

Steps:

  • Preheat oven to 350˚F. Cream together the butter and sugar, then add the egg, milk and vanilla extract. In a small bowl, whisk together the flour, salt and baking powder. Add the dry ingredients to the wet in three portions. Shape it into a disk, wrap it in plastic wrap and let it rest in the fridge for about 30 minutes. Roll it out on a floured surface to about an 1/8-inch thickness and use your flower cookie cutter to cut out. Place on baking sheet. Bake for about 8 minutes, or until the edges begin to brown very slightly. Cool completely before decorating. Icing: Whisk all the ingredients except for the food coloring together. Make sure it's completely smooth and there are no lumps. You may need to add more milk or corn syrup, depending on the consistency you want. Add your food coloring in to get your desired color and decorate your cookies! Note: I doubled the royal icing recipe to have enough icing for all the sugar cookies that the recipe made.

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