King Arthur Holiday Butter Cookies And Icing That Hardens Recipes

KING ARTHUR HOLIDAY BUTTER COOKIES AND ICING THAT HARDENS

Steps:

• COOKIES:.
• Beat together sugar, butter, egg youlk, salt and flavor.
• Stir in flour to make a chohesive dough, adding a couple teaspoons of water if necessary.
• Divide dough in half, shape each in a flattened disk and wrap in plastic.
• Refrigerate for 2 hours or overnight.
• Let dough soften for about 20 to 30 minutes before rolling.
• Roll dough 1/8 inch to 3/16 inch thick.
• Cut shapes with a cutter.
• Place cookies on ungreased or parchment lined baking sheets and bake in preheated 350 oven for 12 to 14 minutes, until set and barely browned around edges.
• Remove from oven, cool on the pan.
• Repeat with remaining pice of dough.
• ICING:.
• Combine sugar, corn syrup and milk to make a soft spreadable icing.
• Tint icing with food color as desired.
• Spread icing on cookies.
• Sprinkle with colored sugar or other decorations.
• Allow icing to harden before storing cookies.

KITTENCAL'S BUTTERY CUT-OUT SUGAR COOKIES W/ ICING THAT HARDENS

Steps:

• For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
• In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
• Cover bowl with plastic wrap and chill for 2 hours.
• Set oven to 400°F.
• Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
• On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
• Cut into desired shapes using cookie cutters.
• Place cookies 2-inches apart on cookie sheet.
• Bake 4-6 minutes.
• Remove cookies to wire racks to cool completely before icing.
• For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
• Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
• Divide into as many separate bowls as you wish for different colours.
• Add in food colouring until desired intensity is achieved.
• Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
• Allow to set on waxed paper.

GINGERBREAD SNOWFLAKES WITH ICING THAT HARDENS

Steps:

• Set oven to 350 degrees F.
• Prepare ungreased baking/cookie sheet/s.
• In a large mixing bowl cream the butter with sugar until fluffy (about 3 minutes).
• Beat in molasses and water.
• In another bowl combine flour with ginger, baking soda, cinnamon, allspice and salt; add to the creamed mixture and mix until well combined.
• Cover the bowl and refrigerate for 1 to 1-1/2 hours or until easy to handle.
• Lightly flour a work surface.
• Roll out the chilled dough to 1/4-inch thickness.
• Using star-shaped cookie cutters dipped in flour (about 2-1/2 inches wide) cut out shapes.
• Place the dough stars onto prepared cookie sheet about 2-inches apart.
• Bake for about 10-12 minutes or until edges are firm.
• Remove to wire racks and cool.
• For the icing; in a bowl combine all icing ingredients until smooth and well combined.
• Transfer to a heavy small plastic bag, then cut a small hole in a corner of the bag.
• Pipe the icing around the edges of the cookies or as desired (the icing will harden upon standing).

HOLIDAY BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a pan over low heat.
• In a large bowl, combine the melted butter, 2 cups of flour, and the sugar.
• Beat in the eggs, one at a time, until well blended. Slowly mix in the remaining 2 cups of flour.
• Roll out the dough to a thickness of 1/4 inch. Using cookies cutters, cut out shapes. Place them 1 1/2 inches apart on cookies sheets.
• Bake for 12 to 15 minutes.
• Cool cookies on wire rack. Decorate as desired.

LOW-FAT HOLIDAY SUGAR COOKIES WITH ICING THAT HARDENS

Steps:

• Preheat oven to 350°F.
• Beat margarine and sugar until well mixed, adding egg white and vanilla as you go.
• Whisk baking powder, flour, tartar, and salt in another bowl. Mix bit-by-bit into egg mixture, not adding any more if the dough is too thick.
• Knead dough 3-5 times on heavily floured surface until smooth and at your desired consistency.
• Roll dough out on the heavily floured surface with a floured rolling pin, and cut shapes out. Place them on a cookie sheet, covered in parchment paper. (Don't sub the parchment paper for oil, butter, or cooking spray. Bottoms will crisp).
• Bake in oven for 7-10 minutes until tops of cookies have firmed, checking every few minutes to make sure they don't brown (these are best light and soft).
• Take out of oven and place on cooling rack.
• While cooling, mix powdered sugar and milk until smooth. Beat in corn syrup and vanilla until shiny.
• Add food colouring to icing if you wish, and ice the cookies once they have cooled. ENJOY!