Iced, red sugar sprinkles & candy
sprinkles with icing drizzle.
Ingredients:
2 cups flour
1 teaspoon baking powder
1/8 teaspoon salt (if using unsalted butter)
1/3 cup butter
1/3 cup shortening
3/4 cup sugar
1 teaspoon vanilla
1 egg
1 tablespoon milk
parchment paper (optional)
colored sugar
candy sprinkles
icing
Icing Ingredients:
1 cup powdered sugar
1/4 teaspoon vanilla, almond, lemon or rum extract
2 - 3 tablespoons milk, orange juice, Gran Marnier or other liqueur (Do not use an extract if you are using Gran Marnier or a liqueur.)
food coloring
food coloring
Method:
Sift together the f lour, baking powder and salt. Beat butter and shortening with an electric mixer, on medium to high speed, for 30 seconds. Add sugar and beat until well combined. Add half of the flour mixture, the egg, milk and vanilla to the blended butter and sugar. Beat until thoroughly mixed. Beat in the remaining flour. Divide the dough in half. Cover and chill for 3 hours.
Preheat oven to 375*. On a lightly floured surface, roll one half of the dough to an 1/8 inch thickness. Cut into shapes with a cookie cutter. (approximately 2 1/2 inches) If desired, line cookie sheets with parchment paper. Place cookies on lined or ungreased cookie sheets. Sprinkle with colored sugar or candy sprinkles. Bake for 7 -8 minutes, or until the edges and bottoms are very lightly browned. Cool completely on a rack. makes 2 1/2 to 4 dozen cookies, depending on the size of the shapes.
Preheat oven to 375*. On a lightly floured surface, roll one half of the dough to an 1/8 inch thickness. Cut into shapes with a cookie cutter. (approximately 2 1/2 inches) If desired, line cookie sheets with parchment paper. Place cookies on lined or ungreased cookie sheets. Sprinkle with colored sugar or candy sprinkles. Bake for 7 -8 minutes, or until the edges and bottoms are very lightly browned. Cool completely on a rack. makes 2 1/2 to 4 dozen cookies, depending on the size of the shapes.
If desired, make an icing to drizzle over the cookies. Place the powdered sugar, in a small bowl. Add extract and liquid of choice, one teaspoon at a time, until the sugar mixture reaches a drizzling consistency. Add food coloring. (If you want more than one color of icing,Makes 1/2 cup of icing to drizzle or spread over cookies. Store cookies in an airtight container in the refrigerator. If the cookies are iced, add one layer at a time to container. Add a layer of waxed paper and another layer of cookies. Repeat with remaining cookies.
Notes: Sugar Cookie Cutouts are festive and fun for any occasion! Another option is to wait to add the colored sugar or candy sprinkles until after the cookies have been lightly covered with the icing, or you can omit the sprinkles and just decorate with the icing. If all of the cookies are being iced, double the amounts of the icing ingredients. (When making these cookies for children, I do not use liqueur in the icing.)
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| Iced and Sugared Shamrock Cookies |
Packaged with waxed paper between layers of cookies.
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