These were super yummy! I gave Danee's family a dozen and they really liked them too. The best part is that they are EASY!
Wilton's Roll-Out Cookies1 C. unsalted butter, softened (I used regular salted butter)
1 1/2 C. granulated sugar
1 egg
1 1/2 tsp. clear Vanilla extract (I used real vanilla so my cookies were not as white, but tasted great)
1/2 tsp. no color almond extract (I did not have any so I used vanilla, but I imagine the almond would taste amazing!)
2 3/4 C. all-purpose flour
2 tsp. baking powder
1 tsp. salt
Preheat oven to 400 degrees F. In large bowl, cream butter with sugar with electric mixer until light and fluffy. Add egg and extracts; mix well. Combine flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 inch thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned (mine took about 9 minutes). Makes about 3 dozen cookies.
Poured Cookie Icing
1 1/2 C. granulated sugar
1 egg
1 1/2 tsp. clear Vanilla extract (I used real vanilla so my cookies were not as white, but tasted great)
1/2 tsp. no color almond extract (I did not have any so I used vanilla, but I imagine the almond would taste amazing!)
2 3/4 C. all-purpose flour
2 tsp. baking powder
1 tsp. salt
Preheat oven to 400 degrees F. In large bowl, cream butter with sugar with electric mixer until light and fluffy. Add egg and extracts; mix well. Combine flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 inch thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned (mine took about 9 minutes). Makes about 3 dozen cookies.
Poured Cookie Icing
This icing dries to a shiny, hard finish. Great to use as icing or to outline and fill in with tip 2 or 4.
1 C. powdered sugar
2 tsp. milk
2 tsp. light corn syrup
**I had to use additional milk and corn syrup to get the consistency I wanted.**
Place sugar and milk in a bowl. Stir until thoroughly mixed. Add corn syrup; mix well. For filing in areas, use thinned icing (add small amounts of corn syrup until desired consistency is reached.)
1 C. powdered sugar
2 tsp. milk
2 tsp. light corn syrup
**I had to use additional milk and corn syrup to get the consistency I wanted.**
Place sugar and milk in a bowl. Stir until thoroughly mixed. Add corn syrup; mix well. For filing in areas, use thinned icing (add small amounts of corn syrup until desired consistency is reached.)
2 comments:
those look yummy. I'll have to try that recipe since it uses butter and not shortning. Yea!
A while ago my friend and I were just saying how we needed to find a good recipe for icing that dried shiny and smooth!
YEA!
Thanks, Angel!
You rock!
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