Tuesday, December 20, 2011

My {easy} Cut-Out Cookie Recipe & Cookie Icing {that hardens}

Cut-Out Cookies
Time: ~ 2 hours total
 Prep work (20), Chilling (60), Baking (8-10 per baking batch)
350 degrees

6 cups flour
3 teaspoons baking powder
1 teaspoon salt
2 cups sugar
2 cups butter (cold, but you can cut it into smaller pieces so that the mixer has an easier job)
2 teaspoons vanilla
2 eggs

Combine the dry ingredients in a separate bowl, set aside. Cream the butter and sugar, add eggs one at a time, then add vanilla and mix well. Blend in the dry ingredient mixture a little at a time, so that the flour doesn't go everywhere! Scrape the sides of your mixing bowl occasionally to incorporate all the ingredients as you go. Mix well. A loose ball should form.

Cut 8 pieces of wax paper, about at long as your cookie sheet pans. Roll the dough into 4 even balls, the warmth of your hand should get rid of any separations in the dough. Place one ball on a piece of wax paper, and cover it with another piece. Use a rolling pen to smooth cookie dough out to desired thickness (preferable 3/16 inch). The wax paper keeps the dough from sticking to the pen, and keeps the cookies from getting overly flour-y.

Repeat the rolling process with the other 3 balls. Place all of the rolled out dough (still between the wax paper) on a cookie sheet, and refrigerate for an hour.

After chilling, cut out cookies and bake at 350 degrees for 8 to 10 minutes. Cookies won't turn brown if you make sure to take them out after no longer than 10 minutes. Let cool completely before icing.

Cut Out Cookie Icing

1 cup powdered sugar (sifted if desired)
2 tablespoons water
1 tablespoon Corn Syrup (this is key to getting icing that hardens and is shiny)
1/4 teaspoon vanilla (or almond extract)
food coloring, as desired

Blend ingredients well, and stir often while using.

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