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Cookie 1 c. butter or margarine, softened 1 1/2 c. confectioners' sugar 1 egg 1 tsp. vanilla extract 2 1/2 c. all-purpose flour 1/2 tsp. salt Beat butter and sugar until blended on low speed. Increase speed to high and continue beating mixture until light and fluffy, about 3 minutes. Add egg and vanilla extract and continue beating until combined. With mixer on low, beat in flour and salt until combined. Remove dough from bowl and shape into 3 balls. Press balls flat and wrap with plastic wrap. Refrigerate at least one hour or overnight. Heat oven to 375 degrees. On a lightly floured surface, with a lightly flour rolling pin, roll out the dough to 1/4" thickness. Use cookie cutters dipped in flour to cut out cookies. Place cookies on ungreased cookie sheet or cookie sheet lined with parchment paper. Bake 9-12 minutes, depending on the cookie size. They should be almost firm to the touch in the center without the edges being too brown. Glaze 1/4 c. milk 2 c. confectioners' sugar gel food color (optional) colored sugar crystals (optional) Gradually drizzle milk into the confectioners' sugar, stirring until smooth. Lightly brush each cookie with glaze (Barbara uses the back of a plastic spoon to smooth.) Dip into sugar crystals if desired. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |