Monday, March 11, 2013

Best Sugar Cookies, icing


1 1/2 c. sifted confectioners sugar
1 c. butter
1 tsp. vanilla
1/2 tsp. almond or vanilla flavoring
2 1/2 c. sifted all purpose flour
1 tsp. cream of tartar
1 tsp. soda
1 egg


Cream sugar and butter; add egg and flavorings; mix thoroughly. Sift dry ingredients together and stir in. Refrigerate 2 to 3 hours. Heat oven to 375 degrees. Divide dough in half and roll out on lightly floured dough board. Roll thin but thick enough to pick up the design of the cookie cutter. Cut as many cookies from each rolling as possible. The least amount of working with the dough gives the best cookie. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until delicately golden.

This recipe came from Tupperware many years ago, I got it at a party and haven't found one as good since.

Cookie icing-

1 cup confectioners' sugar
2 teaspoons milk
1/2 teaspoons light corn syrup
1/4 teaspoon almond or vanilla extract
assorted food coloring
1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Another good cookie glaze:

1/2 teaspoon salt
1 1/4 cup confectioner's sugar
2 teaspoons meringue powder
5 teaspoons water
gel food color
mix well, outline cookie with regular butter cream icing. Let dry. Fill in with tinted cookie glaze.