| This recipe is liked by 0 person(s). |
Holiday Butter Cookies
Nb persons: 60
Yield:
Preparation time:
Total time:
Source:
| Cookies | |
| 1 1/4 cups | confectioners' sugar |
| 1 cup + 2 tablespoons | salted butter, room temperature |
| 1 large | egg yolk |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | Fiori di Sicillia, or flavor of your choice |
| 2 3/4 cups | all-purpose flour |
| Icing | |
| 2 1/4 cups | confectioners' sugar |
| 2 tablespoons | light corn syrup |
| 1 1/2 tablespoons | milk, or enough to make a pourable/spreadable icing |
| food coloring, optional | |
| 1 cup | coarse sugar or colored sugar for decoration, optional |
Beat together the sugar, butter, egg yolk, salt and flavor. Stir in the flour to make a cohesive dough, adding couple teaspoons of water if necessary. Divide the dough in half, shape each half into a flattened disk, and wrap in plastic. Refrigerate for 2 hours, or overnight.
Let the dough soften for about 20 to 30 minutes before rolling. Roll dough 1/8 inch to 3/16 inch thick. Cut chapes with a cutter. Place the cookies on ungreased or parchment-lined baking sheets, and bake in a preheated 350 degree oven for 12 to 14 minutes, until set and barely browned around the edges. Remove from the oven, and cool on the pan. Repeat with the remaining piece of dough.
Icing
Combine the sugar, corn syrup, and milk to make a soft, spreadable icing. Tint the icing with food color as desired. Spread icing on cookies. Sprinkle with colored sugar or other sugar decorations. Allow the icing to harden before storing the cookies.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe