Confectioners Sugar Cookies : Make Your Cookbook : Divertimenti Cooking School
A twist on traditional sugar cookies, this recipe offers a pinch of cinnamon and nutmeg for holiday inspired flavor that kids and adults alike will enjoy! Prep Time: 20 minutes Refrigerate Time: 2 hours Cook Time: 8 to 10 minutes per batch 2 1/3 cups flour 1 teaspoon baking soda 1/4 teaspoon McCormick® Ground Nutmeg 1 teaspoon McCormick® Ground Cinnamon 1/4 teaspoon salt 1 1/4 cups granulated sugar 1 cup (2 sticks) butter, softened 1 egg 2 teaspoons McCormick® Pure Vanilla Extract Colorful Cookie Icing: 1 cup confectioners' sugar 3 to 4 teaspoons milk 1/2 teaspoon McCormick® Pure Vanilla Extract 3 to 4 drops McCormick® Assorted Food Colors and Egg Dye 1. Mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough 2 hours or overnight until firm. 2. Preheat oven to 375°F. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut into shapes with favorite cookie cutters. Place on greased baking sheets. 3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. 4. For the Icing, mix all ingredients except food colors. (Stir in additional milk as needed to thin icing or more confectioners' sugar to thicken, if needed.) Place small amount of icing into small shallow bowls, using one bowl for each color desired. Stir drops of food color into icing until desired shade is reached. 5. To ice cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place iced cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.) Add decorative details to cookies as follows: Spoon tinted icing into resealable plastic bag. Snip off a tiny piece of the corner. Squeeze icing through hole in plastic bag to decorate cookies. If desired, Colored Sugar may be sprinkled onto freshly iced cookies.Vegan Sugar Cookies
Vegan Sugar Cookies Makes 52 cookies Cookies 2 3/4 cups flour 2 tsp. baking powder 1 1/2 tsp. egg replacer 1 1/2 cups plus 1 Tbs. sugar 1 cup vegan margarine, softened 1 1/2 tsp. vanilla extract Icing 3 cups confectioners' sugar 3 Tbs. plus 2 tsp. vanilla soymilk 1/4 tsp. peppermint extract white sparkling sugar or white sprinkles for topping DIRECTIONS 1. To make Cookies: Preheat oven to 325F. Coat baking sheets with cooking spray, or line with parchment paper. Combine flour and baking powder in small bowl. Whisk egg replacer with 2 Tbs. water. Set aside. 2. Cream sugar and margarine in bowl with electric mixer until fluffy. Beat in vanilla. Add egg replacer, and beat until smooth. Add flour mixture, and beat until soft dough forms. 3. Divide dough into 2 balls. Roll one ball to 1/4-inch thickness on lightly floured work surface. Cut into desired shapes, and transfer to prepared baking sheets. Repeat with remaining dough ball and scraps. 4. Bake cookies 15 to 17 minutes, or until light brown around edges. Cool 10 minutes on baking sheets, then transfer to wire rack to cool completely. 5. To make Icing: Beat sugar, soymilk and peppermint extract in bowl with electric mixer until smooth. Add an additional tsp. soymilk if frosting is too thick. Spread cooled cookies with icing, and top with sprinkles. Repeat with remaining cookies. Let icing harden before serving or storing.
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