ICED SUGAR COOKIES
Provided by Food Network Kitchen
Time 4h
Yield 24 to 36 cookies
Number Of Ingredients 10
Steps:
- Sift the flour, baking powder and salt into a medium bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
- Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, lightly dust the dough with flour and roll out between 2 pieces of parchment paper until about 1/8 inch thick. Refrigerate until slightly firm, about 15 minutes. Cut out shapes using 2-to-4-inch cookie cutters and transfer to the prepared baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Refrigerate the cutouts until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake the cookies, switching the position of the pans halfway through, until just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Meanwhile, make the icing: Sift the confectioners' sugar and meringue powder into a large bowl. Beat in 6 tablespoons water with a mixer on medium speed until soft, glossy peaks form. Spread on the cookies and decorate with nonpareils. Let set, about 1 hour.
EASY ICED HOMERUN COOKIES
Take us out to the ballgame-especially if you're serving up these fun, baseball cookies made from Betty Crocker Sugar Cookie mix. You're sure to score a homerun with your favorite baseball fans.
Provided by Bree Hester
Categories Dessert
Time 8h
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, stir together cookie mix, butter and egg until dough forms a ball.
- On floured surface with rolling pin, roll out dough to 1/4-inch thickness. Cut with round cookie cutter; place rounds about 1 inch apart on ungreased cookie sheets.
- Bake 7 to 9 minutes or until edges are golden brown. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In bowl of electric mixer fitted with paddle attachment, beat water and meringue powder until foamy. Add powdered sugar, corn syrup and lemon extract; mix on low speed until combined, scraping side of bowl occasionally. Increase speed to medium-low; beat 5 minutes. Increase speed again to medium-high; beat until mixture forms stiff peaks. Transfer Royal Icing to airtight container.
- Transfer 1 cup icing to bowl; stir in white food color until bright white. Spoon into decorating bag fitted with small round tip. Pipe outline on outer edge of each cookie. Let icing set 1 hour.
- Transfer another portion of icing to bowl; stir in white food color until bright white. Stir in water, a small amount at a time (about 1/2 to 1 teaspoon), until well blended. Continue to stir in water until icing falls back into itself. Spoon thinned icing into decorating bag fitted with small round tip. Fill center of each cookie with icing. Use knife or toothpick to bring icing to edges. Let cookies set 6 hours or overnight.
- Transfer 1 cup icing to bowl; stir in red food color. Spoon icing into decorating bag fitted with small round tip. Pipe baseball details on cookies. Let icing set until completely dry.
Nutrition Facts : ServingSize 1 Serving
SIMPLE ICED BISCUITS
Make these sweet iced letters and numbers with your kids during school holidays. They'll have fun making them and then devour them once ready
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 40-45
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the butter in a bowl and beat it using an electric whisk until soft and creamy. Beat in the sugar, then the egg and vanilla or lemon, and finally the flour to make a dough. If the dough feels a bit sticky, add a little more flour and knead it in.
- Cut the dough into six pieces and roll out one at a time to about 5mm thickness on a floured surface. The easiest way to do this is to roll the mixture out on a baking mat. Cut out letter and number shapes (we used 7 x 4cm cutters) and peel away the leftover dough at the edges. Re-roll any off-cuts and repeat.
- Transfer the whole mat or the individual biscuits to two baking sheets (transfer them to baking parchment if not using a mat) and bake for 7-10 mins or until the edges are just brown. Leave to cool completely and repeat with the rest of the dough. You should be able to fit about 12 on each sheet. If you are using two sheets, then the one underneath will take a minute longer.
- Ice the biscuits using the pens to make stripes or dots, or colour in the whole biscuit if you like. They will keep for five days in an airtight container.
Nutrition Facts : Calories 86 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Protein 1 grams protein, Sodium 0.2 milligram of sodium
ICED SUGAR COOKIES (CAKE-LIKE COOKIES, SOFT ICING)
There is a brand of store bought, iced sugar cookies in my area that I just love. They are called Debbie Joe's. I dare say these are better. I can make them from home so they are economical, more fresh, and lack any of those commercial baking ingrediets. I just love them. You can add the vanilla but I actually find they taste better without it.
Provided by carbsrfromhvn
Categories Dessert
Time 1h10m
Yield 15 cookies, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- For the cookies beat the butter and sugar until creamed. Add in eggs and vanilla and beat until smooth.
- Combine dry ingredients.
- Add dry ingredients and milk into the creamed mixture in two batches.
- Refrigerate dough for up to an hour.
- Use 2 'tablespoons' (cereal spoons) to make 2-3 inch balls of dough. (After baking you want cookies that are about the size of the palm of your hand.).
- Bake for 10-12 minutes. The tops of the cookies shouldn't be browned.
- For the frosting beat all ingredients together until smooth adding more milk if necessary. When cookies are cool, frost and add sprinkles if you like.
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- In small bowl stir together the powdered sugar, milk, and vanilla extract. Should be thick! Add to piping bag with a small tip. I used a Wilton 2 tip. Outline the shape for the cookie. Allow this outline to dry for about an hour, it will harden.
- In small bowl stir together the powdered sugar, milk, and vanilla extract. This will be thinner! Add to plastic squeeze bottles and pour into shape you want iced. Spread icing with toothpick until entire area is covered in icing.
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