Grandmas Soft Italian Wedding Cookies With Frosting Wedding Tray Cookies Recipe 435

Steps:

• Mix butter, sugar, eggs, vanilla, extract, flour, and baking powder in a bowl, drop on cookies sheets by teaspoons. Bake at 350°F till brown. Allow cooling then add frosting and colored sprinkles.

Steps:

• Sift together the flour, baking soda and salt in a bowl; set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter and sugar until well combined, about 5 minutes. Add the eggs one at a time, mixing after each addition. Add the lemon juice and flour mixture and mix until the dough just comes together.
• Fill a 16-inch piping bag fitted with a large star tip with three-quarters of the dough. Pipe 3-inch-long strips 1 inch apart on parchment-lined baking sheets (or pipe into stars if you prefer).
• Roll the remaining dough into 1 1/2-inch balls. Put some sprinkles in a bowl and roll the balls in the sprinkles to coat. Place the balls 1 inch apart on another parchment-lined baking sheet. Chill the dough for 30 minutes.
• Preheat the oven to 350 degrees F.
• Bake until the cookie edges are just golden brown, about 11 minutes. Allow to cool completely before decorating and enjoying.
• To decorate: Spread raspberry jam on the underside of one of the long cookies and sandwich with another long cookie. Continue with the remaining long cookies and jam.
• Microwave the chocolate chips and coconut oil in a microwave-safe bowl in 20-second increments, stirring between each, until melted.
• Dip the sandwiched cookies first in the chocolate, then in the sprinkles. Set the cookies aside on parchment until the chocolate is set, about 5 minutes. The cookies will keep for a few weeks packed in an airtight container.

Steps:

• 1. Preheat oven to 375 degrees
• 2. Cookies: Mix Shortening, eggs, extract until well blended. Add sugar and and salt until mixed. Slowly add milk andhalf of flour. Slowly add rest of flour. Batter should be yellow and sticky! Usng 2 teaspoons, spoon rounded teaspoons onto cookie sheet 2 inches apart. Beat saved egg white and wash cookies with it. Bake until bottoms are lightly browned 10 - 15 minutes. Dip in Icing while still warm.
• 3. Icing: 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.
• 4. Dip warm cooking in icing. If Icing starts to get hard or if it will be a few minutes in between batches, place a damp towel over it.