King Arthur Holiday Butter Cookies And Icing That Hardens Recipes

Steps:

• COOKIES:.
• Beat together sugar, butter, egg youlk, salt and flavor.
• Stir in flour to make a chohesive dough, adding a couple teaspoons of water if necessary.
• Divide dough in half, shape each in a flattened disk and wrap in plastic.
• Refrigerate for 2 hours or overnight.
• Let dough soften for about 20 to 30 minutes before rolling.
• Roll dough 1/8 inch to 3/16 inch thick.
• Cut shapes with a cutter.
• Place cookies on ungreased or parchment lined baking sheets and bake in preheated 350 oven for 12 to 14 minutes, until set and barely browned around edges.
• Remove from oven, cool on the pan.
• Repeat with remaining pice of dough.
• ICING:.
• Combine sugar, corn syrup and milk to make a soft spreadable icing.
• Tint icing with food color as desired.
• Spread icing on cookies.
• Sprinkle with colored sugar or other decorations.
• Allow icing to harden before storing cookies.

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a pan over low heat.
• In a large bowl, combine the melted butter, 2 cups of flour, and the sugar.
• Beat in the eggs, one at a time, until well blended. Slowly mix in the remaining 2 cups of flour.
• Roll out the dough to a thickness of 1/4 inch. Using cookies cutters, cut out shapes. Place them 1 1/2 inches apart on cookies sheets.
• Bake for 12 to 15 minutes.
• Cool cookies on wire rack. Decorate as desired.

Steps:

• Grease a 10" tube pan.
• Cake:.
• Combine 3/4 cups flour, yeast, sugar and salt.
• Combine warm milk and melted butter, gradually add to flour mixture, mixing for 2 minutes.
• Add eggs, remaining 1 1/2 cups flour, and zest.
• Beat vigorously for 2 minutes.
• Spread dough evenly into pan.
• over, let rise for 1 hour.
• Towards the end of the cake's rising time, preheat oven to 375°F.
• Syrup:.
• Combine sugar and water in saucepan and bring to a boil over medium-high heat.
• Simmer for about 10 minutes, until the syrup thickens.
• Add lemon juice and remove from heat.
• Bake cake for 22-25 minutes, until tester inserted into center comes out clean.
• Remove from oven.
• Brush half syrup over cake and allow to cool for 5 minutes.
• Turn out onto a rack set over parchment or a pan.
• Brush remaining syrup over newly exposed bottom crust.
• Turn cake right side up onto plate and cool completely.
• Serve with whipped cream and berries.