Prep 30 mins
Cook 14 mins
I was sent this recipe from King Arthur with an order I recieved, tried it and they were so tender/crisp and easy to roll out and work with. My DGS helped and we really enjoyed them. Perfect for those holiday cutouts. Timing does not include fridge time.
- 1 1⁄4 cups confectioners' sugar
- 1 cup butter, plus 2 tablespoons at room temperture
- 1 egg yolk, large
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon vanilla
- 2 3⁄4 cups unbleached all-purpose flour
- 2 1⁄4 cups confectioners' sugar
- 2 tablespoons light corn syrup
1 1/2 tablespoons milk
- food coloring (optional)
- 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.
- 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.