![]() Pecan-Cinnamon Variation: Mix 1 teaspoon ground cinnamon with the flour, and add 2/3 cup finely chopped pecans with the flour. Walnut Orange Variation: Add 3/4 teaspoon grated zest of orange with the sugar, and 2/3 cup finely chopped walnuts with the flour. Store in an airtight container for up to 1 week. Set aside for about 1 hour to let the icing harden. Gently press the icing onto the cookie to make a simple pattern. Press the icing into a corner of the bag and snip off the corner with scissors to make a small opening. Transfer cookies to a rack to cool.įor decorating: Whisk the confectioners' sugar with just enough milk to make a thick icing. Any excess dough can be re-rolled, refrigerated, and cut.īake until the edges of the cookies are a light golden, about 15 minutes. Use a spatula to transfer the cookies to a parchment-lined or non-stick baking sheet, spacing them about 1-inch apart. ![]() Cut cookies with a 1 1/2-inch round or a decorative shaped cookie cutter directly on the parchment. Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Refrigerate until firm, about 2 hours or overnight.Įvenly space the racks in the oven and preheat to 325 degrees F. Slide the dough/parchment sheet onto a flat cookie sheet, or on the back of a rimmed baking sheet. Use a rolling pin to flatten the dough into a disk about 1/4-inch thick. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper. Reduce the mixer to a low speed and then add the flour mixture, mixing just until blended. Scrape the sides of the bowl again, if needed, then add the egg mixture, beating for about 1 minute. Scrape down the sides of the bowl with a rubber spatula, add both sugars, and continue beating until light, 2 to 3 minutes. With a hand held mixer in a large bowl, cream the butter until fluffy. Whisk the egg and vanilla in a small bowl and set aside.
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