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Big Soft Sugar Cookies With Vanilla Icing

Source of Recipe


Internet






List of Ingredients



• 3 1/4 cups bleached all-purpose white flour
  
• 3/4 teaspoon salt
  
• 3/4 teaspoon baking powder
  
• Scant 1 1/4 cups granulated sugar
  
• 2/3 cup solid white vegetable shortening
  
• 1/2 cup unsalted butter, slightly softened
  
• 2 large eggs
  
• 1 tablespoon light corn syrup
  
• 1 tablespoon vanilla extract
  
• 1 teaspoon lemon zest or 1/2 teaspoon lemon extract, optional
  
• 1/4 cup sour cream
  
• Vanilla Icing:
  
• 1/3 cup hot water, plus more if needed
  
• 1/4 cup light corn syrup
  
• 5 cups unsifted powdered sugar, sifted after measuring if lumpy
  
• 1 teaspoon vanilla extract
  
• Colored decorating sprinkles, if desired
  






Instructions



1. For Cookies: In a medium bowl, thoroughly stir together flour, salt and baking powder. Combine sugar, shortening and butter in a large mixer bowl. With mixer on medium speed, beat until mixture is well blended and fluffy, about 1 1/2 minutes, stopping and scraping down bowl sides several times. Beat in eggs, corn syrup, vanilla and lemon zest (or extract) until smoothly incorporated. Beat in half the dry ingredients; scrape down bowl several times. On low speed, beat in sour cream. Stir in remaining dry ingredients, just until well blended and smooth. Cover tightly; refrigerate until firm, at least 6 hours or up to 2 days, if preferred.
   
   
2. For Baking: Preheat oven to 350 degrees. Generously grease several large baking sheets. Shape chilled dough into a flat, 7 to 8 inch diameter disk. Cut disk in quarters. Wrap 3 quarters in wax paper and return to refrigerator to stay chilled. Cut remaining quarter into 6 equal pieces. Shape each piece into a ball with lightly oiled hands. Arrange balls on baking sheets, spacing 3 1/2 inches apart; don't crowd as cookies will spread. Using your hand, press down each ball to about 2 1/2 inches in diameter. Continue shaping cookies, leaving each dough quarter refrigerated until needed. Bake cookies on middle oven rack for 10 to 14 minutes or until edges are lightly browned and tops just spring back when lightly pressed in center.
   
   
3. Set pan on a wire rack. Let cookies firm up a minute or two. Then, using a spatula, transfer cookies to wire racks. Let cool completely. Ready the cookies for icing by placing them on racks set over wax paper.
   
   
4. For Icing: In a medium sized heavy saucepan, bring water and corn syrup just to a simmer over medium high heat. Remove from heat. Stir in powdered sugar and vanilla until well blended; stir until completely smooth. If necessary, thin icing to slightly runny consistency. Using a small wide bladed spatula, spreader or table knife, immediately ice cookies (If icing stiffens, thin with more hot water). As cookies are iced, immediately top with sprinkles or colored sugar, if desired. Let set atleast 2 hours.
   
   
5. Pack cookies airtight in a single layer. They will keep well for a week.
   
   
6. Makes 24 4 to 4 1/4 inch cookies.