SUGAR COOKIES
Source of Recipe
SELF
List of Ingredients
Vegetable-oil cooking spray
1/2 cup sugar
2 tbsp butter, lightly browned
2 tbsp canola oil
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
Cookie Icing
4 cups (a 1-lb box) confectioners' sugar, sifted
1/2 cup light corn syrup
1 tsp lemon (or vanilla) extract
Recipe
Cookies: Position a rack in the upper third of the oven and preheat to 350°F. Line 2 baking sheets with foil and coat lightly with cooking spray. In a mixing bowl, combine sugar, butter and oil, beating with an electric mixer until smooth. Add egg and vanilla; beat until creamy and light yellow. Mix together flour, baking powder, and salt and sift into sugar mixture; beat at low speed until just combined. Press the ball of dough into a disk; cover with plastic wrap. Place dough in freezer 10 minutes. Roll out dough to an even 1/4-inch thickness. Cut out cookies with 2- to 2 1/2-inch cookie cutters. Place cookies about 1/2 inch apart on prepared baking sheets. Bake cookies in upper third of oven, one sheet at a time, for 6 to 8 minutes or until slightly golden on the edges (do not overbake; cookies will appear soft when you remove them from oven). Use the tip of a knife or wooden skewer to make a hole on the top of each cookie to accommodate a ribbon or string. Cool on baking sheets for 10 minutes, then transfer to wire racks. Frost and decorate as desired.
Icing: Combine all the ingredients with 3 tbsp water in a bowl and whisk until smooth (the icing should be thick enough so it doesn't run off cookies). Tint with liquid food coloring if desired. Use a paintbrush or small knife to paint icing on cookies. Let cookies dry overnight. Thread with ribbon or string if desired.
Nutritional analysis per cookie: 80 calories, 2 g fat (0.5 g saturated fat), 14.5 g carbohydrates, 1 g protein
Makes about 30 cookies.
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