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SNOW CAP COOKIES




Source of Recipe


Mark


Recipe Introduction


The key to evenly baked cookies is to make sure that all the dough balls are the same size. It also helps to rotate the cookie sheet 180 degrees halfway through baking time and, if you're baking two sheets of cookies at a time, to switch the sheets between the top to bottom oven racks.


List of Ingredients




5 cups sifted all-purpose flour
1½ cups sifted confectioners' sugar
2 Tablespoons baking powder
1/8 teaspoon salt
2 sticks (1/2 pound) butter, softened
5 large eggs
2 Tablespoons vanilla extract

Frosting and Decorating:

3 cups sifted confectioners' sugar
1 Tablespoon melted butter
1 teaspoon vanilla extract
Multicolored nonpareils or sprinkles


Recipe



1. Preheat the oven to 350°F. In a bowl, mix the flour, confectioners' sugar, baking powder and salt. Using your fingertips, blend in the butter until crumbly. Make a well in the center; stir in the eggs and vanilla.

2. Knead the dough on a floured board until smooth. Shape the dough into 1-inch balls; place 1 inch apart on lightly greased baking sheets. Bake for 15 to 20 minutes, until golden but slightly soft. Transfer to racks; let cool.

3. For the frosting: Mix the confectioners' sugar, butter, vanilla and enough water (4 to 5 tablespoons) to make a thin frosting. Dip the tops of the cookies in the frosting, sprinkle with the nonpareils and let dry.