Painted Sugar Cookies
This recipe makes 30 pieces servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 9797 cal |
| pro | 1 g1g pro |
| total fat | 2 g2g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 19 g19g carb |
| fibre | 00 fibre |
| chol | 13 mg13mg chol |
| sodium | 25 mg25mg sodium |
| % RDI: | - |
| iron | 11 iron |
| vit A | 22 vit A |
| folate | 11 folate |
Stand some of these sweet treats on the Easter basket Cake
Ingredients
- 1/3 cup softened butter 1/3 cup softened butter
- 2/3 cup granulated sugar 2/3 cup granulated sugar
- 1 egg 1 egg
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1-1/4 cups all purpose flour 1-1/4 cups all purpose flour
- 1/4 tsp baking powder 1/4 tsp baking powder
- Icing
- 3 cups icing sugar 3 cups icing sugar
- 1/4 cup water 1/4 cup water
- Food colouring Food colouring
Preparation
In bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Stir flour with baking powder; stir into butter mixture. Gather into ball; flatten into disk. Wrap and refrigerate for 1 hour or for up to 3 days.
On lightly floured surface, roll out dough to 1/8-inch (3 mm) thickness. Using 3-inch (8 cm) cookie cutters, cut into desired shapes. Place about 2 inches (5 cm) apart on greased baking sheets. Bake, 1 sheet at a time, in centre of 350°F (180°C) oven for 10 minutes or until edges are golden. Let cool on pan on rack for 10 minutes. Transfer to rack; let cool completely.
Icing Paint: Whisk sugar with water until spreadable, adding more water if necessary. Divide among small bowls; tint with colouring as desired. Using palette or small knife, spread thin coat on cookies. Let dry, about 4 hours. Meanwhile, scoop remaining icing into separate resealable plastic bags; seal and set aside.
Snip small opening off corner of each icing bag. Pipe patterns onto cookies. Let dry, about 4 hours. (Make ahead: Store in airtight container for up to 3 days.)
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