Glaze these with pastel colours or pipe names on them to use as place cards. Cream of tartar makes these cookies crisp, while the icing sugar makes them tender.
- Portion size 36 servings
- Credits : Canadian Living Magazine: April 2007
MethodIn large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking soda, cream of tartar and salt. Stir into butter mixture in 3 additions. Divide in half; flatten into discs. Wrap each in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Dust each disc with flour. Between waxed paper, roll out to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) egg-shaped cookie cutter, cut out shapes, rerolling scraps. Place on waxed paper-lined baking sheets; freeze just until firm, about 15 minutes.
Transfer to parchment paper-lined or greased rimless baking sheets, arranging about 1 inch (2.5 cm) apart. Bake in centre of 375°F (190°C) oven until firm and golden on edges, about 8 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Icing Paint: In small bowl, mix sugar with lemon juice until smooth. Divide and tint as desired. Using small offset spatula, spread 1 tsp (5 mL) onto each cookie. Let dry on rack.
Nutritional facts Per cookie: about
- Sodium 74 mg
- Protein 1 g
- Calories 128.0
- Total fat 5 g
- Cholesterol 19 mg
- Saturated fat 3 g
- Total carbohydrate 19 g
- Iron 5.0
- Folate 9.0
- Vitamin A 5.0