You'll be the star of your cookie exchange with these cute little mittens. To make the polka-dot pattern, apply the dots with a toothpick just after the white icing is spread on the cookies.
- Portion size 24 servings
- Credits : Canadian Living: Holiday Baking 2014
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, cinnamon, baking powder and salt; stir into butter mixture in 2 additions just until combined. If necessary, knead gently to form dough. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Let dough stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper or on lightly floured work surface, roll out dough to 1/4-inch (5 mm) thickness. Using 2 1/2-inch (6 cm) mitten-shaped cookie cutter, cut out shapes, rerolling scraps as necessary. Arrange, 1 inch (2.5 cm) apart, on parchment paper– lined rimless baking sheets. Refrigerate until firm, about 20 minutes.
Bake, 1 sheet at a time, in 375°F (190°C) oven just until firm and edges and bottoms are light golden, 12 to 14 minutes. Let cool on pans for 1 minute. Transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 week or freeze for up to 1 month.)
Royal Icing: Meanwhile, in large bowl, beat meringue powder with 1/2 cup water until foamy, about 2 minutes. Beat in icing sugar until stiff and glossy, about 9 minutes. Remove half of the icing to separate bowl; cover with damp towel and set aside.
Divide remaining icing among 2 bowls; using food colouring, tint 1 bowl of the icing purple and 1 bowl of the icing green. Cover with damp towels. Spoon reserved white icing into piping bag fitted with small plain tip; pipe thick outlines along edges of cookies. Let stand until dry, about 20 minutes. Spoon remaining white icing into bowl. To purple, green and remaining white icing, gradually add water, 1/2 tsp at a time, until mixtures are consistency of molasses. Spoon about 1 tbsp of the white icing onto centre of 1 cookie; using toothpick or skewer, spread to piped edges, popping any air bubbles. With toothpick, dab small dots of purple and green icing into white icing. Repeat with remaining cookies. Let stand until dry, about 30 minutes. (Make-ahead: Store in airtight container for up to 5 days.)
Nutritional facts per cookie: about
- Sodium 46 mg
- Sugars 18 g
- Protein 2 g
- Calories 160.0
- Total fat 6 g
- Potassium 16 mg
- Cholesterol 20 mg
- Saturated fat 3 g
- Total carbohydrate 26 g
- Iron 4.0
- Folate 8.0
- Calcium 1.0
- Vitamin A 5.0