I have baked two new cookies and thought I would post the recipe and some pictures.
Tender Italian Sugar Cookies:
Ingredients:
3/4 cup shortening
3/4 cup sugar
3 eggs
1 tsp. vanilla extract
3 cups all-purpose flour
3 tsp. salt
Icing:
1/4 cup milk
2 tsp. butter, melted
1/2 tsp. vanilla extract
2-1/2 cups confectioners' sugar
Food coloring and colored sugar, optional
Directions:
-In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. -Shape dough into 1-1/2-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 400 degrees for 8-10 minutes or until lightly browned. Remove to wire racks to cool. -For icing, in a small bowl, combine milk, butter, vanilla and confectioners' sugar until smooth. Tint with food coloring if desired. Dip tops of cookies in icing; allow excess to drip off. Sprinkle with coarse sugar if desired. Place on waxed paper; let stand until set.
The finished product:
Frosted Poppy Seed Cookies:
Ingredients:
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 egg
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup sour cream
1/4 cup poppy seeds
Frosting:
3 tbs. butter, softened
1-1/2 cups confectioners' sugar
1/2 tsp. vanilla extract
2 to 3 tbs. milk
Colored sprinkles and/or colored sugar, optional
Directions:
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream. Stir in poppy seeds. Cover and refrigerate for 8 hours or until easy to handle.
On a heavily floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.
Bake at 375° for 8-10 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
For frosting, in a small bowl, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Lightly frost centers of cookies; sprinkle with colored sprinkles or colored sugar if desired. Yield: about 5-1/2 dozen
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