• 12/4 Nat'l Cookie Day - 5

    From Dave Drum@1:229/452 to All on Thu Dec 2 20:18:34 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Iced Sugar Cookies
    Categories: Cookies, Snacks, Chilies
    Yield: 24 Cookies

    2 3/4 c All-Purpose flour; extra
    - for rolling
    1 ts Baking powder
    1 ts Fine salt
    1 c Unsalted butter; room temp
    1 1/4 c Granulated sugar
    1 lg Egg
    3 tb Half & Half
    1 ts Vanilla extract
    1 ts Almond extract

    2 c Confectioners' sugar
    4 ts Milk or Half & Half
    4 ts Karo light corn syrup
    1/2 ts Almond extract
    Assorted food coloring
    Ground chile; optional
    Nonpareils and dragees; to
    - decorate

    All ingredients @ room temperature.

    In a mixing bowl, whisk together flour, baking powder
    and salt. Set aside until ready to use.

    In the bowl of a stand mixer fitted with a paddle
    attachment, beat the butter on medium-high speed for 1-2
    minutes. Alternatively, use a large mixing bowl and a
    hand-held mixer. Add the sugar and beat on medium-high
    speed once again until light and fluffy, about 3
    minutes. Scrape down the sides of the bowl and mix
    briefly once again. Add the egg and mix on medium speed
    until well-incorporated. Add the half and half, along
    with both the vanilla and almond extract and mix once

    Add the flour in 3 separate additions, mixing on low
    after each addition. Do not over-mix. Divide the dough
    into two rounds and lay each atop a sheet of plastic
    wrap. Flatten into a disk shape, wrap and refrigerate
    until chilled, no less than 1 hour. The dough can be
    made a day in advance.

    Set the oven @ 350°F/175°C and have ready cookie sheets
    lined with either parchment paper or a Silpat.

    One at a time, lay the disks atop a large floured work
    surface. Lightly flour each side of the dough round.
    Begin rolling, from the middle outward in each
    direction, shifting the dough slightly after each roll
    to avoid sticking. Do this until the dough is 1/4" in
    thickness. Cut out dough into desired shapes.

    Transfer the cookies to the prepared cookie sheets,
    spacing them at least 1" apart. Bake until the outer
    edges are just tinged with golden-brown, about 8-10
    minutes. Remove from the oven and allow to cool
    completely before icing.

    MAKE THE FROSTING: In a small bowl, stir together
    confectioners' sugar and milk until smooth. Beat in corn
    syrup and almond extract until icing is smooth and
    glossy. If icing is too thick, add more corn syrup.

    Divide into separate bowls, and add food colorings to
    each to desired intensity. Add the ground chile at this
    time. Cayenne for red, jalapeno/NuMex for green. Paint
    or pipe icing on to cookies, or paint them with a brush.

    Add appropriate coloured sprinkles and a few silver
    and/or gold dragees

    Should make 24 cookies

    Uncle Dirty Dave's Kitchen


    ... You're old when you clean house to the music you used to drink to.
    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)