Cream together on medium speed for 30 seconds, or until blended together. Each bite brings you soft, sweet sugar cookie, non-sweet egg yolk glaze, and sweet powdered sugar icing. In a large mixing bowl, add butter, vanilla extract, almond extract, and salt. Interestingly, the egg yolk glaze serves an added purpose: it provides a nice, mild contrast to an otherwise sweet cookie. Then, simple white icing is piped to fill in the blanks and to give the cookies a little extra flair. Instead of slathering them with frosting or sprinkles after baking, the cookies are painted with a colorful egg-yolk wash before baking, which gives the finished cookie a lovely glazed appearance. The dough is delicious, of course-what cookie dough isn’t?-but what really sets these cookies apart is the slightly unconventional method of decoration. Some of my greatest memories were celebrating Secretary’s Day with the family, munching on our favorite cookies cut into shapes of Rolodexes and staplers. They come from my mom, Gee, who used this simple but flavorful sugar cookie dough to make cookies for any occasion: Christmas, Valentines, Easter, and, my personal favorite as a child, Secretary’s Day. What I want to do now is share with you my all-time favorite, nostalgic, comfort-food, fun-to-make, low-fuss, low-brow, high calorie, non-snobby, yummy Christmas cookie of all time. These things just pour out of me sometimes. When making the white decorative icing, make sure that it's thick and somewhat retains its shape. Then, using a pastry bag or Ziploc bag, pipe with white icing to decorate. Remove cookies from oven to a wire rack to cool. In a large bowl, beat together the butter and sweetener then add the eggs in one at a time. Step 6 While cookies are baking, mix powdered sugar, milk and egg whites (which are optional) to make the decorative icing. Preheat the oven to 325 degrees Fahrenheit and prepare 2 baking sheets.Divide dough into 4 parts flatten each part into 1/2-inch-thick round. Stir in flour, baking soda and salt until well blended. On low speed, beat in egg, lemon peel and 2 tablespoons lemon juice.
Step 5 After brushing with egg yolk glaze, bake at 375 degrees for approximately 6 minutes. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy.Transfer shapes to lightly greased cookie sheet and paint cookies (with a soft brush) with egg yolk glaze. Step 4 Roll out dough on lightly floured surface and cut into shapes with a cookie cutters.Step 3 While dough is chilling, combine egg yolk, water and food coloring to make the egg yolk glaze.Divide dough in half (thirds if you double your recipe), slightly flatten between two sheets of waxed paper, then refrigerate for one hour (or freeze for 20 minutes). Step 2 Sift dry ingredients together, then blend into cream mixture.Add in egg and beat until light and fluffy. Step 1 Cream shortening, sugar, orange peel, and vanilla thoroughly.
0 kommentar(er)
