This is a recipe handed down from my Grandmother.
They are perfect for decorating.
It always amazes me how the simplest of ingredients can
can be transformed into something wonderful.
You will need to set aside some time for these cookies.
I usually make the dough a day or two ahead of time, as it needs chilling.
But you can also complete them in one day if you make the dough early in the day,
as it takes at least 3 hours to chill.
Here are the ingredients:
1/2 cup room temperature butter
2 cups sugar
6 Tbsp milk (approx 1/3 cup)
2 tsp vanilla
4 cups sifted flour
2 tsp baking powder
1/2 tsp salt
Stir together flour, baking powder, and salt.
In separate, large bowl, beat butter and sugar until fluffy.
( You can use a mixer, but I just use a wooden spoon)
Add eggs, milk and vanilla.
Add dry ingredients and stir until soft dough forms.
2 cups powdered sugar
Milk- 1 Tbsp at a time to powdered sugar to make spreading consistency.
Form dough into ball and cut in two pieces.
Using plastic wrap, flatten each piece slightly.
Wrap tightly and chill at least 3 hours or overnight.
Let dough sit at room temperature 15 min. before rolling out on floured board to about 1/4 inch thick.
Use your favorite cookie cutters and place on ungreased baking sheet.
Bake at 375 degrees for approx. 8 minutes.
Make sure cookie sheets are evenly placed in oven with circulation on all sides.
Cookies should be slightly golden along the edges and underneath.
Don't over bake or they will be hard as a rock. :)
Remove immediately from pan with spatula onto cooling racks.
They will stick if not done promptly.
2 cups powdered sugar with milk added, 1 Tbsp at a time to make a spreading consistency.
You can tint it with one - two drops of red food coloring.
I kept the glaze white for the first half of the batch, then tinted it pink for the second half.
Hold the cookie over the bowl and using a teaspoon, drop some glaze onto the cookie and use the back of the spoon to spread it to the edges, letting any excess fall back into the bowl. It should not be too runny, if it is, add a bit more powdered sugar.
Place on waxed paper and decorate immediately before glaze sets.
I used red sugar sprinkles, red hots, and small pearls in pink and white.
A pair of tweezers helps to lift and place, or simply use a toothpick to move decorations into place after dropping onto cookie.
It's fun to use your imagination when decorating.
Let your cookies dry for several hours until glaze is firm. (Cover loosely with waxed paper to protect)
I usually have to hide them at this point, so I load up my empty cookie sheets lined with waxed paper and put them in a cool room with the door shut to keep out snatchers and curious pets.
Don't forget to hide some for yourself :)
really pretty. :)ReplyDelete
Thank you. Hug BReplyDelete
Your cookies look so delicious, Karen! You decorated them so nicely.ReplyDelete
Your cookies look so yummy and are decorated so pretty. Thanks for sharing the recipe and how nice to be handed down the recipe from your grandmother. Take care.ReplyDelete
they look delicious. I have nowhere near enough patience for this...I am a drop cookie girl all the way.ReplyDelete
Oh sweet sweet and pretty.. thanks for sharing..ReplyDelete
Good Morning Beatrice, I remember my Grandmother Ivy, making similar iced biscuits when I was a child..... and I loved them and you are absolutely right, put a few away to enjoy later, as they do disappear very quickly.ReplyDelete
Thank you for reminding me of these delightful biscuits.
I have enjoyed my visit and I have become a new follower.
Best Wishes from England.
Love old recipes,from mom. Kiss from SerbiaReplyDelete
OH I love frosted sugar cookies, Karen...yours are so pretty and delicious looking! Thanks so much for stopping by and for your sweet comment about our kitchen re-do!ReplyDelete
How very special to have this recipe from your grandmother! The cookies look wonderful!!! My grandmother used to bake "tea cakes" which were medium-depth sugar cookies that were frosted with chocolate. It was an old recipe that she also passed down. She made them (and my favorite buttermilk custard pie) every Christmas!ReplyDelete