Hi, WEEC listeners,
Today's recipe is a sugar cookie that is good frosted..or not. Celebrate today. :-)
1 c. powdered sugar
2 tsp. vanilla
1 c. granulated sugar
1 c. butter
1 tsp. soda
1 c. vegetable shortening
1 tsp. cream of tartar
2 large eggs
1/4 tsp. salt
In a bowl, sift together all dry ingredients; set aside. In a separate bowl, cream butter, granulated sugar, and shortening until light and fluffy.
Slowly add powdered sugar and mix well. Add eggs in, one at a time, mixing after each one. Add vanilla. Mix in dry ingredients, 1 cup at a time, until all is incorporated.
Roll into small balls, place on cookie sheet, press down with bottom of glass dipped in sugar. bake 10-15 minutes in 350° oven.
You may also roll out this dough for a frosted cookie.
Softer than Royal icing...icing
1 c. confectioners sugar
1/4 tsp. almond extract
2 tsp. milk
1 tsp. vanilla
2 tsp. light corn syrup
paste or gel food color
In a mixer bowl, stir together confectioner' sugar and milk until smooth. Beat in corn syrup and extracts until icing is smooth and glossy. If icing is too thick, add more corn syrup. You may also add other extracts such as strawberry, etc. Frost cookies by placing icing in piping bag, outlining cookies, and filling in the rest of the cookie.
Yield: Will decorate 1 dozen cookies, so adjust amount according to your needs. Store in refrigerator and stir before using.
Note: You can make cutout cookies with this dough, but it does spread out a bit, although not terribly. I've also given another recipe for sugar cookie frosting that is softer than royal icing but tastes like buttercream. After it dries overnight, cookies can be stacked with no smears.