From SplendidTable.org; originally from At Home With Magnolia
This recipe makes a firm, decoratable cookie that would be perfectly lovely just plain, with a cup of tea. I like to use a snowflake-shaped cookie cutter, but any shape will do. White decorating sugar makes the cookie look extra special.
Cookies | |
| 2 ½ c | all-purpose flour |
| 1 tsp | baking powder |
| ¼ tsp | salt |
| 1 c (2 sticks) | unsalted butter, softened |
| 1 c | sugar |
| 2 | large egg yolks, at room temperature |
| 2 tsp | vanilla extract |
Icing | |
| ½ c + 2 T | confectioners' sugar |
| ¼ c | heavy cream (or smaller amount of milk) |
| ¼ tsp | vanilla extract |
Garnish | |
| White decorating sugar |
To make the cookies
- In a small bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until smooth, about 2 minutes. Add the egg yolks and vanilla and beat well.
- Add the dry ingredients, in three parts, and mix until just combined.
- Shape the dough into three flat disks, wrap each disk tightly with plastic wrap, and refrigerate for 30 minutes.
- Working with one disk at a time, roll out the dough on a lightly floured surface to ¼-inch thickness. Using a 2-½-inch cutter, cut out the cookies and place on baking sheets lined with waxed paper. Place the baking sheets in the refrigerator and chill for an additional 15 minutes.
- Meanwhile, preheat the oven to 375 degrees F and grease two baking sheets.
- Remove the cookies from the refrigerator and arrange on the greased baking sheets, 2 inches apart. Bake for 9 to 11 minutes, rotating sheet half-way through, until lightly golden around the edges.
- Cool the cookies on the sheets for 5 minutes, then remove to a wire rack to cool completely.
To make the icing
- Mix all ingredients.
- In the top of a double boiler, over simmering water, stir for 2 to 3 minutes until smooth. (Note: I just did the following instead: In the microwave, heat just till warm, and stir briefly to combine.)
- Remove from heat, transfer to a glass measuring cup, and allow to cool to lukewarm before using. (I used the glass measuring cup in the previous step, so no transferring necessary!)
To ice the cookies
- Using a pastry brush, spread a light coating of icing on each cookie.
- Sprinkle the decorating sugar over the icing. (I just put some sugar in a bowl and dipped the cookie.)
