decorate your cookies with icing or, before baking, embellish them with non-melting candies, available in the baking section.
- 1 C unsalted butter, at room temperature (68°)
- ½ C powdered sugar, sifted
- 2 C bleached all-purpose flour, sifted
- Pinch of salt
- 1 C powdered sugar, sifted
- 1 T milk
- 2 t. light corn syrup
- 1/8-1/4 t. vanilla, almond, or another pure extract (optional)
- Preheat oven to 300°. Line a baking sheet with parchment paper or leave ungreased.
- In a stand mixer set on medium speed, beat the butter and powdered sugar until creamy. Meanwhile, in a bowl, whisk together the flour and salt. Turn off the mixer, add one-third of the flour mixture, and beat on low until blended. Slowly add the remaining flour and beat until blended.
- Using floured hands and a light touch, gather the dough into a ball, then flatten into a disk. (The dough does not need to be chilled to be rolled out, but it will require very light handling. Otherwise, chill to firm slightly.)
- On a lightly floured surface, gently roll the dough out to ¼- ½” thick (I prefer thinner depth). Dip a 4″ cookie cutter in flour, then press straight down into the dough (with a soft dough it’s best to use a simple shape). Repeat, cutting the cookies close together to avoid rerolling. Using a spatula, carefully transfer the cookies to the baking sheet. Bake until the cookies’ edges are just a little brown (about 30 minutes). Let the cookies firm and cool slightly on the baking sheet before transferring to a rack to cool completely. Enjoy plain or decorate with icing and decorative candies.
- To make the icing: In a small bowl, combine the sugar, milk, and corn syrup and beat until the icing is smooth, glossy, and the desired consistency (to thin: add a very small amount of milk; to thicken: add powdered sugar). If desired, stir in the extract. Place the cookies on a rack over a tray to catch the drips. Using a metal spatula, spread the frosting, sprinkle with candies, if desired, and let set (about 2 hours).