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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 21 |
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The sky's the limit when you fix a flock of these tempting treats. Let your imagination soar as egg yolk glaze transforms plain sugar cookies into fanciful winged wonders. Ingredients:
1/2 cup butter, softened |
1/4 cup shortening |
1 cup sugar |
2 eggs |
2 tablespoons sour cream |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
2-3/4 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1 teaspoon salt |
glaze: |
4 to 6 egg yolks |
1 to 1-1/2 teaspoons water |
paste or gel food coloring |
Directions:
1. In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, sour cream and extracts. Combine flour, baking powder and salt; add to the creamed mixture and mix well. Cover and refrigerate for about 1 hour or until easy to handle.
2. On a floured surface, roll out dough to 1/4-in. thickness. Cut with a 4-in. bird cookie cutter. Place 1 in. apart on ungreased baking sheets.
3. For each color of glaze, beat 1 egg yolk and 1/4 teaspoon water in a custard cup; tint with paste food coloring. Decorate cookies as desired. Bake at 375° for 7-9 minutes or until edges are lightly browned. Cool for 1-2 minutes before removing to wire racks to cool completely. Yield: 3-1/2 dozen.
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