Recipe

A A A

• 1 1/4 cups confectioners' sugar
• 1 cup butter , plus 2 tbsp at room temperture
• 1 egg yolk , large
• 1/2 tsp salt
• 1/4 tsp vanilla
• 2 3/4 cups unbleached all-purpose flour
• 2 1/4 cups confectioners' sugar
• 2 tbsp light corn syrup
• food coloring (optional)

• 1 COOKIES:.
• 2 Beat together sugar, butter, egg youlk, salt and flavor.
• 3 Stir in flour to make a chohesive dough, adding a couple teaspoons of water if necessary.
• 4 Divide dough in half, shape each in a flattened disk and wrap in plastic.
• 5 Refrigerate for 2 hours or overnight.
• 6 Let dough soften for about 20 to 30 minutes before rolling.
• 7 Roll dough 1/8 inch to 3/16 inch thick.
• 8 Cut shapes with a cutter.
• 9 Place cookies on ungreased or parchment lined baking sheets and bake in preheated 350 oven for 12 to 14 minutes, until set and barely browned around edges.
• 10 Remove from oven, cool on the pan.
• 11 Repeat with remaining pice of dough.
• 12 ICING:.
• 13 Combine sugar, corn syrup and milk to make a soft spreadable icing.
• 14 Tint icing with food color as desired.
• 15 Spread icing on cookies.
• 16 Sprinkle with colored sugar or other decorations.
• 17 Allow icing to harden before storing cookies.