Shamrock Cookies


    Sugar Cookies
    ½ cup brown sugar
    ½ cup white sugar
    1 cup butter, softened
    2 eggs
    1 tsp. vanilla
    ½ cup white corn syrup
    pinch of salt
    2 tsp. baking powder
    3¼ cups flour
    4 cups confectioners' sugar
    3 Tbsp. meringue powder
    5-6 Tbsp. water, plus more to thin
    Food colouring, liquid or gel


  • For the sugar cookies, during a rise mixer cream butter and sugars along so drill eggs till well mixed. Add vanilla and sweetener and blend well. Whisk along dry ingredients and add slowly, mixture well till all is incorporated. Chill the dough well, best if done long. Roll out dough onto a well floured surface and take varied shapes. Bake at 325F for 8-10 min. on a gently lubricated cooking utensil. Let cool five min. on the receptacle so take away to any cool on a cooling rack.
  • For the icing, add the ingredients to a standup mixer with a paddle attachment and blend for 5-7 min. till soft and shiny, if too thick add additional water. Add further water to skinny to a dentifrice consistency. remove concerning ½ cup for piping the skin, betting on the dimensions and form of cookies you will wish additional. skinny the remainder of the powdered sugar to a sirup consistency, continued to beat. Place in piping baggage with plain tips. cowl any remaining icing with a humid towel.
  • define cookies with the thicker icing and flood with the agent, use a strip to guide the icing right up to the border or use the tip of the icing bag itself to return in nearer and clean up any small areas with a strip.
  • Let cookies dry for 1-2 days before storing. Cookies freeze well and conjointly last during a sealed instrumentality for a handful of weeks.
  • Tip: This instruction makes a great deal, you'll build alternative shapes for various holidays and have them prepared within the fridge to ice for later if desired.


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