There is a local place around here that makes really great cookies with smiles on them. I am not going to mention the name. But for those of you who are local, you can figure it out. :)
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg
a few dashes of cinnamon
1/4 teaspoon cream of tarter
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1/2 sour cream
Butter cream frosting
Sprinkles or decorations (optional)
Sift together flour, baking powder, baking soda, salt, nutmeg, cinnamon and cream of tarter in a bowl. Set aside.
In another large bowl, cream butter and sugar until smooth. Beat in the egg, vanilla, and sour cream until well blended. Stir in the sifted ingredients from step one. Wrap the dough in plastic wrap and chill overnight, or for four hours.
Preheat oven to 375 degrees. On a lightly floured surface, roll to 1/4" thick. Cut into shapes with cookie cutters. Place 1.5" apart on an ungreased cookie sheet.
Bake 8-10 minutes, or until bottoms of cookies just begin to brown. Do not overbake, or cookies will be dry and crumbly. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Ice with a butter cream frosting of your choice. You can tint the frosting to a color appropriate to the cookie shapes, or add sprinkles and other decorations, if desired.
Tips & Warnings
Be sure the cookies are completely cooled before icing.
Wanna know how to make them? :) Found the recipe for them and they are just like it!! :) I used this during the holidays and have always turned out great!
Cookies
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg
a few dashes of cinnamon
1/4 teaspoon cream of tarter
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1/2 sour cream
Butter cream frosting
Sprinkles or decorations (optional)
Sift together flour, baking powder, baking soda, salt, nutmeg, cinnamon and cream of tarter in a bowl. Set aside.
In another large bowl, cream butter and sugar until smooth. Beat in the egg, vanilla, and sour cream until well blended. Stir in the sifted ingredients from step one. Wrap the dough in plastic wrap and chill overnight, or for four hours.
Preheat oven to 375 degrees. On a lightly floured surface, roll to 1/4" thick. Cut into shapes with cookie cutters. Place 1.5" apart on an ungreased cookie sheet.
Bake 8-10 minutes, or until bottoms of cookies just begin to brown. Do not overbake, or cookies will be dry and crumbly. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Ice with a butter cream frosting of your choice. You can tint the frosting to a color appropriate to the cookie shapes, or add sprinkles and other decorations, if desired.
Tips & Warnings
Be sure the cookies are completely cooled before icing.
Icing
1 cup confectioners' sugar
2-4 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon of almond or vanilla extract, depending on your taste
food coloring
In a small bowl, stir sugar and milk until smooth. Beat in corn syrup and almond (or vanilla) extract. You may need to adjust the quantities of milk or corn syrup slightly to get the consistency you want. Add slowly until it is just right.
Divide the icing into separate bowls. Add food coloring to each bowl until it has reached your desired shade.
Dip the cookies in the icing, or use a brush to paint it on. Painting is especially good to do detailing, like adding a carrot nose to a snowman, or making a beautiful butterfly cookie!
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