Ingredients

The following ingredients have 24 Servings
  • 3 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1 large egg (beaten, room temperature)
  • 1 tablespoon heavy cream
  • Powdered sugar (for rolling out the dough)
  • 1½ cups confectioners' sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon light corn syrup
  • 3 tablespoons milk (or water)
  • pinch of salt

Instruction

  • Sift together flour, baking powder, and salt. Set aside.
  • Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
  • Add egg and heavy cream and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
  • Divide the dough in half, wrap in plastic wrap, and refrigerate for 2 hours.
  • Preheat oven to 375 degrees F.
  • Sprinkle surface where you will roll out dough with powdered sugar.
  • Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to ¼-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. (If dough has warmed during rolling, place a cold cookie sheet on top for 10 minutes to chill.)
  • Cut into the desired shapes, place at least 1-inch apart on parchment/silicone lined baking sheet. Decorate with colored sugars (if desired) and bake for 8 to 10 minutes or until cookies are just beginning to turn brown around the edges. Let sit on baking sheet for about 2 minutes after removal from oven and then move to complete cooling on wire rack.
  • Icing:
  • In a medium bowl, mix the confectioners' sugar, vanilla, corn syrup, milk and salt until smooth.
  • It should be quite thick. If it is too thick, add ½ tablespoon more milk. If it is much too thin, add 1 more tablespoon of confectioners' sugar. If you drizzle a little of the icing with the whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it's the right consistency and is ready to use.