Title: Iced Sugar Cookies
Categories: Cookies, Snacks, Chilies
Yield: 24 Cookies
2 3/4 c A-P flour; extra for rolling
1 ts Baking powder
1 ts Fine salt
1 c Unsalted butter; room temperature
1 1/4 c Granulated sugar
1 lg Egg
3 tb Half & half
1 ts Vanilla extract
1 ts Almond extract
MMMMM---------------------------ICING--------------------------------
2 c Confectioners' sugar
4 ts Milk or half & half
4 ts Karo light corn syrup
1/2 ts Almond extract
Assorted food coloring
Ground chile (optional)
Nonpareils and dragees; to
- decorate
All ingredients @ room temperature.
In a mixing bowl, whisk together flour, baking powder
and salt. Set aside until ready to use.
In the bowl of a stand mixer fitted with a paddle
attachment, beat the butter on medium-high speed for 1-2
minutes. Alternatively, use a large mixing bowl and a
hand-held mixer. Add the sugar and beat on medium-high
speed once again until light and fluffy, about 3
minutes. Scrape down the sides of the bowl and mix
briefly once again. Add the egg and mix on medium speed
until well-incorporated. Add the half and half, along
with both the vanilla and almond extract and mix once
more.
Add the flour in 3 separate additions, mixing on low
after each addition. Do not over-mix. Divide the dough
into two rounds and lay each atop a sheet of plastic
wrap. Flatten into a disk shape, wrap and refrigerate
until chilled, no less than 1 hour. The dough can be
made a day in advance.
Set the oven @ 350 F/175 C and have ready cookie sheets
lined with either parchment paper or a Silpat.
One at a time, lay the disks atop a large floured work
surface. Lightly flour each side of the dough round.
Begin rolling, from the middle outward in each
direction, shifting the dough slightly after each roll
to avoid sticking. Do this until the dough is 1/4" in
thickness. Cut out dough into desired shapes.
Transfer the cookies to the prepared cookie sheets,
spacing them at least 1" apart. Bake until the outer
edges are just tinged with golden-brown, about 8-10
minutes. Remove from the oven and allow to cool
completely before icing.
MAKE THE FROSTING: In a small bowl, stir together
confectioners' sugar and milk until smooth. Beat in corn
syrup and almond extract until icing is smooth and
glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to
each to desired intensity. Add the ground chile at this
time. Cayenne for red, jalapeno/NuMex for green. Paint
or pipe icing on to cookies, or paint them with a brush.
Add appropriate coloured sprinkles and a few silver
and/or gold dragees
