Title: Holiday Cookies
Categories: Desserts, Snacks, Chilies
Yield: 36 Servings
2 1/2 c All-purpose flour
1 1/2 ts Baking powder
1/4 ts Salt
1 c Unsalted butter; softened
3/4 c Sugar
2 lg Egg yolks
1 ts Vanilla extract
MMMMM---------------------------ICING--------------------------------
1 lb Confectioners sugar
5 tb Meringue powder or powdered
- egg whites
1/3 c Water
Ground cayenne (for red) -OR-
Ground green chile (for
- green)
Combine flour, baking powder, and salt in a bowl; set aside.
In mixer bowl, beat butter and sugar until fluffy, 3 minutes. Beat
in yolks and vanilla. Add flour mixture and combine. Wrap dough in
plastic wrap, chill 1 hour.
When Ready To Bake:
Roll dough to 1/4" thick on a floured surface. Cut as shapes
desired. (Dough scraps can be re-rolled up to 2 times.)
Bake at 350 F/175 C for 10 to 12 minutes. Cookies can be stored
airtight for up to 5 days.
Make The Icing:
Mix together sugar, meringue powder and 1/3 cup water on low speed
to soft peaks, scraping down sides of bowl, about 10 minutes. (If
not using at once, store airtight at room temperature up to 3 days;
stir before using.)
Divide into bowls and color icing with ground chile and food
colouring as desired. Transfer immediately into piping bags.
