Post by JJ Judkins on Sept 13, 2008 13:20:50 GMT -6
HUGS & KISSES COOKIES
COOKIES
1/4 cup flour
1/2 of a 18 oz roll sugar cookie dough
Royal Icing
Red and pink paste or gel food color
DECORATIONS: Tiny heart decors, red and white sprinkles, nonpareils, and decorating sugars.
Baking sheets
X and O cookie cutters
3 quart size ziptop bags
Small paintbrush
Heat oven to 350 degrees. Knead flour into cookie dough until blended. Roll out on a floured surface to 1/8 inch thick. Cut out cookies with cutters, reroll and cut scraps. Place on ungreased baking sheets.
Bake 11 min. or until just beginning to brown around edges. Cool 5 min. before transferring to cool completely.
TO DECORATE COOKIES: Divide royal icing among 3 bowls. Tint 1 red, 1 pink and leave other white. Working with one color at a time, spoon icing into a ziptop bag. Thin icing in bowls with drops of water until spreadable.
Snip top off a corner of the ziptop bag. Pipe outline on cookies. Let outline dry 5 min. Dip brush into thinned icing, spread to piped border. While wet, sprinkle some cookies with decorations. Pipe lines or dots of an alternate color onto wet icing on other cookies and pull a toothpick through lines or through dots to make hearts. Let dry 2 hours. MAKES 36 COOKIES.*
ROYAL ICING: In a large bowl, beat 1 pound confectioners sugar and 3 tbs Just Whites. Add 6 tbs water, beat until blended, then beat 8 min. or until icing is very thick and white. MAKES 2 1/2 CUPS.*
COOKIES
1/4 cup flour
1/2 of a 18 oz roll sugar cookie dough
Royal Icing
Red and pink paste or gel food color
DECORATIONS: Tiny heart decors, red and white sprinkles, nonpareils, and decorating sugars.
Baking sheets
X and O cookie cutters
3 quart size ziptop bags
Small paintbrush
Heat oven to 350 degrees. Knead flour into cookie dough until blended. Roll out on a floured surface to 1/8 inch thick. Cut out cookies with cutters, reroll and cut scraps. Place on ungreased baking sheets.
Bake 11 min. or until just beginning to brown around edges. Cool 5 min. before transferring to cool completely.
TO DECORATE COOKIES: Divide royal icing among 3 bowls. Tint 1 red, 1 pink and leave other white. Working with one color at a time, spoon icing into a ziptop bag. Thin icing in bowls with drops of water until spreadable.
Snip top off a corner of the ziptop bag. Pipe outline on cookies. Let outline dry 5 min. Dip brush into thinned icing, spread to piped border. While wet, sprinkle some cookies with decorations. Pipe lines or dots of an alternate color onto wet icing on other cookies and pull a toothpick through lines or through dots to make hearts. Let dry 2 hours. MAKES 36 COOKIES.*
ROYAL ICING: In a large bowl, beat 1 pound confectioners sugar and 3 tbs Just Whites. Add 6 tbs water, beat until blended, then beat 8 min. or until icing is very thick and white. MAKES 2 1/2 CUPS.*