Card Trick Cookies Recipes

Steps:

• In large bowl, beat butter, egg and flour with electric mixer on medium speed (or with wooden spoon) until well mixed. Wrap dough in plastic wrap; refrigerate until firm, at least 2 hours.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On floured surface, roll dough to 1/8-inch thickness. Using playing card as template, cut dough into rectangles; place on cookie sheets. Reroll dough and cut additional rectangles.
• Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling rack. (If only 1 cookie sheet is available, cool 10 minutes between batches.) Cool cookies completely, about 30 minutes.
• In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon one-third of icing into decorating bag fitted with fine tip; pipe outline of playing card onto cookies. Let stand to harden, about 30 minutes.
• Thin remaining icing with water until it becomes a spreadable consistency. Spoon icing onto each cookie, spreading with back of spoon to fill in space inside outline. Let stand to harden completely, about 30 minutes.
• Draw card details with edible markers.

Steps:

• Pre-heat oven to 375 degrees (350 if using convection).
• Combine shortening, brown sugar, milk, and vanilla in large bowl.
• Beat at medium speed until well blended.
• Beat egg into mixture.
• Combine flour, salt, and baking soda.
• Mix into creamed mixture just until blended.
• Add chocolate chips and nuts and mix.
• Drop rounded teaspoons of dough on ungreased baking sheet about 3 inches apart (I prefer to use a baking stone).
• Bake 8-10 minutes for chewy, 11-13 minutes for crisp cookies.
• Cool 2 minutes on baking sheet then transfer to foil to cool completely.
• *If nuts are used decrease chips to 1 cup.