CLASSIC CHRISTMAS SUGAR COOKIE CUTOUTS
If your Christmas season gets so hectic that you only have time to bake one batch of cookies, we suggest that this be the one you make. This is the kind of sugar cookie that generations of bakers have relied on, with a buttery texture and just-right tenderness. The accompanying glaze requires just three ingredients and is a standby that you can just as easily rely on when you need a glaze on other cookie varieties. It sets up nicely and is ideal for decorating, tinting well and spreading easily. The process of making sugar cookie cutouts is as essential to the holidays as opening gifts and singing Christmas songs, and if you can clear some time out on your schedule, it's a relaxing activity, too. Pull out all your favorite cookie cutters, whether they're classic hearts and stars or cute winter characters like reindeer and penguins, and bake up a batch-this recipe yields 60 cookies. When it's time to decorate, you have a blank canvas to indulge your style and creativity. Some bakers like to go all in on color and whimsy, while others prefer more simple and elegant finishing flourishes-it's all up to you. What we can promise is that no matter what shapes you cut them into or how you decorate them, you'll end up with cookies that are as delicious as they are beautiful.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 60
Number Of Ingredients 12
Steps:
- In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
- Heat oven to 375°F. Divide dough in half. On lightly floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
- Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.
Nutrition Facts : Calories 65, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 40 mg
MARBLED SUGAR COOKIE CUTOUTS
A fun new way to decorate holiday sugar cookies!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 27
Number Of Ingredients 3
Steps:
- Heat oven to 375°F.
- In large bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Divide dough into 3 pieces. Place 2 pieces of dough into 2 small bowls. Tint 1 bowl green, 1 bowl red by stirring in food colors.
- On floured surface, drop scant tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together.
- Push dough toward center on all sides to make 6x5-inch rectangle. Roll dough 1/4 inch thick to create marbled pattern. Cut with 3-inch cookie cutters. Lightly press back of cookie spatula in flour, and slide under cookie dough; place cutouts 2 inches apart on ungreased cookie sheets. Press any leftover scraps together, and reroll on floured surface to make more cookies.
- Bake 6 to 8 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 9 g, TransFat 0 g
EASY CHRISTMAS SUGAR COOKIE CUTOUTS
These shortcut sugar cookie cutouts get a five-star finish with a classic icing made with powdered sugar, milk and vanilla.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
- On floured surface, roll dough 1/4 inch thick. Cut into desired shapes with 3-inch cookie cutters. On ungreased cookie sheets, place cutouts 2 inches apart.
- Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- In medium bowl, beat powdered sugar, 2 to 4 tablespoons milk and the vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with candy sprinkles and colored sugars. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 21 g, TransFat 0 g
SUGAR COOKIE CUTOUTS
Use this recipe for sugar cookie cutouts, adapted from "Martha Stewart's Cookies," to make adorable Santa Cookies (pictured) or charming One-Piece Cookies, a perfect treat for baby showers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes eighteen to twenty 4-inch cookies
Number Of Ingredients 7
Steps:
- Sift flour, baking powder, and salt into a bowl.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
- Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. To make an ornament, cut out a hole from the center of the neck about 1/4-inch from the edge using a straw. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
- Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
BISQUICK™ NO-ROLL SUGAR COOKIES
Six easy ingredients will let you make melt-in-your-mouth sugar cookies anytime.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. In large bowl, stir all ingredients except granulated sugar until soft dough forms.
- Shape dough into balls, about 1 inch in diameter; roll in granulated sugar to coat. On ungreased cookie sheets, place balls about 2 inches apart. Flatten balls slightly with bottom of glass.
- Bake 5 to 6 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks to cool. Store in airtight container.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 8 g, TransFat 0 g
SUGAR COOKIE CUTOUTS
I found this to be the best sugar cookie recipe for cutouts! very good flavor even without the frosting.
Provided by GLJCAT
Categories Desserts Cookies Sugar Cookies
Yield 36
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
- Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 135 calories, Carbohydrate 18.4 g, Cholesterol 26.2 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 68.2 mg, Sugar 8.4 g
SUGAR COOKIE CUTOUTS
I must have over 100 different cookie cutters and have had fun putting them to use with this recipe over the years. Each Christmas, my brother, sister and I would eagerly wait for Grandpa and Grandma to arrive with these cookies in tow. -Elizabeth Walters, Waterloo, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle., On a generously floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool. , In another large bowl, cream butter, sugar, vanilla and enough cream to achieve spreading consistency. Add food coloring if desired. Frost cookies. Sprinkle with colored sugar if desired.
Nutrition Facts :
SUGAR COOKIE CUTOUTS - (BISQUICK)
Recipe posted by request. From a Bisquick cookbook, "In the Kitchen With Kids" section. **Note refrigeration time for dough.
Provided by newspapergal
Categories Dessert
Time 1h7m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl, stir together all ingredients except Bisquick and decorator sugar/icing.
- Stir in Bisquick until soft dough forms; cover and refrigerate 1 to 2 hours.
- Heat oven to 400*.
- Roll out dough, about 1/4 at a time, on surface sprinkled with flour.
- (Keep remaining dough refrigerated until ready to roll).
- Cut into desired shapes with cookie-cutters.
- Place about 2 inches apart on ungreased cookie sheet.
- If using, sprinkle with colored sugar/decorating sugars.
- Bake 5-7 minutes, until edges are light brown.
- Place on wire rack to cool.
- Ice if desired.
Nutrition Facts : Calories 107.2, Fat 5, SaturatedFat 2.3, Cholesterol 17.4, Sodium 170.5, Carbohydrate 14, Fiber 0.3, Sugar 6.6, Protein 1.5
SUGAR COOKIE CUT-OUTS
I had misplaced this recipe and recently found it again. When DD was in Kindergarten the children had to take turns bringing a snack to school for everyone to share and DD loved to bring these cookies. I love this recipe because it doesn't require refrigeration before rolling out and because the cookies always turned out beautifully. The recipe is from a little booklet called Wilton Christmas Recipes & Ideas. Note: If you're using margarine, be sure to use the hard margarine that comes in a brick like butter, not soft tub margarine.
Provided by Dreamer in Ontario
Categories Dessert
Time 36m
Yield 36 small to medium cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- In a large bowl, cream butter and sugar with an electric mixer.
- Beat in the egg and vanilla.
- In another bowl, mix together the flour and baking powder.
- Add the flour/baking powder mixture one cup at a time, mixing after each addition. (The dough will be very stiff; blend the last flour in by hand.).
- Do NOT chill the dough.
- Divide dough into 2 balls.
- On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick.
- Cut cookies into desired shapes, dipping cookie cutters in flour before each use.
- Decorate with gel and crystal sprinkle decorations, if desired.
- Bake on ungreased baking sheet on middle rack of oven for 6 to 10 minutes, or until cookies are lightly browned.
- Cool 2 to 3 minutes before removing and cooling on a baking grid/cooling rack.
- You can sprinkle cocoa powder on the cookies if desired (looks good if you're making reindeer shaped cookies).
- Cookies may be frozen in a tightly sealed container for up to 2 months.
Nutrition Facts : Calories 107.1, Fat 5.3, SaturatedFat 3.3, Cholesterol 18.7, Sodium 67.4, Carbohydrate 13.6, Fiber 0.3, Sugar 5.6, Protein 1.3
DECORATED SUGAR COOKIE CUTOUTS
What's the Yuletide season without cutout cookies? This recipe includes directions for making royal icing, but feel free to use whatever icing or other decorating techniques you wish.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 6 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg yolks and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour., On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 2 in. apart on greased baking sheets. Repeat., Bake at 350° for 13-16 minutes or until lightly browned. Remove to wire racks to cool completely. , For icing, in a large bowl, combine the confectioners' sugar, water, meringue powder and corn syrup. If desired, add extract and tint with food coloring; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture. Frost cookies. Let stand until set. , To decorate cookies, place melted candy coating in small resealable plastic bags; cut a small hole in the corner of each bag. Decorate cookies as desired.
Nutrition Facts :
SUGAR COOKIE CUTOUTS
Number Of Ingredients 6
Steps:
- 1. Stir all ingredients except Bisquick and granulated sugar in large bowl until well blended. Stir in Bisquick until soft dough forms. Cover and refrigerate 1 to 2 hours or until chilled.2. Heat oven to 400°. Roll one-fourth of the dough at a time 1/8 inch thick on surface sprinkled with Bisquick. (Keep remaining dough refrigerated until ready to roll.) Cut into desired shapes. Place about 2 inches apart on ungreased cookie sheet. Sprinkle cookies with sugar crystals.3. Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack cool.HIGH ALTITUDE (3500 to 6500 feet): Use 2/3 cups powdered sugar and 1 3/4 cups Bisquick. Stir 3 tablespoons all-purpose flour into Bisquick. Bake 6 to 8 minutes.NUTRITION FACTS: 1 Cookie: Calories 55 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 5mg Sodium 115mg Carbohydrate 8g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1/2 Starch 1/2 FatBETTY'S TIP: Get creative and make some cookie art! Use decorating gels or ready-to-spread frosting, and sprinkle with assorted candy decorations.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
ALMOST SWEETOPIA SUGAR COOKIE CUTOUTS
This is based on a sugar cookie recipe that I found through Pinterest (http://sweetopia.net/2009/12/sugar-cookie-recipe/). I really like the flavor, and for all that does spread a little bit (note: the more you work the dough, the more it spreads), it is my new favorite sugar cookie recipe. I especially like making half batches--just enough for two cookie sheets worth! I made a few modifications and made a few changes to the directions. Prep time includes chill time and cook time is for 4 cookie sheets. (As a side note, I really like the three stages of the recipe--10 minutes to mix, then chill, --10 minutes to cut out, then chill, then bake. With the breaks, I find it easier to fit this recipe into an afternoon playing with my children) Added here are the measurements for a 3/4 size batch, as I have found it helpful: 3/4 cup butter 3/4 cup shortening 3/8 cup granulated sugar 1 1/8 cup brown sugar 1 1/2 egg 1 1/2 Tbs vanilla 3/16 tsp almond 4.5 cups flour
Provided by Dwynnie
Categories Dessert
Time 3h30m
Yield 30-32 4 inch cookies
Number Of Ingredients 8
Steps:
- By hand, cream the butter and sugars in a large bowl.
- Add the first egg and mix well.
- Add the second egg with the vanilla and almond extracts and mix.
- Sift the flour into the bowl and mix until smooth--do not overmix.
- Split the dough into four pieces (two if making a half batch) and pat each section into a disk about 1 1/2 cm thick.
- Wrap in plastic and refrigerate for at least 1 hour.
- Between the plastic wrap and some parchment paper, roll out the dough to 1 cm and cut out cookie shapes. Then mush together and re-roll scraps.
- Place cutouts on parchment paper and refrigerate for at least 1 hour to chill again. (They will then hold their shape better when baked after chilling. I sometimes chill overnight and bake the next day.).
- Preheat your oven to 350°F or 176°C.
- Bake cookies for 8-15 minutes or until the edges are golden. (The baking time will depend on the size of your cookie. In my oven, 4 inch cookies take 15 minutes).
- Let cookies cool to room temperature and decorate!
Nutrition Facts : Calories 267.6, Fat 13.5, SaturatedFat 5.7, Cholesterol 28.7, Sodium 62.5, Carbohydrate 33.3, Fiber 0.7, Sugar 14.2, Protein 3.1
SUGAR COOKIE CUTOUTS
Wow! These cookie designs look almost too gorgeous to eat-- minimal decorating experience needed. Cookie stencils are the secret to easy and fun decorating.
Provided by Nurse_Corie
Categories Dessert
Time 43m
Yield 30 three inch cookies, 30 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375. Beat butter for 30 seconds. Add sugar; beat until combined. Add egg; beat until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
- Divide dough in half. cover and chill one portion of dough. On a floured surface, roll other portion of dough 1/4 inch thick. Cut with cookie cutters dipped in flour; reroll trimming and repeat cutting dough. Arrange cutouts on ungreased cookie sheets. Bake in preheated oven for 8-10 minutes or until bottoms are very lightly browned. Transfer to wire racks; cool. Repeat with remaining portion of dough.
- Decorate cookies as desired or with my royal icing receipe.
Nutrition Facts : Calories 114, Fat 6.4, SaturatedFat 4, Cholesterol 23.3, Sodium 46.1, Carbohydrate 13, Fiber 0.3, Sugar 5, Protein 1.4
SOFT SUGAR COOKIE CUTOUTS
These are my oldest sons favorite cutouts. The sour cream helps them stay soft , moist and get kind of "puffy" when you bake them. Prep time does NOT include chilling time for dough.
Provided by Parsley
Categories Dessert
Time 20m
Yield 5 dozen
Number Of Ingredients 10
Steps:
- In a large mixing bowl, beat together sugar and butter until creamy. Beat in eggs, vanilla and sour cream until fluffy. Mix in orange peel.
- In a seperate bowl, combine flour, baking powder, baking soda, and salt. Gradually add flour mixture into creamed mixture. Beat until well-combined.
- Divide dough in half and wrap each half in plastic wrap or wax paper. Chill for about 2 hours.
- When dough is chilled, preheat oven to 400.
- Roll dough on to lightly floured surface to about 1/8"-1/4" thickness. Cut with cookie cutters and place cookies on ungreased cookie sheets about 2" apart. (If desired, sprinkle with colored sugars). Bake at 400 for 6-9 minutes or until edges slightly golden. Cool about 2 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 1047.8, Fat 44.7, SaturatedFat 27.1, Cholesterol 188.1, Sodium 625.8, Carbohydrate 146.6, Fiber 3, Sugar 60.5, Protein 15.7
FROSTED SUGAR COOKIE CUTOUTS
I got this yummy sugar cookie recipe from a local magazine. I like them because there not to sweet. They are perfect frosted with my vanilla butter frosting recipe. You can use many different cookie cutters to make fun seasonal cookies all year long.
Provided by Cupcake-Princess
Categories Dessert
Time 28m
Yield 30-48 cookies
Number Of Ingredients 13
Steps:
- For the cookies: In a medium mixing bowl stir together flour, baking powder, baking soda, and salt, set aside.
- In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in eggs, milk, and vanilla. On low speed gradually add flour mixture and mix just until blended. Cover and chill dough for 1 hour.
- Preheat oven to 350 degrees and grease baking sheets. Roll out dough on a lightly floured surface to 1/8 to 1/4 inch thickness. Cut dough into shapes with desired cookie cutters. Place 1 inch apart on prepared baking sheets. Bake for 8 to 10 minutes. Transfer cookies to a cooling racks to cool completley.
- For frosting: In a medium mixing bowl with an electric mixer on medium speed cream butter until smooth. On low speed gradually add powdered sugar alternating with milk, adding more milk if needed, until at desired consistency.
- Add vanilla and beat until smooth and creamy. Spread or pipe frosting on cooled cookies.
Nutrition Facts : Calories 134.2, Fat 5.1, SaturatedFat 3.1, Cholesterol 26.4, Sodium 76.4, Carbohydrate 20.4, Fiber 0.3, Sugar 10.7, Protein 1.8
SUGAR COOKIE CUTOUTS
Make and share this Sugar Cookie Cutouts recipe from Food.com.
Provided by Barenakedchef
Categories Dessert
Time 54m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Beat first 4 ingredients together in large bowl with electric mixer until blended. Beat in egg and vanilla until fluffy. Stir in flour just until blended.
- Divide dough in half. Wrap separately. Chill 30 minutes.
- Roll out 1/2 at a time on a floured surface to 1/4 inch thickness. Cut with cookie cutters. Place on ungreased cookie sheet 1/2 inch apart.
- Bake on 350 for 10 minutes or until bottoms are golden.
- Remove to rack to cool. Decorate as desired.
Nutrition Facts : Calories 138.2, Fat 8.4, SaturatedFat 3.8, Cholesterol 17.9, Sodium 44.6, Carbohydrate 14.1, Fiber 0.3, Sugar 4.2, Protein 1.6
2020 HOME FOR THE HOLIDAYS SUGAR COOKIE CUTOUTS
If 2020 changed up your holiday plans, we've got the perfect cookie idea to celebrate staying in for the season. Use our Betty Crocker™ sugar cookie mix recipe for the cutout cookies; then the fun can begin as you decorate and customize these house-shaped cookies for your family and friends. There is no one way to decorate these cookies. Have fun piping different looks and designs on houses-can you make it look like your own?
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
- On floured surface, roll dough 1/4-inch thick. Cut with 4-inch house-shaped cookie cutter; on ungreased cookie sheets, place cutouts 2 inches apart. Reroll dough, and cut additional cutouts.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- In large bowl, beat powdered sugar, 1/3 cup warm water, meringue powder, vanilla and cream of tartar with electric mixer on low speed until mixed. Beat on high speed 7 to 10 minutes or until very stiff, scraping bowl occasionally.
- Spoon 1/3 cup icing (tint with food color, if desired) into small piping bag fitted with small round writing tip; twist bag to keep closed. Keep remaining icing covered with plastic wrap to prevent drying out; set aside.
- On each cookie, squeeze piping bag firmly and steadily, working counterclockwise to create an icing border (use photo as guide). Release pressure on piping bag to cut off flow of icing and complete border. Allow borders to set completely, 30 to 60 minutes, before filling in. Add any icing from piping bag into bowl of remaining icing; keep covered with plastic wrap.
- Uncover remaining icing; mix well. In small bowl, place 1 cup of the icing. Tint with food color, if desired. Stir in warm water, 1/2 teaspoon at a time, until icing is the consistency of heavy cream. (Make sure icing is mixed well before adding next 1/2 teaspoon water.) Pour thinned icing into squeeze bottle, and screw on top. Keep squeeze bottle tip and any remaining icing covered with plastic wrap to prevent drying out while decorating.
- Using squeeze bottle, on each cookie, fill inside of border with thinned icing. Use nozzle of squeeze bottle or small metal icing spatula to fill in all areas until completely covered. Let stand 1 to 2 minutes before adding any additional sprinkles. Let stand about 2 hours or until completely dry.
- Spoon 1/3 cup icing (tint with food color, if desired) into small piping bag fitted with small round writing tip; twist bag to keep closed. Pipe letters on top of dried glazed cookies. Let stand about 1 hour or until completely dry. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 360, Carbohydrate 67 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 51 g, TransFat 0 g
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