As you know, I love making cutout cookies so much. I have made many shapes, sizes, and kinds, but the materials are generally the same, sugar cookies + royal icing= decorated sugar cookies. Now I love this formula for making decorated sugar cookies, but I will admit when making a large batch of say, 100 cookies or so, it can be time consuming. And though I do enjoy taking the time to decorate, design, and be creative sometimes you don't have as much time to dedicate to decorating. So here comes the perfect solution for quicker cookie decorating that is still terribly cute. Instead of royal icing or fondant, try this glaze icing. It's so very simple and looks great. It hardens to a stackable point, similar to royal icing, but not quite as stiff. Give it a try next time you are pinched for time or just want to try a new kind of decorating.
For our What's Baking challenge for December, Jenna from Jenna's Cooking Journey, chose Christmas traditions and there is nothing more Christmas to me and my family than Christmas family parties and cookies. Enjoy these Christmas cut-out cookies with glaze icing.
Also I know I'm little behind but Merry Christmas to all of you and I hope that 2014 brings many blessings to you!
1 cup sugar
2 sticks butter, cut into cubes
2 tsp vanilla
1 tsp almond extract
3 cups flour
2 tsp baking powder
pinch of salt
2 cups powdered sugar
1 tbsp corn syrup
2 tbsp milk or water
1 tsp clear extract (vanilla or almond)
green gel food dye
1. Cream butter and sugar on high until well mixed. Add in egg and extracts and continue to beat.
2. Slowly add in dry ingredients while mixing. Remember to scrape down sides of the bowl.
3. Knead the dough briefly and roll out on a floured surface. Cut into your desired shape using cookie cutters.
4. Place on parchment lined baking sheets and bake in 350 degree oven for 9-11 minutes, until very slightly golden brown.
5. Set cookies on racks to cool while making glaze.
6. Mix powdered sugar, corn syrup, and milk in a bowl. If your glaze is too thick, add 1 tsp more milk or water and if it becomes to too thin add some powdered sugar. (For candy canes and Christmas trees, make one batch regular white glaze and a second batch with green dye)
7. To decorate, put glaze in ziploc or piping bag and cover cookies with glaze and use a utensil to help spread and smooth out glaze. Use festive sprinkles or sugar crystal to decorate if desired. Let glaze set up on baking racks until fully dry and hardened.
Source: Bake at 350 and Baked Bree