Cookies Frosting Recipes Recipes Recipe For Hand

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HAND COOKIES



Hand Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 55m

Yield 8 large cookies, 12 to 16 smaller cookies

Number Of Ingredients 17

1 1/2 cups granulated sugar
1 1/3 cups shortening
1 teaspoon vanilla extract
1 teaspoon grated orange or lemon zest
2 whole eggs
2 1/2 teaspoons milk
4 cups all-purpose flour, plus more for dusting
3 teaspoons baking powder
1/2 teaspoon salt
4 whole egg yolks
2 drops food coloring per egg yolk, various colors
Frosting:
4 cups powdered sugar
2 sticks butter
2 tablespoons heavy cream
Dash vanilla extract
Edible decorations, for decorating

Steps:

  • For the cookies: Cream the granulated sugar, shortening, vanilla and orange zest thoroughly. Add the eggs and beat until light and fluffy. Add the milk and mix. Sift the flour, baking powder and salt, and then blend into the sugar mixture.
  • Divide the dough in half, slightly flatten between two sheets of waxed paper and refrigerate, about 1 hour (or freeze for 20 minutes).
  • For the egg yolk glaze: While dough is chilling, separate the eggs, reserving the whites and placing each yolk into an individual small bowl. Add 4 teaspoons water and different food coloring to each yolk and combine to make the egg yolk glaze.
  • Roll out the dough on a lightly floured surface. Carefully cut around hands using a dull knife.
  • Preheat the oven to 375 degrees F.
  • Transfer the hand cookies to a lightly greased cookie sheet and paint the cookies (with a soft brush) with the egg yolk glazes.
  • Bake the cookies, about 6 minutes. Do not allow the cookies to brown.
  • Transfer the cookies from the oven to a wire rack to cool.
  • While the cookies are cooling, make the frosting: Simply combine the powdered sugar, butter, heavy cream and vanilla in a food mixer until light and fluffy. If you like you can put the frosting in disposable piping bags to make decorating easier. Decorate the cookies with the frosting and any edible decorations, jewels, disco dust, sanding sugar you like.

BAKED-ON COOKIE FROSTING



Baked-On Cookie Frosting image

Cookies with this baked-on frosting store well and can be stacked, and even frozen, once they have cooled. This works best with cutout cookies and best when it is piped on, as opposed to spread. This is also a great way to decorate delicate-textured cookies that could break by spreading frosting on. I found this recipe on the Land O' Lakes website, and I made up the variations myself. The yield depends on how you pipe the frosting and how big the cookies are, of course, so I just put that it makes enough frosting for 2 dozen cookies. Have fun!

Provided by Greeny4444

Categories     Dessert

Time 15m

Yield 2 dozen

Number Of Ingredients 5

1/3 cup all-purpose flour
1/3 cup butter, softened (5 1/3 Tablespoons)
2 tablespoons powdered sugar
1 1/2 teaspoons hot water
colored crystal sugar, for decorating (optional)

Steps:

  • Combine all of the frosting ingredients in small bowl, with a hand mixer, until smooth.
  • Spoon the frosting in plastic resealable food bag.
  • Cut a very small tip from one corner. Decorate cookies with frosting to create desired designs. Sprinkle with sugar, if using.
  • Bake as directed on the cookie recipe. If desired, sprinkle with sugar again while still warm.
  • Tip: If frosting is too thick, stir in 1/8 to 1/4 teaspoon hot water; if too thin, stir in 1 to 2 teaspoons flour.
  • For cinnamon-vanilla frosting: Substitute vanilla extract for the hot water and add 1/4 teaspoon ground cinnamon.
  • For lemon frosting: Substitute fresh lemon juice for the hot water. You can add 1/2 teaspoon lemon zest for extra flavor, if desired.

MAMA'S DELICIOUS SUGAR COOKIES AND BUTTERCREAM FROSTING



Mama's Delicious Sugar Cookies and Buttercream Frosting image

These cookies are good without the frosting, but taste FANTASTIC with the frosting. These can be made for any occasion and are always elegant, yet casual. (depending on how you decorate them) I promise that you will love this recipe just as much as I do. Work best with cookie cutters.

Provided by Chef H

Categories     Dessert

Time 8m

Yield 30 cookies

Number Of Ingredients 12

1 cup shortening
1 cup sugar
3 eggs, beaten
1 tablespoon baking soda
2 tablespoons milk
3 cups flour
1/8 teaspoon salt
1 teaspoon vanilla, and or 1 teaspoon nutmeg
3 cups powdered sugar
6 tablespoons butter
1 1/2 teaspoons vanilla
2 -3 tablespoons milk (depending on how thick you like it)

Steps:

  • Cookie directions:.
  • Flour cutting board well.
  • Roll out 1/3 of dough out at a time (if using cutouts).
  • If not using cutouts, roll into small balls and place onto a large cookie sheet.
  • If using cutouts, use cookie cutouts and use a spatula to place on a large cookie sheet.
  • Bake at 350°F for about 8-10 minutes, or until slightly browned.
  • Wait until cooled to put frosting on.
  • Frosting directions:.
  • Mix powdered sugar and butter.
  • Stir in milk and vanilla.
  • Beat until frosting is smooth and of spreading consistency.
  • Yield: frosting makes enough to frost a 9 by 13-inch cake.

Nutrition Facts : Calories 208.3, Fat 9.8, SaturatedFat 3.4, Cholesterol 27.5, Sodium 159.7, Carbohydrate 28.3, Fiber 0.3, Sugar 18.5, Protein 2

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