Jennifers Iced Sugar Cookies Recipes

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ICED SUGAR COOKIES



Iced Sugar Cookies image

Provided by Food Network Kitchen

Time 4h

Yield 24 to 36 cookies

Number Of Ingredients 10

2 1/2 cups cake flour, plus more for dusting
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1-pound box confectioners' sugar (about 3 3/4 cups)
2 tablespoons meringue powder
Nonpareils, for decorating (optional)

Steps:

  • Sift the flour, baking powder and salt into a medium bowl.
  • Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.
  • Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, lightly dust the dough with flour and roll out between 2 pieces of parchment paper until about 1/8 inch thick. Refrigerate until slightly firm, about 15 minutes. Cut out shapes using 2-to-4-inch cookie cutters and transfer to the prepared baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Refrigerate the cutouts until firm, about 30 minutes.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake the cookies, switching the position of the pans halfway through, until just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
  • Meanwhile, make the icing: Sift the confectioners' sugar and meringue powder into a large bowl. Beat in 6 tablespoons water with a mixer on medium speed until soft, glossy peaks form. Spread on the cookies and decorate with nonpareils. Let set, about 1 hour.

NUT LOVER'S ICED SUGAR COOKIES



Nut Lover's Iced Sugar Cookies image

A crispy, buttery sugar cookie with pecans, cinnamon and a touch of almond extract. Deliciously sweet, slightly spicy icing dries hard enough for stacking in a few hours. An easy cookie to make with a special nutty flavor that my nut-loving friends just adore. In fact, I think people invite me to their gatherings just to get their hands on more of these yummy things: ) If you don't feel like an iced cookie, these are also lovely rolled in cinnamon sugar before baking for a crispy, sparkly finish. Not too sweet, just right. Enjoy!

Provided by Hybrid Cookin

Categories     Drop Cookies

Time 25m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 17

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cups pecan pieces
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 teaspoons corn syrup
3 teaspoons milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). In a medium sized bowl, stir together flour, baking soda, baking powder, cinnamon and ginger. Set aside.
  • In a large bowl, cream together the butter and sugar until smooth. Beat in egg, vanilla and almond extracts. Gradually blend in flour mixture, then fold in pecans and roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  • Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
  • For icing: Whisk all ingredients in a medium sized bowl until smooth. Add coloring, if desired. If icing is too thick, add more corn syrup. Spread onto cooled cookies with the back of a spoon or a clean fingertip rather than a paintbrush to avoid loose bristles coming off onto your cookies! Let dry several hours, or until hardened.

Nutrition Facts : Calories 323.4, Fat 17.3, SaturatedFat 7.2, Cholesterol 39, Sodium 159.9, Carbohydrate 40.4, Fiber 1.5, Sugar 24.2, Protein 3.3

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