Mosaic Glazed Sugar Cookies Recipes

MOSAIC GLAZED SUGAR COOKIES

Steps:

• Beat first 4 ingredients in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min.
• Heat oven to 375ºF. Roll dough to 1/8-inch thickness on floured surface. Cut into shapes with 3-inch cutters. Place on baking sheets sprayed with cooking spray.
• Bake 10 min. or until edges are lightly browned. Cool 3 min.; remove to wire racks. Cool completely.
• Meanwhile, beat powdered sugar, milk and corn syrup until blended. Spoon 3/4 of the icing into resealable plastic bag; seal bag. Spoon remaining icing into 2 resealable plastic bags; tint icing in one bag with 1/4 tsp. red food coloring, then tint remaining icing with 1/4 tsp. green food coloring.
• Snip small corner from bottom of each bag. Pipe plain icing onto cookies, then pipe red and green icings into stripes on cookies. Swirl with toothpick.

MOLASSES SUGAR COOKIES

Steps:

• Melt the shortening in a large pan on the stove, and cool.
• Add sugar, eggs, and molasses, beat well.
• In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
• Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
• Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
• Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!

MOSAIC COOKIES

Steps:

• Melt the chocolate squares and margarine together. Stir in the vanilla and the pinch salt.
• Beat the egg white and slowly add the confectioners' sugar. Blend well. Stir in the chocolate mixture, the marshmallows and the chopped nuts. Blend well. Shape mixture into a log shape and roll firmly in the graham cracker crumbs. Refrigerate. Slice log when ready to serve.

OLD FASHIONED GLAZED MOLASSES COOKIES

Steps:

• In a medium bowl, thoroughly stir together the 3 cups flour, baking soda, cinnamon, ginger and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter, shortening, and brown sugar until light and well blended. Beat in the egg yolk until evenly incorporated and fluffy. Beat in molasses. Stir or beat in the flour mixture until evenly incorporated. If the dough seems very soft, stir in up to 3 tbls more flour. Divide the dough in half. Place each portion between large sheets of wax paper. Roll out each portion 1/4" thick; check underside of the dough and smooth out any wrinkles that may form. Stack the rolled portions (paper still attached) on a baking sheet. Refrigerate for 1 1/2 hours, or until chilled and firm or freeze for 45 minutes to speed chilling. (the dough may be held for up to 8 hours). Preheat the oven to 325*.Grease several baking sheets or coat with nonstick spray.
• GLAZE:.
• In a medium bowl, with an electric mixer on low speed (use a whisk-shaped beater, if available), beat the powdered sugar and egg white until blended.Increase the speed to high and beat until glossy and stiffened. Beat in lemon juice. If necessary thin the mixture with water to produce a smooth spreadable glaze. Cover the bowl with a damp kitchen cloth to keep glaze from drying out; set aside.
• Working with one portion at a time, leaving remainder chilled.gently peel away and then pat into place one sheet of wax paper.Flip over and peel away and discard second sheet of wax paper.Using a 2 1/2"-3" round or fluted cookie cutter, cut out enough cookies to fill one sheet.2" apart.(if at any time,dough gets too soft to work with easily, return dough to refrigerator or freezer to re-chill. Check the consistency of the glaze and thin it with a few drops of water, if necessary. Using a table knife, spread a smooth, even layer of glaze over the top of each cookie, spreading it all the way to the edges. Bake the cookies as soon as the glaze is on. Reroll any dough scraps and continue baking as directed above. Bake the cookies, one sheet at a time, in the middle of the oven for 11-13 minutes or until glaze is just tinged with brown. Reverse sheet halfway through baking to ensure even browning from front to back. Transfer the sheet to wire rack and let stand until the cookies firm up slightly. 1-2 minutes. Using a spatula, transfer the cookies to wire rack to cool completely. Store in a single layer or layered with wax paper in an airtight container for up to 2 weeks or freeze up to 1 month.

DELUXE SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Chill for at least 1 hour or until easy to handle. , Divide dough into fourths. On a surface lightly sprinkled with confectioners' sugar, roll out 1 portion of dough to 1/8-in. thickness. Cut into desired shapes using 2-in. cookie cutters. Place on ungreased baking sheets. Repeat with remaining dough. Bake at 350° for 7-8 minutes or until the edges begin to brown. Remove to wire racks to cool.

SUGAR COOKIE GLAZE

Steps:

• Mix egg whites and sugar, adding sugar until glaze is the consistency of enamel paint.
• Add food coloring (don't skimp--you can get nice, bright colors with this stuff).
• Brush on cookies with a watercolor paint brush.
• You can sprinkle on decors while glaze is still wet.
• Let dry overnight.