FRUIT AND NUT REFRIGERATOR COOKIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 40
Number Of Ingredients 11
Steps:
- Whisk flour, baking soda, and salt together and set aside. Combine butter and sugar in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy. Add vanilla and egg and beat until smooth. Add flour mixture and beat until combined.
- Remove bowl from mixer and using a wooden spoon, stir in dates, apricots, and pecans. Knead dough briefly until smooth, about 30 seconds. Divide dough in half. Form each half into a rectangular log, 2-by-1 1/2-by-7 1/2 inches. Wrap each log in parchment then in plastic wrap. Refrigerate or freeze until firm, about 4 hours in refrigerator or 2 hours in freezer. Dough can be made ahead up to this point and frozen for up to 3 months.
- Heat oven to 375 degrees. Line baking sheets with Silpats (French nonstick baking mats) or parchment paper. Unwrap one log. Using a very sharp knife, slice dough into cut into 1/4- to 1/8-inch slices. Place on prepared sheets, 20 per sheet, about 1 inch apart. Bake until firm and barely browning around the edges, 10 to 12 minutes. Remove from oven and cool on sheets for about 3 minutes before transferring to wire racks to cool completely. When cool, drizzle with royal icing and let sit 1 hour to set icing.
SUGAR COOKIES WITH ROYAL ICING
Upgrading your holiday cookie game has never been more delicious thanks to this classic sugar cookie and royal icing recipe. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 24 to 36 cookies and about 2 1/4 cups of icing
Number Of Ingredients 8
Steps:
- Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
- Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.
- Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.
PERFECT AND DELICIOUS ROYAL ICING
This frosting will dry like traditional royal icing, but it doesn't suck all the flavor and moisture out of the cookies and it tastes absolutely delicious!
Provided by RainbowJewels
Categories Desserts Frostings and Icings Cookie Frosting
Time 15m
Yield 48
Number Of Ingredients 6
Steps:
- Whip water and meringue powder on high speed in a large bowl using an electric mixer until fluffy and soft peaks form, 7 to 10 minutes. Gradually add confectioners' sugar, corn syrup, shortening, and vanilla extract while mixing on low speed. Increase speed back to high and beat until well-combined and smooth, about 3 minutes.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 19.4 g, Fat 0.6 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 4.1 mg, Sugar 18.2 g
ROYAL ICING FOR FRUIT AND NUT REFRIGERATOR COOKIE
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 2
Steps:
- Combine ingredients and whisk to combine. Thin with water, as needed.
FRUIT AND NUT REFRIGERATOR COOKIES
This is a great looking cookie on a tray of mixed cookies. Good at christmas or for bazaars or church fellowships. Or just for cookie lovers everywhere. Don't know where the recipe came from. I've had it for years.
Provided by Dorel
Categories Dessert
Time 30m
Yield 96 cookies
Number Of Ingredients 11
Steps:
- Combine flour, baking powder, baking soda and salt; set aside.
- Cream shortening, butter or margarine and sugar until creamy. Add eggs and vanilla and mix thoroughly, I use my electric mixture usually on high power to really whip it up good.
- Stir flour mixture into creamed mixture.
- Mix well.
- Add fruit and nuts.
- Chill for at least 1/2 hour for easier handling.
- Shape dough into smooth rolls about 1 1/2 inches in diameter.
- Wrap in waxed paper or clear wrap and chill overnight or until firm.
- Slice with sharp knife in 1/4 inch slices.
- Place on ungreased cookie sheet.
- Bake at 375°F for 8-10 minutes or until golden.
ROYAL ICING FOR COOKIES
I found this recipe on another website. I just tried it on my christmas sugar cookies and really liked it so I wanted to share. Make sure you give the icing plenty of time to harden on your cookies (approx. 2 hours).
Provided by ajb524
Categories Dessert
Time 15m
Yield 30-50 depends on size of cookies
Number Of Ingredients 4
Steps:
- Combine powdered sugar and meringue powder in a large bowl.
- Add water and your choice of extract and beat until desired consistency.
- Add your choice of food coloring and sprinkles if desired.
- The icing needs to be used immediately or transferred to an airtight container or it will harden.
Nutrition Facts : Calories 62.4, Sodium 0.2, Carbohydrate 15.9, Sugar 15.7
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