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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 36 |
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Directions: Use any cookie-cutt
er shapes you like; to purchase ornament-shape cutters,
call Janes Cakes and Chocolates at 800-262-7630.
The frosting recipe yields enough frosting to make four colors, plus about
a cup of extra white base for adjusting the shades, if necessary. If youd
like to make additional colors, increase ingredient amounts accordingly.
Make cookies: Using electric mixer, beat butter and sugar in large bowl
until fluffy. Beat in egg and vanilla. Sift flour, baking powder, salt and
nutmeg over; stir to blend well. Turn dough out onto lightly floured
surface and knead gently 1 minute. Shape dough into 1/2-inch-thick
rectangle. Cut into 4 equal pieces; wrap in plastic and refrigerate at
least 3 hours and up to 1 day. Let dough soften slightly at room
temperature before rolling out.
Position rack in center of oven and preheat to 350F. Butter large baking
sheet. Working with 1 dough piece at a time, roll out dough on lightly
floured surface to 1/8-inch thickness, lifting and turning dough often and
dusting surface very lightly with flour to prevent sticking. Using floured
3- to 4-inch cutters, cut out cookies. Pull away excess dough from around
cookies. Transfer cookies to prepared baking sheet, spacing 1 inch apart
(cookies will not spread). If using cookies as hanging ornaments, push 1
end of drinking straw through dough near top of each cookie; lift straw,
then remove small dough round from straw. Gently reroll dough scraps; cut
out more cookies. Transfer to same sheet.
Bake cookies until light brown, about 11 minutes. Let cool 5 minutes on
sheet. Transfer cookies to rack; cool.
Repeat with remaining dough pieces, baking 1 sheet of cookies at a time.
Cool baking sheet completely and butter sheet lightly between batches.
Make frosting: Whisk 9 cups sugar and powdered egg whites in large bowl to
blend. Whisk in 12 tablespoons water. If necessary, whisk in more water by
teaspoonfuls or more sugar by tablespoonfuls until frosting is medium-thick
and very smooth. Place 1/2 cup frosting into each of 4 small bowls; mix
colors using instructions in box on previous page. (Can be prepared 1 day
ahead. Cover bowls and remaining frosting with plastic wrap to keep
frosting from drying out. Store at room temperature.) Thin frosting in each
bowl as needed by mixing in 1/4 teaspoon water at a time.
Using pastry brush or small metal offset spatula, spread frosting on
cookies; set cookies aside and let frosting dry, about 30 minutes. Cut off
small tip from end of 1 disposable pastry bag (cut off slightly more if
planning to insert metal tip). Fold down top 2 inches of bag, forming
collar. Holding bag under collar and using small rubber spatula, fill bag
with 1 color of frosting. Repeat with remaining pastry bags, filling each
with 1 color of frosting. Pipe decorations onto frosted cookies in desired
patterns and colors. Let cookies stand until decorations are firm and dry,
at least 4 hours. (Can be prepared 3 days ahead. Place cookies in single
layer between sheets of waxed paper in airtight container; store at room
temperature.)
*Can be found in the baking-products section of most supermarkets.
**Wilton food colorings, disposable pastry bags and metal tips are
available by mail from Janes Cakes and Chocolates; call 800-262-7630.
Contributor: Bon Appetit December 2000
Ingredients:
1 cookies
1 Cup(s) butter; softened
48 Teaspoon(s) brown sugar; packed
1 large egg
1 Teaspoon(s) vanilla
1 34/87 Pound(s) all purpose flour
4/23 Ounce(s) baking powder
869/10000 Ounce(s) salt
1/2 Pinch(s) nutmeg
1 frosting
75 370/3407 Ounce(s) powdered sugar
4 1/2 Tablespoon(s) just whites
12 Tablespoon(s) water; or more
1 assorted food colorings; wilton gel pastes
4 disposable pastry bags
1 round metal tips |
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