COOKIES ON A STICK
Steps:
- Cookie: Beat butter, sugar and salt in a largebowl, with a mixer on medium-high until light and fluffy, about 3 mins. Reduce speed to medium; add egg and beat until combined. Beat in corn syrup and vanilla. Reduce speed to low; gradually add flour and beat until blended. Shape dough into two disks, cover with plastic wrap and refrigerate 1 hour. Heat oven to 350 degrees F. You'll need baking sheets. Roll out 1 disk between 2 sheets of wax paper to 1/4 in. thick. (At this point I had a problem. When I rolled it out, it was too thin to put the stick in so I suggest that you roll dough out as thick as you need, so your stick will go in and not damage the cookie). Remove top layer of wax paper and cut out shaped using cookie cutters. Transfer to a baking sheet. Insert point of skewer, gently about 2 1/2 in. into dough. Bake 12-14 mins or until cookies are golden. (May need to bake longer for cookies that are thicker). Transfer to wire rack and cool completely. Divide decorating icing into bowls and tint as desired. Spread on cookies and let dry 1 hour. Icing: Beat sugar and powdered egg whites in a large bowl with mixer on low speed to blend. Beat in 1/3 cup water. Increase speed to high; beat 5 mins. or until icing is very thick and white. Makes 2 1/2 cups. Note: If icing is too thick to spread, put some in a seperate bowl and add a few frops of water to thin out.
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