SUGAR COOKIES

Sugar Cookies image

Categories Cookies Mixer Dairy Egg Dessert Self Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 30 cookies

Number Of Ingredients 13

Ingredients

Vegetable-oil cooking spray
1/2 cup sugar
2 tbsp butter, lightly browned
2 tbsp canola oil
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
Cookie Icing
4 cups (a 1-lb box) confectioners' sugar, sifted
1/2 cup light corn syrup
1 tsp lemon (or vanilla) extract

Steps:

Cookies: Position a rack in the upper third of the oven and preheat to 350°F. Line 2 baking sheets with foil and coat lightly with cooking spray. In a mixing bowl, combine sugar, butter and oil, beating with an electric mixer until smooth. Add egg and vanilla; beat until creamy and light yellow. Mix together flour, baking powder, and salt and sift into sugar mixture; beat at low speed until just combined. Press the ball of dough into a disk; cover with plastic wrap. Place dough in freezer 10 minutes. Roll out dough to an even 1/4-inch thickness. Cut out cookies with 2- to 2 1/2-inch cookie cutters. Place cookies about 1/2 inch apart on prepared baking sheets. Bake cookies in upper third of oven, one sheet at a time, for 6 to 8 minutes or until slightly golden on the edges (do not overbake; cookies will appear soft when you remove them from oven). Use the tip of a knife or wooden skewer to make a hole on the top of each cookie to accommodate a ribbon or string. Cool on baking sheets for 10 minutes, then transfer to wire racks. Frost and decorate as desired.
Icing: Combine all the ingredients with 3 tbsp water in a bowl and whisk until smooth (the icing should be thick enough so it doesn't run off cookies). Tint with liquid food coloring if desired. Use a paintbrush or small knife to paint icing on cookies. Let cookies dry overnight. Thread with ribbon or string if desired.

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