Best Sugar Doves Recipes

SUGAR DOVES

Sugar Doves image

I enjoy making these beautiful cookies and I love to spend a cold evening decorating them. Pretty little sugar doves are sure to get you into the holiday spirit! -Peggy Preston, Fenton, Iowa

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 7-1/2 dozen.

Number Of Ingredients 18

Ingredients

1 cup butter, softened
2 cups sugar
2 large eggs
2 tablespoons whole milk
2 teaspoons vanilla extract
4-1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
FROSTING:
1/2 cup shortening
3-3/4 cups confectioners' sugar
2 tablespoons whole milk
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 to 2 tablespoons water
4-1/2 cups sliced almonds
3-1/2 cups finely chopped walnuts
Miniature semisweet chocolate chips

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla., In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. bird-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Bake 7-9 minutes or until set. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, combine shortening, confectioners' sugar, milk, extracts and enough water to achieve spreading consistency., Frost cookies. Arrange walnuts over the bodies and almonds for feathers. Add chocolate chip eyes.

Nutrition Facts : Calories 145 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 32mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

SUGAR DOVES RECIPE

Sugar Doves Recipe image

"I enjoy making these beautiful cookies and I love to spend a cold evening decorating them." Pretty little sugar doves are sure to get you into the holiday spirit! - Peggy Preston, Fenton, Iowa

Provided by @MakeItYours

Number Of Ingredients 18

Ingredients

1 cup butter, softened
2 cups sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
4-1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
FROSTING:
1/2 cup shortening
3-3/4 cups confectioners' sugar
2 tablespoons milk
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 to 2 tablespoons water
4-1/2 cups sliced almonds
3-1/2 cups finely chopped walnuts
Miniature semisweet chocolate chips

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla.
Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. bird-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 350° for 7-9 minutes or until set. Remove to wire racks to cool.
For frosting, in a small bowl, combine the shortening, confectioners' sugar, milk, extracts and enough water to achieve spreading consistency.
Frost cookies. Arrange almonds over the bodies and walnuts over the heads. Add chocolate chip eyes.
Yield: 7-1/2 dozen.
Originally published as Sugar Doves in Taste of Home
December/January 2009, p52
Nutritional Facts
cookie equals 145 calories, 8 g fat (2 g saturated fat), 10 mg cholesterol, 32 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein.
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SUGAR DOVES

Sugar Doves image

I enjoy making these beautiful cookies and I love to spend a cold evening decorating them. Pretty little sugar doves are sure to get you into the holiday spirit! -Peggy Preston, Fenton, Iowa

Provided by @MakeItYours

Number Of Ingredients 18

Ingredients

1 cup butter, softened
2 cups sugar
2 large eggs
2 tablespoons whole milk
2 teaspoons vanilla extract
4-1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
FROSTING:
1/2 cup shortening
3-3/4 cups confectioners' sugar
2 tablespoons whole milk
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 to 2 tablespoons water
4-1/2 cups sliced almonds
3-1/2 cups finely chopped walnuts
Miniature semisweet chocolate chips

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla., In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. bird-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Bake 7-9 minutes or until set. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, combine shortening, confectioners' sugar, milk, extracts and enough water to achieve spreading consistency., Frost cookies. Arrange walnuts over the bodies and almonds for feathers. Add chocolate chip eyes.