|A wee bit of fun for the kids; Candy Cane Copycats|
These cookies are in no way healthy; but they are not everyday cookies or lunch box snacks. They're for special occasions; it's up to you how many occasions you nominate special, after you taste them.
Cut Out Cookies
1 cup/ 1/2 lb butter, at room temperature
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
- Preheat the oven to 350°F
- In a large bowl, whisk together the flour, baking soda and salt.
- Using an electric mixer, beat the butter and sugar on medium, until whitened.
- Add the egg and vanilla and continue to beat on medium until well incorporated.
- Reduce the speed to low and add the flour mixture slowly. Mix until just incorporated.
- Take the dough out of the bowl and shape it into a disc approx 1" thick.
- Wrap in plastic wrap and place in the refrigerator for about 30 mins
- Roll out the dough on a floured surface to approx 1/4" thick.
- Cut out your shapes til your hearts content and re-roll as necessary.
- Be careful not to overwork the dough and if the scraps get too warm, wrap again and place back in the refrigerator for another 10 mins or so.
- Bake for approx 5 minutes then turn the tray around and bake another 5 minutes.
- They will be done when they begin to turn golden around the edges.
- Cool for 2-3 minutes on the tray before transferring them to a cooling rack
- leave to cool completely before decorating
This Christmas, I used the simplest of frosting/ icing, borrowed from Nigella. The ratios are as follows:
1 cup confectioners sugar
1 1/2 tablespoons hot water
This will give you a pretty runny icing which you can flood the cookie with. It will dry to hard in a few hours.
The cookies will keep (unfrosted) for about a week in an airtight container and apparently they freeze too. I am testing that out; I've frozen a sample and will add a comment when I defrost them.
|My Halloween Cut Outs this year|