Thursday, March 6, 2008

St. Patricks cookies 2

march 6 2008

sugar cookies

2 eggs
3 1/4 cups flour
1 1/2 cups sugar
2/3 cup butter
2 1/2 teaspoons baking powder
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon salt

You can make the dough well before the day and freeze it or keep it in the refridgerator.

Mix to cream the butter and sugar.
Add the eggs, vanilla extract and the milk bit by bit.

In another bowl mix the dry ingredients well.

And the dry ro the creamy substance while mixing with a mixer.
Then use your hands to give the dough a good treatment and then wrap it in plastic and refridgerate for a few hours.

Preheat the oven to 400 degrees F.

Take cookie sheets and grease them.
Take about 1/4 of the dough at the time and keep the rest in the fridge.
Roll the dough for firm cookies less that 1/8" thick, and for softer ones a bit thicker.

Use a floured cookiecutter, a glass or a knife to shape the cookies.
Press down the sides a bit...with a wet fork for instance.
Keep them 1/2 inch apart.

Bake them about 8 minutes or untill they are light brown.
Take something flat, shuffle it underneath and lift the cookies on a rack.

Then make a thick cream of dustsugar and a few drops of water.
Paint a decoration with it, and let it dry.

You can use food colouring and flavoring, but as many children can't deal with it, I prefer the old fashioned glacing.



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