I don’t bother making a glaze. I just buy the vanilla cream frosting in a can. Yes, I know, everything fresh, but the canned frosting is perfect for glazing. Mind you, I would never use it to frost a cake!
: Powdered Sugar Cookies
- 3 cups powdered sugar
- 1/4 teaspoon salt
- 2 cups unsalted butter, softened
- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 2 eggs
- 5 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours, over night is preferred.
- Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
- Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
If desired, color the dough the gel colorants. If you want chocolate sugar cookies, add 1/4 cup unsweetened cocoa.
Preparation time: 8 hour(s)
Cooking time: 7 minute(s)
Diet type: Vegetarian
Number of servings (yield): 12
Culinary tradition: USA (Traditional)
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
Decide on what colors, if any you are going to use to color the glaze. I used a rose-pink gel color from Wilton. Gel colors are much brighter than food coloring, and won’t dilute your glaze.
Get a some microwave safe bowls, and put some of the frosting in the bowls. You can add color at this time. Depending on what color you want to use first, put it in the microwave for about 10 seconds, checking carefully to see when the frosting has melted.
Stir the melted frosting to mix the color in, then use a silicon pastry brush to brush the glaze on.
I used a small heart cut out and filled it with red sugar for the hearts with hearts in the center. To make the hearts with the lines, I painted one side with plain icing, sprinkled sugar, then painted the other side the other color, then sprinkled more sugar to fill in the blank areas.
To make the chocolate glaze, just add a tablespoon of unsweetened cocoa to the melted frosting and stir it well, then paint as usual.