MIKE'S FROSTED SUGAR COOKIES
It was brought to my attention by my wonderful husband-- very nicely, I assure you-- a few years ago that, after all these years of making memory cookies, I had yet to name one for him. Boy, was my face red! I chose this recipe for Mike partly because he really likes them, but also because of the artistic aspect. You can decorate them however you like, using different colors of frosting, sprinkles, colored sugars... you name it! Mike's cookies bring out the artist in you... just like he does.
1½ c. confectioner's sugar ½ tsp. almond extract (or any flavor extract-- we've used orange, & might try rum next!)
1 c. margarine or butter, softened 1 egg, or 1 "egg" of egg replacer
1 tsp. vanilla 2½ c. all-purpose flour
1 tsp. baking soda 1 tsp. cream of tartar
(See below for list of frosting ingredients.)
Mix powdered sugar, margarine, vanilla, extract and egg. stir in remaining ingredients. Cover and refrigerate at least 3 hours. (I usually make the dough in the evening and refrigerate it overnight.)
Heat oven to 375°F. Divide dough into halves. Roll each half ¼-inch thick on a lightly floured board. Cut into desired shapes with 2- to 2½-inch cookie cutters. Place on a lightly greased cookie sheet and bake until edges are light brown, about 7-8 minutes.
Makes about 5 dozen cookies, approx. 65 calories per cookie.
You can choose simply to sprinkle the cookies with sugar before baking-- if you're in a rush-- but the real fun of these cookies is decorating them with frosting! If you plan to frost the cookies, do not sprinkle them with sugar before baking. Prepare the frosting as directed below, and divide it into a few separate containers-- enough for however many colors of frosting you want to have. (I use paper bowls for easy clean-up, and I usually use red, green, yellow, blue and white for colors.) Use food coloring to tint the frosting, and don't forget to leave one bowl white-- you gotta have white! (I use Wilton® icing colors, but any food coloring will do.) I usually find the frosting is a little too thick as-is; add a few drops more milk to each color if need be. It should spread easily but not run when you pick it up with your knife. Once frosted, you can press the top of the cookie into colored sugar or sprinkles that you've poured into a bowl, or just leave the frosting as it is. The great thing is, you can't get it wrong! The whole point is to let those creative juices flow. Have fun with it-- and no matter how they end up looking, you know they're gonna taste good!
3 c. confectioner's sugar
⅓ c. margarine or butter, softened
1½tsp. vanilla (for a true white, you can use Wilton® clear vanilla extract)
about 2 tbl. milk
Mix sugar and margarine. Stir in vanilla and milk; beat until smooth and of spreading consistency.
WF: For a wheat-free version of these cookies, I have used Vitaspelt white spelt pastry flour.
V: Use a margarine that contains no gelatin or dairy product (watch for whey, lactose, and casein-- sometimes listed as "sodium caseinate"-- in the ingredients to avoid dairy) and use an egg replacer-- I use Ener-G® egg replacer-- to make these cookies vegan.
However, please click here to go to the special diets page for information re: white sugar and vegan diets.