1 1/2 sticks butter, room temperature
1/2 c. powdered/confectioners sugar
1/2 c. cornstarch
1 t. vanilla or almond extract
1 c. SR flour
Glaze:
1 1/2 c. confectioners sugar
3-4 T. milk, divided
1/4 t. almond extract
Sprinkles:
red and green sugar
nonpareils
Preheat oven to 350. Cream butter, sugar, and cornstarch. Add extract. Mix well. Add flour to the batter. Mix until dough clumps together. Scoop onto baking sheets. Flatten with bottom of cup dipped in powdered sugar. Bake at 350 for 8-12 minutes until set. Do not overbake. Whisk glaze ingredients together, adding milk 1 t. at a time until desired consistency. (Keep it slightly thick.) Spoon on cooled cookies. Immediately add sprinkles/colored sugar/nonpareils, etc... on top of wet glaze. Allow glaze to harden. Store in airtight container.
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