Bloomin Sugar Cookies Food
BLOOMIN' SUGAR COOKIES
These are from the May 2001 issue of Creative Home magazine. They make a very rich sugar cookie that melts in your mouth. I use the large Wilton cookie cutters with the rubber grippers. My kids and I make flowers and butterflies in the spring, and leaves and sunflowers in the fall.
Provided by appleydapply
Categories Dessert
Time 1h40m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, beat margarine or butter and cream cheese with an electric mixer on medium-to-high speed about 30 seconds or until softened.
- Add about half of the flour, the sugar, egg, baking powder, and vanilla to the margarine mixture. Beat until thoroughly combined, scraping sides of bowl occasionally. Then beat or stir in the remaining flour.
- Divide dough in half. Cover and chill for 3 to 24 hours, until easy to handle.
- On a lightly floured surface roll each portion of dough to 1/4" thickness. Cut into 2 1/2 to 3 1/2 inch shapes (I use the large Wilton cookie cutters).
- Place 1 inch apart on an ungreased cookie sheet. Bake at 375 for 9-10 minutes or until edges are firm and bottoms are very lightly browned.
- Carefully remove cookies and cool on a wire rack.
- Frost with Meringue Powder Glaze (recipe #188685).
Nutrition Facts : Calories 234.4, Fat 11.2, SaturatedFat 3.5, Cholesterol 18.2, Sodium 137.7, Carbohydrate 31.1, Fiber 0.5, Sugar 17, Protein 2.8
MERINGUE POWDER GLAZE
This recipe is from the May 2001 issue of Creative Home magazine. It's easy to make and gives an impressive glossy finish to sugar cookies. Especially good on Bloomin' Sugar Cookies (recipe #188686). Note: the only place I've found to purchase meringue powder is a specialty cake decorating shop.
Provided by appleydapply
Categories Dessert
Time 5m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- With a fork, beat together in a small bowl the meringue powder, water, and 2 cups of the sifted powdered sugar until smooth.
- Gradually stir in about 1 1/2 cups additional powdered sugar to make a smooth glaze that is spreadable but not runny. It should have a flowing consistency and be too thin to have ridges when spread.
- Divide into separate bowls if desired before tinting with paste food coloring.
- Use to frost sugar cookies of your choice - or Bloomin' Sugar Cookies (recipe #188686).
Nutrition Facts : Calories 68.1, Sodium 0.2, Carbohydrate 17.4, Sugar 17.1
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