Frosted Cookies Food

FROSTED BUTTER COOKIES

Steps:

• Cookies:
• HEAT oven to 375 degrees F. Spray baking sheets with no-stick cooking spray.
• COMBINE 12 cup shortening, sugar and milk in large bowl; beat at medium speed until well blended. Beat in egg and vanilla extract.
• COMBINE flour, salt and baking powder in medium bowl. Beat into shortening mixture at low speed until well blended. Drop level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
• BAKE 7 to 9 minutes. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
• Frosting:
• COMBINE shortening, powdered sugar, milk and vanilla extract in large bowl; beat at low speed 15 seconds. Scrape bowl.
• BEAT at high speed 2 minutes, or until smooth and creamy. Tint frosting to desired shade with food coloring if using. Frost cookies.

FROSTED BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour and mix well. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in flour.Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., Tint frosting with food coloring if desired. Frost cookies. Decorate as desired.

FROSTED SHORTBREAD COOKIES

Steps:

• Cream butter, suagar, vanilla. Add egg and beat well.
• Stir in sifted dry ingredients. Stir well and form into disk.
• Chill for at least 1 hour.
• Roll out dough 1/4 to 1/2 inches thick and cut out in favorite shapes.
• Place on parchment paper lined baking sheet.
• Bake for 8 - 10 minutes at 375 degrees.
• Transfer on rack until cool.
• Combine cream chees, butter, powdered sugar, milk and extract and mix well until very smooth. Adjust to desired consistency with additional milk or powdered sugar. Tint to desired shades. Store in tighly covered containers.

FROSTED CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Sift flour, soda, and salt together.
• In the top half of a double boiler, melt the chocolate over low heat.
• Cream together brown sugar, butter, and egg in a large mixing bowl. Slowly mix in the flour mixture and mix until well blended. Pour in melted chocolate, sour cream, and vanilla. Mix well and stir in nuts.
• Drop dough by teaspoonful onto greased cookie sheet about 1 inch apart. Bake for 10 minutes. Cool on wire racks. Cookies will be soft and about the size of a half dollar.
• When cooled top with Chocolate Frosting.

COOKIE ICING/FROSTING THAT HARDENS

Steps:

• VERY IMPORTANT; the confectioners sugar must be sifted before using.
• In a bowl beat the sifted confectioners sugar with milk until smooth.
• Beat in corn syrup and almond extract until smooth and glossy (if icing is too thick add in a small amount of corn syrup).
• Divide into as many separate bowls as desired.
• Add in different food coloring to each bowl beating/whisking until the intensity is achieved.
• Paint the icing over the cookies using a brush or dip the cookie edges into icing (this will set quite quickly).
• Place cookies on waxed paper to dry.

EASY COOKIE FROSTING

Steps:

• Place all ingredients in a mixing bowl.
• Beat on medium to high speed until all is combined and fluffy.
• You're done!

FROSTED OATMEAL COOKIES

Steps:

• Cookies:.
• Cream butter and sugar.
• Add eggs and blend well.
• Add vanilla.
• Add dry ingredients, then the oatmeal and nuts last.
• Chill for at least six hours (overnight if possible) until firm. Roll in one inch balls and space on an lightly greased cookie sheet (I line mine with parchment paper).
• Bake at 375 degrees for about 10 minutes.
• Spread while STILL WARM with Cinnamon-Coffee Frosting:.
• Cream butter and sugar; add other ingredients.
• Mix until smooth and proper consistency for spreading.
• Use a barbecue brush or pastry brush to spread lightly on each warm cookie.

FROSTED ALMOND COOKIES

Steps:

• Cream the butter,lemon peel and suger until light and fluffy.
• Add the vanilla and flour, mix well. Mix in the almond meal.
• Chill the dough for one hour.
• Shape dough into 48 little logs and flatten slightly. You can freeze the cookies at this point.
• When ready to bake: dip each log into egg white, then roll in the flaked almonds. You will probably have to squeeze the log in your fist to get the almonds. I recommend getting both hand in there, you can wash up once they are formed.
• Place the logs close together on a parchment lined baking sheet.
• Bake at 325 degrees F for 15 to 20 minutes until a light golden brown.
• Sift powdered sugar over the cookies while they are still warm.