MARBLED SUGAR COOKIES
These marbled sugar cookies are the perfect cut-out sugar cookie studded with fragrant vanilla beans and topped with an easy vanilla glaze. The glaze is quick to make and the marbled design can be customized to any colors you desire. These easy sugar cookies are sure to impress!
Provided by Tara Kringlen
Categories Dessert
Time 2h10m
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together flour, baking powder, and salt. Set aside.
- In a stand mixer or with an electric mixer, beat the butter and sugar together until it's lightened in color and fluffy, about 3 minutes.
- Add the egg, vanilla and vanilla bean and mix well. Scrape the bowl down as needed.
- Add the dry ingredients and mix just until the flour is incorporated and the dough comes together.
- Divide the dough into 2 halves and wrap each in plastic wrap. Refrigerate the discs for at least 1 hour and up to 2 days.
- Lightly sprinkle your surface with flour. Once chilled, use a lightly floured rolling pin to roll out each dough disc into a ¼ inch thick circle. Use more flour as needed to keep the rolling pin from sticking.
- Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper.
- Use cookie cutters to cut the dough into your desired shapes and re-roll the scraps into more ¼ inch thick discs to cut more cookies out until no scraps are remaining.
- Place the cookies on the prepared baking sheet 2-3 inches apart. Bake for 9-11 minutes until just starting to turn light golden brown. Cool on the baking sheet for a couple of minutes and then transfer to a wire rack to cool completely.
- In a medium bowl that is at least as wide as your largest cookie, combine powdered sugar, 3 tablespoons of milk and vanilla and stir until a thick icing forms. Add more milk by the tablespoon until you reach a thick consistency, about the consistency of glue. See the post for more consistency tips. Add more powdered sugar as needed if you've thinned out the icing too much.
- Place about 2 tablespoons each of icing into 2 small bowls and 1 tablespoon of icing into another small bowl. Set aside the larger bowl of white icing. Color the 2 bowls containing 2 tablespoons of icing each, starting with one drop of food coloring and adding more if needed until reaching your desired colors. Leave the 1 tablespoon of icing white and set aside.
- In the medium bowl with the white icing, drizzle a small amount of each colored icing into the white glaze and lightly swirl once with a toothpick (be careful to avoid swirling too much as you will lose the marble effect).
- Dip the top side of each cookie into the glaze, pushing into the glaze lightly and twisting slightly and then lifting up and drizzling off any excess. Place on a wire rack to dry and continue with the rest of the cookies. If the color wears off, drizzle a bit more of each color back into the white icing and swirl once with a toothpick. If you have too much color, dollop some of the reserved tablespoon of white icing over the colors and swirl again with a toothpick.
- Let the cookies dry on the cooling rack for at least an hour. If you want to store the cookies layered, then allow them to dry for 12-24 hours before layering and layer between wax paper or parchment paper. Store in an airtight container
Nutrition Facts : Calories 152 kcal, ServingSize 1 serving
MARBLED COOKIES
Just simply delicious and very easy. You can substitute butterscotch chips or vanilla chips or white chocolate chips for the chocolate chips.
Provided by DORISDELI
Categories Bar Cookies
Time 8h20m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 9x13 inch pan with aluminum foil and grease the foil.
- In a small saucepan, over medium heat, combine the butter and sugar. Simmer for 3 minutes, stirring occasionally, until sugar is dissolved. Line the prepared pan with the saltine crackers. Pour the hot sugar mixture evenly over the crackers.
- Bake for 5 minutes in the preheated oven. Remove from the oven and quickly sprinkle the chocolate chips over the sugar layer. Return to the oven for just one minute. Then use a spatula to smooth out the melted chocolate chips. Sprinkle the nuts over the chocolate layer. Refrigerate overnight then remove from the foil and break into small pieces.
Nutrition Facts : Calories 245.4 calories, Carbohydrate 24.4 g, Cholesterol 20.3 mg, Fat 17.5 g, Fiber 1.7 g, Protein 2 g, SaturatedFat 8.9 g, Sodium 89 mg, Sugar 19.9 g
MARBLED SUGAR COOKIE CUTOUTS
A fun new way to decorate holiday sugar cookies!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 27
Number Of Ingredients 3
Steps:
- Heat oven to 375°F.
- In large bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Divide dough into 3 pieces. Place 2 pieces of dough into 2 small bowls. Tint 1 bowl green, 1 bowl red by stirring in food colors.
- On floured surface, drop scant tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together.
- Push dough toward center on all sides to make 6x5-inch rectangle. Roll dough 1/4 inch thick to create marbled pattern. Cut with 3-inch cookie cutters. Lightly press back of cookie spatula in flour, and slide under cookie dough; place cutouts 2 inches apart on ungreased cookie sheets. Press any leftover scraps together, and reroll on floured surface to make more cookies.
- Bake 6 to 8 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 9 g, TransFat 0 g
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