Sugar Doves Food

SUGAR DOVES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla., In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. bird-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Bake 7-9 minutes or until set. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, combine shortening, confectioners' sugar, milk, extracts and enough water to achieve spreading consistency., Frost cookies. Arrange walnuts over the bodies and almonds for feathers. Add chocolate chip eyes.

SWEDISH SUGAR COOKIE SNOWMEN, DOVES, AND WREATHS

Steps:

• Beat butter, sugars, vanilla, cardamom and salt in a large bowl with mixer on medium speed until creamy. Beat in egg until fluffy, then beat in flour on low speed just until blended.
• Divide dough in thirds. Shape each third into a 1-in.-thick disk; wrap separately. Refrigerate 1 hour or until firm.
• Heat oven to 350 degrees F. You'll need a baking sheet(s).
• On floured surface, roll out 1 disk at a time to 1/4-in. thickness. Using floured cutters, cut out snowmen and doves. For wreaths, cut out 3-in. rounds, then cut out center with 1-in. round. Cut out 8 (1 1/2-in.) holly leaves per wreath; arrange holly leaves on top of round, with stem ends toward the center hole. Score deep veins in leaves. Transfer shapes with a floured spatula 2 in. apart on ungreased baking sheet(s). Reroll and cut scraps only once.
• Bake 11 to 13 minutes for snowmen and doves, and 16 to 18 minutes for wreaths, until cookies are golden at edges. Cool 1 to 2 minutes on sheet on a wire rack. Remove to rack to cool completely.
• To make the icing: Beat confectioners' sugar and Just Whites in a large bowl with mixer on low speed until combined. Add water; beat until blended. Increase speed to high; beat 8 minutes or until icing is very thick and white. Makes 2 1/2 cups.
• Thin icing for spreading by adding drops of water to tinted and white icing until just thin enough to spread. Leave some icing thick if making wreaths.
• Spread black icing on hats and white icing on rest of cookie, leaving a slim edge of cookie showing all around and between hats and top of snowmen's heads. Let dry 3 hours. Dip paintbrush or a toothpick in black icing and paint on eyes and mouth. Dip a brush or toothpick in orange icing; paint on carrot nose. With dabs of icing, attach red candy sequin for hat flower and large blue for buttons.
• Spread thinned white icing on cookies, leaving a slim edge of cookie showing all around. While wet, decorate wings and tail with almond slices. Let dry 3 hours. Dip paintbrush or a toothpick in yellow icing and paint on beaks. Dip a toothpick in white icing, apply to bird and add a small blue candy sequin eye.
• Tint thick decorating icing pale green. Using a fine paintbrush, brush thick lines of icing on holly leaves, following the veins, pulling the icing up and out to resemble pine needles. Paint the exposed areas on the bottom round cookie with thinned green icing. While wet, attach pink dragées or candy balls to the spaces between leaves (see photo).
• Let cookies dry at least 6 hours.

SUGAR DOVE COOKIES

Steps:

• In a large bowl with an electric mixer, beat the butter and sugar until light and fluffy (about 3 to 4 minutes).
• Add the egg and vanilla extract and beat until combined.
• In a separate bowl whisk together the flour, salt baking soda and cream of tartar.
• Add the flour mixture and beat until you have a smooth dough.
• Cover dough and Refrigerate for about 30 minutes.
• Preheat oven to 375 degrees.
• Using a tablespoon or a small cookie scoop, roll dough into 1" balls.
• Roll each cookie dough ball in granulated sugare and place in a well greased mini muffin pan.
• Bake for 15 to 18 minutes or until the edges of the cookies are light brown.
• Remove pan from oven and immediately press an unwrapped Dove Chocolate Miniature in the center of the cookie being cautious not to push through the bottom of the cookie.
• Cool completely before removing the cookies from the pan. You may have to place the pan in the refrigerator for a few minutes to get the cookies cooled enough.

SNOW FLAKES AND PEACE DOVES CUT-OUT COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine the cookie mix with the cream cheese until crumbly. Mix in the eggs and flavoring until well combined. Add enough flour to make a firm dough that can be rolled out. Roll dough out on lightly floured board to 1/4-inch thickness. Cut out snow flakes, doves, or other desired shapes.
• Place on ungreased baking sheet and bake for about 8 minutes.
• While the cookies are baking, make the icing by combining powdered sugar and meringue powder. Add 1 teaspoon of water at a time until it reaches desired consistency.
• Decorate cookies with royal icing. Allow to dry for 1 hour.

SUGAR COOKIE TREES, DOVES, AND SNOWFLAKES

Steps:

• Beat butter and sugars in a large bowl with mixer on low speed until fluffy. Beat in egg, extracts and salt. Beat in flour just until blended.
• Divide dough in thirds. Shape each third into a 1-in.-thick disk; wrap separately. Refrigerate 1 hour or until firm.
• Heat oven to 375 degrees F.
• On floured surface, roll out 1 disk at a time to 1/4 in. thick. Using floured cutters, cut out trees, snowflakes and doves. Place 1 in. apart on ungreased baking sheet(s). Reroll scraps and cut once.
• Bake 10 to 12 minutes until golden at edges. Cool slightly on sheet on a wire rack; move to rack to cool completely.
• To make the icing: Beat confectioners' sugar and Just Whites (see Note) in a large bowl with mixer on low speed until combined. Add water; beat until blended. Increase speed to high; beat 8 minutes or until icing is very thick and white. Makes 2 1/2 cups.
• Tint 1 cup icing green, 3 Tbsp icing yellow and 1/4 cup icing blue. Spoon 1/2 cup white icing into a ziptop bag. Put remaining white icing in a bowl.
• To thin icing for spreading: Add drops of water to tinted and white icing just until thin enough to spread.
• For Trees: Spread green icing on cookies. Let dry 3 hours. Cut tip off corner of bag of icing; pipe garland. Add decors.
• For Doves: Spread thinned white icing on cookies, leaving beaks un-iced. Let dry 3 hours. Dip a fine brush or a toothpick into yellow icing; paint on beaks and eyes. Using icing in bag, pipe wing outlines. Immediately sprinkle with white decorating sugar.
• For Snowflakes: Spread thinned white icing on cookies. While wet, use a toothpick to drop on dots of thinned blue icing. Drag the pick through both colors to marbleize. Let dry 3 hours. Pipe outlines; sprinkle with white decorating sugar.

SUGAR DOVES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla., In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. bird-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Bake 7-9 minutes or until set. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, combine shortening, confectioners' sugar, milk, extracts and enough water to achieve spreading consistency., Frost cookies. Arrange walnuts over the bodies and almonds for feathers. Add chocolate chip eyes.