6 tablespoons corn syrup, or corn syrup, for the icing
drops food coloring, (add little by little because it is very concentrated), for the icing
1 cup icing, for the decoration
6 tablespoons icing sugar, for the decoration
Preparation
1h
0 mins
Low
Preheat the oven to 350 F (180 C).
In a bowl, cream the butter and sugar with a mixer. Once well mixed, add the egg and vanilla extract.
Mix the flour and baking powder well.
In 3 parts, add flour to the butter mixture. Stir very well after each addition. Mix the last part of the flour by hand; the dough should be stiff.
Divide the dough into two balls and keep one wrapped in cling film in the refrigerator.
On a floured surface, roll out the dough that was shaped into a ball until it is about 1/3 cm thick.
Place the cookie cutters on a little flour (to prevent them from sticking to the dough) and cut out the cookies.
Place the cookies on a baking sheet lined with parchment paper. Bake for 6-8 minutes until the edges of the cookies begin to brown.
Let the cookies cool on a rack while preparing the icings to decorate the cookies.
To prepare the colored icing: mix the milk with the powdered sugar. Add the corn syrup and stir well. Divide the icing to color it different colors. Use food coloring and VERY LITTLE as it is very concentrated. Keep the icings covered with plastic to prevent them from drying out.
To make the decorating frosting: take 1 cup of the icing and mix it with 4-6 tablespoons of powdered sugar. It should be thick. Put it in a piping bag and set aside.
Decorate your cookies first with icing and then decorate the edges and details with the decorating frosting using a piping bag. You can make the icing in many colors just like the decorating frosting.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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