| Ingredient | Method |
| Cookies: 140g AP flour 1 tsp. baking powder 85g butter 60g sugar 1/2 A egg (28g), beaten 1 tsp. vanilla extract 1/2 tsp salt Sugar Icing: 150g icing sugar pinch of salt 17-22ml milk/water 6 drops vanilla essence 1 tsp homemade light corn syrup Food coloring, optional * makes 15 3" circle cookies | Cookies: 1. Cream butter and sugar. Add egg and vanilla. Mix dry ingredients into mixture and mix well. 2. Chill dough in the refrigerator for half hour. (optional) 3. Roll to desired thickness and cut into desired shapes. 4. Bake on un-greased cookie sheet at 180C degrees for 10 minutes or just until beginning to turn brown around the edges. 5. Let's the cookies cool completely before start decorating. (May make the cookies on one day and decorate them the next. ) Sugar Icing: 1. Sift powder sugar to remove lumps. 2. Add all ingredients to bowl and mix until combined. 3. Add more milk (little by little) as needed to achieve desired consistency. 4. When ready to start decorating, divide icing into separate bowls and add food coloring to make a variety of colors. Pour icing into seperate bag. 5. After outline the borders of your cookies, need to allow them to dry before fill them in (usually allow at least an hour). 6. To fill/flood them in, use a spoon, brush or piping bag and toothpick to swirl it. 7. Let them dry overnight after this step before consuming or packaged/store. (or after they are dry, you can add the details on top dried icing and let them dry again after this final step or pipe the pattern onto parchment paper, gently peel away backing when dry) Notes: ~If want icing thicker(to outline) add a little more sugar or less milk. If need it thinner (flow consistency) to "fill in," add a little bit more water/milk. Trial and error. ~If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quanity can remain the same. ~If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting. ~If you want your sugar icing to dry with more shine, use a fan or a dehydrator instead of air-dried/air-conditioner; use more corn syrup and less milk/water. ~Iced cookies need at least 24 hours to dry, so clear a good amount of counterspace or tablespace where you can ice the cookies and leave them undisturbed. Cover the counter with parchment paper. ~Once dry, you can stack the cookies between sheets of parchment paper in an airtight container at room temperature for several weeks. |
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