Best cut outs I've ever made!! Held together, firm but still crumbly. Buttery.... Not too dry not toooo moist just right... Geeeesh I feel like goldie locks... They turned out very well!
String-of-Lights Cookie Wreath
Brighten your Christmas spread with a sweet string of lights! The thick, creamy vanilla frosting highlights our best-ever shortbread cookie.
- 1 cup butter, softened
- 1 cup margarine, softened
- 1 cup sifted powdered sugar
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Plastic drinking straw
- 20 to 25 chocolate-flavored candy coating drops, melted
- Small pastry brush or paintbrush
- Red or black licorice, cut into 8
- Several 20
- Beat butter and margarine at low speed of an electric mixer until creamy; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to butter mixture. Mix at low speed until blended. Roll dough to 3/8" thickness on a lightly floured surface.
- Cut out cookies, using a 3" spade-shaped cookie cutter (or use template on page 149). Place on ungreased baking sheets. Make a hole in "socket end" of each cookie, using a straw.
- Bake at 350° for 16 minutes. Let cookies cool on wire racks.
- Spread Frosting on the "bulb end" of each cookie, using the back of a small spoon. Place frosted cookies on wire racks to dry. When frosting is dry, brush "socket end" of each cookie with melted chocolate, using a small brush. Let dry. When cookies are completely dry, lace licorice strips through holes in cookies. Place tissue in a large flat box, if desired. Arrange cookies in a loose circle on tissue paper to resemble a string of Christmas lights.
- Note: Use these cookies as tree ornaments or as edible place cards at a children's party. Write names on frosted cookies using tubes of decorating gel.
The dough works best using half butter and half margarine.
Only you will be able to view, print, and edit this note.Add Note