Painted Cookies Recipe
Ingredients
| Butter | 1 Cup (16 tbs), softened (or margarine) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Milk | 1⁄4 Cup (4 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| All purpose flour | 4 Cup (64 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 3⁄4 Teaspoon | |
| Egg yolk paint | (as required) |
Directions
Cream butter at medium speed of an electric mixer, gradually add sugar, beating until mixture is light and fluffy.
Add eggs, one at a time, beating after each addition.
Add milk and vanilla, and mix well.
Combine flour, baking powder, and soda; add flour mixture to creamed mixture, stirring until blended. (Dough will be soft.)
Shape dough into 2 balls, wrap each ball in waxed paper, and allow balls to chill at least 4 hours.
Work with half of dough at a time; store remainder in refrigerator.
Roll dough to 1/8-inch thickness on floured waxed paper, cut with 2 1/2- to 3-inch cookie cutters, and transfer dough shapes to lightly greased cookie sheets.
Paint assorted designs on cookies using a small art brush and Egg Yolk Paint.
Bake at 375° for 6 to 8 minutes, cool on wire racks.
Add eggs, one at a time, beating after each addition.
Add milk and vanilla, and mix well.
Combine flour, baking powder, and soda; add flour mixture to creamed mixture, stirring until blended. (Dough will be soft.)
Shape dough into 2 balls, wrap each ball in waxed paper, and allow balls to chill at least 4 hours.
Work with half of dough at a time; store remainder in refrigerator.
Roll dough to 1/8-inch thickness on floured waxed paper, cut with 2 1/2- to 3-inch cookie cutters, and transfer dough shapes to lightly greased cookie sheets.
Paint assorted designs on cookies using a small art brush and Egg Yolk Paint.
Bake at 375° for 6 to 8 minutes, cool on wire racks.
Chef
