Side Pannel
Easter Parade Hats
Easter Parade Hats
- Recipe Submitted by ADMIN on 09/26/2007
Category: Holiday, Cookies
Ingredients List
- 1 3/4 c All-purpose flour
- 1 1/2 c Sifted powdered sugar
- 1/2 c Butter
- 3 oz Cream cheese
- 1 Egg
- 1/2 ts Baking powder
- 1/2 ts Vanilla
Directions
EASY CONFECTIONERS GLAZE
1 c Sifted powdered sugar*
2 ts Milk
2 ts Light corn syrup
Food coloring, if desired
Also called White Lily Heavenly Cutout Cookies
In a medium mixing bowl, beat butter and cream cheese with an electric
mixer on medium speed for 30 seconds. Add about half of the flour, sugar,
egg, baking powder and vanillla. Beat on low until combined. Beat for 1
minute on medium. Beat in remaining flour on low. Divide dough in half.
Cover and chill at least 1 hour or until dough is easy to handle. Dough may
chill overnight.
On a lightly floured surface, roll dough, half at a time, to 1/8 inch
thickness. Cut into cirles, half 3 1/2 inches and half 1 1/2 inches. Bake
the two sizes on separate ungreased cookie sheets. Arrange dough 1 inch
apart. Bake at 325 degrees. For large cookies bake 8 to 10 minutes or until
lightly browned. For small cookies, bake 6 to 8 minutes or until lightly
browned.
Easy Cofectioners Glaze:
Place powdered sugar and milk in bowl. Stir until mixed thoroughly. Add
corn syrup and mix well. If icing is too thick to pour, add small amounts
of light syrup until desired consistency is achieved. Add food coloring is
desired.
This icing dries to a shiny, hard finish and tastes good too.
To assemble cookies: Pour a small amount of glaze in the center of the
larger cookie (this will hold the small cookie on top). Pour glaze over the
cookie; allow to set. Decorate as desired with piped icing, flowers, candy
sprinkles, or even simple ribbons to resemble Easter bonnets.
1 c Sifted powdered sugar*
2 ts Milk
2 ts Light corn syrup
Food coloring, if desired
Also called White Lily Heavenly Cutout Cookies
In a medium mixing bowl, beat butter and cream cheese with an electric
mixer on medium speed for 30 seconds. Add about half of the flour, sugar,
egg, baking powder and vanillla. Beat on low until combined. Beat for 1
minute on medium. Beat in remaining flour on low. Divide dough in half.
Cover and chill at least 1 hour or until dough is easy to handle. Dough may
chill overnight.
On a lightly floured surface, roll dough, half at a time, to 1/8 inch
thickness. Cut into cirles, half 3 1/2 inches and half 1 1/2 inches. Bake
the two sizes on separate ungreased cookie sheets. Arrange dough 1 inch
apart. Bake at 325 degrees. For large cookies bake 8 to 10 minutes or until
lightly browned. For small cookies, bake 6 to 8 minutes or until lightly
browned.
Easy Cofectioners Glaze:
Place powdered sugar and milk in bowl. Stir until mixed thoroughly. Add
corn syrup and mix well. If icing is too thick to pour, add small amounts
of light syrup until desired consistency is achieved. Add food coloring is
desired.
This icing dries to a shiny, hard finish and tastes good too.
To assemble cookies: Pour a small amount of glaze in the center of the
larger cookie (this will hold the small cookie on top). Pour glaze over the
cookie; allow to set. Decorate as desired with piped icing, flowers, candy
sprinkles, or even simple ribbons to resemble Easter bonnets.
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