Holiday Cookies
Ingredients
COOKIES
1 cup sugar
1 cup butter, salted or unsalted, softened
1 egg
1 teaspoon vanilla extract
3 cups self-rising flour
2 tablespoons milk
ICING
1 pound confectioners’ sugar
½ cup whole milk
1 teaspoon vanilla extract
Food coloring (optional)
FROSTING
½ cup butter, salted or unsalted
½ cup solid vegetable shortening
4 cups confectioners’ sugar
2 tablespoons whole milk
1 teaspoon vanilla extract
Directions
FOR THE COOKIES:
Preheat oven to 350ºF.
Cream the sugar and butter together in a bowl. Mix in egg and vanilla. Add flour one cup at a time, stirring to incorporate. Mix in the milk. Knead until well-combined.
Roll dough to a ⅛-inch thickness. Cut into cookies with cookie cutter and place on baking sheet covered with parchment paper. Place in preheated oven and bake 7-9 minutes, until edges are golden. Let cool.
FOR THE ICING:
Add confectioners’ sugar to mixing bowl. Mix milk in slowly until it’s the consistency of school glue. Add vanilla and food coloring. Dip cooled cookies face down in icing, shake off excess and place on cooling rack to drip.
FOR THE FROSTING:
Combine the butter and shortening in a bowl. Add confectioners’ sugar to the bowl, one cup at a time, stirring in between. Add milk and vanilla; stir. Add food coloring; stir. Once iced cookies have dried, place frosting in a piping bag. Or, use a resealable sandwich bag; just fill with frosting and cut off the tip in the corner to use as a piping bag. Frost the iced cookies.
