| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Cookies, Desserts |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1 |
c |
Butter; softened |
| 1/2 |
c |
Sour cream (regular; light or non-fat) |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 3 1/4 |
c |
All-purpose flour |
| 1/2 |
c |
Unsweetened cocoa |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 3 |
c |
Confectioners' sugar |
| 3/4 |
c |
Butter; softened |
| 3 |
tb |
Milk (up to 4 tablespoons) |
| 1 1/2 |
ts |
Vanilla |
| 2 |
c |
Confectioners' sugar |
| 3 |
tb |
Milk (up to 4 tablespoons) |
|
|
Red and green food coloring |
|
|
Decorator sugars and candies |
INSTRUCTIONS
FROSTING
GLAZE
Heat oven to 350 degrees. In large mixer bowl, combine sugar, 1 cup butter
and sour cream. Beat at medium speed, scraping bowl often, until creamy (1
to 2 minutes). Add eggs and 1 teaspoon vanilla; continue beating until well
mixed. Reduce speed to low and add flour, cocoa, baking powdr, baking soda
and salt; beat until well mixed (1 to 2 minutes). Shape rounded
tablespoonfuls of dough into 1-inch balls. Place 2 inches apart on cookie
sheets; flatten slightly with palm of hand. (Dough will be soft and sticky.
If dough sticks to hands, lightly flour hands). Bake for 8 to 10 minutes or
until set. Cool 1 minute before removing from cookie sheets. Cool
completely. In small mixer bowl, combine all frosting ingredients. Beat at
low speed, scraping bowl often, until creamy and easy to spread (1 to 2
minutes). In small bowl, stir together confectioners' sugar and enough milk
for thin consistency. Divide glaze; tint with red and green food coloring.
To decorate cookies, frost 2 or 3 cookies at a time. Use small
paint-brushes to apply drops of glaze; use a toothpick to create a swirled
design. Sprinkle with colored sugars or candies, if desired. Repeat with
remaining cookies. Makes 4 dozen.
NOTES : TIP: Ready-to-use decorator gels can be used instead of glaze.
Recipe from the News-Herald Newspaper Nov. 19, 1997
Recipe by: American Dairy Association
Posted to recipelu-digest Volume 01 Number 291 by PLK1028@aol.com on Nov
23, 1997
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