Categories: Cookies
Ingredients
- 2 cups butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 2 tsp. vanilla extract
- 5 1/2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- red, green, orange and yellow paste food coloring
- 1 1/3 cups confectioners' sugar
- 5 to 7 tsp. warm water
- 1 Tbsp. meringue powder
- 1/4 tsp. almond extract
- 2 Tbsp. coarse sugar
Directions
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In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla extract.
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In another bowl, whisk flour, baking soda an salt until blended, gradually beat into creamed mixture.
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Divide dough into four portions, tint one red, one green, one orange and one yellow. Shape each into a disk, wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.
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Preheat oven to 350 degrees. On a lightly flowered surface, roll each portion of dough to 1/4-inch thickness. Cut with a floured 3-inch leaf-shaped cookie cutter. Place 2 inches apart on greased baking sheets.
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Make 14 to 17 minutes or until edges are golden brown. Remove from pans to wire racks
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to cool.
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Meanwhile, in a large bowl, combine confectioners’ sugar, water, meringue powder and almond extract, beat on low speed just until blended. Pipe or drizzle on cookies as desired. Sprinkle with coarse sugar. Let cookies stand until icing is set. Store in an airtight container.
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makes 4 dozen