When we visited Barbara Gardner at Let Them Eat Cake, we didn't find the Michael Jackson Cupcake. Instead, a tribute to I Love Lucy was on display, and that is what Barbara likes to do: switch up flavors, decorations and continue to create beautiful and whimsical cake designs. Today Barbara shares her recipe for Sugar Cookies with Poured Cookie Icing.
Cream: 1 c (2 sticks) unsalted butter, softened
1 ½ c Sugar
Add Slowly: 1 egg
11/2 tsp vanilla or almond Extract
Sift Together: 2 ¾ c flour
2 tsp baking powder
1 tsp salt
Add Dry Ingredients slowly and mix until all blended.
Chill dough until ready to use.
Store in freezer wrapped tightly in plastic wrap and inside a freezer bag.
Put in refrigerator for a day to thaw out before using.
Bake for 12 minutes in a 325 degree oven.
Turn pan around ½ way through the baking time.
Every oven is different, keep an eye on them.
The edges can be lightly brown.
Tip: Once you have rolled the cookies out to your desired thickness and cut out the shapes, put in refrigerator to chill prior to baking. This will allow their shape to stay put.
Poured Cookie Icing
! c sifted powdered sugar
2 tsp milk
2 tsp light corn syrup
Place sugar and milk in bowl.
Stir until thoroughly mixed.
Add corn syrup; mix well.
For filling in areas, use thinned icing (add small amounts of light corn syrup until desired consistency is reached. *This icing dries to a shiny, hard finish, great to use as icing or to outline and fill in with a tip #2 or #3.
*Royal Icing, or rolled fondant can also be used to decorate cookies.