Farmyard butter cookies - house beautiful
6 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Butter, room temperature |
| 2 | cups | Sugar |
| 4 | Eggs | |
| 2 | tablespoons | Vanilla extract |
| 6 | cups | Flour |
| 1 | teaspoon | Baking soda |
| 2 | teaspoons | Salt |
| Royal icing, recipe follows | ||
| Paste food coloring, available at cake supply stores | ||
Directions
In an electric mixer, cream butter and sugar until light and fluffy.
Add eggs and vanilla extract and blend well.
In a separate bowl, combine flour, baking soda and salt. Add dry ingredients to the creamed mixture, beating slowly until well incorporated. Batter will be sticky.
Turn one-third of the batter at a time onto a piece of plastic wrap, enclose and pat into a rectangular shape. Chill until firm, at least 3 hours or overnight. Dough can be frozen for up to 6 months.
Roll dough out I/s-inch thick, one piece at a time, on a floured board with a floured rolling pin. Dip 2-inch farmyard cookie cutters into flour and cut out shapes. Place dough on parchment-lined cookie sheets and bake in a preheated 350' oven for 10 to 12 minutes, or until golden. Cool cookies on wire racks. Makes about 6 to 7 dozen cookies.
Divide icing into several bowls and tint each portion with desired color. Fill pastry bags half-full with icings, fit with #2 decorative tips and pipe designs. Cookies need to set at least 12 hours after decorating before storing in airtight containers.
See Royal Icing.
House Beautiful/April/94 Scanned & fixed by DP & GG