Solar swirls

6 Servings

Ingredients

Quantity Ingredient
1½ cup Sugar
1 cup Butter; softened
½ cup Sour cream (regular; light or non-fat)
2 Eggs
1 teaspoon Vanilla
3¼ cup All-purpose flour
½ cup Unsweetened cocoa
2 teaspoons Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
3 cups Confectioners' sugar
¾ cup Butter; softened
3 tablespoons Milk (up to 4 tablespoons)
1½ teaspoon Vanilla
2 cups Confectioners' sugar
3 tablespoons Milk (up to 4 tablespoons)
Red and green food coloring
Decorator sugars and candies

Directions

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@... on Nov 23, 1997

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