If it has become smooth, it's the right consistency.) Tint the icing with food color as desired. (Test the consistency by glazing one cookie and set it aside for a minute, and then check the surface. To make the icing: Combine the sugar, milk, and corn syrup to make a soft, spreadable icing, adding more milk if necessary. This icing is a little on the thick side and isn't perfectly smooth when you apply it, but it should settle into a smooth surface within half a minute or so. When the butter cookies are completely cool, ice and decorate. Repeat with the remaining piece of dough, rolling, cutting, and baking cookies. If you've used parchment, you can lift cookies and parchment off the pan, so you can continue to use the pan as the cookies cool. Remove the butter cookies from the oven, and cool right on the pan. Perfect your techniqueīlog How to make the best roll-out sugar cookies They can be close together they'll barely spread.īake the butter cookies in a preheated 350☏ oven for 12 to 14 minutes, until they're set and barely browned around the edges. Place the cookies on ungreased or parchment-lined baking sheets. Working with one piece of dough at a time, roll it 1/8" to 3/16" thick. Sprinkle your rolling surface with flour, and flour your rolling pin. It should still feel cold, but shouldn't feel rock-hard. When you're ready to bake, remove the dough from the refrigerator, and let it soften for about 20 to 30 minutes, until it feels soft enough to roll. If it doesn't, dribble in a tablespoon of water.ĭivide the dough in half, shape each half into a flattened disk, and wrap in plastic. The mixture will seem dry at first, but will suddenly come together.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |