- 3 cups Dierbergs flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup Dierbergs butter, softened
- 1 cup Dierbergs granulated sugar
- 1 large Dierbergs egg
- 1 teaspoon vanilla extract
- 3 cups Dierbergs powdered sugar
- 4 tablespoons water
- 2 tablespoons light corn syrup
- 1 teaspoon almond or lemon extract (optional)
- Food color (assorted colors)
FOR COOKIES: In medium bowl, stir together flour, baking powder, and salt; set aside.
In large mixer bowl with electric mixer at medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla. Add flour mixture; beat at low speed just until combined.
Divide dough into 4 pieces. On lightly floured surface, roll one dough piece at a time about ¼ inch thick. Dip cookie cutters in flour so dough doesn’t stick. Cut out cookies from each dough piece.
Using metal spatula, place cookies 2 inches apart on parchment-lined baking sheets. If desired, collect scraps and reroll dough once.
Bake in 350°F. oven until outer edges of cookies just begin to brown, about 10 to 12 minutes. Cool on baking sheets 10 minutes.
Use spatula to carefully place cookies on wire racks to cool completely.
FOR SUGAR COOKIE GLAZE: In medium bowl, stir together all glaze ingredients until smooth.
Divide Glaze among custard cups or small bowls. Tint each batch of Glaze with 1 to 2 drops food color of your choice. Place plastic wrap or damp kitchen towel over bowls to prevent Glaze from drying out while you work.
TO DECORATE: Using back of small metal spoon, spread colored Glaze almost to edges of cookies; let dry.
Serving Size: Per cookie with Sugar Cookie Glaze
Cholesterol: 28 mg
Fat: 8 g
Sodium: 74 mg
Carbohydrates: 37 g
Protein: 2 g
Saturated Fat: N/A