Tuesday, December 13, 2011

Fairy Drop Cookies

Fairy Drops

4 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
1 cup butter
1 cup sifted powdered sugar
1 cup granulated sugar
1 cup cooking oil
2 eggs
2 tsp almond extract
Colored or plain sugar (optional)
Almond frosting (optional)
Crushed candy canes (optional)

In a medium mixing bowl stir together flour, baking soda, cream of tartar, and salt; set aside.

In a large mixing bowl beat butter with an electric mixer on medium-low speed until smooth. Add powdered sugar and granulated sugar; beat on medium-high speed until fluffy. Add oil, eggs, and almond extract; beat just until combined. Gradually add dry ingredients, beating on medium speed just until combined. Cover; chill dough about 30 minutes or until needed.

To shape cookies, roll rounded teaspoonfuls of dough into balls. The dough will be soft. Arrange balls on ungreased cookie sheets. With the palm of your hand, the bottom of a glass, or a swirled or patterned cookie stamp, gently flatten the balls to about 1/4" thickness. Sprinkle with sugar, or leave plain, if planning to frost.

Bake in a 350F oven for 10-12 minutes or until edges are light brown. Transfer to a wire rack; cool completely. If desired, frost with Almond Frosting. Also, if desired, sprinkle crushed candy cane pieces over frosting. Makes 55 - 60 cookies.

TO MAKE AHEAD: Place unfrosted cookies in a freezer container; seal, label, and freeze for up to 8 months. Frost after thawing.

In a small mixing bowl beat 1/2 cup butter with an electric mixer on medium speed until fluffy. Beat in 1/2 tsp almond extract and 1/2 tsp vanilla. Alternately add 2 1/2 - 3 1/2 cups sifted powdered sugar and 3 tbsp light cream or milk, beating until smooth and of spreading consistency. To tint, stir in a few drops food coloring, if desired. Makes about 2 cups.


Love and bondage,
Rubi Jayne <3<3

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