Yesterday I made cookies for my son’s school fund raiser. I’ve chosen one recipe from my very first recipe book that I started years ago in Ukraine. That was originally Nuts Sugar Cookies, but for sake of possible nut allergies, I decided to do them without nuts. Instead, I glazed them making such beautiful colorful cookies.
- 1/2 lb butter, unsalted
- 1/2 lb buttery sticks or margarine
- 1/2 cup sour cream
- 3 egg yokes
- 1 1/2 cup sugar
- 1 tsp baking soda
- 1 tbsp lemon juice from fresh lemon
- 4 cups white flour
- 1 cup sugar powder
- 2 tbsp whole milk
- 1 tbsp light corn syrup
- 1 tsp lemon juice (optional)
- Food colors (optional)
- Writing Icing (optional)
- Take butter and buttery sticks (or margarine) out of refrigerator for a while, until they become soft at room temperature.
- Whip egg yokes with sugar.
- Combine baking soda with lemon juice (you may substitute lemon juice with white vinegar).
- Mix butter and margarine with flour, start with a dough blender, then continue with hands.
- Combine butter/flour mix with whipped egg/sugar, sour cream, and baking soda (mixed with lemon juice or vinegar). Mix well, knead. Add more flour if necessary. The dough should become non-sticky to hands.
- Sprinkle little flour over cutting board, roll the dough with pastry roll, cut cookies using cookie cutters of desired shapes.
- Put dough shapes on lightly greased baking pan, bake about 18 – 20 min at 350 degrees F.
- Take cookies out, let them cool.
- Mix these glaze ingredients: sugar powder, milk, light corn syrup, lemon juice (optional). Add either sugar powder or milk to make it right consistency. You may need double-portion of glaze to cover all cookies. To make different colors, take smaller portions for each color, as desired.
- Dip top surface of each cookie into glaze, wipe an excess with a pastry brush, stack on a wire rack for drying.
- When cookies glaze is dry, use quick drying writing icing to make desired decorations.
- Let icing dry completely.
Note: although both home made glaze and store bought writing icing are called quick-drying, they aren’t really quick drying. Have extra few hours to make sure the glaze is completely dry and good to stack on each other if necessary.
Instead of glaze, you may use chopped nuts of any kind. Dip each cookie surface to egg white then to nuts, and bake. They are so delicious too! It worth to try them as well.