Festive Sugar Cookies and Icing

This recipe is so simple but don’t be fooled into thinking that this somehow diminishes the flavor.  With the subtle lemon or orange zest flavor it tastes heavenly and it is very easy to work with

Sugar Cookies

Ingredients:

2/3  cup of butter

¾ cup of white sugar

¼ tsp orange or lemon zest

½ tsp vanilla

4 tsp milk

2 cups of flour

1 ½ tsp baking powder

¼ tsp salt

Directions:

Cream together the butter, sugar, orange zest and vanilla. Add egg and beat until light and fluffy.  Stir in milk.  Sift together dry ingredients.  Blend into creamed mixture.  Divide in half and chill for one hour (I never chill it.  What is great is that if you begin with cold butter then you can start rolling right away.  OF course you need a mixer for that.)  On a lightly floured surface, roll to 1/8 inch, or whatever thickness you like.  Cut into shapes.  Bake on parchment paper or a greased sheet at 375 for 6-8 minutes.  Cool and ice.

Queen of the cookie icing:

This flavorful, smooth, slightly translucent, shiny glaze is great for decorating sugar cookies or drizzling over other desserts.

2 1/2 cups powdered sugar

2 tablespoons water

1 tablespoon butter, softened

1 tablespoon light corn syrup

1/2 teaspoon vanilla or almond extract

food color, if desired

Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.

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