Decorated Sugar Cookies

[caption id="attachment_167" align="aligncenter" width="225" height="300" alt=""] Edible Marker[/caption]

[caption id="attachment_164" align="aligncenter" width="300" height="224" alt=""] First Time is Always the Best![/caption]

[caption id="attachment_160" align="aligncenter" width="300" height="225" alt=""] Fondant and Piping[/caption]

Making sugar cookies has been at least a once a year tradition before the girls were born.  It was revised as an everyday event when the catering business was going full force.  Now I make them for different occasions for the grand kids. The recipe has always been guarded.  But now I think it is appropriate to share it for others to enjoy.  I'll give it in a couple of posts.  The recipe will stay the same but the icing will change depending on the cookie.

Cookie decorating is an art form and not for the faint at heart.  You really have to want to do it for the ones you love.  It’s often a process that requires overnight drying.  When we made them for Stevens Catering  it was just as a loss leader.  Making them  together with grand kids is much more rewarding.  That being said, here's the recipe.  Enjoy!



[recipe]

Decorated Sugar Cookies- Dipped in Fondant Icing and Piped, Decorated with Fondant or Written on with a Food Grade Marker

Source and Inspiration:  Traditional Sugar Cookies, Betty Crocker's Cookbook page 148; Fondant Icing for Cookies, Martha Stewart

Yield:   3 small dozen (depends on size of cutter)

[recipe-ingredients]

3/4 cup shortening

1 cup sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon salt

[/recipe-ingredients]

[recipe-directions]

Mix thoroughly shortening, sugar, eggs and flavoring.  Blend in flour, baking powder and salt.  Cover; chill at least 1 hour.  Heat oven to 350 degrees F.  Roll dough 1/4 inch thick on lightly floured board. Cut into desired shapes.  Pl,ace on ungreased  foil or parchment covered baking sheet.  Bake 8 to 10 minutes or until very light brown., Frost with fondant icing.

Fondant Icing:  Mix 3 cups powdered sugar, 1 tablespoon almond flavoring.   Add enough warm water to make the consistency of heavy syrup.   Color with food paste coloring.  Dip the front of each cookie and place on rack to dry.

[/recipe-directions]

[/recipe]