This recipe I have sampled every year at Christmas and Valentines. Depending on the cookie cutter you have, you can frost them up any time of year. This is out of an old Church cookbook. Last Christmas I took a photo of the recipe to make sure it gets passed onto me to carry on with this lovely cookie as well as my children getting to sample it from time to time. (Hint, refridgerate cookie dough before using atleast 2 hours and maximum overnight for best rolling out results.)
Festive cookies for Christmas or springtime or any fun time!
- Powder Sugar
- Butter Flavoring Extract
- Vanilla extract (optional)
- Smidge of Salt
- 2 Tablespoons corn syrup
- Food Coloring (optional)
My Mother mixes these ingredients by look and feel and never measures. So wing the recipe and have extra ingredients the first time you try it. If it is too wet, add more powder sugar, if it is too dry, add more milk. This icing is not for spreading with a knife but dipping the cookies into the bowl and scraping the excess off on the rim of the bowl.
Sprinkle with colored sugar or festive sprinkles/jimmies. Enjoy!