It took me a while to find it, but I think it’s the perfect cookie for putting on sticks and making cookie bouquets. The dough is easy to work with and the cookies taste great. You can vary the flavorings. For best results, weigh your flour before measuring. If you don’t have a scale, sift it and then measure.
Here’s a cat on a stick. Taste and texture is perfect, but I don’t have a very steady hand and will probably never be able to do really beautiful art. Still, it’s kind of fun to try.
- 3 cups(13.5 oz) all-purpose flour
- 1 teaspoon baking powder
- 2 sticks butter, unsalted, softened (8 oz)
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Mix together the flour and baking powder and set aside.
- In a mixing bowl, beat the butter and sugar until light and creamy. Stir in the egg, salt and both extracts.
- Slowly add flour mixture (1 cup at a time) and stir until incorporated
- Form the dough into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
- Preheat oven to 375 degrees F. Roll the dough onto a lightly floured surface to approximately 5/8" thick. Cut the cookies into shapes and place the cut cookie shape on a parchment lined cookie; Poke a stick into cookies.
- Bake the cookies for approximately 8-10 minutes or until the edges begin to turn golden brown in color. Remove cookies from the oven and allow tocool on a wire rack for 5 minutes. For larger cookies, bake at 350 F for a slightly longer time.
1 pound confectioner's sugar
5 T meringue powder or 1/4 cup pasteurized egg whites
Ice cold water according to desired consistency and 1 teaspoon vanilla
Stir together, using as much water as needed for desired consistency