Amy’s Free Ideas

Sugar Cookies

1 cup sugar

1 cup butter or margarine

1 egg

1 teaspoon vanilla

1/2 teaspoon almond extract (optional)

3 cups flour

2 teaspoons baking powder

Beat till creamy

Add to sugar mixture and beat till creamy

Add baking powder and one cup of flour at a time. Mix thoroughly after each addition. You may need to mix with your hands for the last cup of flour.

Preheat oven to 400 degrees F. (200 C). Roll out dough on a floured surface to 1/4 inch (.5cm.) Cut out cookies with cookie cutters. Place cookies on un-greased cookie sheets and bake till the edges of the cookies turn golden brown. Small cookies take 5-8 minutes, but larger cookies take 10-15 minutes.

Quick hardening icing

1 egg white, slightly beaten

1  1/2 cups confectioners sugar

1 teaspoon lemon juice (optional)

Beat until combined. If you are worried about using a raw egg for health/safety reasons, you can buy meringue powder mix and follow package instructions. Whether using real eggs or egg powder, the icing dries very quickly, so you should keep the icing covered with plastic wrap while using, and in an airtight container till decorating cookies.

Buttercream icing

1/2 cup shortening

1/2 cup butter

4 cups confectioners sugar

1 teaspoon vanilla extract

2 Tablespoons water

Beat butter and shortening until combined, then add vanilla and powdered sugar, one cup at a time. Add the water as it gets too stiff to mix. Beat all ingredients until fluffy. Keep the icing covered with plastic wrap while using, and in an airtight container till decorating cookies. You may need more water if it is too stiff to squeeze out of a decorating bag/ziplock bag. Add water a teaspoon at a time.

This icing does not dry nearly as quickly as the icing above, so it can be problematic to try to keep the pieces of the cookie house together until it dries.

Egg Shaped cookies

Use any sugar cookie or spice cookie recipe to make egg shaped cookies. Decorate the cookies with rows of icing and candy or sprinkles.

Home Made Cookie Cutter, or No Cookie Cutter At All

If you don’t have an egg shaped cookie cutter, you can use a tin can with both ends cut out and squeeze one side to make it egg shaped. Another option is to buy an egg ring and squeeze one side smaller to make an egg shape. The easiest option may be to roll the cookie dough into a log in plastic wrap, then gently press and rub the top side narrower. Put in the frige. for an hour or more to make the dough firm, then slice into egg shaped cookies. Optional: cut a paper towel tube in half to keep the bottom from flattening out while it is chilling in the refrigerator. The dough will keep in the refrigerator up to a week, and indefinitely in the freezer.