Seaside Cookies

By pamdabear3383

Ingredients

• 2 sticks (1 cup) unsalted butter, softened
• 1 cup sugar
• 1/2 tsp salt
• 2 large eggs
• 2 Tbsp light corn syrup
• 4 tsp vanilla
• 41/2 cups all-purpose flour
• Decorating Icing (recipe follows)
• 5 - to 6-in. lobster and crab cookie cutters
• 3 - to 4-in. starfish cookie cutter
• blue, red and black food colors
• coarse sugar
• white nonpareils

Details

Servings 2
Adapted from womansday.com

Preparation

Step 1

Beat butter, sugar and salt in a bowl with mixer on medium-high until light and fluffy, 3 minutes. Reduce speed to medium; add eggs and beat until combined. Beat in corn syrup and vanilla. Reduce speed to low; gradually add flour until blended. Shape dough into 4 disks, cover and refrigerate 1 hour.

2. Heat oven to 350°F. Roll out dough to 1⁄4 in. thick. Cut out shapes using cookie cutters. Bake for 12 to 14 minutes until cookies are golden. Cool on rack.

3. Divide icing into bowls. Tint some red, some blue and a tiny bit black (leave some white). Spread red icing on lobster, blue on crab and white on starfish. Sprinkle starfish with nonpareils and coarse sugar. Let cookies dry 1 hour.

4. Add some white icing to a small ziptop bag or pastry bag fitted with a #4 tip. Pipe outlines on lobster and crab cookies. Using black icing, pipe small dots for eyes. Let stand about 1 hour or until dry.

Decorating Icing: Beat 1 lb confectioners’ sugar (31⁄4 cups) and 1⁄4 cup Just Whites (powdered egg whites) in bowl with mixer on low speed. Beat in 1⁄3 cup water. Increase speed to high; beat 5 minutes or until very thick.

Note: If icing is too thick to spread, add a few drops of water.