Wilton Roll-Out Cookies

By carvalhohm

Ingredients

• 1 cup butter
• 1 cup sugar
• 1 large egg
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• 2 3/4 cups flour

Preparation

Step 1

Preheat oven to 400 degrees. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour, one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour by hand. Do not chill dough

Note: Dough can be tinted with icing color. Add small amounts until desired color is reached.

For chocolate cookies: Stir in 3 ounces melted, unsweetened chocolate. (If dough becomes too stiff, add water, a teaspoon at a time.)

Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick. Dip cutter in flour before each use. Bake cookies on to rack of oven for 6 to 7 minutes, or until cookies are lightly browned.

*Cookie Icing*:
This icing dries to a shiny, hard finish and tastes good, too. Great to use for icing or to outline and fill in with tip 2 or 3.

1 cup sifted confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup

Place sugar and milk in bowl. Stir until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (add small amounts of light corn syrup until desired consistency is reached).