recipe

Who doesn’t like to bake these wonderful cookies?   Ingredients   2 ¼ cups (281 g) all-purpose flour (spooned & leveled) ½ tsp baking powder ¼ tsp salt ¾ cup (170 g) butter ¾ cup (150 g) granulated sugar 1 egg 2 tsp pure vanilla extract ¼–½ tsp almond extract (optional but recommended) Easy Cookie Icing 3 cups (360 g) confectioners’ sugar ½ tsp pure vanilla extract (or replace with water for stark white) 2 tsp light corn syrup 4.5–5 Tbsp (67–75 ml) room temperature water Pinch of salt Optional: gel food coloring & sprinkles for decorating Procedures Make the Cookie Dough Mix the ingredients:  Flour, salt and baking powder in a bowl Cream butter & sugar: In a large bowl, beat softened butter and granulated sugar until smooth and creamy (about 3 minutes). Add egg : Beat the egg with sufficient vanilla Combine: Add dry ingredients to the wet mixture; mix on low speed until combined. Dough will be slightly soft. Chill & Roll Divide & roll: Divide dough in half. Roll each half out on lightly floured parchment or silicone mat to about ¼-inch thickness. Chill: Stack the rolled-out dough with parchment between layers and refrigerate at least 1–2 hours (up to 2 days). This helps cookies keep their shape. Bake Preheat: Heat oven to 350 °F (177 °C). Also prepare baking paper. Cut shapes: Remove chilled dough, cut shapes with cookie cutters, and re-roll scraps as needed. Bake: Place cookies ~3 inches apart. Bake 11–12 min or until edges are lightly browned. Cool on baking sheet 5 min, then transfer to a rack to cool fully before icing. Easy Cookie Icing Combine icing ingredients: In a bowl, whisk confectioners’ sugar, vanilla (or water), corn syrup, water, and salt until smooth. Decorate: Tint with food coloring if desired. Use a squeeze bottle or piping tool to decorate cooled cookies; add sprinkles if you like. Dry: Let icing set about 24 hrs before stacking or transporting (though you can eat sooner if you don’t need fully hardened icing).   Name: Taharat Tazrin Batch: 637