Springtime Hat Cookies
adayinmotherhood
adayinmotherhood
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Ingredients

  • ¾ cup butter, softened ½ cup Splenda Sugar Blend 1 large egg 1 teaspoon almond extract 2½ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt ICING 2 tablespoons butter, softened 2¼ cups powdered sugar 2 to 3 tablespoons whipping cream - or more to get consistency ¼ teaspoon vanilla extract Food coloring Instructions Beat butter and Splenda Sugar Blend until creamy. Add egg and extract, beating well. Combine flour, soda, and salt; add to butter mixture, beating well. Divide dough in half; cover and chill 1 hour. Roll half of dough to ⅛-inch thickness on a lightly floured surface. Cut out cookies using a 2½-inch round cutter. Place cookies 1 inch apart on parchment paper-lined baking sheets. Bake at 375° for 6 to 8 minutes; let cookies stand on baking sheets 5 minutes. Cool completely on wire racks. Roll remaining dough to ⅛-inch thickness on a lightly floured surface. Cut out smaller cookies using a 1¼-inch round cutter. Place cookies 1 inch apart on parchment paper-lined baking sheets. Bake at 375° for 4 to 6 minutes; let stand on baking sheets 5 minutes. Cool completely on wire racks. Assemble cookies by placing 1 small cookie in center of 1 large cookie. Decorate with Decorator Frosting to resemble hats; let dry. ICING Beat butter until creamy. Add powdered sugar alternately with whipping cream until blended. Stir in vanilla extract. Divide some in separate bowls and add desired food coloring. Using candy flowers and icing, decorate to your preference. 3.2.2925

Instructions

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