Jackie’s Vanilla Cut-Out Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 tbsp Corn syrup, light

• Baking & Spices

  • 4 cups All-purpose flour
  • 4 cups Confectioners' sugar
  • 1 cup Granulated sugar
  • 1 Icing colors, Assorted
  • 3 tbsp Meringue
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract, pure

• Dairy

  • 1/2 lb Butter, unsalted

• Liquids

  • 6 tbsp Water

Found on 365daysofbakingandmore.com

Description

Ingredients

• 1/2 lb. unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 tablespoon light corn syrup
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 4 cups (about 1 lb.) confectioners sugar
• 3 tablespoons meringue powder (powdered egg whites)
• 6 - 8 tablespoons warm water
• Assorted icing colors

Directions

• Cream the butter and sugar in a large mixing bowl until light and creamy, about 3 minutes.
• Add the eggs, one at a time, vanilla and corn syrup, beating after each addition. Scrape down the sides and bottom of the bowl.
• With the mixer on low, add the flour and the salt. Beat well, scraping down the sides and bottom of the bowl as necessary.
• Divide the dough into 3 disks, wrap in plastic and slightly flatten. Refrigerate for at least an hour, up to 2 days or can be frozen for up to 2 months.
• When ready to bake, preheat your DeLonghi Electric Oven, placing it on the cookie setting, 2 racks, for 10 minutes.
• Place the cookies on the two oven racks covered in aluminum foil, and put in to the oven at position 2.
• Bake the cookies for 5 minutes, switch the tray positions and bake until the edges begin to brown, about an additional 5 minutes.
• Repeat with remaining cookie dough.
• Cool on sheet for 3 minutes and transfer to wire rack to cool completely. Repeat with remaining dough.
• Place the confectioners sugar and meringue powder in the bowl of an electric mixer fitted with a whisk and beat on low speed to blend.
• Add water, 1 tablespoon at a time, until the mixture is spreadable. Increase the speed of the mixer to high and beat until peaks form, about 6 minutes.
• Divide the icing among resealable containers (this prevents the icing from hardening).
• Tint each container of icing your desired color using the icing colors.
• When ready to decorate, dilute the icing using 1 teaspoon of water at a time until the icing is the consistency of heavy cream.
• Keep the icings covered if not using and decorate the cookies as desired.
• Store in an airtight container for up to 10 days, or freeze for up to 3 months.