Pastel and White Cookies


Pastel and White Cookies

Ingredients

Cookies

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter (1 1/2 sticks), softened
  • 1 cup C&H® Granulated Sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup buttermilk

Icing

  • 1 (1 pound) box C&H® Powdered Sugar
  • 3 tablespoons light corn syrup
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 4 to 6 tablespoons water
  • Food coloring, various colors

Instructions

  1. Heat oven to 350 degrees F. Line 4 cookie sheets with parchment paper, and set aside.
  2. Cookies: In a medium-size bowl, combine flour, baking soda and salt; set aside.
  3. In a large mixing bowl, with electric mixer at medium speed, beat butter, sugar, eggs and vanilla until light and fluffy, about 3 minutes.
  4. Reduce mixer to low speed; add flour mixture and buttermilk alternately in three batches, beginning and ending with flour mixture; mix until combined. Do not over-mix.
  5. For best results, use a small cookie scooper, or fill a pastry bag with batter.
  6. Drop 1-inch rounds of batter, 2 inches apart, onto prepared cookie sheets.
  7. Bake approximately 7-12 minutes, or until edges are slightly golden and cookies spring back to the touch.
  8. Transfer cookies to wire rack; cool completely before icing.
  9. Icing: Mix sugar, corn syrup, lemon juice, vanilla extract and 4 tablespoons of water until smooth. If needed, gradually add additional water, 1/2 teaspoon at a time, until icing is thick but easily spreadable.
  10. Remove approximately half of the icing into a separate bowl; set aside to keep as white icing.
  11. Divide remaining icing evenly into 2-3 separate bowls, depending on the number of colors you will use.
  12. Add 1-2 drops food coloring to each icing bowl; mix well until you reach desired pastel colors.
  13. Decorating cookies: You will need 3-4 small icing spatulas or large size Popsicle sticks for each of the icing colors. First, spread white icing onto one half of the flat side of the cookie, forming a straight edge down the middle. Set on parchment paper; allow icing to dry 10 minutes before icing the other side with the pastel icing.
  14. Allow icing to dry approximately 1 hour.
  15. Store cookies in an airtight container, keeping them separated by layers of wax paper.

Yield: 4 to 5 dozen cookies

Recipe and photograph courtesy C&H Sugar - chsugar.com

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