Pastel and White Cookies

Yield: 4 to 5 dozen 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.

Cookies

1. In a medium size bowl, combine flour, baking soda and salt; set aside.
2. In a large mixing bowl, with electric mixer at medium speed, beat butter, sugar, eggs and vanilla until light and fluffy, about 3 minutes.
3. 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.
4. For best results, use a small cookie scooper, or fill a pastry bag with batter.
5. Drop 1-inch rounds of batter, 2 inches apart, onto prepared cookie sheets.
6. Bake for approximately 7 to 12 minutes, or until edges are slightly golden and cookies spring back to the touch.
7. Transfer cookies to wire rack; cool completely before icing.

Icing

1. 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.
2. Remove approximately half of the icing into a separate bowl; set aside to keep as white icing.
3. Divide remaining icing evenly into 2 or 3 separate bowls, depending on the number of colors you will use.
4. Add 1-2 drops food coloring to each icing bowl; mix well until you reach desired pastel colors.
5. Decorating cookies: You will need 3 or 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.
6. Allow icing to dry approximately 1 hour.
7. Store cookies in an airtight container, keeping them separated by layers of wax paper.

Attribution

Recipe and photo used with permission from: C&H Sugar, Inc.