Delicious sugar cookies! Before I get to the recipe, let me mention a couple of important women’s issues that are particularly relevant this month.
First, October is Breast Cancer Awareness Month. Please take the time to visit the Breast Cancer Site . They’re giving away free mammograms for every time someone visits the site and clicks the big pink button.
Second, today is Blog Day for the MOTHERS Act. Too many people are unaware of just how serious postpartum depression can be. About 20% of new moms live with some degree of depression after the baby’s born. You can show your support of Bill S.3529 “to ensure that new mothers and their families are educated about postpartum depression, screened for symptoms, and provided with essential services, and to increase research at the National Institutes of Health on postpartum depression” by writing to your senator. Find out more at Postpartum Support International.
And now for the cookies!
- 3/4 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup confectioners’ sugar
- 3 1/2 teaspoons milk
- 1/4 teaspoon almond extract
- 2 teaspoons light corn syrup
- food coloring
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400°F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
- Stir confectioners’ sugar, milk and extract in small bowl until smooth. Stir in corn syrup until glaze is smooth and glossy. (If glaze is too thick, stir in small amount of additional corn syrup.)
- Stir in 1 to 2 drops of food color until evenly distributed and glaze is smooth. Add additional drops of food color until glaze is of desired color.
- To glaze cookies, place cooling rack on foil-lined baking sheet. Holding a cookie by its edge, dip the top of cookie into glaze. (Or spoon the glaze onto cookies using a teaspoon. Cookies can also be glazed using a new small paintbrush.) Place glazed cookies on cooling rack to dry. (The foil-covered baking sheet will catch any drips.)
- Use contrasting glaze colors to decorate glazed cookies, if desired. Place small amount of contrasting glaze in small resealable plastic bag. Snip off tiny piece of the corner of the plastic bag. Create design by squeezing contrasting glaze onto cookies. Allow glazed cookies to dry thoroughly before stacking.
This is a simple sugar cookie recipe I found at Allrecipes.com and decorated with cookie glaze based on a recipe from McCormick. It can be rolled and cut into any shape you like. Think Halloween cookies! I decided on pink ribbons in support of breast cancer awareness.
I rolled the dough out on the thicker side – just under half an inch – and baked them for 11 minutes. This left a cookie that could hold its shape, but was still on the soft side. They’d have been perfect for making a cookie bouquet with, but I’ll need to buy some more cookie cutters first! If you prefer a crispier cookie, you can go thinner or just add a minute or two to the baking time.
I made two batches of the glaze. I added 1 drop of neon pink food coloring to the first batch and 1/4 teaspoon black food coloring to the second.