A few weeks ago, the troop where 2 of my sons are boys scouts, celebrated the Eagle Court of Honor ceremony for their friends. Eagle Scout is the highest rank that boys can achieve in Boys Scout. It is something that the boys scout has to earn based on their service and leadership. So when I as looking at what recipes to post for today, I thought of how fitting is to share this Red, White and Blue Cookies to honor our Veterans at this Memorial Day.
This is a fast cookie recipe to make because it does not need refrigeration or chilling period. (Yayyy !!!) It still holds it’s shape, even without refrigeration, and it comes out soft and delicious. After you make the dough, you sprinkle some flour on your surface. I love using my silpat because it’s so easy to use and so easy to clean. Also, I make a mound of flour on the side of my silpat for the flour that I use for sprinkling or for dipping my cookie cutter. Roll out your cookie dough to a 1/4 inch thick dough, dip your cookie cutter in to flour mound, and then cut the cookie. I usually use the leftover once or twice, but after that I usually discard them.
The first time I made this cookie, I used parchment paper and it didn’t give an even bottom. A lady at Sur la table told me to try using non-stick aluminum foil. Not just the regular one but the non-stick one. It seems to work!
For the first batch, you always want to check how long it takes for the cookies to brown. Every oven is different so once you have your golden minutes, you know when to take out your cookies for the next batches.
Now after all the cookies are baked and cooled, it’s time for the frosting. This is also a very simple frosting to make and easy to use. Just remember that when you add the water, you need to mix the mixture thoroughly before you add another tablespoon in it. The frosting should be not too runny and not to hard.
Tips for making this Roll Out Sugar Cookies with Icing:
- You can make the cookies one day ahead. You need to put it in an air-tight container.
- When you are making the frosting, you can add any color to it. You can even mix and match color to get a deeper color or even a different color.
- After you dip the cookie into the icing, leave them out on a wire rack for about 20 minutes before packing. The icing needs some time to harden or else the top will be mushy.
Happy Baking!!
| Prep Time | 20 minutes |
| Cook Time | 7-9 minutes |
| Servings |
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- 4 cups powdered sugar
- 1 tbsp corn syrup
- 4-6 tbsp water
- 1 tsp vanilla extract
- A few drops food coloring
Ingredients
Icing
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- Mix all powdered sugar, corn syrup and vanilla extract in a bowl.
- Add water a tablespoon at a time until you get the right consistency. Use a test cookie to see if the icing will stay or run to its side. If it is too runny, you can add more powdered sugar.
- Add food coloring. Dip the cookies on the icing. Or if you want a neat icing, you can draw an edge on the cookie and then fill in with icing.
- Let the icing dry on room temperature for 20 minutes before packing or serving.
Adapted from : Created by Diane
