- Servings: 48
Cookie making is easier with parchment paper. The sturdy, nonstick paper comes in handy when shaping the log of dough. When baked on parchment paper, cookies bake more evenly and slide off without breaking. Store cookies between sheets of parchment paper in a covered container for up to 1 week at room temperature. Freeze for up to 3 months. For a holiday treat, decorate this spicy cookie to resemble a Christmas present.
Reynolds Kitchens tip
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- 3/4 cup butter, softened
- 3/4 cup sugar
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 3 to 4 tablespoons coarse white or clear sugar (not pearl)
- 1 recipe Red Icing
- Parchment paper
Beat butter on medium to high speed 30 seconds. Add sugar, cardamom, and salt; beat until combined, scraping bowl. Beat in milk and vanilla. Beat in as much flour as you can; stir in any remaining. Divide dough in half; shape into two 8-inch logs. To form a square log, press logs flat on work surface. Roll logs in coarse sugar. Wrap in parchment paper. Chill 2 to 24 hours or until firm enough to slice.
Preheat oven to 375 degrees F. On cutting board, cut logs in 1/4-inch slices; place 1 inch apart on parchment paper-lined cookie sheet. Bake 8 to 10 minutes or until edges are golden. Cool on rack. Pipe Red Icing ribbons and bow. Makes 48 cookies.
For Red Icing: Beat 2 tablespoons butter on medium to high until fluffy. Beat in 1/2 cup powdered sugar; beat in 1 tablespoon milk and 1 teaspoon vanilla. Gradually beat in 1/2 cup more powdered sugar. Add additional milk, if needed, for piping consistency; tint red. Makes 1/3 cup.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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