Holiday Cookie Exchange #1 hosted by So Cal Foodie
This has been such a long process for one blog entry, but I have say that I had fun doing it. I spent the better part of Friday mixing and baking the cookies. The process is not hard but it is time consuming. I had to make the templates... Then make three batches of the cookie dough...
The three batches of cookie dough were cut into two rolls each to make rolling out the dough easy. After the dough warmed up a little bit, I rolled out the dough and cut out two of each one of the templates.
Once the cookies are baked I made sure that I had two of each one of the 8 templates that I had cut. Plus I had to have graduated sized of rounds for each layer. There needed to be two of each one of them also. I matched up all the stars with the round spacers. I also made some royal icing and iced the cookies.
Next I assembled the tower according to the sizes and it made a tree...
1 cup margarine (if you are not going to eat this, then save the money and use the margarine, if not then use butter)
1 Cup Sugar
1 tsp vanilla extract
2 TBS milk
2 1/2 cups all-purpose flour
Cream margarine and sugar until fluffy. Add the vanilla extract and milk and then blend well. Add the flour in 1/2 cup at a time and mix well. Divide the dough in half and wrap in either wax paper or plastic wrap and chill for two hours until firm enough to roll out.
Preheat oven to 375
Baking pan: ungreased cookie sheet or jelly roll pan.
Bake for 8-10 minutes depending on the size of the cut out. Let cookies cool for a few minutes on the cookie sheet and then transfer to a cooking rack.
3 1/2 cups (1 pound) Confectioners' sugar
3/4 tsp cream of tarter
3 egg whites
1/2 tsp vanilla extract
1/4 tsp almond extract
Put all the ingredients in a bowl and mix for 5 minutes (you can use a hand mixer, a whisk or a Kitchen Aid). Scrap down the sides to make sure all the sugar is mixed in. If you store the icing for for more than a few hours, cover with plastic wrap directly on the icing. This icing works great with coloring!