My mom has had made these cookies from this recipe as far back as I can remember. She remembers her mother making them for her Senior Tea in highschool. The memories of these laid out, by what seemed like the hundreds, on our kitchen table come flooding back as I make these for my babies. We love to gift them to our neighbors in early December to kick of our Christmas celebration. They are delicate and buttery. My favorite version is rolled in chopped pecans. You'll find two different versions below from the same recipe.
I am quickly becoming a fan of color flow icing and you'll love it too. It's so easy to decorate with and it hardens to perfection. You end up with a nice smooth, shiny texture.
Pre-mix your icing and work quickly. Color flow tends to crust over fairly fast. Keep portions you are not working with covered with a damp cloth. Here's the recipe.
Color Flow Icing
4 Cups of sifted powdered sugar
1 tbl of Color Flow powder by Wilton
1/4 cup of water plus 1/tsp
Bake your shaped cookies accordingly.
Let the color before adding icing.
Outline the shape desired and then fill in by simply piping the icing.
Use a tooth pick to give dimension.
Color flow is a fantastic medium to work with.
Be creative and take your time.
Allow the icing to set over night.
We even tried a few acorns.
I can't wait to give another batch a try.
P.S. My little friend Ansley said my cookies were "good". If she likes them, they must be delicious.
I love to cook but only if the meals are healthy, easy, and yummy. .