The cheery staff at the Kentville Library will be handing out these "feel good" treats today. They were baked by the always smiling Gail Aldred. From the book Cookies: 200 Inspirational Cookie Recipes by Susanna Tee.
"These frosty faces are sure to put a smile on your face and tickle your taste buds. The cook book I selected has a wide variety of recipes to choose so you will never be short of ideas to make something heavenly for friends and family, whatever the occasion. Another good thing is the recipes are easy to follow using mostly cupboard ingredients."
¾ CUP UNSALTED BUTTER, SOFTENED
½ CUP LIGHT BROWN SUGAR1 LARGE EGG, LIGHTLY BEATEN
1 TBSP HONEY
2 CUPS ALL-PURPOSE FLOUR,
PLUS EXTRA FOR DUSTING
½ TSP GROUND CINNAMON
1 CUP CONFECTIONER’S SUGAR
ABOUT ½ TSP COLD WATER
3 TBSP CHOCOLATE SPRINKLES
20 GUM DROPS
TUBES OF COLORED DECORATING ICING
Place the butter and sugar in a large bowl and beat together until light and fluffy. Add the egg and honey and stir to combine. Sift in the flour and cinnamon and mix to form a soft dough. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
Preheat the oven to 375 F/190 C. Line a large baking sheet with parchment paper. Cut the dough in half and roll in the remaining flour, then roll out each piece between 2 sheets of plastic wrap. Using a 2 ¾ - inch /7 – cm cookie cutter, cut our 10 disks from each piece and place on the baking sheet. Bake in the preheated oven for 10 – 12 minutes, or until golden brown. Let cool for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Sift the confectioner’s sugar into a bowl, add the water, and mix until smooth. Spread the cookies with a thin layer of icing, then use the chocolate sprinkles for hair and a gum drop for the nose. Let set, then draw in the eyes and mouth with the decorating icing.
Note: I added 1 TBSP of shortening to the icing and substituted black coloured sugar instead of chocolate sprinkles for the hat.
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