Cookie Advent Cookbook by Barbara Grunes

Author:Barbara Grunes
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2016-11-19T05:00:00+00:00

DUAL ICING

2 cups [240 g] confectioners’ sugar

1 Tbsp light corn syrup

3 to 4 Tbsp water or milk, or as needed

1 tsp vanilla extract

1/3 cup [25 g] unsweetened cocoa powder

1. Preheat the oven to 350°F [180°C]. Lightly grease two cookie sheets.

2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, with an electric mixer on medium speed, beat together the shortening and granulated sugar until light, 2 to 3 minutes. Beat in the dry milk powder and corn syrup. Add the eggs, one at a time, beating well after each addition. On low speed, gradually beat in the flour mixture, then the water and vanilla. The dough will be firm.

4. Pinch off pieces of dough and roll between your palms into 11/4-inch [3.2-cm] balls. Place on the prepared cookie sheets, spacing them about 2 inches [5 cm] apart.

5. Bake in the center of the oven until firm when lightly touched with a fingertip and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Let cool on the cookie sheets for 2 to 3 minutes, then transfer to wire racks to cool completely.

6. To make the icing: Sift the confectioners’ sugar into a medium bowl. Add the corn syrup, 2 Tbsp of the water, and the vanilla and beat with an electric mixer on medium speed until smooth and creamy, adding more water, 1 Tbsp at a time, as needed to make a smooth, spreadable icing.

7. Transfer half of the icing to another bowl and stir in the cocoa powder, adding more water, 1/2 tsp at a time, as needed to thin to the same consistency as the white icing. Cover both icings with plastic wrap until ready to use.

8. Using an icing spatula, spread a thin layer of the white icing over half of the top of each cookie. Let the white icing dry for a few minutes, then spread the chocolate icing over the other half of each cookie. Let them stand until the icing dries.

9. Store in an airtight container at room temperature for up to 1 week.

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