Mermaid Cookbook by Barbara Beery

Author:Barbara Beery
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2008-07-26T16:00:00+00:00

Cookies and Cakes

Starfish Cookies

The “star” of any party!

Makes 3–4 dozen, depending on the size of the cookies

Cookies

1/2 cup butter, softened

3/4 cup sugar

1 egg

3/4 teaspoon vanilla extract

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Frosting

3 tablespoons meringue powder

2 cups powdered sugar

1/4 cup plus 2 tablespoons warm water

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Assorted food coloring

Assorted candy decorations and sprinkles

Preheat oven to 375 degrees F. Line two cookie sheets with foil and spray with nonstick cooking spray. Set aside.

Cream butter in a large mixing bowl with a hand mixer. Add sugar, beating until light and fluffy. Add egg and vanilla, mixing well.

Combine flour, baking soda, and salt in a separate bowl. Add to creamed mixture, blending well. Dough will be very stiff.

Divide dough into thirds. Roll each portion to 1/8 inch thickness on lightly floured waxed paper. Cut out with star-shaped cookie cutters. Place cookies 2 inches apart on prepared cookie sheets.

Bake for 8 to 10 minutes, or until very slightly browned. Remove from oven and cool on pan for 5 minutes. Remove from pan and cool on wire racks for 15 minutes before frosting.

Combine meringue powder, powdered sugar, water, and vanilla and almond extracts in a mixing bowl.

Beat on high speed with an electric mixer for 3 to 4 minutes.

Divide frosting evenly in several small bowls and stir in drops of food coloring as desired.

Frost and decorate cookies, then move them to a wire rack to dry completely (about 30 minutes). Store in a covered container until ready to use.

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