Cooking Instructions
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Step 1
In a standing mixer cream
Butter (2 sticks)
,
Granulated Sugar (1 1/4 cups)
,
Salt (1 tsp)
, and Baking
Baking Powder (1/2 Tbsp)
until light and fluffy. Then add
Vanilla Extract (1/2 Tbsp)
and
Large Egg (1)
, beat well until blended light and fluffy.
Step 2
Sift the
Corn Starch (3 Tbsp)
into the
Unbleached All Purpose Flour (3 cups)
. Add half the flour and half the
Sour Cream (1/4 cup)
to the butter mixture mixing in completely. Add the rest of the sour cream and flour, mix until well incorporated.
Step 3
Divide into 2 round disk wrap and put in the refrigerator for 30 minutes. Heat oven to 350 degrees F (180 degrees C).
Step 4
Roll cookies out on a floured surface. Bake cookies on a parchment paper lined baking dish. Bake the cookies for 10-14 minutes. Let cookies cool completely on a wire rack before icing.
Step 5
Mix
Powdered Confectioners Sugar (2 1/4 cups)
,
Light Corn Syrup (2 Tbsp)
,
Whole Milk (3 Tbsp)
,
Food Coloring (to taste)
in a large flat bowl mix until all the lumps are gone and well mixed. Let this sit a while, for about 10 minutes, to let the bubbles work their way to the top otherwise you tend to get lots of bubbles in your icing later.
Step 6
Dip cookie, let it drain, letting excess drip into icing bowl. Place them on a rack on a cookie sheet and let them dry for at least one day otherwise they will stick to one another.
Step 7
You can make your own little bows out of a cute ribbon: pink, blue, and orange.
Step 8
Serve with bows and enjoy!
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