Christmas cookies
Servings: 2
Ingredients:
- 1 roll of sugar cookie dough
- 1 cup powder sugar
- 1/2 tbsp vanilla extract
- 2 tbsp milk
- Christmas colored food coloring
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 1/2 tbsp milk
- 2 small tipped squeeze bottles
- Christmas cookie cutters
Preparation:
Preheat your oven to 350 degrees F. On a large sheet of wax paper, roll out the sugar cookie dough to about 1/4 inch thickness with a rolling pin. Cut shapes out of the cookie dough and bake according to package directions. I used a snowflake cookie cutter. Once the cookies are completely cooled, return them to the wax paper on your counter. First, prepare a thicker icing for the border of the cookies. Mix together 1 cup powdered sugar, 1/2 tsp vanilla, and 2 tbsp of milk in a small bowl. You can add food coloring if your would like, I chose to keep the thicker icing white. Place a funnel in the mouth of one of the squeeze bottles and funnel the icing into it. The icing should be thick enough to just barely pour out. You may need to add another teaspoon or 2 of milk. Next, prepare the filler icing. Mix together 1 cup powdered sugar, 1/2 tsp vanilla, and 2 1/2 tbsp of milk in a small bowl. Add food coloring if you would like. I used red. You could divide the icing in half or quarters and make multiple colors (make more icing if needed). Transfer the icing into a different squeeze bottle using a clean funnel. The filler icing should be thinner, add a teaspoon or 2 of milk if it isn’t thin enough for your liking. Decorate the borders of your cookies with the thicker icing and let the icing dry almost completely before decorating with the filler icing. Decorate with the filler icing let the icing dry completely before serving the cookies.
