Brown Family Butter Cookies
Featured Pinch Tips Video
- 1 lb
- butter, softened
- 1 c
- 1 tsp
- vanilla extract
- 4 c
- 1 lb
- powdered sugar
- pasteurized egg whites (from a carton)
- 1/2 tsp
- cream of tartar
FOR DECORATOR'S ICING
Beat butter and sugar until fluffy.
2Separate 3 of the eggs. Add the three eggs yolks and the other whole egg to butter/sugar mixture. Refrigerate egg whites.
3Add vanilla. Beat until well mixed.
4Stir in flour gradually until well mixed.
5Shape dough into ball, wrap in waxed paper. Chill 3 hours.
6Preheat oven to 350°. Grease cookie sheets. Divide dough into 4 equal parts. Roll dough out 1/4 at a time on lightly floured surface to 3/8 inch thickness. Cut with floured cookie cutters. Space on cookie sheet 2" apart.
7Lightly beat the three egg whites, brush on cookies. Bake at 350° for 10-12 minutes, until edges are lightly browned. Cool on wire rack.
8FOR DECORATOR'S ICING:
Beat sugar, egg whites and cream of tartar in bowl on low speed until a knife drawn through icing leaves a clear path, about 7 minutes. Keep unused icing covered with a damp cloth while decorating cookies. Note: Follow directions on the carton of egg whites to determine how much equals 3. Pasteurized egg whites are safer to use for icing.
9You can tint this icing any color you'd like with food coloring meant for icing. You can outline your design first using a pastry bag, then flood to fill in with icing that you've added 1-2 teaspoons water to. A plastic bottle works best for flooding. Have fun!