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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Good cookies Ingredients:
2 tablespoons canola or vegetable oil |
3 tablespoons unsalted butter, melted |
2 large eggs, room temperature |
2 teaspoon pure vanilla extract |
3/4 teaspoon salt |
2 teaspoon baking powder |
1 cup powdered (confectioners) sugar |
2 1/ 2 cups all-purpose flour |
icing (see recipe below) |
Directions:
1. In a large bowl, beat oil, butter, eggs, vanilla extract, salt, baking powder, and powdered sugar until smooth. Add flour, beating until smooth. Cover bowl with plastic wrap and place in the refrigerator to chill for at least one hour.
2. Preheat oven to 350. Line two baking sheets with parchment paper.
3. Scoop the dough into 2 teaspoon sized balls. Roll the balls into ropes about 4 inches long and about 1/2 in diameter. Coil the ropes into round doughnut shapes, leaving a small hole in the middle.
4. Place the cookies on the prepared baking sheets about 1 inch apart. Place in the oven and bake for about 18 minutes. They will have just a slight golden color on top, but will not be brown. Remove from the oven and transfer to a rack and cool completely before icing.
5. When cookies are cooled, dip the top of each cookie in one of the icings and place back on rack to let the frosting harden completely.
6. Makes approximately 42 cookies.
7. Icing:
8. 2 cup powdered (confectioners) sugar, divided
9. 4 teaspoons milk, divided
10. 4 teaspoons light corn syrup, divided
11. Your choice of food coloring
12. Place 1/4 cup powdered sugar into 4 tiny bowls. Add 1 teaspoon milk and 1 teaspoon corn syrup to each bowl. Stir together until you have made a spreadable icing. Add additional milk, drop by drop, until you reach the desired consistency. Tint the icing in each bowl a different color.
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