I love this recipe as it's very easy to do and to work with. Once it's ready, you just roll it as thin (or thick) as you want and cut it with the same cutter you did your cookies, this way you have a perfect match. Let it set for a bit and the you can add more decorations with royal icing.
Hope you like.
- 1 cup light corn syrup
- 1 cup shortening (crisco works better)
- 1/2 tsp fine salt
- 1/2 tsp extract of your choice (lemon, orange, almond, etc.) -- I actually prefer to use orange, but that's just me!
- 1 tsp clear vanilla extract
- 2 lbs. powdered (icing) sugar
Cream together shortening and corn syrup, add salt and flavourings and mix well. Switching to the dough hook on your heavy duty mixer, add sugar, one cup at a time until combined. Mixture will be extremely thick. Turn-out dough and knead by hand using more sugar if sticky, for at least 2 minutes.
Store in airtight container and/or ziplock bag either at room temperature or in the fridge.
Once you are ready to decorate your cookies, colour the dough (I use wilton colors) and roll the dough using as much icing sugar as you need (the more you work it the easier it gets) and cut with cookie cutter to match your cookies. I use a little drop of the corn syrup to attach it to the cookie and voila!
I posted a couple of pictures in the gallery under "cookies" so you can see how they look with this recipe.
Have fun decorating your cookies!
Hope you like.
- 1 cup light corn syrup
- 1 cup shortening (crisco works better)
- 1/2 tsp fine salt
- 1/2 tsp extract of your choice (lemon, orange, almond, etc.) -- I actually prefer to use orange, but that's just me!
- 1 tsp clear vanilla extract
- 2 lbs. powdered (icing) sugar
Cream together shortening and corn syrup, add salt and flavourings and mix well. Switching to the dough hook on your heavy duty mixer, add sugar, one cup at a time until combined. Mixture will be extremely thick. Turn-out dough and knead by hand using more sugar if sticky, for at least 2 minutes.
Store in airtight container and/or ziplock bag either at room temperature or in the fridge.
Once you are ready to decorate your cookies, colour the dough (I use wilton colors) and roll the dough using as much icing sugar as you need (the more you work it the easier it gets) and cut with cookie cutter to match your cookies. I use a little drop of the corn syrup to attach it to the cookie and voila!
I posted a couple of pictures in the gallery under "cookies" so you can see how they look with this recipe.
Have fun decorating your cookies!
) and they all really liked them.
