I am getting ready to make a batch of cookies and was wondering if anybody could please tell me the ingredients for toba garretts glazed icing and martha stewarts sugar cookie recipe. I did a search and was unable to find it. Thank you so much!!

Hi!

I did a search for the Martha Stewart sugar cookies, and found these: http://www.marthastewart.com/page.jhtml?type=content&id=recipe1266
Hope they're the right ones!

Happy baking!

Toba Garrett's Glace' Icing

Serves/Yields:
Prep. Time:
Cook Time:
Category: Cookies!
Difficulty: Easy

1 lb. confectioners' sugar
3/8 cup milk
3/8 cup light corn syrup
flavoring as desired


In a mixing bowl, mix the sugar and milk first. Add corn syrup just until combined.
Divide to flavor and add color.

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No Fail Sugar Cookies

Serves/Yields:
Prep. Time:
Cook Time:
Category: Cookies!
Difficulty: Easy


This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below)

Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen 3 cookies.
Nutrition Information
HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop
it into the refrigerator. Continue rolling out your dough between sheets of paper until you have
used it all. By the time you are finished, the first batch will be completely chilled and ready to
cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding
any additional flour to your cookies.


The toba one is under recipes here at CC but I couldn't find the MS one so here is the no-fail.......