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4. Roll each porion of dough out on a lightly loured surface (keeping the other porions of dough refrig- erated unil needed) to a 1/8- to 1/4-inch thick round. Cut out the cookies and place on the baking sheets about 1 inch apart.
5. Bake for 6 to 10 minutes or unil the edges are lightly browned. Let stand 1 minute. Transfer the cookies to the cooling racks to cool completely.
6. To make the frosing: In the bowl of an electric mixer ited with
the whisk atachment or with a hand-held electric beater, beat the sugar, buter and vanilla on low speed, adding enough milk so the frosing reaches desired spreading consistency. Mix in food coloring, if desired. Frost the cookies with an ofset spatula. Let stand 6 hours or overnight, uncovered, unil the glaze hardens.
Taste of Home – Page 127