Spice Christmas Stocking Cookies
- 1 cup softened butter
- 1 1/2 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 3 cups AP Flour
- 2 tsp. ground ginger
- 2 tsp. cinnamon
- 1 tsp. cloves
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 3 cups sifted powdered sugar
- 1/4 cup warm water
- 1 tbls. white corn syrup
- 1/4 tsp. almond extract
Making the dough
In a large mixing bowl beat the butter and brown sugar until creamed.
Add in the eggs one at a time
Add the vanilla and beat until fluffy
Combine all the dry ingredients and beat into the butter mixture on low speed.
Divide the dough and place on wax paper and flatten. Wrap and place in the fridge for 1/2 hour.
Preheat oven to 350 degrees
On a floured surface, roll out one batch of dough to 1/8" thickness and cut with floured cookie cutters.
Set on a parchment lined baking sheet and bake for 10 minutes.
Repeat with the remaining dough.
When done set on a cooling rack until ready to decorate
In a clean mixing bowl add the sifted powdered sugar
In a measuring cup add the hot water, corn syrup and almond extract. Stir to combine.
Add the hot water mixture to the powdered sugar and mix on low until smooth.
You want this icing thick enough to pipe and but at the same time you do not want it to spread too quickly on the cookie.
Color the icing in your favorite colors and place in a piping bag with a #5 tip and slowly pipe around the edge of the cookie.
Using the same piping bag flood the inside of the piped cookie. Then, continue decorating the cookies.l
Let cookies set out to dry for a couple of hours. They then can be stacked and stored.
Here is my recommendation for this recipe. The Wilton Grippy Stocking Cookie Cutter. It’s heavy duty and I really like the rubber on top of the cutter which makes it very easy to make the cookie cutouts.
For detailed instructions on decorating cookies here is a link to Lovebites – How To Decorate Cookies
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