Alphabet Cookies

Alphabet Cookies
You can never have too many dessert recipes, so give Alphabet Cookies a try. One portion of this dish contains roughly 1g of protein, 9g of fat, and a total of 201 calories. This recipe serves 36. From preparation to the plate, this recipe takes approximately 4 hours. Head to the store and pick up egg, flour, decorating icing, and a few other things to make it today.

Instructions

1
Whisk together flour and salt in a small bowl.
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All Purpose FlourAll Purpose Flour
SaltSalt
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BowlBowl
2
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld, then beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
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VanillaVanilla
ButterButter
All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
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Hand MixerHand Mixer
BlenderBlender
BowlBowl
3
Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
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DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
4
Put oven rack in middle position and preheat oven to 350°F.
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OvenOven
5
Roll out 1 piece of dough (keep remaining dough chilled) into an 81/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.)
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DoughDough
RollRoll
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Rolling PinRolling Pin
6
Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart.
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CookiesCookies
DoughDough
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Baking SheetBaking Sheet
7
Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer with a metal spatula to racks to cool completely.
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CookiesCookies
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OvenOven
SpatulaSpatula
8
Gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll only once) in same manner on cooled baking sheets.
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CookiesCookies
DoughDough
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Baking SheetBaking Sheet
9
For each color (you can make up to 7), transfer 1/4 cup icing to a separate small bowl and tint with food coloring. Snip off 1 corner of each plastic bag to create a 1/4-inch opening, then spoon each color icing into a bag, pressing out excess air. Twist each bag firmly just above icing, then decoratively pipe (or spread) colored icing onto cookies.
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Food ColorFood Color
CookiesCookies
SpreadSpread
IcingIcing
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Ziploc BagsZiploc Bags
BowlBowl
10
Let icing dry completely (about 1 hour, depending on humidity) before storing cookies.
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CookiesCookies
IcingIcing
11
*Wilton Paste Food Coloring available at wilton.com.
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Food ColorFood Color
12
**Available at some bakeware shops and Sweet Celebrations (800-328-6722).
1
·Dough can be chilled up to 3 days.·Cookies (with or without icing) can be made 1 week ahead and kept in an airtight container, layered between sheets of wax paper or parchment, at room temperature.
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CookiesCookies
DoughDough
IcingIcing
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Wax PaperWax Paper