To decorate them, you can sprinkle the unbaked cookies with colored sanding sugar, or colored sprinkles. Personally, I prefer to use icing (use a piping bag with a No. 2 tip), or just plain sugar. These are great to make with kids as well, if you will do so then I would suggest you use sprinkles to decorate. It takes some patience and a steady hand to ice each cookie.
PS: Thanks to our reader Jace for bringing to our attention that we missed to place the source of this recipe, the great kitchens of Martha Stewart! All is fixed now! Thanks Jace.
~ Kitty & Helga
Yield: Approx. 110 cookies
Recipe by Martha Stewart
3 cups (spooned and leveled) all-purpose flour
1 cup confectioners’ sugar
1 cup (2 sticks) cold unsalted butter, cut in pieces
1/2 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract
Egg wash, (optional): 1 large egg white, beaten with 2 teaspoons water
Decorating sugar and sprinkles, (optional)
- Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
- In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms
- Preheat oven to 350 degrees.
- Fill cookie press, and form cookies on baking sheets according to manufacturer’s instructions.
- If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.
- Store finished cookies in an airtight container, up to 2 weeks.
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