Decorated Sugar Cookies

Dipped in Fondant Icing and Piped, Decorated with Fondant or Written on with a Food Grade Marker

Source and Inspiration: Traditional Sugar Cookies, Betty Crocker’s Cookbook page 148; Fondant Icing for Cookies, Martha Stewart

Course Dessert, Snack

Cuisine American

Keyword fondant icing, sugar cookie

Servings 3 dozen

Ingredients

3/4 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

Instructions

Mix thoroughly shortening, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Cover; chill at least 1 hour. Heat oven to 350 degrees F. Roll dough 1/4 inch thick on lightly floured board. Cut into desired shapes. Place on un-greased foil or parchment covered baking sheet. Bake 8 to 10 minutes or until very light brown. Frost with fondant icing and decorate with food grade markers and colored purchased fondant.

Notes

Fondant Icing: Mix 3 cups powdered sugar, 1 tablespoon almond flavoring. Add enough warm water to make the consistency of heavy syrup. Color with food paste coloring. Dip the front of each cookie and place on rack to dry.