Gift Tag Cook­ies

Canadian Living - Holiday Entertaining - - Make- a head recipes -

Hands-on time: 30 min­utes

To­tal time: 2 hours

Makes: 20 cook­ies

Once the cook­ies are com­pletely dry, slip them into cel­lo­phane sleeves (to keep them fresh and ready to eat), tie with pretty rib­bon and at­tach to gifts.

1 batch Clas­sic Sugar Cookie Dough (see recipe, left)

⅓ cup le­mon juice

3 tbsp meringue pow­der

3½ cups ic­ing sugar as­sorted paste food colour­ing sil­ver dragées, as­sorted sprin­kles and/or coarse sugar (op­tional)

From card stock or card­board, cut out 4½- x 2½-inch rec­tan­gle; cut off both cor­ners on 1 short end to re­sem­ble gift tag. Be­tween waxed pa­per or on lightly floured work sur­face, roll out dough to ¼-inch thick­ness. Place tem­plate on dough; us­ing sharp par­ing knife, cut around tem­plate to make shapes, rerolling scraps as nec­es­sary. Us­ing small plain pip­ing tip or lol­lipop stick, make small hole at cut­off end of gift tag.

Ar­range, 1 inch apart, on parch­ment pa­per–lined rim­less bak­ing sheets. Re­frig­er­ate un­til firm, about 20 min­utes. Bake, 1 sheet at a time, in 375°F oven un­til edges and bot­toms are light golden, 12 to 14 min­utes. Let cool on pans for 1 minute; trans­fer di­rectly to racks to cool com­pletely. (Make-ahead: Layer be­tween waxed pa­per in air­tight con­tainer; store for up to 1 week or freeze for up to 1 month.)

In bowl, beat le­mon juice with meringue pow­der un­til foamy and glossy, about 2 min­utes; beat in ic­ing sugar un­til stiff, about 4 min­utes. Di­vide ic­ing among small bowls (you’ll need 1 bowl for each colour of ic­ing). Us­ing food colour­ing, tint each bowl to de­sired shade. Work­ing with 1 colour at a time, spoon some of the ic­ing into pip­ing bag fit­ted with small plain tip; pipe out­lines around edges of cook­ies. Let stand un­til dry, about 20 min­utes.

Grad­u­ally add wa­ter to some of the ic­ing, ½ tsp at a time, un­til mix­ture is con­sis­tency of mo­lasses. Spoon onto cen­tres of cook­ies; us­ing tooth­pick or skewer, spread to piped edges, pop­ping any air bub­bles. Dec­o­rate with dragées, sprin­kles and/or coarse sugar (if us­ing). Let stand un­til dry, about 30 min­utes.

Spoon re­main­ing thick ic­ing into pip­ing bag fit­ted with small plain tip; pipe names and/or mes­sages onto cook­ies. Let stand un­til dry, about 30 min­utes. (Make-ahead: Layer be­tween waxed pa­per in air­tight con­tainer; store for up to 3 days.)

PER COOKIE: about 241 cal, 3 g pro, 7 g to­tal fat (4 g sat. fat), 42 g carb (trace di­etary fi­bre, 31 g sugar), 26 mg chol, 63 mg sodium, 24 mg potas­sium. % RDI : 1% cal­cium, 6% iron, 6% vit A, 2% vit C, 11% fo­late.

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