Eclipse Cook­ies

Los Angeles Times - - COMMUNITY TABLE -

Bake 1 (16½-oz) pack­age re­frig­er­ated su­gar cookie dough ac­cord­ing to pack­age di­rec­tions. Cool com­pletely. In a medium bowl, com­bine 2 cups pow­dered su­gar and a pinch of salt; stir in 3 Tbsp warm wa­ter and 1 tsp lemon juice. Stir in yel­low food col­or­ing, a few drops at a time, to tint ic­ing bright yel­low. Spread ic­ing on flat sides of cook­ies, cov­er­ing them from one-eighth to al­most com­pletely. Freeze 10 min­utes or un­til set. In a medium bowl, com­bine 2 cups pow­dered su­gar, 2 Tbsp unsweet­ened co­coa pow­der and 3 Tbsp warm wa­ter. Spread cho­co­late ic­ing on un-iced por­tions of cook­ies to rep­re­sent moon cov­er­ing sun. Re­frig­er­ate 5 min­utes or un­til ic­ing is set. Makes 2 dozen.

No­time­to­bake? Dec­o­rateplain­sugar cook­iesy­oupick­u­patthe su­per­mar­ket­bak­ery.

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