All-American Baseball Cookies
PREP TIME: 20 min
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COOK TIME: 14 min
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YIELD: 5 dozen cookies |
INGREDIENTS:
| COOKIE | 1 tsp. baking powder |
| 1 cup butter softened | Crisco® Original No-Stick Cooking Spray |
| 1 cup sugar | FROSTING |
| 1 large egg lightly beaten | 9 cups powdered sugar sifted |
| 3/4 tsp. lemon extract | 1/4 cup dried egg whites |
| 1 tsp. grated lemon peel | 2/3 cup water |
| 3 cups White Lily® Enriched Bleached All Purpose Flour | Food coloring (red and blue) |
- COOKIE
- 1 cup butter, softened
- 1 cup sugar
- 1 large egg, lightly beaten
- 3/4 teaspoon lemon extract
- 1 teaspoon grated lemon peel
- 3 cups White Lily® Enriched Bleached All Purpose Flour
- 1 teaspoon baking powder
- Crisco® Original No-Stick Cooking Spray
- FROSTING
- 9 cups powdered sugar, sifted
- 1/4 cup dried egg whites
- 2/3 cup water
- Food coloring (red and blue)
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PREPARATION DIRECTIONS:
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1.
COMBINE butter and sugar in large bowl; beat with electric mixer until light and fluffy. Add egg, lemon extract and lemon peel; beat well. Add flour and baking powder; beat on low speed to combine. Refrigerate dough at least 1 hour.
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2.
HEAT oven to 350ºF. Coat baking sheet with no-stick cooking spray.
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3.
ROLL out half of dough on lightly floured surface to 1/4-inch thickness. Use cookie cutters to cut out 3-inch rounds for baseballs and a star cutter for star cookies. Place cookies 1-inch apart on prepared baking sheet.
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4.
BAKE 12 to 14 minutes or until light golden brown. Remove to wire rack to cool completely.
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5.
COMBINE powdered sugar and dried egg whites. Stir in just enough of the water to achieve a spreadable consistency. Divide into several smaller bowls. Add color by dipping wooden pick into food coloring and then into frosting, stirring to combine.
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6.
BRUSH frosting on each cookie using a pastry brush to coat top. Spoon remaining frosting into small decorating bag. Pipe onto cookies to create baseballs and patriotic stars.
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