Ingredients
1 14 cups confectioners' sugar
1 cup butter, softened
1 large egg
1 teaspoon vanilla
1 teaspoon baking soda
2 12 cups flour
decorator sugar, if desired
1 -2 tablespoon milk
food coloring, if desired
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Grade A bourbon vanilla beans for custards, ice cream, extracts
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Vanilla-infused sugar — European baking, whipped cream, dusting
Home cotton candy maker — spun sugar, flavored flosses
Compact cotton candy spinner — party fun, flavored sugar
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
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combine 1 1/4 cups powdered sugar, 1 cup butter, egg and 1 tsp vanilla in large bowl. beat on low, scraping bowl often, until creamy. sift in flour and baking soda and beat until well mixed. divide dough in half. cover each half in plastic wrap. refrigerate until firm (at least 2 hours). preheat oven to 375f roll out 1/2 the dough on lightly floured surface (i use 1/2 flour 1/2 confectioners sugar). keep remaining dough chilled. roll dough out to 1/8 to 1/4-inch thickness. cut with 4-inch cookie cutter. place 2 inches apart onto ungreased cookie sheets. sprinkle with decorator sugars, if desired. bake for 6 to 10 minutes or until edges are lightly browned. ornaments:. while cookies are still warm, use toothpick to make holes for ribbons to hang cookies as ornaments. cool completely. frosting or filling: combine 2 cups powdered sugar, 1/4 cup butter and 1 teaspoon vanilla in small bowl. beat at low speed, scraping bowl often and adding enough milk for desired frosting consistency. tint with food color, if desired.