1 cup packed brown sugar
1 cup butter, softened
1 large egg
1 teaspoon vanilla
1 teaspoon ground cinnamon
3 cups biscuit and baking mix (Pioneer Brand, Jiffy or Bisquick)
9 cups sifted powder sugar
1/4 cup Just Whites dried egg whites* (see note below)
About 3/4 cup water
Paste food coloring in purple, yellow-gold and bright green
1. In large mixer bowl, beat brown sugar and butter until creamy, about 3 minutes. Add egg, vanilla and cinnamon; beat until light and fluffy. Add biscuit and baking mix, beating on low speed to combine.
2. Wrap dough in plastic wrap, shaping into a 1-inch-thick disk. Chill dough for at least 1 hour.
3. On surface dusted with additional biscuit and baking mix, roll out dough to 1/4-inch thickness. Cut out shapes with a 5-by-3-inch crown-shaped or other cookie cutter. Place 1 inch apart on ungreased cookie sheets.
4. Bake at 350 F for 12 to 14 minutes or until tops are light brown. Cool on cookie sheet for 1 minute. Remove from cookie sheet to wire rack to cool completely.
5. In a medium bowl, stir together powdered sugar and dried egg whites. Stir in just enough water to make a spreadable consistency. Divide into 3 bowls. Add color by dipping a wood pick into food color and then into icing, stirring to combine. Add more color as desired. Using a pastry brush, brush icing on each cookie to coat top. Place remaining icing in a decorating bag and pipe designs on to cookies.
Makes about 22 cookies.
*Recipe note: Dried egg whites are in the baking section of most supermarkets.
Nutrition information per cookie without icing
Calories177Fat8.8 g (5.3 sat.)Cholesterol34 mgSodium8.7 mgProtein2 gCarbohydrate22 g
Source: Orlando Sentinel
Date: March 3, 2003