Yes, Thanksgiving is not even here yet and I made Christmas cookies, but you could make these cookies with turkey, cornucopia and other Thanksgiving related cookie cutters.
The recipe was easy to whip up, needed to be chilled for four hours and was fun to roll out with the rolling pin! I don’t get to use the pin often and think I should include more recipes with it.
Adapted from Health Magazine
In one medium bowl –
- 1 1/4 cup all-purpose flour
- 1/4 cup whole wheat
- 1/4 tsp salt
- 1/2 tsp baking soda
In second medium bowl –
- 4 ounces unsalted butter, softened
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar
- 1 egg white
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- Mix together dry ingredients in first bowl.
- In second bowl, with electric mixer, cream together butter and sugar(s).
- Add egg white and extracts.
- Combine slowly dry ingredients with wet ingredients (might seem very dry, continue to mix).
- Once well combined, cover with wrap and refrigerate 4 hours.
- Once time is up, flour work surface.
- Preheat oven to 325F.
- Roll out dough mixture until 1/4 inch thick.
- Use cookie cutters and cut out desired designs.
- Place cookies on parchment covered cookie tray.
- Bake 12 minutes or until lightly browned.
- Let cool on wire rack before icing.
- 1 cup powdered sugar
- 1 tsp plus some vanilla flavored coffee creamer (until desired thickness)
- squeeze lemon juice
- In small bowl, whisk together powdered sugar, vanilla creamer and lemon juice. If too thick, add more creamer. If too thin, add more sugar.
- This is a trial and error kinda icing!
- Using a fork, drizzle cookies back and forth with icing.
- Use sprinkles and enjoy!