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Ribbon of Hope Cookies

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  • Yield: 2 dozen cookies
  • Prep Time:  30 minutes
  • Bake Time: 7 to 8 minutes
  • Chill Time: 20 to 30 minutes

Ingredients

  • 1 cup sugar
  • 3/4 cup butter, softened
  • 1 egg
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 cups powdered sugar
  • 2 tablespoons Karo® Light Corn Syrup
  • 1/2 teaspoon almond extract
  • 2 to 3 tablespoons milk
  • Food coloring (optional)

Directions

  1. Cream sugar and butter with electric mixer; add egg. Beat in flour, baking powder, salt and vanilla. Form into two balls. Cover and chill 20 to 30 minutes.
  2. Roll one portion of dough to 1/4-inch thickness on lightly floured surface. Cut with cookie cutters and place on ungreased cookie sheets. Repeat with remaining dough.
  3. Bake in preheated 350°F oven 7 to 8 minutes or until golden brown. Cool 1 to 2 minutes on baking sheet and then transfer to cooling rack. Ice and decorate as desired.
  4. Combine powdered sugar, corn syrup, almond extract and enough milk for desired spreading consistency. Tint with food color, if desired.
  5. Note: Pink Ribbon Cookie Cutters are available at www.pinkribbonshop.com or 888-355-4321.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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print image

Ribbon of Hope Cookies

  • Yield: 2 dozen cookies
  • Prep Time:  30 minutes
  • Bake Time: 7 to 8 minutes
  • Chill Time: 20 to 30 minutes

Ingredients

  • 1 cup sugar
  • 3/4 cup butter softened
  • 1 egg
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 cups powdered sugar
  • 2 tablespoons Karo® Light Corn Syrup
  • 1/2 teaspoon almond extract
  • 2 to 3 tablespoons milk
  • Food coloring (optional)

Directions

  • Cream sugar and butter with electric mixer; add egg. Beat in flour, baking powder, salt and vanilla. Form into two balls. Cover and chill 20 to 30 minutes.
  • Roll one portion of dough to 1/4-inch thickness on lightly floured surface. Cut with cookie cutters and place on ungreased cookie sheets. Repeat with remaining dough.
  • Bake in preheated 350°F oven 7 to 8 minutes or until golden brown. Cool 1 to 2 minutes on baking sheet and then transfer to cooling rack. Ice and decorate as desired.
  • Combine powdered sugar, corn syrup, almond extract and enough milk for desired spreading consistency. Tint with food color, if desired.
  • Note: Pink Ribbon Cookie Cutters are available at www.pinkribbonshop.com or 888-355-4321.