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Ribbon of Hope Cookies

PrintPrint Recipe
  • Yield: 2 dozen cookies
  • Prep Time: 0:30
  • 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
ICING:
  • 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.
For ICING:
  1. Combine powdered sugar, corn syrup, almond extract and enough milk for desired spreading consistency. Tint with food color, if desired.
  2. Note: Pink Ribbon Cookie Cutters are available at www.pinkribbonshop.com or 888-355-4321.
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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.