Iced Sugar Cookies - cooking recipe

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1 tsp vanilla extract
2 None eggs
4 tbsp low-fat milk
1 1/2 cups plain flour
2 tbsp cornstarch
3 tsp baking powder
1/4 cup sliced almonds
3/4 cup milk chocolate, 1/8 cup finely chopped, 1/2 cup broken into rough pieces
2 cups powdered sugar
3-4 tbsp lemon juice
1/4 cup pistachio nuts, finely chopped
None None Multi-coloured sugar sprinkles

Preparation

Preheat the oven to 400\u00b0F. Line 2 baking sheets with parchment paper. Beat the butter, sugar, vanilla extract and a pinch of salt until creamy. Beat in the eggs one at a time. Beat in the milk. Mix the flour, cornstarch and baking powder together and stir in. Spoon into a piping bag fitted with a large, plain nozzle. Pipe 15 circles (about 2 inches in diameter) on to the baking sheets. Bake one at a time for 12 mins each. Allow to cool on a wire rack.
Heat a frying pan and dry fry the almonds until golden brown. Allow to cool. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool a little. In a bowl, mix the powdered sugar and lemon juice to a thick icing.
Spread the flat sides of 12 cookies with the icing, sprinkle 3 with the almonds, 3 with the finely chopped chocolate, 3 with the pistachios and 3 with sugar sprinkles. Allow to dry. On the flat side of the remaining 3 cookies, spread with icing on half, and the other half with the melted chocolate.