.
Prepare ungreased baking/cookie sheet/s.
In a
ut. Place them on a cookie sheet, covered in parchment paper
emaining pice of dough.
ICING:
Combine sugar, corn syrup
prepare icing. *NOTE: The recipe states that \"although the amount of icing seems small
nch thick.
Using desired cookie cutter, cut out desired shapes
inside the edge of each cookie to resemble antlers; press pretzels
In a large bowl, cream together the butter, shortening, and vanilla.
Blend in the icing sugar, one cup at a time, beating well after each addition.
Beat in the milk and continue mixing until light and fluffy.
Keep icing covered until you are ready to decorate the cookies.
he prepared pan.
Heat cookie spread in the microwave until
br>Don't prepare the icing until the cake is completely
the oven, prepare chocolate icing. Once the cake is
efore adding the icing.
4. For the icing: Beat the cream
roll into a log shape that is approximately 8 inches long
>Press sugar cookie dough into a round cookie pan.
on a edge free cookie pan that is lined with parchment
double the recommended recipe), buttercream in two colors, raw cookie dough balls
or thinner) thick.
Make icing; icing should be ready once cookies
ack to cool, dust with icing sugar and serve (optional).
ven to 350 degrees. Line cookie sheets with parchment paper.
o comdine the almond meal & icing sugar by sifting through a
/2 cup of Kirsch (that the cherries soaked in) onto