Source: Vocalpoint / Shared by Pam Overly
3 c unbleached, all-purpose flour
Preheat oven to 350.
Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling. No need to refrigerate now.
Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets. Place in refrigerator for at least 10 minutes before baking. Bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.
Peppermint Candy Cookie icing is Royal icing
4 TBSP meringue powder
Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy.
Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!)
Add in the corn syrup and extract if desired.
Increase speed to med-high/high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form. You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling. Do not overbeat.
Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.
Shared by Elizabeth Sims
1 1/2 cups Shortening (half butter or margarine)
*Mix shortening, 1 cup sugar, rind and eggs thoroughly.
Russian Tea Cakes
1 Cup Butter, at room temperature
2 tsp. pure Vanilla Extract
1/2 cup sifted confectioners sugar, plus more for rolling cookies
2 Cups All-purpose flour
1/4 tsp. Salt
1 Cup finely chopped pecans or walnuts
Preheat oven to 325 degrees F.
Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.
Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.
Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.