The Perfect Christmas Cookie!
340g Connacht Gold Creamery Butter
165g icing sugar
¼ tsp salt
400g plain flour
375g icing sugar
1 tsp vanilla
2-3 tbsp Connacht Gold Fresh milk
1. In an extra large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and salt. Beat until well combined, scraping bowl occasionally. Beat in vanilla. Beat in flour with the mixer, continuing to beat until dough comes together. Wrap and chill dough about 1 hour or until easy to handle.
2. Preheat oven to 175 degrees C. Divide dough in half. On a lightly floured surface, roll one portion of dough to about 0.5cm thickness. Use a 10- to 15-cm tree-shape cookie cutter to cut out shapes. Repeat with remaining portion of dough, rerolling dough as needed.
3. Arrange cookies 5 cm apart on ungreased cookie sheets. Bake in the preheated oven for 12 to 14 minutes or until edges are very lightly browned. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool.
4. Spoon icing into a small resealable plastic bag. Seal bag; snip off a small corner of the bag. Pipe a border around tree edge. Squeeze enough icing in the middle of cookie to cover rest of cookie. Spread icing with a toothpick or small paintbrush. Decorate as desired. Let stand until icing is dry