MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Iced Sugar Cookies
 Categories: Cookies, Snacks, Chilies
      Yield: 24 Cookies
 
  2 3/4 c  A-P flour; extra for rolling
      1 ts Baking powder
      1 ts Fine salt
      1 c  Unsalted butter; room temperature
  1 1/4 c  Granulated sugar
      1 lg Egg
      3 tb Half & half
      1 ts Vanilla extract
      1 ts Almond extract

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      2 c  Confectioners' sugar
      4 ts Milk or half & half
      4 ts Karo light corn syrup
    1/2 ts Almond extract
           Assorted food coloring
           Ground chile (optional)
           Nonpareils and dragees; to
           - decorate
 
  All ingredients @ room temperature.
  
  In a mixing bowl, whisk together flour, baking powder
  and salt. Set aside until ready to use.
  
  In the bowl of a stand mixer fitted with a paddle
  attachment, beat the butter on medium-high speed for 1-2
  minutes. Alternatively, use a large mixing bowl and a
  hand-held mixer. Add the sugar and beat on medium-high
  speed once again until light and fluffy, about 3
  minutes. Scrape down the sides of the bowl and mix
  briefly once again. Add the egg and mix on medium speed
  until well-incorporated. Add the half and half, along
  with both the vanilla and almond extract and mix once
  more.
  
  Add the flour in 3 separate additions, mixing on low
  after each addition. Do not over-mix. Divide the dough
  into two rounds and lay each atop a sheet of plastic
  wrap. Flatten into a disk shape, wrap and refrigerate
  until chilled, no less than 1 hour. The dough can be
  made a day in advance.
  
  Set the oven @ 350°F/175°C and have ready cookie sheets
  lined with either parchment paper or a Silpat.
  
  One at a time, lay the disks atop a large floured work
  surface. Lightly flour each side of the dough round.
  Begin rolling, from the middle outward in each
  direction, shifting the dough slightly after each roll
  to avoid sticking. Do this until the dough is 1/4" in
  thickness. Cut out dough into desired shapes.
  
  Transfer the cookies to the prepared cookie sheets,
  spacing them at least 1" apart. Bake until the outer
  edges are just tinged with golden-brown, about 8-10
  minutes. Remove from the oven and allow to cool
  completely before icing.
  
  MAKE THE FROSTING: In a small bowl, stir together
  confectioners' sugar and milk until smooth. Beat in corn
  syrup and almond extract until icing is smooth and
  glossy. If icing is too thick, add more corn syrup.
  
  Divide into separate bowls, and add food colorings to
  each to desired intensity. Add the ground chile at this
  time. Cayenne for red, jalapeno/NuMex for green. Paint
  or pipe icing on to cookies, or paint them with a brush.
  
  Add appropriate coloured sprinkles and a few silver
  and/or gold dragees
  
  Uncle Dirty Dave's Kitchen
 
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