Food

Recipe: Silver bells

 

Silver bells

Submitted by Holly Hall of Glendale

"Our family has been rolling out and decorating silver bells for 40 years."

Total time: 1 hour, plus decorating time

Servings: About 4 dozen cookies


Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.


1 cup (2 sticks) butter, at room temperature

1 1/2 cups powdered sugar, sifted and divided

2 teaspoons vanilla extract, divided

1/4 teaspoon salt

2 1/4 cups flour, sifted

1 to 2 teaspoons water

Food coloring, optional

1. Heat the oven to 350 degrees.

2. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and one-half cup powdered sugar until light and smooth, 2 to 3 minutes. Beat in 1 teaspoon vanilla, and then the salt. Stir in the flour, a little at a time, until thoroughly mixed and smooth to form the dough.

3. Gather the dough and roll it to a thickness of one-fourth inch on a floured surface. Cut out cookie shapes from the dough.

4. Space the cookies about 1 inch apart on an ungreased cookie sheet and bake until just browned on the bottom but still light on top, about 10 minutes. Cool briefly on the pan, and then transfer to a cooling rack to cool completely.

5. Make the glaze: In a medium bowl, stir together the remaining powdered sugar and vanilla extract with just enough water to reach the desired consistency. To color the glaze, divide the dough and tint with food coloring as desired.

6. Ice the cookies as desired.

Each of 4 dozen cookies: 70 calories; 1 gram protein; 8 grams carbohydrates; 0 fiber; 4 grams fat; 2 grams saturated fat; 10 mg cholesterol; 4 grams sugar; 13 mg sodium.

Copyright © 2014, Los Angeles Times
Related Content
Comments
Loading