Your Questions About Vanilla Glaze Icing Recipe
Land o’ Lakes butter cookies, from way back?
When I was young, about 7 or 8.. (1994ish) My mom used to get these butter cookies, and I’m almost (they might not be) certain they were made by land o lakes. They were round about 1/2 inch think white cookies with a thin glaze of vanilla icing over top. Years ago, I thought I had found a recipe online for them, but I looked today and couldn’t find them (on land o lakes website). They don’t sell anything like it in any of the grocery stores within a 50 mi radius from me. (that’s about 50 grocery stores..) If anyone remembers them, or even better, have a recipe for them, it would be ammmazing. Thank you!
They weren’t sugar cookies, though. They were round and think about 1.5in round and about 1/2 thick. Kind of like a ricotta cookie, but not. I know what sugar cookies are, and I wish it was that simple. lol
Iced Cut-Out Sugar Cookies
•3 cups all-purpose flour
•3/4 teaspoon baking powder
•1/4 teaspoon salt
•1 cup unsalted butter, softened
•1 cup sugar
•1 egg, beaten
•1 tablespoon milk
•Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375ºF. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Rolled Crisp Sugar Cookies with Icing
1 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
3 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Edible Paint Icing, recipe follows
Garnish: silver dragees, sugar pearls, sparkling sugar
In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, vanilla and almond extract until combined.
In a medium bowl, combine flour, baking powder and salt. Gradually add to sugar mixture, beating until smooth. Wrap dough in heavy-duty plastic wrap, and refrigerate 1 hour.
Preheat oven to 350ºF. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with assorted snowflake cookie cutters and place 2 inches apart on prepared baking sheets. Chill dough 15 minutes. Bake for 10 minutes, or until edges are very lightly browned. Let cool for 2 minutes on baking sheet. Remove from pans and cool completely on wire racks.
Paint cookies with Edible Paint Icing. Garnish with silver dragees, sugar pearls and sparkling sugar, if desired.
Edible Paint Icing:
1/4 cup cold water
3 tablespoons meringue powder
2 cups confectioners’ sugar
Food coloring, optional
In a medium bowl, combine water and meringue powder; whisk until foamy. Whisk in confectioners’ sugar until smooth. Add food coloring, if desired. Use immediately.
–Food Network, Twelve Days of Cookies 2008
Danish Butter Cookies
3/4 cup butter
1 cup sugar
½ tsp. Vanilla
½ tsp. Almond flavoring
2 cups flour
½ tsp. Cream of tartar
½ tsp baking soda
Beat sugar and butter well; add eggs and flavorings. Sift flour, cream of tartar and soda and add to the above. Shape inot balls the size of a walnut; put on ungreased cookie sheet. Press down with a dampened glass dipped in sugar. Bake 350ºF for 12 minutes. Don’t overbake.
2300+ butter cookie recipes on the Land O Lakes site here: http://www.landolakes.com/Search.aspx?query=butter%20cookies
Icing ingredients: milk or water?
I have this recipe:
Confectioners Sugar Glaze
* 2 tablespoons hot water, or milk or light cream
* 1/4 teaspoon vanilla, lemon, or other extracts, or 1 teaspoon lemon juice or rum
* 1 cup confectioners sugar
Stir the liquid into the sugar, adding more, a few drops at a time. The icing is of the proper consistency when it coats the spoon.
Does it matter if I use milk or water? Which tastes better? If I use milk, must I store the cake in the fridge then?
Also, do I combine ingredients on the stove top, or cold?
Use water mixed with milk powder. It has a longer shelf life than fresh milk, and tastes creamier.
If a recipe calls for “one package unflavored gelatin”, what size would that mean?
I am making this recipe tomorrow morning for a christmas get together and I’m unsure of the amount of unflavored gelatin I am supposed to use.
Upside Down Apple-Praline Cake
makes 1 (9-inch) cake (double layered) or 2 single layer cakes
• ½ cup butter; melted and divided
• 1 ½ cups firmly packed brown sugar, divided
• 1 Fuij apple, cored and thinly sliced
• 1 Granny Smith Apple, cored and thinly sliced
• 1 cup butter, softened
• 2 ¼ cups sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 ¼ cups whole buttermilk
• Caramel Mousse (recipe follows)
• Garnish: caramel ice-cream topping, glazed pecans
Ingredients Caramel Mousse
• 1 package unflavored gelatin
• ¼ cup cold water
• 1/3 cup boiling water
• 2 cups heavy whipping cream
• ¼ cup confectioners’ sugar
• ¼ cup caramel ice-cream topping
1. Pour ¼ cup melted butter into each pan. Sprinkle each evenly with ¾ cup brown sugar.
2. Arrange apple slices in a single layer over brown sugar.
3. Pour batter evenly into prepared pans. Bake for 35 to 45 minutes. Cool completely.
4. Spread half of Caramel Mousse evenly over top of 1 layer
5. Place remaining cake layer over mousse.
6. Spread remaining Caramel Mousse over top of cake.
7. Before serving, sprinkle with glazed pecans.
Preheat oven to 350°. Spray 2 (9-inch) round cake pans with nonstick baking spray with flour.
Pour ¼ cup melted butter in each pan.
Sprinkle each evenly with ¾ cup brown sugar.
Arrange apple slices in a single layer over brown sugar; set aside.
In a large bowl, beat 1 cup softened butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Gradually add to butter mixture, alternately with buttermilk, biginning and ending with flour mixture, beating just until dry ingredients are moistened after each addition. Pour batter evently into prepared pans. Bake for 35 to 45 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 20 minutes. Remove from pans and place, apple sides up, on wire racks; cool completely.
Spread half of Caramel Mousse evenly over top of 1 layer. Place remaining cake layer over mousse. Spread remaining Caramel Mousse over top of cake. Drizzle with caramel topping, and sprinkle with glazed peacans before serving, if desired. Store cake in refrigerator.
makes about 3 1.2 cups
In a small bowl, soften gelatin in cold water; let stand for 2 minutes. Add boiling water, stirring to dissolve; set aside.
In a large bowl, beat cream at high speed with an electric mixer until foamy. Gradually add confectioners’ sugar, beating until stiff peaks form. Slowly add gelatin mixture, beating until combined. (Mixture will like like it is melting, but will firm up.) Stir in caramel. Cover, and refrigerate for at least 2 hours before using.
I have a 1 oz box of Knox original unflavored gelatine, which has 4 envelopes. Do I use one envelope? or the whole box? I’m confused and don’t want to ruin it…plus I’ve only got enough time to make this once. Its for company so I want it to be great! Thanks for the help!
One envelope. Its like live active yeast in that way.
They come prepackaged to what amount (nearly) every recipie calls for. So for geletin and yeast (in case you ever have one that need yeast) one package/packet mean one of those little envelopes
What kind of icing is this?
So my mom always makes this icing on the stove, and I want to make some myself, but it’s 1 am and I can’t just call her atm, lol. But it’s a stove top icing, but not royal as it didn’t have any egg whites or corn syrup in it. I know we had to bring it to a boil, then drop a drop at a time into cold water, and it was done when it forms a little ball. Very simple icing we used to “glaze” bundt cakes with, and soo yummy. Anyone know? It was like sugar, milk, cocoa, vanilla, maybe butter, but I’m not sure if I’m confusing my memories w/ my no bakes recipe lol.
Its a fudge icing. You can make it with coco and its chocolate fudge icing or without is i guess a form of divinity icing in any event it is a candy like icing. If you cooked it long enough it becomes fudge like. You could use peanut butter also which is awsome and of course my favorite is peanut butter chocolate fudge icing.
Does pound cake glazed with vanilla pudding sound yummy?
Here’s the recipe I found for pound cake:
Here the Combine:
2 sticks butter
1 2/3 cup sugar
5 eggs (1 at a time)
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract
Mix thoroughly and bake 1 hour at 325 degrees.
And than I didn’t have any icing, so i wanted to use an instant pudding on it instead and I even want to bake some into the cake but IDK how to do that.
I’m just a beginner (I’m 13) does that sound good?
Yumm scrumptus!! :0)
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