In a mixing bowl cream the butter and date sugar together until fluffy, about 2-3 minutes.
Scrap the sides of the bowl and then mix in the egg and vanilla extract until once again fluffy, about 1 minute.
In a second bowl mix together the flour, salt, and baking powder.
Add half of the flour mix to the sugar mix and mix until it is all combined. Add the remaining flour mixture and mix until all the flour is incorporated.
Make a flat disk with the dough and cover. Refrigerate for at least 2 hours.
Roll out the dough on a silcone or a floured surface to 1/4 inch thickness.
Preheat the oven to 350 degrees F.
Use a cookie cutter and out shapes of your choice and place on an ungreased baking sheet lined with a silcone sheet or parchment paper.
Bake for about 6-8 minutes. Slide the cookies onto a wire rack to cool. Allow to cool completely before icing.
Mix the icing ingredients together in a small dish and stir until smooth. Add food coloring if you wish. Decorate your cookies.
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