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Penny’s Cookies

Recipe from Penny’s Pastries, Austin.

By December 2000Comments

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Butter Cookie Dough

1 cup salted butter
1 cup granulated sugar
1 large egg
2 tablespoons whipping cream
2 tablespoons vanilla extract
1 teaspoon almond extract
3 cups unbleached flour
1 1/2 teaspoons baking powder

Preheat oven to 325 degrees. In a mixer combine butter and sugar. Add egg, cream, vanilla, and almond extract all at once and thoroughly blend. In a separate bowl stir together flour and baking powder. Add the dry ingredients to the wet ones and blend. Roll out to a thickness of about 1/4 inch and cut with a cookie cutter. Bake on a greased cookie sheet 8 to 12 minutes and cool on a rack. Makes about 3 dozen cookies. (Dough does not need to be chilled before using.)

Basic Glaze

1 tablespoon light corn syrup, such as Karo
1/4 teaspoon almond, orange, or lemon extract
3 cups powdered sugar

Using a mixer, dissolve syrup and extract in 1/4 cup warm water. Add sugar and beat on low speed until smooth.

Royal Frosting

3 large to extra-large egg whites
3 1/2 cups sifted powdered sugar
1/4 teaspoon cream of tartar (optional)
commercial paste colors (available at hobby shops or cake-decorating supply stores)
decorative stencils (available at hobby shops)

Using a mixer, beat first 3 ingredients on low speed until mixture thickens. Then beat on high until it forms stiff peaks and the shine dulls to a sheen, 7 to 10 minutes. Tint to desired color(s), using about 1/4 to 1/2 teaspoon per half cup of frosting. Royal frosting crusts over quickly, so cover bowl or pastry bag with a damp cloth when not actively working.)

To decorate using a stencil, put about 1/4 teaspoon of royal frosting on tip of a small cake spatula, ideally an offset spatula (with the blade bent so it is lower than the handle, like a trowel). Hold stencil in place on a cooled, dry cookie. In a single stroke, swipe a thin layer of frosting across it and carefully lift stencil. Dries in an hour, longer if weather is humid.

For retail outlets selling Penny’s cookies, call toll-free 866-302-3663.

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