BASEBALL SUGAR COOKIES

“Just in time for the All-Star Game, here’s a sugar cookie that will knock it out of the park!  Enjoy.

PS – Thank you to the Willmar Red Sox for a great weekend of summertime baseball.”

 

Cookie Ingredients

1 cup Butter

2/3 cup Sugar

1 Egg

1 teaspoon Vanilla Extract

2½ cups Flour

½ teaspoon Salt

 

Piping Ingredients

2 cups Powdered Sugar

2 Tablespoons, plus 2 teaspoons of Lemon Juice

Red Food Coloring

 

Flooding Ingredients

2 cups Powdered Sugar

3½ Tablespoons Lemon Juice

 

Cream the butter and sugar.

Mix in the egg and vanilla extract.

Mix in the flour and salt.

Chill the dough for 4 hours.

Preheat oven to 350 degrees.

Roll out dough to 1/8 inch thick.

Cut into circles using a biscuit cutter or a round cookie cutter.

Bake for 8 minutes or until barely colored (the bottom will be turning light brown).

Allow cookies to cool completely.

Prepare one batch of piping without the food coloring by combining the powdered sugar and lemon juice.

Place piping into a plastic bag and cut a tiny hole in one corner.

Pipe the icing in the circle around the outside edge of the cookie.

Prepare the flooding by combining the powdered sugar and lemon juice.

Place about one Tablespoon of flooding in the center of each cookie and spread out until the top of the cookie is covered.

Prepare a second batch of piping, but include enough red food coloring until the color matches that of the stitching on a baseball.

Use another plastic bag with a small hole, pipe on the red icing to decorate the cookies to look like a baseball.

As an added touch, pipe on your favorite player’s number.

Allow icing to completely dry.

 

Makes about 40 cookies.

Revised Sources:  “Sugar Cookies” in my cookie cookbook, “Today is a Great Day for a Cookie,” on page 26.  “Royal Icing” recipe from “Cookie Craft” by Valerie Peterson and Janice Fryer.