Ingredients
2 tablespoons (1 ounce) vegetable oil
3 tablespoons (1 1/2 ounces) melted butter
2 large eggs
2 teaspoons vanilla
3/4 teaspoon salt
2 teaspoons baking powder
1 cup (4 ounces) confectioners’ sugar or glazing sugar
2 1/2 cups (10 1/2 ounces) unbleached all-purpose flour
ICING
1 cup (4 ounces) confectioners’ sugar
4 teaspoons milk
4 teaspoons light corn syrup
Instructions
COOKIES: In a medium-sized mixing bowl, beat together the oil, butter, eggs, vanilla, salt, baking powder and sugar till smooth. Add the flour, beating till smooth, and refrigerate the dough for at least an hour.
Scoop the dough into 1/2-ounce balls (a teaspoon cookie scoop works perfectly here). Roll the balls into logs about 4 inches long and about 1/2 inch in diameter (about the size of your finger, if you have long, thin fingers). Coil into doughnut shapes, leaving a very small hole in the middle. Don’t worry too much about shaping them perfectly; you’re not out to win any beauty contests here. Place the shaped cookies on lightly greased or parchment-lined baking sheets, leaving about 1 inch between them. Bake them in a preheated 350°F oven for about 16 to 18 minutes. They may have the merest hint of golden color on top, but they definitely won’t be brown. Remove them from the oven, and cool completely before icing.
ICING: Put 1/4 cup confectioners’ sugar into each of four tiny bowls or condiment cups. Add 1 teaspoon milk and 1 teaspoon corn syrup to each bowl. Stir till you’ve made an icing you can drizzle, adding more milk if necessary. Tint the icing in each bowl a different color: pink, yellow, green, and blue. If you’re using strong gel or paste food colors, mix 1 drop with a teaspoon of milk, then dribble it into the uncolored frosting by the 1/4 teaspoonful, till icing is the shade you want.
Drizzle the icing atop the cookies, making some blue, some pink, etc. And by the way, feel free to make these cookies all one color, if you don’t feel like fussing. Yield: about 3 dozen 2-inch cookies.
www.BakingCircle.com
April 8, 2003
