Step by Step
- Preheat the oven to 350 ℉ (175 ℃).
- Mix all the ingredients for the dough to form a ball. This works best with a food processor.
- Divide the ball into two or three smaller balls for easier work.
- Roll out with a regular rolling pin between two pieces of parchment paper or plastic wrap.
- Flour the top of the dough and on the embossing rolling pin to prevent sticking.
- Place the embossing pin and press and roll slowly and strongly to get a good imprint.
- Cut the cookies with a cookie cutter. I used a 2-inch round biscuit cutter. Place on a cookie sheet lined with parchment and place into the freezer for 15 - 30 minutes to set the pattern.
- Bake for 20 minutes. Cool for 10 minutes on the cookie sheet and then transfer to a cooling rack.
Glazing
- In a small frying pan, heat 1 cup powdered sugar with ¼ cup of water. Heat on low until melted and then remove from heat. Do NOT let the sugar glaze boil. If it crusts over, reheat and stir until all liquid again.Dip the cookies into the sugar glaze and dry overnight on a cooling rack. For some added color, add a few drops of food coloring and swirl with a toothpick. Dip the cookies in for a marbled effect.
Nutrition
Serving: 1 cookieCalories: 100 kcalCarbohydrates: 16 gProtein: 1 gFat: 6 gSaturated Fat: 4 gPolyunsaturated Fat: 0.3 gMonounsaturated Fat: 2 gTrans Fat: 0.2 gCholesterol: 16 mgSodium: 62 mgPotassium: 15 mgFiber: 0.3 gSugar: 6 gVitamin A: 189 IUCalcium: 4 mgIron: 1 mg
