Found this on msn.com today. Looks like a great idea for Christmas treats this year. I'll definitly be trying this recipe out this week to take to work or something. I'm really looking forward to decorating.
Click here to see it. Here's the cookie recipe (again, credit goes to msn.com):
This versatile, lightly spiced sugar cookie dough can be colored, cut, shaped, and layered into myriad forms.
INGREDIENTS
2 cup(s) (4 sticks) butter, softened
1 1/2 cup(s) sugar
2 eggs
3 egg yolks
2 teaspoon(s) vanilla extract
5 cup(s) flour
1 teaspoon(s) salt
1 1/4 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground allspice
DIRECTIONS
Beat the butter, using a mixer on medium-high speed. Beat in the sugar, eggs, yolks, and vanilla. Reduce mixer speed to medium-low and beat in the remaining ingredients. If tinting dough, add food coloring.
For chocolate dough, reduce flour to 4 1/2 cups and add 2/3 cup cocoa. For hand-formed cookies, transfer to an airtight container. For rolled and cut cookies, divide dough in half, form into 1-inch-thick slabs, and cover tightly with plastic wrap. For sliced cookies, use parchment paper to roll dough into logs.
Chill dough at least 2 hours. And chill formed cookies 20 minutes before baking at 350 degrees F on parchment-lined baking pans 10 to 15 minutes, depending on cookie size. For tinted-dough cookies, reduce oven temperature to 325 degrees F and bake 12 to 18 minutes.
TIPS & TECHNIQUES
Royal icing can be used to pipe outlines and to adhere sugar and nonpareils. To make, blend 2 cups confectioners' sugar, 2 tablespoons meringue powder, and 3 tablespoons water using a mixer set on low speed for 12 minutes. Store in an airtight container; press plastic wrap directly onto the icing to prevent a crust from forming.
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