Table of Contents
1 Cookie Canvases
Adapted from a recipe in Sunset Magazine, December 1975
1.1 For the Cookies:
- 2 cups (480g) butter at room temperature
- 2 cups (400g) granulated sugar
- 2 teaspoons (10mL) vanilla extract
- 5 cups (600g) all-purpose flour
1.2 For the Icing:
- 6-9 tablespoons (90-120mL) warm water
- 1 to 1-1/2 pounds (450-675g) powdered sugar
- assorted food colors
- [food-safe paint brushes]
1.3 Instructions:
1.3.1 Preparation:
- Beat together the butter, granulated sugar, and vanilla until well creamed.
- Beat in flour until thoroughly blended and dough holds together.
- Roll out on baking sheet in a 1/4- to 3/8-inch (6-9mm) thick sheet.
1.3.2 Baking:
- Use a ruler and knife to cut away a 1-inch (2.5cm) margin.
- Bake at 350F (175C) for 25-30 minutes until pale gold and center is set.
1.3.3 post-baking:
- While still hot, cut rectangles or squares.
- Let cool until just warm – 7 minutes.
- Frost with thick frosting for a smooth surface.
- Leave undisturbed for 8-12 hours until dry.
1.3.4 Decoration:
- Decorate with undiluted food colors, using paint brushes to apply.