I've also included a few pictures of the cookies I made last Valentine's Day for a ladies tea I had at my place. It was so much fun making these for the party! :)
Devon Cream Sugar Cookies
3 c. all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1 c. unsalted butter, softened
1 c. sugar
1 large egg
1/4 c. Devon double cream OR heavy cream
1 1/4 t. vanilla
Vanilla Glaze
Preheat oven to 350. Grease baking sheets. Whisk flour, baking powder & salt and set aside. In large bowl, cream butter & sugar until pale in color. Mix in egg. On low speed, add about 1/2 of the flour mixture. Add the cream and vanilla. Slowly add the remaining flour and mix the dough until thoroughly blended.
Divide the dough in half and shape each half into a flattened ball. Wrap tightly in plastic wrap and chill for 30 minutes.
On lightly floured surface, roll out the dough to 1/4 inch thick. Cut cookies and place 1 inch apart on baking sheet.
Bake 10 to 12 minutes until just set, but not brown around the edges (although I have almost burned them and they're still good!). Let cookies cool on baking sheet for a few minutes then transfer to wire rack to cool completely.
Prepare the vanilla glaze. Use a pastry brush to frost the cookies while they are still warm (this causes a nice sheen). Let the cookies dry thoroughly. Makes 3 dozen.
Vanilla Glaze:
1 3/4 c. confectioners' sugar, sifted
1/4 c. Devon double cream or heavy cream
2 t. vanilla
1/4 t. salt
The recipe is from *The Art of the Cookie" by Jann Johnson.
3 c. all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1 c. unsalted butter, softened
1 c. sugar
1 large egg
1/4 c. Devon double cream OR heavy cream
1 1/4 t. vanilla
Vanilla Glaze
Preheat oven to 350. Grease baking sheets. Whisk flour, baking powder & salt and set aside. In large bowl, cream butter & sugar until pale in color. Mix in egg. On low speed, add about 1/2 of the flour mixture. Add the cream and vanilla. Slowly add the remaining flour and mix the dough until thoroughly blended.
Divide the dough in half and shape each half into a flattened ball. Wrap tightly in plastic wrap and chill for 30 minutes.
On lightly floured surface, roll out the dough to 1/4 inch thick. Cut cookies and place 1 inch apart on baking sheet.
Bake 10 to 12 minutes until just set, but not brown around the edges (although I have almost burned them and they're still good!). Let cookies cool on baking sheet for a few minutes then transfer to wire rack to cool completely.
Prepare the vanilla glaze. Use a pastry brush to frost the cookies while they are still warm (this causes a nice sheen). Let the cookies dry thoroughly. Makes 3 dozen.
Vanilla Glaze:
1 3/4 c. confectioners' sugar, sifted
1/4 c. Devon double cream or heavy cream
2 t. vanilla
1/4 t. salt
The recipe is from *The Art of the Cookie" by Jann Johnson.
Let me know if you try it! :)
