Ree Drummond's classic cookies are good for the holidays or year-round - they are a good one to make with your kids, who can help measure and then stamp out the cookies, and you can decorate them the easy way with a simple colored egg wash, or you can get more fancy with icing and sprinkles.
- 2/3 cup vegetable shortening
- 3/4 cup granulated sugar
- 1/2 teaspoon finely grated orange or lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 4 teaspoons milk
- 2 cups all-purpose flour, plus extra for rolling out dough
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
Egg Yolk Glaze:
- 1 large egg yolk
- 2 to 3 drops food coloring
White Decorative Icing:
- One 2-pound bag confectioners' sugar
- 1/4 cup milk
- 2 tablespoons pasteurized egg white
For the cookies: Cream the shortening, granulated sugar, orange zest and vanilla thoroughly in a stand mixer for 2 minutes. Add in the egg and beat until light and fluffy, about 1 more minute. Add in the milk and mix.
Sift the dry ingredients together, then blend into the cream mixture. Divide the dough in half (thirds if you double your recipe), slightly flatten between two sheets of waxed paper and refrigerate for one hour (or freeze for 20 minutes).
Roll out the dough 1/4-inch thick on a lightly floured surface and cut into shapes with a cookie cutter. Transfer the shapes to lightly greased cookie sheets and chill until firm, about 30 minutes.
For the egg yolk glaze: While the dough is chilling, combine the egg yolk, 1 teaspoons water and food coloring. Paint the cookies with a soft brush with the glaze.
Preheat the oven to 375 degrees F.
After brushing with the glaze, bake for 6 to 7 minutes. The cookies will be slightly puffed and the glaze will look crackled. Do not allow the cookies to brown. Bake in batches, two sheets total if you don't reroll the scraps.
For the decorative icing: While cookies are baking, mix the confectioners' sugar, milk and egg whites. When making the white decorative icing, make sure that it is thick and somewhat retains its shape.
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.